Deviled Eggs with Chives (Printable)
Tangy deviled eggs garnished with fresh chives and smoky paprika, perfect for a quick appetizer.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or apple cider vinegar
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon black pepper
→ Toppings
07 - 1 tablespoon finely chopped fresh chives
08 - 1/2 teaspoon smoked paprika
# Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel carefully.
03 - Slice each egg in half lengthwise. Gently scoop out yolks and place in a mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the egg white halves.
06 - Sprinkle each egg with smoked paprika and chopped chives.
07 - Refrigerate until ready to serve, up to 2 hours.
# Expert Advice:
01 -
- The perfect balance of tangy and creamy in every single bite
- These disappear faster than any other appetizer Ive ever served
02 -
- Fresh eggs are actually harder to peel, so buy your eggs about a week ahead
- Room temperature ingredients blend together much more smoothly
03 -
- A tiny pinch of cayenne or dash of hot sauce adds wonderful depth
- Substitute fresh dill or parsley for chives when that's what you have