Creamy Deviled Eggs with Chives and Dijon Mustard Recipe
Susan Thomas
Deviled Eggs
Silky, tangy deviled eggs with Dijon and chives—perfect for parties or a simple, elegant snack.
Nutrition (per serving)
These deviled eggs are all about silkiness and balance: creamy mayonnaise and a touch of tang from Dijon and vinegar make the yolk filling lush without being heavy. Fresh chives add a bright, oniony lift while smoked paprika gives each bite a gentle warmth and color—simple ingredients that feel a little special.
They’re wonderfully easy to make ahead for parties or a relaxed weeknight snack. Boil the eggs, tweak the filling to your taste, then pipe or spoon it back into the whites for a beautiful platter that disappears quickly.
Ingredients
- Large eggs:6 pieces
- Mayonnaise:1/3 cup
- Plain Greek yogurt or sour cream:2 tbsp
- Dijon mustard:1 tbsp
- White wine vinegar:1 tsp
- Kosher salt:1/4 tsp
- Freshly ground black pepper:1/8 tsp
- Fresh chives, finely chopped:2 tbsp
- Smoked paprika (for garnish):1/2 tsp
Instructions
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Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.
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Bring to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let sit for 10–12 minutes.
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Prepare an ice bath while eggs sit. After 10–12 minutes, transfer eggs to the ice bath and cool for at least 5 minutes to stop cooking.
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Peel the eggs carefully, then slice each egg lengthwise and gently remove yolks to a bowl; set whites on a platter.
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Mash the yolks with a fork until smooth. Add mayonnaise, Greek yogurt (or sour cream), Dijon, vinegar, salt, and pepper, and mix until very creamy.
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Stir in most of the chopped chives, reserving a little for garnish. Taste and adjust seasoning—add a bit more mustard or vinegar if you like extra tang.
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Spoon or pipe the filling back into the egg whites. Sprinkle with smoked paprika and the remaining chives for color and flavor.
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Chill for at least 15 minutes before serving, or cover and refrigerate up to 24 hours. Serve chilled on a platter.
Tips & Notes
- For easiest peeling, use eggs that are at least a few days old—very fresh eggs are harder to peel.
- To get ultra-smooth filling, press the mashed yolk mixture through a fine-mesh sieve before folding in chives.
- Make them a day ahead: fill eggs the day before and keep covered in the fridge for stress-free entertaining.
