Now that I’ve found a reliable way to make perfect hard-boiled eggs even using our farm fresh eggs (see Easy Peel Hard-boiled Eggs), we’re back to enjoying deviled eggs again, and this recipe is our favorite. It’s always a hit at gatherings, and the eggs go fast.
One reason I like this recipe so much is that it uses lots of herbs for flavor, and you can substitute fresh herbs for the dried if you have them on hand – simply use triple the amount of fresh herb for the dried. It’s a good idea to make the filling a day or several hours ahead to allow the flavors to blend.
Of course, this is a great way to use all those colored eggs around Easter time – maybe even a good reason to color eggs!
Best Deviled Eggs
- 12 extra-large hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons whole milk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried chives
- 1/2 teaspoon ground mustard powder
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon freshly ground black pepper
- 3 drops tabasco sauce
- Slice the eggs in half (lengthwise).
- Put the yolks in a mixing bowl, and reserve the whites for filling.
- Mash the yolks well making sure to remove all lumps, and add the remaining ingredients.
- Mix well to combine, taste the filling, and adjust seasonings if necessary.
- Pipe the yolk mixture into the reserved white halves, and sprinkle with paprika.