Deviled Eggs with Chives

The first time I brought deviled eggs to a party, I watched them disappear in minutes while someone asked, 'Did you really make these?' as if boiling eggs was some mysterious culinary art. There's something about that sunny yolk filling flecked with fresh chives that makes people genuinely happy, like comfort food dressed up for a special occasion.

Last summer I made three dozen for a backyard barbecue, standing at the kitchen counter while my daughter kept sneaking halves when she thought I wasn't looking. The smoky paprika on top catches the light beautifully, and honestly, they're the first thing gone from every spread I've ever served.

Ingredients

• 6 large eggs: Room temperature eggs peel more cleanly after boiling, and fresh eggs can be stubborn so try to use eggs that are a week old
• 3 tablespoons mayonnaise: Real mayonnaise makes the filling velvety smooth, though I've used avocado oil mayo for a slightly lighter version
• 1 teaspoon Dijon mustard: This adds just enough sharpness to cut through the richness without overwhelming the delicate egg flavor
• 1 teaspoon white wine vinegar: A splash of vinegar brightens everything and keeps the filling from feeling too heavy
• 1/8 teaspoon salt and 1/8 teaspoon ground black pepper: Eggs need seasoning to come alive, and this amount enhances without overpowering
• 1 tablespoon fresh chives, finely chopped: Fresh chives add a mild onion flavor and gorgeous green specks throughout the creamy filling
• 1/2 teaspoon smoked paprika: The smoky depth here is what makes these deviled eggs rather than just stuffed eggs, plus that gorgeous red color

Instructions

Boil the eggs perfectly:

Place your eggs in a single layer in a saucepan and cover with cold water by an inch, then bring to a boil over medium-high heat

Let them sit in the hot water:

Cover the pan immediately, remove from heat, and let those eggs rest for 10 to 12 minutes while the residual heat does the work

Cool them down fast:

Drain the hot water and transfer the eggs to an ice bath for 5 minutes because this shock helps separate the membrane from the white

Prep the whites:

Slice each egg in half lengthwise, gently pop out the yolks into a medium bowl, and arrange those pristine white cups on your serving platter

Make the creamy filling:

Mash the yolks with a fork until they're fine and crumbly, then fold in the mayonnaise, Dijon, vinegar, salt, and pepper until silky smooth

Fill them up:

Spoon the yolk mixture into each egg white half, or use a piping bag for those picture-perfect swirls that make people think you're fancy

Finish with flair:

Sprinkle each deviled egg with those fresh chives and a dusting of smoked paprika right before serving

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My grandmother always said deviled eggs were the true test of a good cook because something so simple has nowhere to hide. Now whenever I serve them at gatherings, at least three people ask for the recipe, convinced there's some secret ingredient beyond mustard and mayo.

Make-Ahead Magic

You can hard-boil the eggs up to two days in advance and keep them peeled in the refrigerator, but I've learned the hard way that filling them too early makes the whites get rubbery. The yolk mixture can be prepared ahead and stored in a sealed container, then brought to room temperature and piped into the whites about an hour before guests arrive.

Serving Suggestions

These deviled eggs shine alongside crackers, raw vegetables, or as part of a larger appetizer spread. A chilled sparkling wine or crisp white wine cuts through the richness beautifully, though they're just as happy with beer or cocktails at a casual gathering.

Easy Variations

Sometimes I swap in crispy bacon bits or a tiny pinch of cayenne if I want to kick up the heat. Greek yogurt can replace half the mayonnaise for a lighter version that still tastes indulgent, and fresh dill works beautifully in place of chives when that's what's growing in my garden.

• Add a drop of hot sauce to the filling for a spicy twist
• Top with everything bagel seasoning for extra crunch and flavor
• Sprinkle with everything bagel seasoning for a modern flavor twist

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There's something deeply satisfying about transforming the most humble ingredients into something that makes people light up. That first bite, the unexpected creaminess, the little spark of smokiness—that's the magic of keeping simple traditions alive.

Recipe FAQs

→ How long should eggs be boiled for firm whites?

Bring eggs to a boil, then cover and let stand off heat for 10–12 minutes to achieve firm whites and creamy yolks.

→ Can I substitute mayonnaise in the filling?

Yes, Greek yogurt can be used for a lighter alternative with a tangy flavor.

→ What gives the filling its creamy texture?

The mixture of mayonnaise, Dijon mustard, and white wine vinegar creates a smooth, creamy yolk filling.

→ How do chives enhance the flavor?

Fresh chives add a mild onion-like freshness that brightens the creamy filling.

→ What role does smoked paprika play?

Smoked paprika imparts a subtle smoky warmth and vibrant color to the dish.

→ How should leftovers be stored?

Cover and refrigerate the prepared egg halves for up to one day to maintain freshness.