Ingredients
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12
-
1/2
-
2
-
1
-
1/2
-
1/2
-
1/8 - 1/4
-
1/4
-
1/4
-
1/8
-
1/8
-
-
-
-
Directions
Kittencal’s Best Deviled Eggs, These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors — for a nice presentation place each egg half in a colored paper muffin liner — all ingredient amounts may be adjusted to taste — see my recipe#259573, I made this and it was a hit! I didn’t add the dill (next time I will) and used a little more mayo only because I was afraid I wouldn’t have enough to fill the eggs I didn’t really need it so I’ll stick to the recipes amount of mayo Kittencal’s recipes are always a hit , Time tested, , the best imo
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Steps
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1
Done
|
Slice the Eggs in Half Lengthwise; Remove the Yolks, and Set Whites Aside. |
|
2
Done
|
in a Small Bowl, Mush Yolks Well With a Fork, Leaving No Small Lumps. |
|
3
Done
|
Add Next 10 Ingredients (adjusting to Suit Taste) Mix Well to Combine. |
|
4
Done
|
Spoon or Pipe Egg Yolk Mixture Evenly Into the Whites. |
|
5
Done
|
Sprinkle With Paprika. |
|
6
Done
|
Cover Tightly With Plastic Wrap. |
|
7
Done
|
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). |
