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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
Ingredients
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.