Deviled Eggs with Fresh Chives
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- pinch cayenne pepper
- 2 tablespoons fresh chives finely chopped
- paprika for dusting
Instructions
- Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil.
- Cover, remove from the heat and let stand for 11 minutes, then drain and plunge into ice water for 5 minutes.
- Peel the eggs and slice each one in half lengthwise.
- Scoop the yolks into a bowl, keeping the whites intact on a tray.
- Mash the yolks with a fork until no lumps remain, then stir in mayonnaise, mustard, vinegar, salt and cayenne.
- Beat the filling until smooth and light, about 1 minute, so it pipes easily.
- Spoon the filling into a piping bag fitted with a star tip, or a zip-top bag with one corner snipped off.
- Pipe a generous swirl into each egg white half, starting from the outside and building up to a peak in the center.
- Sprinkle chives over half the eggs and a light dusting of paprika over the rest, for two finishes on one plate.
- Chill for at least 30 minutes before serving so the filling firms up and holds its shape when picked up.
Good to Know
Boil and peel the eggs up to 2 days ahead and keep them whole in the fridge; make the filling and pipe the morning of the party.