In my book, devil eggs are a must at Easter dinner. I have a go to classic deviled egg that my family loves. It’s very basic and it’s what I usually make. However, I decided to try out a new recipe that includes some added herbs into the yolk mixture. This recipe is the best deviled eggs recipe.
My traditional recipe uses Miracle Whip in the yolk mixture. However, this recipes uses mayonnaise and milk. The milk is what makes the yolk mixture extra creamy. It is a key step to make the best deviled eggs.
Next comes in the herbs. You mix in dried parsley, dill week, and chives. Then there is also some salt, paprika and ground mustard. It just takes the classic deviled egg into a more upscale and flavor egg.
Now as far as cooking hard boiled eggs, I have tried just about every way there is to cook them. There is 2 methods that I have found make the eggs super easy to peel. Nothing is more frustrating than peeling an egg and having a bunch of the white come off with the shell. I discovered it works best if you cook them in the Instant Pot or an actual egg cooker. After they cook, you need to place them in ice water for about 10 minutes, until they are cool. That’s the other ket to getting the shell of with ease.Print
- 12 hard boiled eggs
- 1/2 cup mayonnaise
- 1 tsp dried parsley
- 1/2 tsp dried dill weed
- 1/2 tsp dried chives
- 1/2 tsp ground mustard
- 1/4 tsp paprika
- 1/4 tsp salt
- Remove the shellls from the eggs and cut each egg in half lengthwise. Remove the yolks and add to a bowl.
- Mash the yolks with a fork until smooth. Add in the remaining ingredents with the yolks and whisk until smooth.
- Place the yolk mixture into a piping bag and pipe into the whites. Refrigerate until ready to serve. Makes 12 servings.
- Prep Time: 15 minutes
- Category: Eggs
- Cuisine: American