Classic Deviled Eggs with Chives and Paprika

Equipment

Ingredients

Instructions

1. 1
   Place eggs in a large pot and cover with cold water by about an inch. Bring water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 10-12 minutes.
2. 2
   Carefully drain the hot water and transfer the eggs to an ice bath (a bowl of ice water) for at least 5 minutes to stop the cooking process and make them easier to peel.
3. 3
   Once cooled, gently tap and roll each egg on a hard surface to crack the shell, then peel carefully under cool running water. Rinse any shell fragments.
4. 4
   Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a medium bowl and place the whites on a platter.
5. 5
   Mash the yolks thoroughly with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, pepper, and 2 tablespoons chopped chives. Mix well until creamy and thoroughly combined.
6. 6
   Spoon the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the filling evenly into the egg white halves. Garnish each deviled egg with a sprinkle of paprika and additional fresh chives before serving.

Nutrition

Frequently Asked Questions