Creamy Deviled Eggs with Lemon & Chives

Intro

You’d never guess something this classic could taste so fresh. These Creamy Deviled Eggs with Lemon & Chives are smooth, tangy, and just a little elevated — the kind that disappear first at Easter brunch. The lemon keeps them bright, the chives add a soft bite, and the texture is perfectly creamy without being heavy.

They look simple, but one bite in, people always ask what you did differently.

Why You’ll Love This Recipe

• Ultra-creamy texture with a fresh, light finish
• Bright lemon flavor that cuts through the richness
• Easy to make ahead for holidays and gatherings
• Familiar enough for everyone, special enough to stand out
• Perfect for Easter brunch, potlucks, and spring parties

Ingredients

• 6 large eggs, hard-boiled and peeled
• ⅓ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1–2 teaspoons fresh lemon juice
• ½ teaspoon lemon zest
• Salt and black pepper, to taste
• 1½ tablespoons fresh chives, finely chopped

Optional:

• Paprika or smoked paprika for topping
• A pinch of garlic powder
• Greek yogurt (swap for part of the mayo)

How to Make It

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. Place yolks in a bowl and mash until smooth.
3. Add mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and pepper.
4. Mix until creamy and fully combined.
5. Spoon or pipe the filling back into the egg whites.
6. Sprinkle with chopped chives and optional paprika before serving.

Pro Tips / Variations

• For extra smooth filling, use a food processor
• Taste before filling — lemon strength can vary
• Pipe with a zip-top bag for a clean look
• Add finely diced pickles or relish for tang
• Store covered in the fridge for up to 24 hours

Serving Ideas

• Arrange on a simple platter with fresh herbs
• Serve chilled for best texture and flavor
• Pair with spring salads, ham, or frittata
• Perfect for Easter brunch, baby showers, or potlucks

Conclusion

These Creamy Deviled Eggs with Lemon & Chives prove that simple recipes can still feel special. They’re familiar, fresh, and endlessly shareable — exactly the kind of dish people save for later and make again and again. Whether you’re hosting Easter brunch or bringing a plate to share, this is one recipe that always delivers.

Save it, make it, and don’t be surprised when they’re gone in minutes.