Herbs give these deviled eggs a great taste, making them the best you can make. Some tasty versions of the recipe use bacon, chipotle peppers, and crab. —Jesse & Anne Foust, Bluefield, West Virginia
1/2 cup mayonnaise 2 tablespoons 2% milk 1 teaspoon flakes of dried parsley 1/2 teaspoon dill weed 1/2 milligram of chopped chives
1/2 teaspoon of mustard powder 1/4 teaspoon salt 1/4 teaspoon paprika
1/8 teaspoon powdered garlic 1/8 teaspoon pepper 12 hard-boiled large eggs Fresh parsley and more paprika, minced
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Put the first 10 ingredients in a small bowl and mix them together. Cut the eggs in half lengthwise, remove the yolks, and set the egg whites aside.
Mash the yolks in another bowl, then add them to the mayonnaise mixture and stir well. Put filling into egg whites with a spoon or a pipe.
Add more paprika and parsley to the top. Refrigerate until serving. 1 stuffed egg half: 73 calories, 6g fat (1g saturated fat), 108mg cholesterol, 81mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 3g protein.