Deviled Eggs with Chives (Printable Format)
Classic deviled eggs brightened with fresh chives and smoky paprika, a perfect 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 lemon juice
05 - 1 tablespoon finely chopped fresh chives
06 - Salt and black pepper, to taste
→ Garnish
07 - 1 tablespoon finely chopped fresh chives
08 - 1/2 teaspoon smoked paprika
# How-To Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.
02 - Drain and transfer eggs to a bowl of ice water to cool completely, about 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set whites aside on a platter.
04 - Mash yolks with a fork. Add mayonnaise, Dijon mustard, vinegar or lemon juice, and chopped chives. Mix until smooth. Season with salt and pepper to taste.
05 - Spoon or pipe the yolk mixture evenly into the egg white halves.
06 - Sprinkle deviled eggs with additional chives and smoked paprika for garnish. Serve chilled.
# Expert Suggestions:
01 -
- The smoked paprika adds this gorgeous depth that makes people pause and wonder what the secret is
- Fresh chives cut through the richness so you never feel like youve had too many
- They come together in under 30 minutes but look like you fussed over them
02 -
- Don't skip the ice bath, it makes peeling so much easier and stops that gray ring from forming around the yolk
- The filling needs to sit in the fridge for at least 30 minutes to develop its full flavor
03 -
- Make the filling a day ahead and keep it in a sealed bag, then fill the eggs right before the party
- A tiny pinch of cayenne in the filling adds this subtle warmth people can't quite identify