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32 Fresh Chive Recipes

Fresh chives are one of the first herbs to pop up in spring. Here's how to make use of chives in your kitchen.

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Broccoli & Chive Stuffed Mini Peppers

Broccoli & Chive Stuffed Mini Peppers

There’s plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

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Swiss And Chive Quiche  Exps Cimzw20 251893 E09 02 6b

Swiss and Chive Quiche

I used to make this cheese and chive quiche recipe using two cans of corned beef hash, but I switched to a meatless version. I don’t miss the meat a bit, and my family loves generous portions. —Theresa Jerger, Holland, Indiana

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Party Cheese BreadTaste of Home

Party Cheese Bread

You can’t go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It’s better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California

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Eggs LorraineTaste of Home

Eggs Lorraine

Easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida

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Herby Pea SaladTaste of Home

Herby Pea Salad

We love spring vegetables. One Mother’s Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

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Sausage Chive Pinwheels

Sausage Chive Pinwheels

These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

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Cast Iron Skillet Scrambled Eggs Exps Cimz19 90753 E09 04 9b 3

Cast-Iron Scrambled Eggs

I love these easy cast-iron scrambled eggs, which use fresh ingredients that I usually have on hand. They make a quick and simple breakfast! — Bonnie Hawkins, Elkhorn, Wisconsin

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Herbed Onion BagelsTaste of Home

Herbed Onion Bagels

I create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri

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Spring Pea SoupTaste of Home

Spring Pea Soup

Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. —Denise Patterson, Bainbridge, Ohio

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Feta N Chive Muffins Exps Chmz19 31173 C10 26 2b 2

Feta ‘n’ Chive Muffins

This is a “spring” variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado

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Slim Deviled Eggs with HerbsTaste of Home

Slim Deviled Eggs with Herbs

If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they’re perfect for any gathering or party. —Taste of Home Test Kitchen, Greendale, Wisconsin

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Chive-Cheese CornbreadTaste of Home

Chive-Cheese Cornbread

This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia

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Garlic Chive Baked Fries Exps136044 Thhc2236536a05 20 10bc Rms 3

Garlic-Chive Baked Fries

Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin

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Chive Buttered CarrotsTaste of Home

Chive Buttered Carrots

It’s nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio

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Chive Pinwheel Rolls Exps H13x9bz16 19475 D04 28 1b 2

Chive Pinwheel Rolls

These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they’re attractive enough for special occasions. —Ann Niemela, Ely, Minnesota

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Sour Cream & Chives Mashed PotatoesTaste of Home

Sour Cream & Chives Mashed Potatoes

This recipe is a family favorite that always stirs up good memories and moments. It’s requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It’s simple to make and delicious to eat. If I make it early in the day I finish this dish for about 20 minutes in the oven, but you can use the stovetop to free up oven space for the turkey. —Linda Williams, Florence, Alabama

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Chive Crab CakesTaste of Home

Chive Crab Cakes

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

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Chive Smashed Potatoes

No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming

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Crab-Stuffed Flounder with Herbed AioliTaste of Home

Crab-Stuffed Flounder with Herbed Aioli

If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O’Ferrall, Linkwood, Maryland

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Cheesy Chive OmeletTaste of Home

Cheesy Chive Omelet

Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado

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Cheese & Garlic BiscuitsTaste of Home

Cheese & Garlic Biscuits

My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

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Garlic chive whipped butterTaste of Home

Garlic-Chive Whipped Butter

Looking for a way to dress up ordinary bread or dinner rolls? Set out a bowl of this creamy garlic butter!—Susan Stetzel, Gainesville, New York

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Creamy Chive RingsTaste of Home

Creamy Chive Rings

When I brought this savory ring to an extension luncheon, club members
let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska

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Cream Cheese & Chive OmeletTaste of Home

Cream Cheese & Chive Omelet

The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

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Herb & Cheese Scrambled EggsTaste of Home

Herb & Cheese Scrambled Eggs

As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I’ve made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California

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Sour Cream Chive BreadTaste of Home

Sour Cream Chive Bread

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio

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Tomatoes with Buttermilk VinaigretteTaste of Home

Tomatoes with Buttermilk Vinaigrette

We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia

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Mini Sausage QuichesTaste of Home

Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

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Creamy Herb Grilled SalmonTaste of Home

Creamy Herb Grilled Salmon

I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, Washington

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Buffet Scrambled EggsTaste of Home

Buffet Scrambled Eggs

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It’s a tasty twist on a morning mainstay.

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Pork & Chive Pot StickersTaste of Home

Pork & Chive Pot Stickers

Here's my top make-ahead appetizer. My three kids are old enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. —Marisa Raponi, Vaughan, Ontario

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Savory French ToastTaste of Home

Savory French Toast

I was tired of sweet French toast, so I made a savory version with sausage, cheddar and chives for Christmas one year. Now my family asks for it regularly. —Carol Grant, Freehold, New Jersey

Laura Denby
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.

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