Deviled Eggs

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.

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.

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.

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.