Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely diced cooked chicken breast
- 1 tablespoon chopped fresh chives
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Immediately transfer eggs to an ice bath to cool.
- Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the bowl with the yolks. Mash with a fork or mix with an electric mixer until smooth and creamy.
- Stir in the finely diced cooked chicken breast and chopped chives into the yolk mixture.
- Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika, if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use high-quality mayonnaise and Dijon mustard. You can substitute the chives with finely chopped green onions. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 220mg