Monday, September 7, 2009

Devilled Eggs

I've been letting my recipes pile up on me! AAAAH! I'm really behind in blogging, so hopefully I'll be able to catch up over the next couple of days and then stay on track! :) I made these eggs for a church activity a couple of weeks ago and they were delicious! They are definitely going to be a go-to dish for an economical, yet crowd pleasing appetizer or side dish.

Devilled Eggs (from

6 eggs
1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk

Boil your eggs however you like to do it. (I put my eggs in the bottom of a pot, cover them with water, let the water come to a boil over medium/high heat, cover the pot and remove the eggs from the heat. Let them sit for about 20 minutes and they'll be cooked perfectly!)

Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried, and the egg yolks in a bowl.

Mash egg yolks with a fork and add remaining ingredients, except for paprika.

If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two)

Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours before serving.

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