Holiday Deviled Eggs


  • 1 dozen eggs
  • 1/2 cup  mayonnaise
  • 1/2 tbsp.  lemon juice
  • 1 1/2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. paprika
  • 4 chives, cut into small pieces


  1. Place eggs in a single layer in a saucepan and add about 2" of water to cover the eggs. Bring to a boil, then reduce the heat and cook covered for 1 minute. Remove from heat and let sit covered for 14 minutes, then rinse under cold water. 
  2. Crack shells and carefully peel under cool running water. 
  3. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in the  mayonnaise,  lemon juice, and  Dijon mustard and season with salt and pepper.
  4. Spoon mixture evenly among egg whites and smooth top. 
  5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
  6. Place chive above egg mixture to look like a stem and serve.  
Posted by Tara Stafford at 8:39 AM
Share |