Creamy, flavorful, and perfect for parties or holiday gatherings, these deviled eggs are made with a seasoned mayo-based filling and topped with a sprinkle of paprika and fresh parsley for a classic, crowd-pleasing appetizer.
Ingredients
½ cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
½ teaspoon dill weed
½ teaspoon minced chives
½ teaspoon ground mustard
¼ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon black pepper
12 large eggs, hard-boiled and peeled
Minced fresh parsley (for garnish)
Additional paprika (for garnish)
Instructions
Step 1: Make the Filling Base
In a small bowl, whisk together the mayonnaise, milk, parsley flakes, dill weed, chives, ground mustard, salt, paprika, garlic powder, and black pepper until smooth.
Step 2: Prepare the Eggs
Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a separate bowl. Set the egg white halves aside on a serving tray.
Step 3: Mash and Mix
Mash the egg yolks until smooth. Add the prepared mayonnaise mixture and stir until well blended and creamy.
Step 4: Fill the Egg Whites
Spoon or pipe the yolk mixture evenly into the egg white halves.
Step 5: Garnish and Chill
Sprinkle the tops with additional paprika and a touch of minced fresh parsley. Refrigerate until ready to serve.
- Nutrition Facts (per stuffed egg half)
Calories: 73
Fat: 6g (1g saturated)
Cholesterol: 108mg
Sodium: 81mg
Carbohydrates: 0g
Protein: 3g
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