Smoked Paprika Deviled Eggs

Boil six large eggs in a pot of water for 10 minutes. Immediately transfer them to an ice bath to cool. Peel the eggs once cooled.

Cut the eggs in half lengthwise and gently remove the yolks into a medium bowl. Set the egg whites aside.

Add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1/2 teaspoon of smoked paprika, a pinch of salt, and 1/4 teaspoon of black pepper to the yolks. Mash everything together with a fork until smooth.

Spoon or pipe the yolk mixture back into the egg whites.

Top each deviled egg with a sprinkle of finely chopped fresh chives and crispy fried shallots. Serve immediately.