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Nutrition Facts
Serving Size 1 (31g) Recipe makes 24 servings
Calories 59
Calories from Fat 39		(66%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 90mg		3%
Potassium 35mg		1%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.6g
Protein 3.3g		6%
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Kittencal's Best Deviled Eggs

Recipe #77854 | 25 min | 25 min prep | add private note

⁽⁶⁷⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Dec 3, 2003

These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this --- all ingredient amounts may be adjusted to taste --- see my Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs

SERVES 24 (change servings and units)

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 use 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

1
Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
2
In a small bowl, mush yolks well with a fork, leaving no small lumps.
3
Add next 10 ingredients (adjusting to suit taste) mix well to combine.
4
Spoon or pipe egg yolk mixture evenly into the whites.
5
Sprinkle with paprika.
6
Cover tightly with plastic wrap.
7
Store in the refrigerator until ready to serve.
8
*NOTE* the eggs are better if left to chill for at least 5 hours before serving.

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Featured Reviews for This Recipe

From: cookin kell

On Nov 17, 2009

I made these for early Thanksgiving and they turned out great! This will be my new "go to" recipe for deviled eggs. I used half mayo and half miracle whip like you do and whipping cream. I blended the eggs with my hand blender and they were very smooth. I also added about a teaspoon of cream horseradish for kick and a dash of cayenne. My niece and nephew could have just ate these for dinner! Thanks, Kitten!

0 people found this review helpful

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From: Glori-B

On Sep 21, 2009

Delish! My new recipe for "salad" eggs! Tasty, tasty, tasty!! I also used KittenCal's method for boiling eggs, so they not only tasted great, they looked fabulous! (Her method works on newly laid eggs as well!) Thank YOU, KittenCal!

1 person found this review helpful

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From: Pierre Dance

On Dec 4, 2003

Absolutly delicious! I agree with You! These are the best Deviled Eggs I've ever had! A neat trick with deviled eggs is put everything but the whites in a zip-lock bag and knead the bag 'til throughly mixed. cut a lower corner off of the bag and pipe the filling into the whites. No fuss! No muss! No torn whites!To clean up, throw away the bag.

64 people found this review helpful

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From: Big Bill in Big D

On Oct 17, 2007

This is by far the best recipe I have ever used. I would make an addition to reviewer Pierre Dance's suggestion regarding using a baggie to pipe the yolk mixture in the whites. No matter how you cut the egg whites the side with the yolk is always going to be messy especially if the eggs have been stored in the frig with the carton sitting flat on the bottom, which means the yolk will gravitate to the bottom on the shell and when they are cut length wise, the whites are too thin to really support the piped yolks. This can be overcome by storing the egg cartons in the frig for at least three days with the cartons standing on their sides. The yolks will settle evenly on the length of the shell. When the eggs are boiled and peeled use a iced-tea spoon to scoop out the yolk and a paring knife to trim all the thin, floppy pieces of the white. You will now have a beautiful whole egg to pipe instead of having two mutilated halves. Pipe the yolk mixture into the whole egg. You can make a beautiful centerpiece for Easter lunch by dividing the yolk mixture into four or five different baggies and dyeing each a different pastel color. Place these colored eggs in a large brandy-type sniffer glass, adding garden flowers around the base.

30 people found this review helpful

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