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Perfect Deviled Eggs with Fresh Chives are the perfect side dish for your summer cookout or picnic.
Ingredientes
- 12 Large Eggs
- 1/2 Cup Fresh Chives
- 3/4 Cup Mayonnaise
- 2 Tablespoons Brown Mustard
- 1/2 Teaspoon Black Pepper
Direcciones
- Place the eggs in a medium sized saucepan. Cover with hot water. Bring to a rolling boil over medium high heat. Remove from heat and cover. Let stand for 20 minutes.
- While eggs are standing, wash and finely chop the chives. Place in a medium sized bowl.
- After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl. Cover with ice water and let stand for about 5 minutes. At this point the eggs will be cooled. Give several taps on the counter top all over and peel. Shell should come off easily.
- Cut eggs in half lengthwise with a sharp knife.
- Remove yolks and add to the bowl with the chives.
- With a fork, finely mash the eggs yolks and mix with the chives.
- Add the mayo, brown mustard and pepper; mix well.
- Arrange egg halves on a serving platter.
- Place one teaspoon of the yolk mixture in each half.
- Refrigerate before serving. Keep cold. Will keep in refrigerator up to four days.
- 24 Deviled Eggs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 24 servings | |
| Calories 88 | |
| Calories from Fat 74 | 84% |
| Total Fat 8.31g | 10% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 85mg | 4% |
| Potassium 42mg | 1% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.27g | 0% |
| Protein 3.2g | 5% |
