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Julie's Deviled Eggs

Here's how you make Julie's Deviled Eggs
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  • Servings: 12
  • Prep: 25m
  • Cook: 0m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 14 large eggs (hard-boiled)
  • 1/2 cup mayonnaise
  • 2 tablespoons milk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon chives
  • 1/2 teaspoon mustard
  • 1/4 teaspoon kosher salt
  • 1 pinch garlic powder
  • 1/4 teaspoon paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Peel eggs and slice in two, remove yolks to a small bowl and place whites on platter. Eat the 4 extra whites, or save for Creamed Eggs on Toast.

  • Step 2: Mash yolks gently with a pastry cutter or fork, leaving no lumps. Add remaining ingredients except paprika. Kittencal's recipe called for dried dill weed also.

  • Step 3: Spoon or pipe yolk filling into whites. I put filling in a ziplock bag and cut a corner off, then use that to pipe the filling into the whites.

  • Step 4: Sprinkle with paprika, cover tightly and refrigerate.

  • Step 5: Note to Family:

  • Step 6: Linnea's deviled eggs are simpler than these. She just uses mayo, mustard, salt and pepper, and sprinkle paprika across the top.

We hope you enjoy this recipe!

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