Perfect Deviled Eggs with Fresh Chives
12 Large Eggs
1/2 Cup Fresh Chives
3/4 Cup Mayonnaise
2 Tablespoons Brown Mustard
1/2 Teaspoon Black Pepper
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