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Classic Deviled Eggs with Dijon & Chives

Easy Classic Deviled Eggs with Dijon & Chives That Wow Every Time

A twist on a timeless favorite, these Classic Deviled Eggs with Dijon & Chives deliver a fresh burst of flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 12 eggs
Course: Appetizer
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs and Filling
  • 6 large eggs use fresh eggs for perfect boiling and easier peeling
  • ¼ cup mayonnaise choose a creamy mayo for smooth texture
  • 1 tablespoon Dijon mustard delivers signature tangy kick
  • 1 teaspoon white vinegar balances richness with acidity
  • ½ teaspoon salt enhances flavors without overpowering
  • ¼ teaspoon freshly ground black pepper adds warmth and complexity
For Garnish
  • 2 tablespoons fresh chives finely chopped for freshness
  • 1 teaspoon paprika for smoky color and mild spice

Equipment

  • Saucepan
  • ice bath
  • mixing bowl
  • Piping bag or zip-top bag

Method
 

How to Make Classic Deviled Eggs with Dijon & Chives
  1. Place eggs in a single layer in a saucepan; cover with cold water 1" above eggs.
  2. Boil gently, bringing to a boil over medium heat, then reduce to simmer for 10 minutes.
  3. Shock eggs immediately in an ice bath for 5 minutes.
  4. Peel carefully under running water.
  5. Halve eggs lengthwise; transfer yolks to a bowl.
  6. Mash yolks with a fork until fine crumbs form.
  7. Mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until glossy.
  8. Fill eggs with yolk mixture, creating neat peaks.
  9. Garnish with chopped chives and a dash of paprika.

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 186mgSodium: 125mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh. Garnish with chives just before serving.

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