I absolutely LOVE Deviled Eggs! They are simple to make and are a great snack, light lunch or a fabulous appetizer at parties! If you are following strict Paleo, be sure to make Paleo mayonnaise to use for this recipe!
6 large eggs
1 to 2 tablespoons mayonnaise
1 teaspoon Dijon mustard (use less or omit if you don’t care for mustard zing)
sea salt and fresh pepper
1 bunch of chives, washed and finely chopped
- Put the eggs in a medium saucepan and cover with cold water. Place over medium high heat and bring to a boil. Reduce the heat a little until the water reaches a low boil and cook for 15 minutes. Drain and run the eggs under cold water. Set aside to let the eggs cool.
- When cooled, peel the eggs in half lengthwise. Place all the yolks in a small mixing bowl. Add mayonnaise, mustard (if using) and salt and pepper to taste. Mash together with a fork until smooth and well combined.
- Arrange the egg whites on a platter with the cavity side up. Spoon some of the filling into each hole until all are filled. Top with chopped chives and a sprinkle of paprika. Refrigerate until ready to serve.