Kittencal'S Best Deviled Eggs
11 ingredients
7 steps
Ingredients
- 12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
- 1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
- 2 tablespoons milk (or 2 tablespoons half-and-half cream)
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
- 1/2 teaspoon ground mustard powder
- 1/8 - 1/4 teaspoon dried dill weed (or to taste)
- 1/4 teaspoon salt (or to taste, I use seasoned salt)
- 1/4 teaspoon paprika (a little more for dusting the eggs)
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon garlic powder
Directions
-
1Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
-
2In a small bowl, mush yolks well with a fork, leaving no small lumps.
-
3Add next 10 ingredients (adjusting to suit taste) mix well to combine.
-
4Spoon or pipe egg yolk mixture evenly into the whites.
-
5Sprinkle with paprika.
-
6Cover tightly with plastic wrap.
-
7Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
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