Deviled Eggs with Chives

My grandmother kept the most ridiculous deviled egg platter I've ever seen—a ceramic chicken with hollows in its back where the eggs would perch like little passengers. I thought it was hilarious until I brought these chive and smoked paprika deviled eggs to a summer potluck last year and watched them disappear in minutes while the fancy charcuterie board sat mostly untouched. Now I understand why she never showed up to a gathering without that chicken.

I made these for my friend's backyard wedding reception, basically operating out of her tiny apartment kitchen with two portable burners and a wedding coordinator hovering over my shoulder asking if they'd be ready on time. We had to triple the recipe and I was balancing a mixing bowl on top of the refrigerator because counter space was nonexistent, but seeing the bride light up when she saw her favorite appetizer on the buffet table made all the chaos completely worth it.

Ingredients

• 6 large eggs: Use room temperature eggs if possible because they're less likely to crack during boiling and peel more cleanly later
• 3 tablespoons mayonnaise: Real mayo makes a difference here, no shortcuts
• 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 teaspoon white wine vinegar or lemon juice: Brightens everything up and prevents the filling from feeling too heavy
• 1 tablespoon finely chopped fresh chives plus more for garnish: Their mild onion flavor is perfect here, not overwhelming like raw onion can be
• Salt and black pepper: Don't be shy with the pepper, it plays beautifully with the smoked paprika
• 1/2 teaspoon smoked paprika: This is what makes people remember your deviled eggs specifically

Instructions

Perfect your eggs:

Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then immediately cover, remove from heat, and let them stand in the hot water for exactly 10 minutes. This method gives you that beautiful yellow yolk with no gray ring around it.

Chill and peel:

Drain the eggs and transfer them immediately to a bowl of ice water, letting them cool completely for about 5 minutes. Gently tap each egg on the counter and roll it to crack the shell all over, then start peeling from the wider end where there's a little air pocket.

Prep the whites:

Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Arrange the empty white halves on your serving platter as you go—if you have that ridiculous ceramic chicken, now's its moment to shine.

Make the filling:

Mash the yolks with a fork until they're completely broken down, then add the mayonnaise, Dijon mustard, vinegar or lemon juice, and the tablespoon of chopped chives. Mix until everything is smooth and creamy, then season generously with salt and pepper.

Fill and finish:

Spoon or pipe the yolk mixture into each egg white half—I like using a zip-top bag with the corner snipped off because it's easier than wrestling with a piping bag. Sprinkle each deviled egg with the remaining fresh chives and that gorgeous smoked paprika just before serving.

Save

My roommate in college used to make deviled eggs every finals week because she claimed they were the perfect brain food, and honestly, I started looking forward to that ritual more than the actual end of exams. There's something about that combination of creamy, smoky, and fresh that just works on a comfort level I can't quite explain but always crave.

Getting That Creamy Texture

I've learned that some people want their deviled egg filling to be basically edible whipped cream, while others prefer it with a bit more texture and resistance. The mayo-to-yolk ratio here hits a nice middle ground, but if you're team ultra-creamy, you can fold in a teaspoon of sour cream or Greek yogurt without throwing off the flavor balance.

The Garnish Game

The smoked paprika on top isn't just for looks—that first hit of smokiness when you bite into the egg is what makes these memorable. I've tried everything from bacon bits to everything bagel seasoning, but the chive and paprika combo remains the crowd favorite because it lets the classic deviled egg flavor shine while still feeling special.

Make-Ahead Strategy

These are actually better when made a few hours ahead because the flavors have time to meld together in the fridge. Just keep the whites and filling separate until about an hour before serving, then fill them and let them come to slightly cooler than room temperature—they taste better that way than ice cold from the refrigerator.

• Use a damp paper towel under your platter to keep it from sliding around while you're filling the eggs
• If you're transporting these, bring the filling in a separate container and pipe them on site
• Leftovers rarely happen but if they do, they'll keep for a day in the fridge though the whites might get slightly rubbery

Save

There's something deeply satisfying about a platter of perfectly filled deviled eggs, like you've accomplished something small but meaningful in the kitchen. Hope these become your go-to for every gathering, potluck, and Tuesday night that needs a little extra joy.

Recipe Questions & Answers

→ How are the eggs cooked for the filling?

Eggs are boiled until hard-cooked, then cooled in ice water before peeling to ensure firm whites and creamy yolks ideal for filling.

→ What gives the smoky flavor in this dish?

Smoked paprika sprinkled on top provides a gentle smoky touch that complements the creamy filling and fresh chives.

→ Can the filling be made ahead of time?

Yes, the yolk mixture can be prepared in advance and refrigerated; fill the egg whites just before serving for best texture.

→ What alternatives enhance creaminess in the filling?

Adding a small amount of sour cream to the filling mixture boosts creaminess without overwhelming other flavors.

→ Is this suitable for vegetarian diets?

This dish is vegetarian-friendly, containing no meat and featuring eggs as the main ingredient.