I’ve realized that the older I become, the more I am turning into my mother. As a kid, I was very anti anything that tasted like or resembled an egg. At every birthday party, my mother would prepare deviled eggs from an old recipe book. I was always very confused as to why she was making deviled eggs for little kids, not realizing it was for all the adults supervising us. Now, 30 years later, I can’t get enough of deviled eggs. They’re the first thing I order when I see them on a menu, and honestly one of my favorite finger foods. They can make any dinner party more elevated, and I love topping them with creative toppings to change the flavor profile (try fried capers or shallots!). This time, I topped them with the classic paprika and a sprinkle of fresh chives. I made them this past Memorial Day weekend when friends were in town, and they were a huge hit.  My friend Ashley had gifted me farm fresh eggs from her chickens, and I cut up some fresh chives from my herb garden to give it a classic flavor. I also added dry ground mustard which is what my mother always did, but it does give this dish a strong mustard flavor, so if you want your eggs tasting more on the mild side, leave it out. 

(This yields 24 deviled eggs. If you’d like a smaller serving, use 6 eggs and cut this recipe in half)

You will need:

1 dozen large eggs

2 teaspoons Dijon mustard

1 teaspoon ground mustard 

1 pinch cayenne pepper (optional)

Salt to taste

½ teaspoon fresh ground black pepper 

2 tablespoons fresh chopped chives 

6 tablespoons mayo (preferably Duke’s)

Paprika/ extra chives for garnish 

Place a large pot over medium high heat and bring to a boil. Drop in your eggs and let them cook for 10-12 minutes. Transfer your eggs to a bowl of ice water and peel them under the water. Don’t ask me why it’s easier to peel eggs while they’re submerged under water, they just are! Cool them down for about 15 minutes in the fridge. Halve your eggs lengthwise (yes, there is a wrong way to cut your eggs for a deviled egg) and carefully remove the yolks. Place yolks in a bowl and mash with a fork while mixing in your Dijon, ground powdered mustard, cayenne, salt, pepper, chives, and mayo. Fill each egg white with about 2 teaspoons of the egg yolk mixture and dust with paprika and/or chives. Enjoy!