6 large hard-boiled eggs 1/4 cup mayonnaise 1 tablespoon stone ground mustard ¼ teaspoon kosher salt ⅛ teaspoon black pepper ½ teaspoon paprika several sprigs of fresh chives
Cut each hard boiled egg in half (horizontally) and carefully remove the egg yolk.
Mash the egg yolks together with a fork until crumbly.
Add the mayonnaise, mustard, salt, and pepper. Stir it well with a fork until very creamy and almost like a paste.
Place the deviled egg mixture inside a piping bag or a Ziploc bag with the bottom corner snipped. Pipe into each egg white.
Sprinkle each deviled egg with some paprika. Place a large chive into the center of each egg. Then place 3 smaller pieces across.
Cover the eggs loosely, or use a lid depending on what container they're in, and refrigerate until ready to serve.
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