Classic Creamy Eggs Paprika

# What You'll Need:

01 - 6 large eggs

02 - 3 tablespoons mayonnaise

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon white wine vinegar or lemon juice

05 - 1/8 teaspoon salt

06 - 1/8 teaspoon ground black pepper

07 - 1/4 teaspoon smoked or sweet paprika

08 - 1 tablespoon fresh chives or parsley, finely chopped (optional)

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes.

02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.

03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.

04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.

05 - Spoon or pipe the yolk mixture into the egg white halves.

06 - Sprinkle with paprika and chopped herbs, if using.

07 - Refrigerate until ready to serve.

01 -

They look elegant but take barely 15 minutes from start to finish, so you can actually enjoy your own party.
The creamy yolk filling is addictively tangy and rich without feeling heavy—it's the kind of snack that disappears faster than you can refill the platter.
You can make them hours ahead and they taste even better cold, giving you one less thing to stress about when guests arrive.

02 -

Don't skip the ice bath after boiling—it's the difference between eggs that peel like a dream and eggs that fight you tooth and nail, leaving you with divots in the whites.
The filling can be made a day ahead and piped into the whites just before serving, which saves you precious minutes when people start arriving hungry.

03 -

Room-temperature eggs peel easier than cold ones, so let them sit on the counter for five minutes after the ice bath before you start cracking shells.
A piping bag makes filling them faster and prettier, but honestly a small spoon and steady hand looks just as good and feels more personal.