From May to June, chive blossoms make their annual appearance, and if you aren’t eating the flowers, you’re missing out on the best secret in your late spring to early summer garden. These edible flowers offer a subtle, sweet, sophisticated onion flavor that pairs perfectly with the rich, creamy filling of a deviled egg. With everything bagel seasoning, finely chopped fresh chives, and chive florets, this recipe hits that perfect balance of crunch, creaminess, and garden-fresh flavor. Fresh, sophisticated, and undeniably gorgeous, these deviled eggs are a must-make while the chive blossom blooms are still in their prime.
If I could possibly convince you to grow just one itty-bitty herb on your deck, patio, balcony, or even in your garden, without a doubt, that herb would be chives. They are not nearly as fussy as dill, parsley, or cilantro when it comes to the heat of summer. And chives are, for sure, way more versatile than basil, oregano, sage, or thyme. Honestly, no matter the type of food, chives always seem to be a great addition or finishing flourish. And in the months of May and June, you have the added bonus of their gorgeous blossoms. Yup, those lil’ purple beauties, that magically appear from late spring to early summer, are totally edible. Their only downside? That they’re only around for such a short time. Never given them a try? Well, compared to chives, the blossoms are a tad milder in their onion flavor and have a bit of sweetness. And, as a big ol’ bonus, and Deviled Egg Queen selling benefit, they have the almost magical power to transform a somewhat simple deviled egg into a gorgeous floral masterpiece. So, if you don’t already have a few chive plants growing around your home, I urge you to rush right out and get some. They come back each year, don’t require much fuss, and are a great addition to so many dishes, like these Sour Cream & Chive Jumbo Biscuits and these Bacon & Chive Deviled Eggs with Hot Honey.
Ingredients:
- 10 Chive Blossoms (Divided)
- 6 Large Hard-Boiled Eggs
- 1 Teaspoon Spicy Brown Mustard
- 1/4 Cup + 1 Tablespoon Mayonnaise (See Suggestions)
- 1 Tablespoon Fresh Chives, Finely Chopped (Additional for Garnish)
- 1 Teaspoon Everything Bagel Seasoning (Additional for Garnish)
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Fill a small bowl with cold water. Add the chive blossoms and swish them around to remove any dirt, debris, or small insects. Repeat several times with fresh cold water until the water is clear. Gently pat dry the chive blossoms with a few paper towels. Set aside.
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the mustard and 1/4 cup of the mayonnaise to the bowl. Stir well to combine.
- If needed, add 1 more tablespoon of mayonnaise to the bowl to achieve the perfect deviled egg consistency. Stir well to combine.
- Add the chives, bagel seasoning, and black pepper to the bowl. Stir well to combine.
- Separate the small chive florets from 6 of the chive blossoms. Using your fingers, gently pull the florets away from the blossom. Place the florets in the deviled egg filling. Gently stir to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Separate the small chive florets from the remaining 4 chive blossoms. Using your fingers, gently pull the florets away from the blossom. Garnish each egg with a light sprinkle of bagel seasoning, a few finely chopped chives, and a few of the chive blossom florets.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise used in this recipe to prevent the filling from turning runny or becoming too thick.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- Chives typically flower in late spring to early summer, usually between May and June. The flowers are entirely edible and tend to be milder and slightly sweeter than the rest of the plant.
- When you pull the small chive florets from the chive blossom, some may still have a tiny stem attached. That’s fine. They are also edible.
- If you don’t have chive blossoms, or they aren’t in season, you can still make these deviled eggs. Add an additional 1 tablespoon of freshly chopped chives to the filling, along with 1/4 to 1/2 teaspoon of granulated sugar for a touch of sweetness.
- Each brand of everything bagel seasoning contains a different amount of salt. If yours is extremely salty, you may wish to reduce the amount used in the egg filling. Make sure to use only a light sprinkle as a garnish.
Improvements:
- Replace the spicy brown mustard with Dijon mustard or whole grain mustard.
- Add a 1/4 teaspoon of garlic powder to the deviled egg filling.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 10 Chive Blossoms (Divided)
- 6 Large Hard-Boiled Eggs
- 1 Teaspoon Spicy Brown Mustard
- 1/4 Cup + 1 Tablespoon Mayonnaise (See Suggestions)
- 1 Tablespoon Fresh Chives, Finely Chopped (Additional for Garnish)
- 1 Teaspoon Everything Bagel Seasoning (Additional for Garnish)
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Fill a small bowl with cold water. Add the chive blossoms and swish them around to remove any dirt, debris, or small insects. Repeat several times with fresh cold water until the water is clear. Gently pat dry the chive blossoms with a few paper towels. Set aside.
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the mustard and 1/4 cup of the mayonnaise to the bowl. Stir well to combine.
- If needed, add 1 more tablespoon of mayonnaise to the bowl to achieve the perfect deviled egg consistency. Stir well to combine.
- Add the chives, bagel seasoning, and black pepper to the bowl. Stir well to combine.
- Separate the small chive florets from 6 of the chive blossoms. Using your fingers, gently pull the florets away from the blossom. Place the florets in the deviled egg filling. Gently stir to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Separate the small chive florets from the remaining 4 chive blossoms. Using your fingers, gently pull the florets away from the blossom. Garnish each egg with a light sprinkle of bagel seasoning, a few finely chopped chives, and a few of the chive blossom florets.
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