Classic Deviled Eggs Paprika (Print-Friendly Version)
Creamy yolks, tangy Dijon, and paprika transform simple eggs into irresistible appetizers for gatherings.
# What You’ll Need to Make This:
→ Main Ingredients
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6 large eggs
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon apple cider vinegar
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Salt, to taste
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Freshly ground black pepper, to taste
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Paprika, for garnish
# How to Prepare:
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Bring a pot of water to a boil. Reduce heat to low so the water is no longer boiling, and carefully lower the eggs into the water using a skimmer. Increase heat to high and cook the eggs for 14 minutes.
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Prepare an ice water bath. Transfer the eggs to the ice bath immediately after cooking and let them cool completely.
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Once cooled, peel the eggs and slice each in half lengthwise. Gently remove the yolks with a spoon and place the whites on a serving plate.
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Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir thoroughly to achieve a creamy consistency.
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Spoon or pipe the yolk mixture evenly into the cavity of each egg white. Garnish with a light sprinkle of paprika before serving.
# Extra Tips:
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For an elegant finish, use a piping bag to fill the egg whites with the yolk mixture.
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Dijon mustard brings a more refined flavor compared to standard yellow mustard.
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If preferred, replace apple cider vinegar with pickle juice for a tangy variation.
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Filled eggs can be prepared up to one day in advance and stored covered in the refrigerator.