Deviled Eggs with Chives
Elevate your appetizer game with these creamy, flavorful Deviled Eggs with Chives—a perfect blend of classic elegance and fresh, herby charm. Featuring a luscious filling made from perfectly cooked egg yolks, tangy Dijon mustard, and a hint of white vinegar, these deviled eggs are a timeless crowd-pleaser. Garnished with a sprinkle of finely chopped fresh chives for a burst of color and a mild oniony kick, this recipe is quick to prepare, with just 15 minutes of prep time, and is ideal for any gathering. Serve them chilled for an irresistible bite-sized treat that's sure to impress at brunch, picnics, or holiday celebrations. If you're searching for a simple yet sophisticated deviled egg recipe, this one adds a touch of freshness and herbs that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoons white vinegar
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons paprika
- 2 tablespoons fresh chives, finely chopped
Instructions
Place the eggs in a single layer in a medium saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat.
Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes.
Transfer the eggs to a bowl of ice water and let them cool completely for about 5 minutes. This will make peeling the shells easier.
Gently peel the eggs, being careful to keep the whites intact. Slice each egg in half lengthwise.
Using a small spoon, carefully scoop out the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
Mash the yolks with a fork until crumbly and fine. Add the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika to the yolks. Mix until smooth and creamy.
Carefully spoon or pipe the yolk mixture into the egg white halves, mounding slightly to fill the cavity of each egg white.
Sprinkle chopped fresh chives evenly over the filled eggs as a garnish.
Serve immediately, or refrigerate until ready to serve. The deviled eggs can be made up to one day ahead.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
