Kittencal’s Best Deviled Eggs

• 12hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
• ¹⁄₂cup mayonnaise (I like to use half salad dressing and mayonnaise)
• 2tablespoons milk (or 2 tablespoons half-and-half cream)
• 1teaspoon dried parsley flakes
• ¹⁄₂teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
• ¹⁄₂teaspoon ground mustard powder
• ¹⁄₈–¹⁄₄teaspoon dried dill weed (or to taste)
• ¹⁄₄teaspoon salt (or to taste, I use seasoned salt)
• ¹⁄₄teaspoon paprika (a little more for dusting the eggs)
• ¹⁄₈teaspoon fresh ground black pepper
• ¹⁄₈teaspoon garlic powder

DIRECTIONS

1. Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
2. In a small bowl, mush yolks well with a fork, leaving no small lumps.
3. Add next 10 ingredients (adjusting to suit taste) mix well to combine.
4. Spoon or pipe egg yolk mixture evenly into the whites.
5. Sprinkle with paprika.
6. Cover tightly with plastic wrap.
7. 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).