World's best deviled eggs
24 eggs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Eggs; hard-cooked peeled sliced in half | |
| ½ | cup | Mayonnaise; |
| 2 | tablespoons | Onion; finely chopped |
| 1 | teaspoon | Fresh chives; snipped |
| 1 | teaspoon | Parsley; snipped |
| 1 | teaspoon | Dry mustard; |
| ½ | teaspoon | Paprika; 3/4 ts dill; dried |
| ¼ | teaspoon | Salt; to taste |
| ¼ | teaspoon | Garlic powder; |
| Milk | ||
Directions
Place yolks in a bowl and mash with fork. Add mayonnaise, onion, chives, parsley, dry mustard, paprika, dill, salt, pepper and garlic powder. Stir. If necessary, stir in a tiny bit of milk to help the consistency, Spoon mixture into egg white halves. Cover and chill until serving time. Source: The San Diego Union-Tribune, Easter Food Section, Apr. 9, 1995 + "Best-Loved Community Recipes". Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-09-95