Tangy Dijon Deviled Eggs with Paprika

Recipe Collection: Appetizer

Tangy Dijon Deviled Eggs with Paprika elevate your appetizer spread with vegetarian-friendly bites bursting with flavor from Dijon mustard and a hint of paprika, making them a crowd-pleaser at any gathering. Perfect for American cuisine lovers, these eggs are a great source of protein and can be enjoyed by those with egg allergies in moderation.

With their versatile flavor profile, these deviled eggs are ideal for parties, picnics, or as a quick snack. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow step-by-step guides to create something delicious today!

Overview

Elevate your appetizer game with these Zesty Classic Deviled Eggs. Infused with the tangy flavors of Dijon mustard and a hint of paprika, these deviled eggs are creamy, flavorful, and perfect for any gathering. A touch of cider vinegar and a sprinkle of fresh parsley add a delightful twist to this timeless favorite.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Serving Size: 6

Cooking Time: 20 minutes

Ingredients

• 6 Whole eggs, peeled
• 2 Tablespoons (tbsp) mayonnaise
• 0.5 Teaspoon (tsp) mustard powder
• 0.5 Teaspoon (tsp) Dijon mustard
• 1 Teaspoon (tsp) cider vinegar
• 0.5 Teaspoon (tsp) paprika, plus more for garnish
• 1 Tablespoon (tbsp) milk
• 1 Tablespoon (tbsp) fresh parsley, minced

Steps

1. Place the eggs in a pot and cover with salted water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes.
2. Remove the eggs from the pot and transfer them to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
3. Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl.
4. Mash the egg yolks with a fork until smooth. Add the mayonnaise, mustard powder, Dijon mustard, cider vinegar, milk, and paprika. Mix until well combined and creamy.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Garnish each deviled egg with a sprinkle of paprika and fresh minced parsley.
7. Serve immediately or refrigerate until ready to serve. Enjoy your zesty deviled eggs!

Enjoy your homemade Tangy Dijon Deviled Eggs with Paprika!