Best Deviled Eggs
photo by FrenchBunny
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
24 deviled eggs
- Serves:
- 24
ingredients
- 12 hard-boiled eggs, cooled and peeled
- 1⁄4 - 1⁄3 cup mayonnaise (I use Best Foods light mayonnaise)
- 1 1⁄2 tablespoons milk or 1 1/2 tablespoons cream
- 1⁄2 tablespoon pickle juice (from the jar) or 1/2 tablespoon cider vinegar
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh chives
- 1⁄2 teaspoon ground mustard powder
- 1⁄2 teaspoon finely chopped fresh dill
- 1⁄4 teaspoon seasoning salt (or regular salt, to taste)
- 1⁄4 teaspoon paprika, plus extra for dusting
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄8 teaspoon garlic powder
- sliced black olives, optional for topping
- snipped fresh herbs such as parsley, thyme, chives or dill, optional for topping
- pickle relish, optional for topping
- canned baby shrimp, optional for topping
directions
- Using a sharp knife, cut the eggs in half lengthwise.
- Carefully scoop out the egg yolks into a medium bowl (reserve the egg white halves to be filled) .
- Use a fork to mash the yolks thoroughly until smooth.
- Stir in the remaining ingredients to the yolks, mixing well to combine. (You may need to add just a little extra mayonnaise at a time to get the proper consistency).
- Use a small spoon to fill the egg white halves with the filling. If you wish, you can use a pastry bag to pipe the filling for an elegant look.
- Dust tops with paprika.
- Arrange on an attractive deviled egg dish or platter.
- Cover with cling wrap and refrigerate until serving time.
- Tip: We usually like ours plain with just a light dusting of paprika, but you can be as creative with toppings as you wish! Some toppings that we have enjoyed include fresh snipped herbs (such as parsley, thyme, chives or dill), canned baby shrimp, a slice of black olive, or a dot of sweet or dilled pickle relish. Enjoy!
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Reviews
-
These were really delicious deviled eggs !! I did cut down the recipe because I only wanted some for lunch and we were only 2 of us so I had made 6 eggs. I thought there was a lot of ingredients going into these eggs but it all worked together very well. Flavors blended really great together. I had made it to go with some Greek Orzo Salad # 131009 to make for a very nice light lunch. The sweet relish and black olives were great toppers for these eggs !! Thanks for sharing a Yummy recipe BecR....we gobbled them down very quickly .....
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>