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Perfect Deviled Eggs Recipe with Horseradish and Chives for Easter Brunch

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These deviled eggs feature a creamy, tangy filling with horseradish and fresh chives, making them a crowd-pleasing addition to any Easter brunch or spring gathering. Quick to prepare and endlessly adaptable, they offer classic comfort with a modern twist.

Ingredients

Scale
  • 6 large eggs
  • Water (for boiling)
  • Ice (for shocking eggs)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 to 2 teaspoons prepared horseradish
  • 1 teaspoon white vinegar or apple cider vinegar
  • Salt and black pepper, to taste
  • 1 tablespoon finely chopped fresh chives (plus extra for garnish)
  • Paprika (optional, for garnish)
  • Extra chives (for garnish)

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water (about 1 inch above the eggs). Bring to a boil over medium-high heat.
  2. Once boiling, cover, remove from heat, and let sit for 10-12 minutes (10 minutes for slightly softer yolks, 12 for firmer).
  3. Immediately transfer eggs to a bowl of ice water and let cool for at least 5 minutes.
  4. Gently tap and roll each egg on the counter, then peel under running water.
  5. Slice each egg lengthwise with a sharp knife. Carefully scoop out the yolks and transfer to a mixing bowl. Set the whites aside on your serving platter.
  6. Mash yolks with a fork or potato masher until smooth. Add mayonnaise, Dijon mustard, prepared horseradish, and vinegar. Mix well until creamy.
  7. Stir in chopped chives, salt, and black pepper to taste. Mix until well combined. Taste and adjust seasoning or horseradish as needed.
  8. Spoon or pipe the yolk mixture into the egg white halves. Pile the filling high or use a piping bag for neat swirls.
  9. Garnish with extra chopped chives and a dash of paprika, if desired.
  10. Arrange on a platter and serve chilled or at room temperature.

Notes

For best results, use older eggs for easier peeling. Taste the filling before piping, as horseradish strength varies. Make ahead by boiling and peeling eggs a day before, but fill and garnish the eggs the morning of serving. For a dairy-free option, use avocado or vegan mayo. Filling can be made a day ahead; store whites and filling separately for freshest taste.

Nutrition

Keywords: deviled eggs, horseradish, chives, Easter brunch, appetizer, spring, gluten-free, easy, crowd-pleaser

Find it online: https://blingbite.com/perfect-deviled-eggs-recipe-with-horseradish-and-chives-for-easter-brunch/