To keep these portable snacks from turning on their sides when serving, use a deviled egg tray. Especially in vogue during the 1940s and '50s, when specialized serving dishes could be found in a variety of china patterns, deviled egg plates are still quite common today.
Oxmoor House OCTOBER 2013
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
2. Peel eggs; cut in half lengthwise, and remove yolks. Place yolks in a bowl; mash with a fork. Stir in mayonnaise and next 3 ingredients (through pepper).
3. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chives and paprika.
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