Deviled Eggs with Dill and Paprika

There are certain recipes you make once and then there are the recipes that somehow become your thing.

These deviled eggs have been my thing for years.

I’ve brought them to Friendsgiving dinners, holiday gatherings, parties and get-togethers, and somewhere along the way I became known as the Deviled Egg Queen.

I’m very modest about it, clearly.

But if you’re looking for a classic deviled egg recipe that’s creamy, tangy, easy to make and finished with plenty of dill and paprika, this is the one I keep coming back to.

Why You’ll Love These Deviled Eggs

You want to know something crazy? I was never a huge fan of eggs growing up.

Okay, that’s putting it lightly. I hated eggs.

I hated the way they looked, raw and several ways cooked — I’m looking at you, sunny side up. I hated the smell when they were boiled, and I hated that my brother wanted them almost every morning and put ketchup on them like some kind of monster.

Gag. Just typing that out makes my stomach turn.

It took me many, many years before eggs became something I’d ever order from a menu or seek out at a party, and you can thank good ol’ deviled eggs for that transformation.

[When the eggs are boiled correctly], deviled eggs are the perfect little appetizer: creamy with a little tang, easy to make and always one of the first things to disappear from the table.

After years of bringing these to gathering after gathering and being asked how I make them, I’m finally laying it all out.

What You’ll Need

You don’t need much equipment to make great deviled eggs, but a few simple tools can make prepping — and especially serving — them much easier.

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My favorite tools for making deviled eggs:

• Deviled egg serving tray
• Piping bags and tips
• Mixing bowl

You can absolutely spoon the filling into your egg whites, but using a piping bag gives them that finished, party-ready look with very little extra effort.

The Secret to Great Deviled Eggs

It starts with properly boiled eggs.

You want firm whites, creamy yellow yolks and — perhaps most importantly — shells that actually come off without destroying half the egg.

I’ve already written a full guide to getting them right, so start with my Perfect Boiled Eggs Every Time before making the recipe below.

Once the eggs are ready, the filling is really about balance. You want enough creaminess without making it runny, enough tang to keep things interesting and plenty of seasoning so the filling doesn’t taste flat.

And then, of course, comes the paprika.

Paprika or No Paprika?

Quick poll: paprika or no paprika?

If you said no paprika, you can leave right now.

A deviled egg is not a deviled egg without that paprika sprinkle to finish everything off.

Don’t @ me!

Aside from adding a little flavor, paprika gives classic deviled eggs that recognizable finished look. I like to sprinkle it over the eggs just before serving along with fresh dill.

Can You Make Deviled Eggs Ahead of Time?

Yes, which is one of the reasons they’re such a good party and holiday appetizer.

You can boil and peel the eggs ahead of time and keep them refrigerated. You can also prepare the filling in advance and store it separately, then fill the egg whites closer to serving time.

If you’re taking them to a party, I’d wait to add the final dill and paprika garnish until they’re filled and ready to serve.

How to Store Deviled Eggs

Keep prepared deviled eggs refrigerated in a covered container until you’re ready to serve them.

Because they’re made with eggs and a creamy filling, don’t leave them sitting at room temperature for an extended period. Return leftovers to the refrigerator promptly after serving.

And if you’re transporting them to a party, this is where a deviled egg carrier or serving tray with a lid can be surprisingly useful. It keeps the eggs from sliding all over the place before you arrive.

These have been my go-to deviled eggs for years, and they’re still one of my favorite things to bring when I’m cooking for people I care about.

Make them for Thanksgiving, Friendsgiving, game day, Easter, a summer barbecue or simply as an appetizer at home.

Just don’t forget the paprika.

Let me know in the comments if you try them — and whether you’re Team Paprika or somehow still Team No Paprika.

Xx Sylvia