Hard-boiled eggs halved and filled with a creamy, tangy yolk mixture, topped with smoked paprika and fried shallots for depth and crunch.
Boil eggs 10–12 minutes for fully hard-boiled yolks; start timing after water reaches a rolling boil. Cool eggs in ice water immediately after boiling to stop carryover cooking and make peeling easier.
Prepare the yolk filling up to 2 hours ahead; cover and refrigerate until ready to fill egg whites. Fry shallots over medium heat to prevent burning; they continue to darken slightly as they cool.
Ingredients
Scale
Measurement units
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- ½ tsp white vinegar
- ½ tsp smoked paprika (plus more for garnish)
- salt
- black pepper
- 2 medium shallots
- 1 cup vegetable oil (for frying shallots)
- 1 tbsp fresh chives (for garnish)
Ingredients
Scale
Measurement units
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- ½ tsp white vinegar
- ½ tsp smoked paprika (plus more for garnish)
- salt
- black pepper
- 2 medium shallots
- 1 cup vegetable oil (for frying shallots)
- 1 tbsp fresh chives (for garnish)
Instructions
Boil the eggs
Place large eggs in a pot and cover with cold water by 1 inch.
Bring water to a rolling boil over high heat, then remove from heat, cover, and let sit.
Transfer eggs to a bowl of ice water and let cool for at least 5 minutes.
Equipment: pot, small bowl
Fry the shallots
Heat vegetable oil (1 cup) in a small skillet over medium heat until shimmering, about 2 minutes.
Add 2 medium thinly sliced shallots (2 medium) and stir frequently until golden and crispy, 4–5 minutes.
Remove shallots (2 medium) with a slotted spoon and drain on paper towels; season lightly with salt.
Equipment: small skillet, slotted spoon, paper towels
Peel and halve the eggs
Gently crack and peel the cooled eggs under cool running water, starting from the wider end.
Pat eggs dry and slice each in half lengthwise.
Carefully remove yolks and place in a small bowl; arrange egg white halves on a serving platter.
Equipment: small bowl
Make the yolk filling
Mash the egg yolks with a fork until smooth.
Stir in mayonnaise (¼ cup), Dijon mustard (1 tablespoon), white vinegar (½ teaspoon), and smoked paprika (½ teaspoon) until well combined.
Season with salt and black pepper to taste.
Equipment: fork
Fill and garnish the eggs
Transfer yolk filling to a piping bag or spoon into each egg white half.
Top each deviled egg with a pinch of smoked paprika and a few crispy shallots.
Garnish with fresh chives if desired and serve chilled or at room temperature.
Equipment: slotted spoon, piping bag with round tip
Before you cook
Cook notes
- • Boil eggs 10–12 minutes for fully hard-boiled yolks; start timing after water reaches a rolling boil.
- • Cool eggs in ice water immediately after boiling to stop carryover cooking and make peeling easier.
- • Fry shallots over medium heat to prevent burning; they continue to darken slightly as they cool.
- • Prepare the yolk filling up to 2 hours ahead; cover and refrigerate until ready to fill egg whites.
- • Assemble deviled eggs no more than 4 hours before serving to keep egg whites moist and filling creamy.
- • For extra tang, add a pinch of cayenne pepper to the yolk mixture.
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