Deviled Eggs
Ingredients
- ½ cmayonnaise
- 2 tbsp2% milk
- 1 tspdried parsley flakes
- ½ tspdill weed
- ½ tspminced chives
- ½ tspground mustard
- ¼ tspsalt
- ¼ tsppaprika
- ⅛ tspgarlic powder
- ⅛ tsppepper
- 12hard-boiled large eggs
- minced fresh parsley and additional paprika
Directions
- 1
Start by placing eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Then, bring the water to a boil over high heat. Immediately remove the pan from the heat and cover. After 12 minutes, remove the eggs to an ice bath to cool.
- 2
When the eggs are cool enough to handle, peel off and discard the shells. Cut the eggs in half lengthwise and carefully remove the yolks to a small bowl. Set the whites aside. Editor's Tip: One of our favorite ways to peel hard-boiled eggs is to roll the egg back and forth on a hard surface while applying slight pressure. The shell will crack and become easier to peel off.
- 3
Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Use a fork to mash the yolks into the mixture and mix well. Editor's Tip: For a super creamy filling, use a food processor to whip up the ingredients.
- 4
Spoon the filling into a piping bag or a plastic sandwich bag with the corner removed. Pipe the filling mixture into the cut egg whites. Sprinkle the deviled eggs with parsley and additional paprika. Refrigerate the eggs until it's time to serve. Editor's Tip: To keep the eggs from wobbling, cut a teeny slice off the bottom of the egg white. It'll make piping the filling much easier.
Deviled Eggs
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Ratings & Reviews
Based on 43 ratings
Rating Breakdown
About this Recipe
Craving that classic, crowd-pleasing appetizer that disappears from the platter almost instantly? This recipe for deviled eggs is your secret weapon, bringing restaurant-quality flavor and texture right to your kitchen, perfect for any gathering.
Why This Recipe Works
What truly sets these deviled eggs apart is the carefully balanced blend of seasonings with a touch of milk, creating an incredibly creamy and flavorful filling. The combination of dill weed, minced chives, and ground mustard ensures a bright, savory depth that perfectly complements the rich egg yolk. You'll find yourself wondering why you haven't been making them for every potluck and backyard barbecue.
What to Expect
Get ready for a classic deviled egg experience: a smooth, luscious filling nestled within tender hard-boiled egg whites. Each bite delivers a burst of savory richness, brightened by fresh herbs and a hint of spice from the paprika and garlic powder. The texture is delightfully creamy, with just enough body to hold its shape beautifully. This appetizer is an absolute joy to prepare and even more delightful to eat, striking the perfect balance between simple ingredients and sophisticated taste.
Customization & Variations
While delicious as is, this recipe is incredibly adaptable. Feel free to experiment with the herbs—if you love a stronger herbal note, a touch more fresh dill or chives would be wonderful. For a little extra kick, a pinch of cayenne pepper can be stirred into the yolk mixture. If fresh parsley isn't available for garnish, a light dusting of additional paprika always adds a vibrant color and subtle flavor.
Serving & Context
These deviled eggs are the quintessential appetizer for any occasion, from casual family meals to festive holiday spreads. They shine particularly bright at summer potlucks, barbecues, and picnics. Arrange them beautifully on a platter, garnished with minced fresh parsley and a final sprinkle of paprika, to truly make them pop.