Description
These creamy deviled eggs are made with mayonnaise, Dijon mustard, butter, chives, paprika, and cayenne for a smooth, fluffy filling.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon unsalted butter, softened
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a large pot and cover with cold water by 2 inches. Bring the water just to a boil over high heat. Cover the pot, remove it from the heat, and let the eggs sit for 12–15 minutes. Transfer the eggs to an ice bath or rinse under cold water to stop the cooking. Chill if not peeling immediately.
- Peel the eggs, then cut them in half lengthwise.
- Scoop the yolks into a bowl and mash with a fork until crumbly.
- Add the mayonnaise, Dijon mustard, softened butter, chives, cayenne, salt, and black pepper. Mix until smooth. Taste and adjust salt or mayonnaise as needed.
- Spoon the filling into a piping bag or zip-top bag. Cut off one corner and pipe the filling into the egg white halves.
- Garnish with paprika and extra chives, then refrigerate until ready to serve.
Notes
- If the filling is too thick, add mayonnaise 1 teaspoon at a time until it reaches your preferred texture.
- For easier peeling, transfer the cooked eggs to an ice bath and let them cool before peeling.
- Prep Time: 15 min
- Cooling Time: 10-15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
