Creamy, tangy egg halves filled with a rich blend of mayo, cream cheese, and Dijon, finished with paprika and chives.
# Components:
→ 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 - Pepper, to taste
10 - 2 tablespoons chopped fresh chives (plus extra for garnish)
→ Garnish
11 - Paprika, for garnish
12 - Extra chopped chives, for garnish (optional)
# Directions:
01 - Place eggs in a large pot and cover with cold water. 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 let cool for at least 5 minutes.
03 - Gently crack, peel, and rinse eggs under running water. Pat dry with a paper towel.
04 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set egg whites aside.
05 - Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
06 - Fold in the chopped chives until evenly distributed.
07 - Fill each egg white half with the yolk mixture using a piping bag or small spoon.
08 - Sprinkle paprika and extra chives over the filled eggs for garnish. Arrange on a platter and serve chilled.
