Deviledeggswithchives Recipes

Steps:

• In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
• Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
• Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
• Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

Steps:

• Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
• Put into egg whites.
• Enjoy!

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Scoop out the yolks into a food processor and puree with the mayonnaise, scallions, parsley and capers.
• Spoon or pipe the filling into the egg whites. Top with chives.

Steps:

• Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amout of pepper.
• Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork.
• Add mayo, 2 Tbsp. chives, mustard and pepper; mix well.
• Spoon yolk mixture into egg whites; sprinkle with bacon and remaining chives.

Steps:

• Hard cook eggs; remove when finished and cool completely. In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside. When eggs are cooled, removed shells and slice in half; remove yolks from eggs and place in a bowl. Mix together yolks with mayonnaise, mustard, vinegar, salt and bacon. Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture. Sprinkle with chives and serve