Southern-Style Deviled Eggs with Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic deviled eggs enhanced with creamy filling and a smoky paprika finish, a staple that livens up any picnic spread. This Southern American-inspired recipe, ready in about 32 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 110 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.

Prep: 20 min Cook: 12 min Serves 6 Southern American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 12 large eggs in a single layer in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Remove from heat, cover, and let stand for 12 minutes.
  2. Step 2: Drain hot water and immediately transfer eggs to an ice bath for 5 minutes to cool completely. Peel eggs and slice each in half lengthwise.
  3. Step 3: Carefully remove yolks from 12 egg halves into a bowl. Mash yolks with 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  4. Step 4: Spoon or pipe the yolk mixture evenly back into the 12 egg whites. Sprinkle 1 tbsp smoked paprika and 2 tbsp finely chopped fresh chives over the filled eggs. Chill until ready to serve.

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