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Creamy Classic Deviled Eggs Recipe with Paprika and Dill

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A creamy, classic deviled eggs recipe balanced with mayo, sour cream, Dijon mustard, fresh dill, and smoked paprika for a nostalgic yet fresh snack perfect for any occasion.

Ingredients

Scale
  • 6 large eggs, hard-boiled (room temperature eggs work best for peeling)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon smoked paprika (for dusting the top)
  • Optional: 1 teaspoon pickle juice (adjust vinegar accordingly)
  • Optional: 1 tablespoon chives or green onions, finely chopped (for garnish)

Instructions

  1. Place 6 large eggs in a single layer at the bottom of a large pot. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then turn off the heat, cover the pot, and let sit for 12 minutes.
  2. Immediately transfer eggs to a bowl of ice water. Let chill for at least 5 minutes. Tap each egg gently on the counter and peel under running cold water if needed.
  3. Using a sharp knife, cut each egg lengthwise. Gently scoop out the yolks into a medium mixing bowl. Arrange the whites on a serving plate or deviled egg tray.
  4. Mash the yolks with a fork or potato masher until crumbly and fine. Add mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.
  5. Stir in finely chopped fresh dill gently so flecks of green remain visible.
  6. Transfer the yolk mixture into a piping bag or zip-top bag with a small corner cut off. Pipe or spoon the filling evenly into each egg white half, slightly mounding the top.
  7. Sprinkle smoked paprika evenly over the filled eggs. Optionally, garnish with a small sprig of dill or chives.
  8. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Use eggs that are at least a week old for easier peeling. Peel under running cold water to remove stubborn bits. Do not overmix the filling to avoid a gummy texture. Chilling for at least 30 minutes improves flavor and filling set. Optional additions include pickle juice to loosen filling or chives for garnish. Smoked paprika adds smoky depth but regular paprika can be used as a milder substitute. Can be made a day ahead and stored covered in the fridge for up to 2 days.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, classic deviled eggs, paprika, dill, easy snack, party appetizer, holiday snack

Find it online: https://yumyep.com/creamy-classic-deviled-eggs-recipe-with-paprika-and-dill-easy-perfect-snack/