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 include 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
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
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.