Skip to content

The appetizer, Chic bistro

Deviled eggs with chives

Deviled eggs are a classic starter made with hard boiled eggs filled with a creamy mayonnaise and yolk mixture, serving 6 with 10 eggs. They take 30 minutes of active work, are started the day before for the eggs and mayonnaise, finished in the morning, cost about €0.80 per person, and rate as easy. The key is a well whipped mayonnaise and a sieved yolk crumbled on top at the end.

The classics are always right, here are deviled eggs with real homemade mayonnaise, rich and creamy yellow.

Deviled eggs with chives
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€0.80
Calories per person
140 kcalcalculated by Kiloach, your weight coach

Deviled eggs are the kind of classic that shows up on every party table and never disappoints. The firm white and the creamy yolk filling, made richer with real homemade mayonnaise, give that contrast of textures that makes them so appealing. Chives bring just the right touch of freshness, and the crumbled yolk on top, fine like mimosa flowers, gives the dish its French name and its finishing touch.

This is a perfect recipe for a dinner with friends or a family gathering, served as a starter while the first drinks are poured. It works in any season, fits easily into a more elaborate menu without adding stress on the day, and pleases kids and adults alike, as long as the mayonnaise is rich and properly whipped.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 10 min
  2. The same day 2 steps
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, hard boil the eggs, separate the whites and yolks, and make the mayonnaise, then keep everything chilled. The morning of, mix the yolk filling and fill the whites, then cover and refrigerate again. Right before guests arrive the dish is already done, so at serving time all that's left is to crumble the reserved yolk on top and arrange the platter.

The ingredients

6 people

Dairy

  • Eggs 10

Pantry

  • Dijon mustardoften in the pantry 2 tsp
  • Sunflower oiloften in the pantry 15 cl
  • Wine vinegaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Chives 1 bunch

Allergens Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drop 9 eggs into boiling water, hard boil them, then cool them right away in ice water. 10 min

    Exactly ten minutes and an ice bath keep the yolk pale yellow with no greenish ring.

  2. Peel the eggs, cut them in half, remove the yolks, and keep the whites in a closed container.

    Trim a thin slice off the base of each white so it sits upright on the platter.

  3. Make the mayonnaise with the tenth raw yolk, the mustard, salt and pepper, then whisk in the oil in a thin stream to thicken it.

    With all ingredients at room temperature, the mayonnaise never breaks.

The same dayDuring the day, whenever you get a moment.

  1. Mash the hard boiled yolks with a fork along with 4 spoons of mayonnaise and the chopped chives, setting aside 2 yolks for the topping.

    Push the yolks through a sieve before mixing, the filling turns out perfectly smooth.

  2. Fill the whites using a piping bag or two spoons, cover and refrigerate again.

    A plain piping bag with the tip snipped off makes neat domes in 5 minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Crumble the reserved yolks over the eggs and arrange on a platter with a few sprigs of chives.

    Do this at the very last moment, the crumbled yolk keeps its color and powdery look.

Our tips to get it right

  • Pick eggs that are a few days old rather than very fresh, they peel much more easily once hard boiled.
  • Whisk the mayonnaise by hand rather than with a machine, you'll feel the moment it thickens and you're less likely to break it.
  • If you're piping the filling, make it slightly firmer by using one less spoon of mayonnaise, the domes hold their shape better.

The variations

  • Swap part of the mayonnaise for fresh cheese for a lighter filling that's less rich in oil.
  • Add a pinch of curry powder or chili flakes to the yolk filling for a spicier version, adjust to your guests' taste.
  • For a quick version, use store bought mayonnaise and skip the slow oil step, kids won't notice the difference.

What to serve it with

  • A glass of chilled dry white wine
  • Mini toasts or breadsticks
  • Other cold starter bites

Storage

Filled deviled eggs keep for 24 hours in the refrigerator in a closed container, no longer, homemade mayonnaise doesn't hold up well past that. They don't freeze. Take them out 10 minutes before serving so they're not too cold.

Questions about this recipe

How do you peel hard boiled eggs without tearing the white

Tap the egg on both ends against the counter, then roll it under your palm to crack the shell all over. Peel under running cold water, the thin membrane comes off more easily.

Can you use a different oil for the mayonnaise

Yes, a neutral oil like canola works just as well. Avoid using only olive oil, its flavor can overpower the egg yolks.

How do you plate deviled eggs so they look nice

Use a piping bag or a plastic bag with the corner snipped off for neat, even domes. Arrange the whites on a white platter or a slate board, the contrast makes the yellow filling stand out.

How many deviled eggs should you plan per person

Count on 3 to 4 halves per person when serving alongside other starters. For 6 people, 10 eggs give you 18 filled halves, plenty for everyone.

Can deviled eggs with chives be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 3 steps, the same day, 2 steps, when it's time to serve, 1 step.

How long does it take to make deviled eggs with chives?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in deviled eggs with chives?

About 140 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does deviled eggs with chives cost?

About €0.80 per person, that's €4.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Appetizer recipes for entertaining

See all
Sausage rolls The appetizer

French classic

Sausage rolls

  • 25 min of work
  • Prepared the day before
  • Easy, €0.80 per person

230 kcalcalculated by Kiloach