Easy and elegant, this favorite hors d'oeuvres and picnic take-along gets a lift from snipped chives and a dusting of paprika. Perfect for spring entertaining!
Makes 24.
- 12 hard-boiled eggs
- 1/4 to 1/2 cup regular or light mayonnaise (to taste, depending upon size of yolks and preferred texture)
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh snipped chives, or 1 1/2 teaspoons dried chives
- 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.
Refrigerate, covered, until ready to serve. Enjoy!