Making Deviled Eggs

Start by layering eggs in a big saucepan. Cover eggs with 1 inch of cold water. Over high heat, boil the water.

Take the pan off the heat and cover. Cool the eggs in an ice bath after 12 minutes. Use this smart trick to avoid off-centered yolks in deviled eggs. 

Remove egg skins when cold enough to handle. We like rolling hard-boiled eggs on a hard surface with minimal pressure to peel them.

Cracking makes the shell simpler to peel. Cut the eggs in half lengthwise and carefully remove the yolks to a small basin. Set aside whites.

Like Save And Share

In the yolk bowl, add mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper.

Mash yolks with a fork and combine well. Mix the ingredients in a food processor for a creamy filling.

Put the filling in a piping bag or cornerless plastic sandwich bag. Pipe filling into cut egg whites. Sprinkle parsley and paprika on deviled eggs.