Article first published as Chive Deviled Eggs on Blogcritics.
My confession of the day – I stocked up on way too many eggs when they were on sale…. like 6 dozen. The good news is, I have quite a few recipes planned to try out using up these eggs! One way I tend to use eggs up is to make deviled eggs. These Chive Deviled Eggs adds some fresh snipped chives into the filling for color and subtle flavor. It’s a nice, light appetizer for a spring menu or even as an everyday snack for a boost of protein…
This is a pretty straightforward recipe. I’ve tried several recipes in the past but this would have to my favorite and go-to version. Eggs, mayo, dry mustard, vinegar, fresh chives, salt and pepper is all you need. For a little garnish, a sprinkling of paprika does the trick!
Chive Deviled Eggs
recipe adapted from Deviled Eggs
recipe adapted from Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
2 tablespoons fresh chives, finely minced
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika and snipped chives for garnish
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
2 tablespoons fresh chives, finely minced
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika and snipped chives for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, chives, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture. Sprinkle lightly with paprika and snips of chives.
with my deviled eggs i find if you add a little curry in the mix makes for a much different taste i use curry in mine and so far no complaints and everyone trys to figure out what the differce is they are reallly good