Deviled Eggs with Chives (Printable)

Creamy egg halves topped with bright chives and smoky paprika, perfect for gatherings.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1 tablespoon fresh chives, finely chopped
08 - 1/2 teaspoon smoked paprika

# Steps:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover, remove from heat, and let stand for 10–12 minutes.
03 - Drain and transfer eggs to a bowl of ice water. Let cool for 5 minutes, then peel.
04 - Slice eggs in half lengthwise. Carefully remove yolks and place in a medium bowl; arrange whites on a serving platter.
05 - Mash yolks with a fork. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until smooth and creamy.
06 - Spoon or pipe the yolk mixture into the egg white halves.
07 - Sprinkle with chopped chives and smoked paprika. Serve immediately or refrigerate, covered, for up to 1 day.

# Expert Advice:

01 -
  • The combination of creamy filling and smoky paprika creates layers of flavor that keep people coming back for seconds
  • They come together quickly but look impressive on any platter
  • You can make them ahead and they actually taste better after the flavors meld
02 -
  • Never skip the ice bath after cooking, it stops the eggs from continuing to cook and makes peeling so much easier
  • Room temperature filling pipes more smoothly than cold, so let it sit for a few minutes if you are using a piping bag
  • Add the smoked paprika at the very last minute, otherwise it can absorb moisture and lose its vibrant color
03 -
  • Use a zip-top bag with the corner snipped off if you do not have a piping bag, it works just as well and is easier to clean up
  • Wipe your knife between eggs to keep the whites looking pristine and free of yolk smears

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