Julie's Deviled Eggs
Created by Puppitypup on October 22, 2014
- Servings: 12
- Prep Time: 25m
- Cook Time: 0m
- Recipe #14991
Ingredients
- 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
How to Make
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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.
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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.
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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.
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Step 4: Sprinkle with paprika, cover tightly and refrigerate.
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Step 5: Note to Family:
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Step 6: Linnea's deviled eggs are simpler than these. She just uses mayo, mustard, salt and pepper, and sprinkle paprika across the top.
Nutritional Facts
- Serving Size: 1 (78.8 g)
- Calories 123.5
- Total Fat - 8.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 245.8 mg
- Sodium - 227.9 mg
- Total Carbohydrate - 3.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.8 g
- Protein - 8.5 g
- Calcium - 42.3 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg