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Deviled eggs with smooth yellow filling, paprika, and finely snipped chives

Deviled Eggs with a Smooth Mustard Filling

Hard-cooked egg halves filled with a smooth mustard-mayonnaise yolk mixture, seasoned with vinegar, salt, and pepper. Finished with a paprika dusting and fresh chives.
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Prep Time 15 minutes
Cook Time 20 minutes
Hard-cooked egg halves filled with a smooth mustard-mayonnaise yolk mixture, seasoned with vinegar, salt, and pepper. Finished with a paprika dusting and fresh chives. 30 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Eggs and Filling
  • 6 large eggs
  • ¼ cup 55 g full-fat mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 1 teaspoon distilled white vinegar
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon ground black pepper
Garnish
  • ¼ teaspoon sweet paprika
  • 1 tablespoon fresh chives finely snipped

Equipment

  • Saucepan with fitted lid
  • Fine-mesh sieve
  • Piping bag or food-storage bag with corner snipped

Method
 

  1. Arrange the eggs in a single layer in a saucepan. Cover with cold water by 1 inch and heat uncovered until the water just reaches a boil.
  2. Move the pan off the burner, cover, and leave undisturbed for 12 minutes. Meanwhile, prepare a bowl of ice water.
  3. Transfer the eggs to the ice water and cool for at least 10 minutes. Crack the shells all over, peel gently under cold running water, and dry the peeled eggs thoroughly.
  4. Slice each egg lengthwise and lift the yolks into a bowl. Arrange the 12 white halves cut-side up on a tray. Press the yolks through a fine-mesh sieve or mash with a fork until no large pieces remain.
  5. Stir in the mayonnaise, mustard, vinegar, salt, and pepper until smooth. The filling should hold a soft mound. Spoon or pipe a small amount into every white first, then divide the remaining filling evenly among all 12 halves.
  6. Cover without touching the tops and refrigerate for 20 minutes. Just before serving, dust lightly with paprika and scatter chives over each half.

Notes

  • Make ahead: Refrigerate the peeled whites and filling in separate covered containers for up to 1 day. Dry the white cavities before filling. Add paprika and chives only after the final chill, just before serving.
  • Store filled eggs covered at 40°F or below for up to 2 days. Do not leave them out longer than 2 hours at room temperature.
  • If the filling is lumpy, mash the yolks more finely rather than adding extra liquid. Thin only a smooth mixture that is too stiff to spoon, using a few drops of vinegar at a time.