Deviled Eggs



Yet another appetizer I made for Christmas. I have never made deviled eggs before, and it was a bit harder than I thought. Trying to get the eggs peeled without ripping them was difficult, but I got better the more I did. These were really yummy, and once I figured out how to peel the egg right, super easy to use. To pipe the filling in, I poured the filling into a sandwich bag and cut out a corner. This made it super easy to fill the eggs. I found this recipe on Recipezaar.



  • 12 hard-boiled eggs (A good tip is to boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
  • 1/2 cup mayonnaise 
  • 2 tablespoons milk 
  • 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 used 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



  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.

*NOTE* the eggs are better if left to chill for at least 5 hours before serving



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