Best Deviled Eggs - cooking recipe

Ingredients

12 hard-boiled eggs, cooled and peeled
1/4 - 1/3 cup mayonnaise (I use Best Foods light mayonnaise)
1 1/2 tablespoons milk or 1 1/2 tablespoons cream
1/2 tablespoon pickle juice (from the jar) or 1/2 tablespoon cider vinegar
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1/2 teaspoon ground mustard powder
1/2 teaspoon finely chopped fresh dill
1/4 teaspoon seasoning salt (or regular salt, to taste)
1/4 teaspoon paprika, plus extra for dusting
1/8 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder
sliced black olives, optional for topping
snipped fresh herbs such as parsley, thyme, chives or dill, optional for topping
pickle relish, optional for topping
canned baby shrimp, optional for topping

Preparation

Using a sharp knife, cut the eggs in half lengthwise.
Carefully scoop out the egg yolks into a medium bowl (reserve the egg white halves to be filled) .
Use a fork to mash the yolks thoroughly until smooth.
Stir in the remaining ingredients to the yolks, mixing well to combine. (You may need to add just a little extra mayonnaise at a time to get the proper consistency).
Use a small spoon to fill the egg white halves with the filling. If you wish, you can use a pastry bag to pipe the filling for an elegant look.
Dust tops with paprika.
Arrange on an attractive deviled egg dish or platter.
Cover with cling wrap and refrigerate until serving time.
Tip: We usually like ours plain with just a light dusting of paprika, but you can be as creative with toppings as you wish! Some toppings that we have enjoyed include fresh snipped herbs (such as parsley, thyme, chives or dill), canned baby shrimp, a slice of black olive, or a dot of sweet or dilled pickle relish. Enjoy!