Ingredients
- 12 extra-large eggs (hard-boiled then peeled, I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
- 1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
- 2 tablespoons milk ( or half-and-half cream)
- 1 teaspoon dried parsley flakes
- 1 green onion, finely chopped
- 1/2 teaspoon ground mustard
- 1/8 to 1/4 teaspoon dried dill weed (or to taste)
- 1/4 teaspoon salt (or to taste, I use seasoned salt)
- 1/4 teaspoon paprika (a little more for dusting the eggs)
- 1/4 teaspoon garlic powder
- Fresh ground black pepper, to taste
How to Make
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Step 1: Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
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Step 2: In a small bowl mash yolks well with a fork leaving no small lumps.
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Step 3: Add next 10 ingredients (adjusting to suit taste) mix well to combine.
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Step 4: Spoon or pipe egg yolk mixture evenly into the whites.
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Step 5: Dust lightly with paprika.
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Step 6: Cover tightly with plastic wrap.
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Step 7: Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
We hope you enjoy this recipe!
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