Ingredients
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12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
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1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
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2 tablespoons milk (or 2 tablespoons half-and-half cream)
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1 teaspoon dried parsley flakes
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1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
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1/2 teaspoon ground mustard powder
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1/8-1/4 teaspoon dried dill weed (or to taste)
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1/4 teaspoon salt (or to taste, I use seasoned salt)
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1/4 teaspoon paprika (a little more for dusting the eggs)
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1/8 teaspoon fresh ground black pepper
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1/8 teaspoon garlic powder
Instructions
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- 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).