Deviled Eggs with Chives (Printable)
A classic blend of eggs with fresh chives and smoky paprika, ideal for easy entertaining.
# 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 -
- These come together in 25 minutes flat but look like you fussed over them
- The smoked paprika adds this gorgeous depth that keeps people guessing what makes them different
02 -
- Older eggs peel much more easily than fresh ones, so buy your eggs a week ahead if possible
- The filling benefits from sitting 15 minutes in the fridge—the flavors meld together beautifully
03 -
- Use a small spoon to create a little well in each yolk mound before sprinkling with paprika—it catches the spice beautifully
- Wipe your knife between cutting eggs for cleaner edges and no yellow smears on the whites