Kittencal's Best Deviled Eggs


  • 12 hard-boiled eggs (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 2 tablespoons half-and-half cream)
  • 1 teaspoon dried parsley flakes
  • 1⁄2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
  • 1⁄2 teaspoon ground mustard powder
  • 1⁄8-1⁄4 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)
  • 1⁄8 teaspoon fresh ground black pepper
  • 1⁄8 teaspoon garlic powder


1 _ Slice the eggs in half lengthwise; remove the yolks, and set whites aside.

2 _ In a small bowl, mush yolks well with a fork, leaving no small lumps.

3 _ Add next 10 ingredients (adjusting to suit taste) mix well to combine.

4 _ Spoon or pipe egg yolk mixture evenly into the whites.

5 _ Sprinkle with paprika.

6 _ Cover tightly with plastic wrap.

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).