Rich, creamy egg halves filled with a tangy blend of mayo, cream cheese, and Dijon, garnished with paprika and fresh chives.
# What you'll need:
→ Eggs
01 - 12 large eggs
→ Filling
02 - 1/2 cup mayonnaise
03 - 1/4 cup cream cheese, softened
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon white vinegar
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - Salt, to taste
09 - Black pepper, to taste
10 - 2 tablespoons chopped fresh chives, plus extra for garnish
→ Garnish
11 - Paprika, for sprinkling
12 - Extra chopped fresh chives, optional
# Method:
01 - Place eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
02 - Transfer eggs to a bowl of ice water and cool for at least 5 minutes. Gently crack, peel, and rinse eggs under running water. Pat dry with paper towels.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place in a mixing bowl. Arrange egg white halves on a serving platter and set aside.
04 - Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash with a fork until completely smooth and creamy.
05 - Fold in the chopped chives until evenly distributed throughout the filling.
06 - Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe filling into each egg white half, or use a small spoon to fill them.
07 - Sprinkle paprika and extra chopped chives over the filled eggs. Refrigerate until ready to serve, or serve immediately chilled.
