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Export 8 ingredients for grocery delivery
Step 1
Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water. Make the breadcrumbs if desired.
Step 2
Melt 1 tablespoon unsalted butter or heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Add 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1 pinch kosher salt. Stir to combine and transfer to a small bowl.
Step 3
When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.
Step 4
Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.
Step 5
Use a fork to mash the yolks as finely as possible. Add 3 tablespoons mayonnaise; 2 teaspoons yellow, Dijon, or horseradish mustard; and 1/4 teaspoon kosher salt. Stir to combine. Taste and season with black pepper and more kosher salt as needed.
Step 6
Thinly slice 2 fresh chives. Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 1 heaping tablespoon per deviled egg). Garnish with the toasted breadcrumbs if using, paprika, and the chives.
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