Deviled Eggs with Chives (Print version)

Creamy egg halves topped with fresh chives and smoked paprika, a flavorful and easy appetizer.

# Ingredient List:

→ 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

# How To Make It:

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 yolk mixture into 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 creamy filling strikes that perfect balance between tangy and rich, never heavy
  • These come together in under 30 minutes but look like you fussed for hours
02 -
  • Peel the eggs under cool running water, the water helps slip off those stubborn shell fragments
  • The filling needs to be made and served the same day for the best texture, though leftover yolks can be stored overnight and filled just before serving
03 -
  • Use a piping bag fitted with a star tip for restaurant-style presentation that takes seconds but looks impressive
  • Let the filled eggs sit for 15 minutes before serving so the flavors meld together

Return