Brian Ochieng

Kittencal's Best Deviled Eggs

Ingredients:

• 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

Directions:

1. 1
   Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
2. 2
   In a small bowl, mush yolks well with a fork, leaving no small lumps.
3. 3
   Add next 10 ingredients (adjusting to suit taste) mix well to combine.
4. 4
   Spoon or pipe egg yolk mixture evenly into the whites.
5. 5
   Sprinkle with paprika.
6. 6
   Cover tightly with plastic wrap.
7. 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).