Best Deviled Eggs

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

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Ingredients

  

• 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

Instructions

 

• 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.

Tried this recipe?Let us know how it was!