Perfect Deviled Eggs with Fresh Chives

Sides, Soups, Salads

Whenever I plan a picnic, cookout or pretty much any get together in the summer, deviled eggs are usually included as either an appetizer or part of the meal.   Though they don’t play a major role, deviled eggs really add a wonderful taste treat!  In our family, everyone truly enjoys them!  They are simple to prepare and very versatile as well.  I like to add fresh chives from my garden, a bit of mayo, a spoonful of brown mustard and a dash of black pepper!  That’s it! Just make sure that you keep them cold, either on ice or in a cooler with ice packs.  The only thing I hate about boiling eggs is when they stick to the shell which makes peeling a chore and you lose most of the egg white (best part of the egg, right?)  Here is a hint to make egg peeling fast and easy: always start with hot water.  Let the eggs come to a rolling boil and then remove the pan from heat and cover.  Let sit for about 20 minutes and then drain the eggs and place in ice water.  Let stand for another 5 minutes.  This makes for a very easy peel.  Try this recipe as a delicious side for your next cook out or picnic!  24 deviled eggs.

Perfect Deviled Eggs with Fresh Chives


12 Large Eggs

1/2 Cup Fresh Chives

3/4 Cup Mayonnaise

2 Tablespoons Brown Mustard

1/2 Teaspoon Black Pepper

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