Creamy Garlic and Dill Devilled Eggs

Devilled Eggs is arguably one of the easiest things you can bring to a potluck dinner, if you’re not a dirty cheater who buys cheese platters from the store and transfers it to your own tray.  I also explain how to make your own mayo!  Store bought brands add a lot of preservatives to mayonnaise.  Since it has raw egg in it, it will keep in the fridge for up to 4 days when you make it yourself.

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Mayonnaise Recipe:
1 cup light tasting olive oil
2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp salt
2 egg yolks

Combine yolks with lemon juice, salt and garlic in small mixing bowl and whisk until smooth.  Put yolk mixture in blender and slowly add olive oil while blending.

Devilled eggs
3 eggs
3 tbsp garlic mayo
Fresh dill

Hard boil eggs, cut in half and remove yolk.  Mix cooked yolk with mayo and use a teaspoon to drop the filling into the empty egg whites. Garnish with dill and paprika.

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