Kittencal's Best Deviled Eggs Recipe #77854
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 recipe#259573
by KITTENCAL
25 min | 25 min prep
SERVES 24
- 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
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Store in the refrigerator until ready to serve.
- *NOTE* the eggs are better if left to chill for at least 5 hours before serving.
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5 stars