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Classic Deviled Eggs

December 2010
Classic Deviled Eggs

by 28 people

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When Kelly Rowe makes deviled eggs, he uses his mothers traditional recipe. In a nod to his home state of California, Kelly sometimes stirs in a little Philippes hot mustard.

Yield: 24

Prep: 20 mins

  • 12 hard-boiled eggs, peeled and halved lengthwise
  • 1/2 cup mayonnaise
  • 3 scallions, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons sweet pickle juice
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon finely chopped fresh dill
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper
  • Sweet paprika, for sprinkling
  1. In a medium bowl mash the egg yolks. Stir in the mayonnaise, scallions, parsley, pickle juice, mustard, dill, cumin and garlic powder; season with salt and pepper.
  2. Spoon the mixture into the egg white halves. Sprinkle each deviled egg with paprika.