Classic deviled eggs are the most delicious accompaniment to your Easter meal, brunch, barbecue or potluck. This recipe is a family favorite and it includes helpful tips for getting those perfect hard-boiled eggs for peeling.
- 12 Hard boiled eggs
- ½ cups Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp White or rice vinegar
- 1 teaspoon Chopped fresh dill
- 3 tablespoons Fresh chopped chives, divided
- Paprika for garnish (optional)
Peel the eggs and cut them in half lengthwise. Carefully remove the yolks into a bowl. Mash well with a fork. Add the mayonnaise, Dijon mustard, rice vinegar, dill and 2 tablespoons of chopped chives. Mix well to combine.
Pipe or spoon into the egg whites. Garnish with the remaining chopped chives and/or sprinkled paprika. Refrigerate until ready to serve.