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Deviled Eggs with Smoked Paprika and Chives, Sacha Served What

Deviled Eggs with Smoked Paprika and Chives

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Small Bites
Cuisine American
Servings 12 pieces

Equipment

Ingredients
  

  • 6 whole eggs
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon
  • 1 teaspoon lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • Chives thinly sliced, for garnish
  • Smoked paprika for garnish

Instructions
 

  • Place eggs in a small pot and cover completely with water. Set over medium-high heat and bring to a boil, then turn off the heat and let the eggs cool completely in the water.
  • Peel eggs, being careful not to break the whites. Rinse under cold water to wash off any remnants of shell. Cut each egg in half lengthwise and scoop out the yolks.
  • Transfer the yolks to the bowl of a food processor with the mayonnaise, Dijon, and lemon juice. Puree until smooth (Alternatively, everything can be mashed in a bowl with a fork, until smooth). Taste and season with salt and pepper.
  • Spoon the egg yolk mixture into the egg whites, using it all. Sprinkle with chives and paprika, to taste and serve.

Notes

Storage: Once the eggs are cooked, you can make the yolk mixture and keep it and the egg whites in the refrigerator for up to 3 days. Let the yolk mixture come to room temperature before serving. 
Keyword chives, deviled eggs, smoked paprika
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