These classic deviled eggs are creamy, tangy, and perfectly seasoned with a hint of paprika for a timeless appetizer everyone enjoys.

6 hard-boiled eggs

3 tbsp mayonnaise

1 tsp mustard

1/4 tsp paprika

Salt to taste

Black pepper to taste

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Peel the hard-boiled eggs and slice them in half lengthwise.
Remove the yolks and place them in a small bowl.
Mash the yolks with mayonnaise, mustard, salt, and black pepper until smooth and creamy.
Spoon or pipe the filling back into the egg white halves.
Sprinkle paprika evenly over the tops before serving.

Add pickle relish for a sweeter, tangy flavor.

Mix in hot sauce or cayenne for extra heat.

Stir in chopped chives or dill for freshness.

Top with small pickle slices for added texture.

Store in an airtight container in the refrigerator for up to 2 days.

Keep chilled until serving; do not reheat.

For best presentation, pipe filling just before serving.