If chickens are part of your family, they are just beginning to lay eggs! And chives are one of the lovely perennials that are first to pop out of the warming spring soil. Merge these two together for delicious deviled eggs – a snack or accompaniment to any meal that’s easy to gobble up.  Use whatever kind of mustard you have hanging out in your fridge- yellow, dijon, stoneground, horseradish, they will all taste good! Don’t forget to enjoy the art of cooking, and the joy of eating, in the process.

Chive Deviled Eggs Yield: 8 pieces

INGREDIENTS:

4 Hard Boiled Eggs, peeled

2 TBSP Mayonnaise 

1 TBSP Fresh Chives, chopped and divided

½ tsp Yellow Mustard 

¼ tsp Salt & Pepper Blend*

1 Plastic Sandwich Bag

DIRECTIONS:

  1. To boil eggs – place raw eggs in a saucepan and fill with water until eggs are fully submerged. Bring to a low boil. Once they begin to boil, set timer for 11 minutes. When complete, drain from pan and run cold water over eggs to cool immediately. Place hard boiled eggs into refrigerator until ready to assemble.
  2. Peel eggs, removing shell and thin membrane beneath. If shell particles are sticking, rinse peeled egg in running water to remove these lingering pieces. Dry with paper towel. Slice each egg in half along the verticle axis. Pop out yolk and place into a shallow bowl.
  3. Add mayonnaise, mustard, about ¾ of the chives, salt and pepper. With fork, smash all ingredients together with the yolks until a smooth paste is formed.  Place paste into one bottom corner of a plastic sandwich bag.  
  4. Clip the corner of the bag where the paste was placed.  Hover over each egg white half and gently squeeze and pump yolk filling into each egg. Sprinkle remaining chives over filled eggs.

* Premix ¾ quantity salt to ¼ quantity ground pepper and keep the blend handy for cooking