Deviled Eggs with Chives (Printable)
Creamy deviled eggs accented with fresh chives and smoky paprika for a delicious bite.
# 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 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 cool for 5 minutes. Peel carefully to avoid damaging the whites.
03 - Slice each egg in half lengthwise. Gently scoop out yolks into a mixing bowl, keeping whites intact.
04 - Mash 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 Tips:
01 -
- These disappear faster than anything else on the table, and you will feel quietly proud every single time.
- The smoked paprika makes people ask what your secret is, as if you performed actual magic.
02 -
- Fresh eggs are nearly impossible to peel cleanly, so plan ahead or accept that your first two eggs may become snacks for the cook.
- Overcooked yolks develop a gray-green ring and taste faintly of sulfur, which no amount of mustard can hide.
03 -
- Place the filled eggs on a bed of crushed ice for serving if the day is warm, or they will slide around and lose their neatness.
- Smoke your own paprika over a candle for ten seconds if you want to tell a story at the table, though the regular kind is honestly fine.