Classic Southern Deviled Eggs with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Traditional deviled eggs with a creamy, tangy filling enhanced by smoked paprika for a picnic classic that’s easy to share. This Southern-inspired recipe, ready in about 27 minutes, turns large eggs, mayonnaise, Dijon mustard into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 90 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh chives, finely chopped

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 6 large eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pot and remove from heat, letting eggs sit for 12 minutes.
2. Step 2: Drain the hot water and immediately transfer eggs to a bowl of ice water. Let cool for 10 minutes, then peel the eggs and slice each in half lengthwise.
3. Step 3: Carefully remove yolks from halves and place into a medium bowl. Mash yolks with a fork and mix in 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and creamy.
4. Step 4: Spoon or pipe the yolk mixture back into egg whites. Sprinkle 1 tsp smoked paprika evenly over all deviled eggs and garnish with 1 tbsp finely chopped fresh chives before serving.