Deviled Eggs with Chives (Print version)
Creamy eggs with tangy filling, topped with chives and smoked paprika for a smoky twist.
# Ingredient List:
→ 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
# How To Make It:
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 let cool for 5 minutes. Peel carefully.
03 - Slice each egg in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
04 - Mash the 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 -
- These disappear faster than any expensive cheese board you could assemble, and people will ask what your secret is.
- The smoked paprika does something almost magical to the familiar comfort of egg yolk and mayonnaise, like adding a whisper of campfire to your afternoon.
02 -
- Overcooked yolks develop that gray-green ring around the edge that tastes fine but looks like you stopped caring.
- Room temperature filling pipes more smoothly, so let it sit out for ten minutes if you are going for presentation points.
03 -
- A tiny splash of pickle juice in the filling adds brightness that people will notice without being able to name.
- If your eggs refuse to peel cleanly, make egg salad instead and try again next week with older eggs.