World's Best Deviled Eggs (Recipe)

 

Ingredients

12 eggs
1/2 cup mayonnaise or salad dressing
2 tablespoons finely chopped onion
1 teaspoon snipped fresh chives
1 teaspoon snipped parsley
1 teaspoon dry mustard
1/2 to 3/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Milk

Steps

1.  Place the eggs in a large saucepan.  Add enough cold water to cover.  Bring the water to a rapid boil over high heat.

2. Reduce the heat so the water is just below simmering.  (The water should have bubbles on the bottom of the pan with only a few rising to the top.)  Cover and cook for 15 minutes.

3. Pour off the hot water; fill the pan with cold water and a few ice cubes. Let stand at least 2 minutes.

4. Pour off the water, then gently roll the eggs around by shaking the pan from side to side.  This will crack the shells thoroughly and uniformly.

5. Remove the shells by starting to peel from the largest end of the egg.  If the shell doesn't come off easily, hold the egg under running water while pulling away the shell.

6. Cut the eggs in half lengthwise and remove the yolks.  Place the yolks in a shallow bowl and mash with a fork.  Add the mayonnaise or salad dressing, onion, chives, parsley, dry mustard, paprika, dillweed, salt, pepper and garlic powder to the egg yolks.  Stir.  If necessary, stir in a little milk to achieve the desired consistency.

7. Spoon the yolk mixture into egg white halves.  Cover and chill until serving time.