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:
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).
Servings: 24
Time preparation: 25 min.
Time total: 25 min.