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.
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.
3 tbsp garlic mayo
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.