Two-Mustard Deviled Eggs with Chives

At the Lello table

Silky deviled eggs balanced with lemon-thyme mustard and a restrained touch of truffle mustard. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Hard-boil the eggs for 11 minutes, chill and peel.
2. Halve and mash the yolks with mayonnaise, both mustards and vinegar until smooth.
3. Pipe or spoon the filling into the whites and finish with chives.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve cool but not refrigerator-cold.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.