About Deviled Eggs
Did you know deviled eggs (or a version of) have been traced back to Ancient Rome? What?
The Ancient History of Deviled Eggs shows that they began to show up in places such as Spain and Europe. But that doesn't explain why they are "deviled". At some point "deviled" was referenced when talking about making food spicy. Of course, there were other less satanic sounding names people liked to use such as "salad eggs".
Chive Deviled Eggs
Nowadays, deviled eggs are usually made with mayonnaise and mustard and paprika such as this one. What makes this recipe different, however, is the incorporation of herbs. Specifically, we are talking about Chives. Chives, often confused or substituted with Green Onions or scallions are simply a herb that gives and oniony-garlic flavor.
The Difference of Chives
Like I said previously, Chives are often confused with other vegetables and herbs. Chives is simply a different strain of a plant and therefore provides a different flavor. While Chives here is recommended, you could try thinly sliced scallion and perhaps enjoy the flavor just as well.
If you aren't a chive fanatic, maybe try cutting some fresh dill weed atop the deviled eggs as an alternate. They are also a beautiful green herb that brings a strong delicious flavor.
As easy and elegant as these deviled eggs are, they also make a favorite to-go snack and are also perfect for the holidays. Chives bring an extra element of flavor in such a big yet easy way.
If you are curious about more health conscience versions of this classic favorite, check out this Paleo Deviled Egg recipe.
- 12 hard-boiled eggs
- 1/4 to 1/2 cup mayonnaise (to taste, depending upon size of yolks and preferred texture)
- 2 teaspoons Dijon mustard
- 1 tablespoon chives (fresh snipped or 1 1/2 teaspoons dried chives)
- Garnish: paprika for dusting
Peel the eggs and halve lengthwise. Gently remove the yolks and place in a medium bowl.
Add 1/4 cup of mayonnaise to the yolks and mash with a fork or wire whisk until smooth. (You can also use a handheld blender for this.) Add additional mayonnaise to taste and to achieve a creamier texture, if desired. Stir in the mustard and chives, mixing until well incorporated.
Spoon the yolks into the egg white halves, and dust with paprika.
Or, for a fancier presentation, place the yolk mixture into a pastry bag, and pipe into the egg whites, before garnishing with paprika.
Garnish with Paprika.
Refrigerate covered allowing to cool until ready to serve.
Serve and enjoy!