Deviled Eggs with Chives

The first time I brought deviled eggs to a potluck, I watched them disappear before the potato salad even got uncovered. Something about that vibrant yellow filling flecked with green chives and dusted with rusty paprika makes people reach without thinking. Now they're my go-to when I need something that feels special but comes together in under half an hour.

Last summer my neighbor asked for the recipe after taking one bite and immediately asking what I did differently. Her grandmother had made deviled eggs every holiday, but she said the combination of fresh chives and that smoky finish made these taste like something she'd find at a fancy brunch spot.

Ingredients

• 6 large eggs: Room temperature eggs peel more cleanly after boiling
• 3 tablespoons mayonnaise: Real mayo makes the filling creamy without overwhelming the egg flavor
• 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 teaspoon white wine vinegar or lemon juice: Brightens everything and keeps the filling from feeling heavy
• 1 tablespoon finely chopped fresh chives: Fold these into the filling for little bursts of mild onion flavor
• Salt and black pepper: Start with a pinch each and adjust to your taste
• 1 tablespoon finely chopped fresh chives: Extra chives for sprinkling on top because the fresh pop matters
• 1/2 teaspoon smoked paprika: This is the finishing touch that makes people pause and wonder what that lovely smoky note is

Instructions

Perfect the eggs:

Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then immediately cover, remove from heat, and let them sit exactly 10 minutes.

Stop the cooking:

Drain the hot water and transfer eggs to a bowl filled with ice water. Let them cool completely, about 5 minutes, before peeling—cold eggs are much easier to peel cleanly.

Prep the whites:

Cut each egg in half lengthwise and gently coax the yolks out into a mixing bowl. Arrange the white halves on your serving platter so they're ready to fill.

Make the filling:

Mash yolks thoroughly with a fork until no large lumps remain. Add mayonnaise, Dijon, vinegar or lemon juice, and the first tablespoon of chopped chives, mixing until completely smooth. Season with salt and pepper.

Fill them up:

Spoon the yolk mixture into each egg white half, or use a piping bag for a swirled look. Mound it slightly above the edge for a generous appearance.

Finish and serve:

Sprinkle each deviled egg with the remaining fresh chives and a light dusting of smoked paprika. Chill for at least 15 minutes before serving to let flavors settle.

Save

My daughter started calling these party eggs when she was little because they only appeared at celebrations. Now she requests them for random Tuesday dinners, and I never say no to seeing how quickly she can eat three halves while standing at the counter.

Getting the Creamiest Texture

Some people add sour cream for extra richness, but I find that room temperature ingredients mixed thoroughly create the smoothest filling without making it too soft. The mash matters more than anything—take your time breaking down those yolks until they're almost paste-like before adding anything else.

Make Ahead Strategy

These are actually better when made several hours ahead. The filling firms up slightly in the fridge, making them easier to transport, and the flavors have time to deepen. Just wait until right before serving to add the fresh chive garnish so they stay vibrant green.

Serving Suggestions

I love arranging these on a wooden board with some radish slices and pickled vegetables for color contrast. The smoky paprika pairs beautifully with anything pickled or acidic. They also work well as part of a brunch spread alongside fresh fruit and something sweet like cinnamon rolls.

• Try piping the filling with a star tip for an elegant presentation at parties
• Swap smoked paprika for hot paprika if your crowd loves a little heat
• Keep them chilled until the moment guests arrive for the best texture

Save

There's something deeply satisfying about serving a dish that looks impressive but relies on such humble ingredients. Watch how quickly people's eyes light up when they spot that familiar appetizer with a smoky twist.

Recipe FAQs

→ How do I ensure the yolks are creamy?

Mash the yolks thoroughly with mayonnaise and mustard until smooth, and avoid overmixing to maintain a creamy texture.

→ Can I make these ahead of time?

Yes, prepare the yolk filling and assemble the eggs several hours in advance. Keep refrigerated and covered until serving.

→ What can I substitute for smoked paprika?

Try hot paprika for a spicier note or sweet paprika for a milder flavor without the smoky undertone.

→ How do I peel boiled eggs easily?

Cool the boiled eggs in ice water to stop cooking, then gently tap and roll the eggshell to loosen before peeling.

→ Is there a way to add extra creaminess to the filling?

Adding a small amount of sour cream or cream cheese to the yolk mixture enhances smoothness and richness.