Deviled Eggs with Chives (Printable)
Deviled eggs enhanced with chives and smoky paprika, a flavorful appetizer for gatherings.
# 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
# Directions:
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 Advice:
01 -
- The smoked paprika adds this gorgeous subtle warmth that makes people pause and ask whats in them
- They come together in under 30 minutes but look like you put way more thought into them
02 -
- Fresh eggs are actually harder to peel so if you have eggs that have been sitting in your fridge for a week or two, use those
- The filling can be made a day ahead but always add the fresh chives and smoked paprika right before serving or they'll lose their punch
03 -
- Wipe your knife between each egg when slicing so the yolk doesn't discolor the whites
- If your filling feels too thick, add the additional liquid one teaspoon at a time until it reaches pipeable consistency