Best 10 Deviled Eggs With Chives Recipes

CHIVE AND ONION DEVILED EGGS

Steps:

• In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
• Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

CHIVE 'N ONION DEVILED EGGS

Steps:

• Place eggs in single layer in medium saucepan.
• Add enough water to cover eggs by 1 inch.
• Bring to boil.
• Immediately remove from heat; cover and let stand 15 minutes.
• Drain; rinse with cold water.
• Place eggs in bowl of ice water; let stand 10 minutes.
• Peel eggs; cut in half lengthwise.
• Carefully remove yolks; place in small bowl.
• Add cream cheese, milk, mustard and salt; mash with fork until well blended and smooth.
• Spoon or pipe yolk mixture into egg whites.
• Sprinkle with paprika and chives.

SCALLION-CHIVE DEVILED EGGS

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Scoop out the yolks into a food processor and puree with the mayonnaise, scallions, parsley and capers.
• Spoon or pipe the filling into the egg whites. Top with chives.

DEVILED EGGS WITH CHIVES

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
• Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
• Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

KATIE'S DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

DEVILED EGGS WITH RADISHES, CHIVES AND THYME

Steps:

• Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
• Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.

TASTY DEVILED EGGS WITH BACON AND CHIVES

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork.
• Add mayo, 2 Tbsp. chives, mustard and pepper; mix well.
• Spoon yolk mixture into egg whites; sprinkle with bacon and remaining chives.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

DEVILED EGGS WITH BACON AND CHIVES

Steps:

• Hard cook eggs; remove when finished and cool completely. In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside. When eggs are cooled, removed shells and slice in half; remove yolks from eggs and place in a bowl. Mix together yolks with mayonnaise, mustard, vinegar, salt and bacon. Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture. Sprinkle with chives and serve