Deviled Eggs with Chives (Printable)

Classic deviled eggs with fresh chives and smoky paprika, ideal for easy, flavorful appetizers.

# What You 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 Tips:

01 -
  • The smoky paprika adds this gorgeous depth that makes people pause and wonder what your secret is
  • These come together in 25 minutes but taste like you fussed over them for hours
  • They're naturally gluten free and protein rich, so everyone can enjoy them without hesitation
02 -
  • Older eggs (7-10 days from purchase) peel significantly easier than fresh eggs because the pH change helps separate the membrane from the white
  • The ice water bath isn't optional—it stops the cooking instantly and prevents that grayish ring around the yolk that nobody wants to see
  • If your filling feels too thick, add mayonnaise one teaspoon at a time, but resist adding more liquid or it won't hold its shape
03 -
  • Wipe your knife between each egg slice to keep the whites pristine and prevent yolk from smearing onto the edges
  • For extra smooth filling, press it through a fine-mesh sieve before piping—this restaurant step makes them feel incredibly luxurious

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