Saturday, May 18, 2013

Kittencal's Best Deviled Eggs

(from a recipe at

I wasn’t going to include a recipe for deviled eggs because everyone makes them, but this recipe had 129 reviews and an almost perfect five-star rating. A few hints from me – First, cook more eggs than you’re going to need. Some of them won’t peel nicely or the white will tear. You can always add the extra yolks to the filling. Second, for fancy eggs, pipe the filling into the whites. Put the filling in a small plastic bag and cut a small bit off one corner. Being careful not to let it squeeze out the top, gently squeeze the bag to fill the whites.

12 hard-boiled eggs
1/2 c mayo (or half salad dressing and half mayo)
2 T milk (or half-and-half)
1 t dried parsley flakes
1/2 t dried chives (or 1 large very finely chopped green onion)
1/2 t ground mustard powder
1/8 – 1/4 t dried dill weed (that’s the leaves, not dill seed)
1/4 t salt, or to taste
1/4 t paprika, plus a bit more to sprinkle on the eggs
1/8 t pepper
1/8 t garlic powder

Slice the eggs in half lengthwise. Remove the yolks and set the whites aside. Mush the yolks well in a small bowl, using a fork and leaving no small lumps. Add the rest of the ingredients and mix well to combine. Spoon or pipe the egg yolk mixture evenly into the whites. Sprinkle with paprika. Cover tightly with plastic wrap until ready to serve. If possible, refrigerate the eggs for at least 5 hours to give the flavors a chance to blend and intensify. Actually, it would be better to make the filling ahead of time so the flavors can blend, but not fill the whites until you’re ready to serve them. If you cover the filled eggs tightly, the filling will stick to the plastic wrap.

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