Chive Whipped Deviled Eggs
Chives are rarely the hero. More often they play sidekick in creamy potatoes or rich sour cream spreads. But we believe this herbaceous perennial deserves the title role.
Ingredients
12 large eggs
⅓ cup mayonnaise
1½ tablespoons Dijon mustard
1 teaspoon apple cider vinegar
2 tablespoons finely chopped chives
¼ teaspoon paprika, plus more for garnish
Salt and pepper to taste
Additional chives for garnish
Directions
Gently place the eggs in a large saucepan, cover with cold water and bring to a boil over high heat. Remove from heat, cover and let rest for 10 minutes. While the eggs are cooking, prepare an ice bath. Remove the eggs from the hot water and plunge them into the ice bath. Allow them to completely cool, about 15 minutes.
Peel the eggs, cut them in half lengthwise and scoop the yolks into a bowl. Rinse the whites and place on a towel to dry; place in the fridge to chill. Whip the egg yolks with the mayonnaise, mustard, cider vinegar, chopped chives and paprika. Season with salt and pepper.
Fill the egg white halves with the whipped chive filling, then garnish with paprika and chives. Serve immediately or chill before serving. Enjoy within 2 days.
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