All-Occasion Deviled Eggs
Our house is a bit busier than usual this time of year, and we like to be prepared for all occasions. Having a good recipe on hand for Deviled Eggs really takes the heat off when family and friends drop in from now through the New Year. This is one of those recipes that you can throw together pretty fast and everyone loves it.
12 hard boiled eggs
1/2 C salad dressing
1 t parsley flakes
1/2 t dried chives
1/2 t dry mustard
1/2 t dill weed
1/4 t paprika
1/8 t pepper
1/4 t salt
1/8 t garlic powder
2 T milk
Split the eggs in half lengthwise.
Place the yolks in a bowl and lay the whites on a plate.
Mash the yolks with a potato masher or fork.
Fold in the salad dressing using a rubber spatula.
Sprinkle in the parsley, chives, mustard, dill weed, paprika, pepper, salt and garlic powder.
Carefully pour the milk into the yolk mixture.
Use a fork and stir the mixture together until all the ingredients are incorporated together.
Fill each egg white with the mixture.
Sprinkle the tops with fresh parsley and paprika before serving.
Serving Size: 24
To make hard boiled eggs easier to peel add a pinch of salt to the water when boiling the eggs. Run under cold water and place the refrigerator for about 30 minutes. When cracking the egg to peel crack the top and bottom of the egg and roll in your palms to loosen.