Deviled Eggs with Chives (Printable Version)
Creamy deviled eggs with fresh chives and a smoky paprika touch, ideal for quick appetizers.
# What You'll 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 Make It:
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 Tips:
01 -
- They come together in under 30 minutes but look like you spent forever on them
- The smoky paprika and bright chives make classic deviled eggs feel special and modern
02 -
- Older eggs peel easier than fresh ones, so buy your eggs a week before making these
- The smoked paprika can overpower if you're too heavy-handed, start light and add more if needed
03 -
- A dash of hot sauce in the filling adds lovely warmth without making them spicy
- Wipe your knife between cuts for clean, picture-perfect egg halves