Perfect Deviled Eggs with Fresh Chives

Kyle Dalakas


Perfect Deviled Eggs with Fresh Chives is a simple, delicious side dish for your summer picnic or cookout!


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15 Min
25 Min
Stove Top


How to Make Perfect Deviled Eggs with Fresh Chives


  1. Place the eggs in a medium sized saucepan.  Cover with hot water.  Bring to a rolling boil over medium high heat.  Remove from heat and cover.  Let stand for 20 minutes.

    While eggs are standing, wash and finely chop the chives.    Place in a medium sized bowl.

    After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl.  Cover with ice water and let stand for about 5 minutes.  At this point the eggs will be cooled.  Give several taps on the counter top all over and peel.  Shell should come off easily.

    Cut eggs in half lengthwise with a sharp knife.

    Remove yolks and add to the bowl with the chives.

    With a fork, finely mash the eggs yolks and mix with the chives.

    Add the mayo, brown mustard and pepper; mix well.

    Arrange egg halves on a serving platter.

    Place one teaspoon of the yolk mixture in each half.

    Refrigerate before serving.  Keep cold.  Will keep in refrigerator up to four days.

    24 Deviled Eggs

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