Lisas' perfect deviled eggs
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Eggs | |
| ½ | cup | Salad dressing or mayonnaise |
| 2 | tablespoons | Onion; finely chopped |
| 1 | teaspoon | Fresh chives; snipped or dried |
| 1 | teaspoon | Parsley; snipped or dried |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Garlic powder |
Directions
For perfect eggs with no green center(caused by over cooking) place 12 eggs in a large pan and cover with 3" water. (any ammount of eggs, same directions) Do not use hot water. Place on burner over medium high heat and immediately start timing for exactly 20 minutes.When eggs begin to boil hard turn heat to medium. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl.
Blend remaining ingredients well and fill egg halves. Sprinkle with additional paprika, chill well. Recipe by: Lisa Lepsy Posted to MasterCook Digest V1 #261 by Babygoil@... on Aug 2, 1997
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