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Author Notes: Perfect Deviled Eggs with Fresh Chives is a simple, delicious side dish for your summer picnic or cookout! —Cleanfreshcuisine
- 12 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