Deviled Eggs

Name: Deviled Eggs
Prep time: 25 min
Total time: 25 min
Yield: 2 dozen
Ingredients: 1/2 cup mayonnaise; 2 tablespoons 2% milk; 1 teaspoon dried parsley flakes; 1/2 teaspoon dill weed; 1/2 teaspoon minced chives; 1/2 teaspoon ground mustard; 1/4 teaspoon salt; 1/4 teaspoon paprika; 1/8 teaspoon garlic powder; 1/8 teaspoon pepper; 12 hard-boiled large eggs; Minced fresh parsley and additional paprika

Total Time Prep/Total Time: 25 min.

Yield 2 dozen

Test Kitchen Approved

Once you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. They are so easy!

Ingredients

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Directions

In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts

1 stuffed egg half: 73 calories, 6g fat (1g saturated fat), 108mg cholesterol, 81mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

Recipe Creator