Side Dishes

Diane’s Favorite Deviled Eggs

Date: February 10, 2011  Author: sarahreich 1 Comment
  • 6 Hard boiled eggs [See Perfect Hard-Boiled Eggs]
  • ¼ c. Good quality mayonnaise (I like Trader Joe’s Organic)
  • 1 t. Dijon mustard (I prefer Gray Poupon)
  • 1 t. Vinegar (white, rice, or cider vinegar)
  • ½ t. Garlic powder
  • 1 t. Dried or freshly chopped parsley
  • Freshly ground pepper to taste
  1. Peel the hard boiled eggs and cut in half.  A wire-style cheese slicer works well for this purpose.
  2. Remove yolks, place in a bowl and mash with a fork or small wire wisk. Add the remaining ingredients to the yolks and mix until well blended. (if too dry, add a little more mayo).
  3. Put the yolk mixture into sandwich size ziplock bag.  Cut the corner off of the bag, then pipe the filling into the egg white halves.
  4. Garnish with a sprinkle of paprika and a sprinkle of fresh or dried parsley.