Hello fans and followers. For the month of November we are going to be featuring some of our authors' and team members' favorite recipes every Tuesday and Friday right here on the JLB Creatives Publishing Blog.This week's recipe comes from JLBCP team member and Science "Faction" author, Jean E. Lane - creator of the Lill and Mewe Series
Our Favorite Deviled Eggs
1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill
1/2 teaspoon minced chives
1/2 teaspoon mustard (I use French’s Dijon)
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
12 hard-cooked eggs
Minced fresh parsley, additional paprika, olive slices
Directions:
In a small bowl, combine the first 9 ingredients.
Slice eggs in half lengthwise; remove yolks and set whites aside.
In another bowl, mash yolks; add to mayonnaise mixture, mixing well.
Stuff or pipe filling into egg whites.
Sprinkle with parsley and additional paprika, and garnish with an olive slice.
Refrigerate until serving.
Yield: 2 dozen
This recipe is easy, tastes great, and has been a Thanksgiving and Christmas tradition in our family for decades.
