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mustard deviled eggs paprika chives

Classic Mustard Deviled Eggs with Paprika and Chives

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people


  • 1 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 bunch chives
  • 1 tsp paprika


  1. Hard boil the eggs. If using the stove, place the eggs in a medium pot and cover by an inch with water. Bring to a boil. After water is boiling, turn off heat and cover. Let sit for 12 minutes. Remove and add to an ice bath before peeling.

    If using the instant pot: add the eggs and 1 cup of water to the Instant Pot. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes then a quick release. Place in an ice bath for 5 minutes before peeling. 

  2. Peel the eggs then cut in half. Scoop the yolks into a small bow. 

  3. Add the mayonnaise and mustard to the yolks. Mix until blended and smooth. 

  4. Add 1 tbsp of yolk mixture to each egg half. Top with finely chopped chives and a sprinkling of paprika.