Kids (and adults!) go crazy over these Chive Deviled Eggs, which make perfect appetizers or snacks on any occasion
Easter is just around the corner and that means it is Egg time ! When I was little, Easter, in my kid’s thinking, was all about huge chocolate bunny or chicken eggs. It still is, mostly, but age has also taught me, too much chocolate is not a good thing..
These Chive Deviled Eggs have a bit of sweetness, due to the combination of the Mayonnaise and the Mustard and it is definitely a kids’ favorite among the salty kinds of Easter eggs.
My family loves Deviled Eggs, most any kind, and the kids are not as fussy as they used to be when they were younger, but these Chive Deviled Eggs still go first.
Deviled Eggs must be one of the most favorite snacks. Not only to eat, but also to make, as you can boil the Eggs days in advance and even make the filling long before serving. Remember to keep the filling in a sealed container in the refrigerator.
Also, use a container just big enough to hold all the filling, as bigger containers, means more air, and more air would affect the texture a bit, not much, but still a little.
*If the KNORR Stock Pots are unavailable in your area, use 1 tablespoon Vegetable Stock made from a 1/4 cube, mixed with 1 tablespoon boiling water.
Chive Deviled Eggs (Kids’ Favorite)
- 12 Hard Boiled Eggs peeled and halved
- 1 TB Olive Oil
- 1 TB KNORR Vegetable Stock
- 2 TB Dijon Mustard
- 1/3 cup Mayonnaise
- 1 TB Chives finely chopped
- Black Pepper to taste
- Extra Chives (optional)
- Paprika to sprinkle (optional)
- Remove the Egg Yolks and place in a medium mixing bowl
Heat the Olive Oil and the Stock until hot and stir to form a paste (I use the microwave for this – about 15 – 20 seconds on HIGH) – let cool
- Combine the Egg Yolks, Stock paste, Mustard, Mayonnaise and Chives – mash or blend until smooth – season to taste with Black Pepper
Fill the Egg White halves - garnish with extra Chives and Paprika (if using)
*If the KNORR Stock Pots are unavailable in your area, use 1 tablespoon Vegetable Stock made from a 1/4 cube, mixed with 1 tablespoon boiling water
Keep refrigerated until ready to serve.