The following recipe is for making 20 deviled eggs -- that is, 10 boiled eggs. Most deviled egg plates hold 18 deviled eggs. Make an extra 2 in case one of the egg white halves tears... or just to have as a treat for the cook.
10 eggs (boiled per the instructions above)
4 oz. cream cheese
3 tbsp. sour cream
1 tsp. dijon mustard
3 tbsp. onion, minced
1 tsp. fresh dill, minced (or more, to taste)
3 dashes Tabasco sauce
3 dashes Worcestershire sauce
milk (usually a few tablespoons -- this will be explained in the recipe that follows)
salt and pepper to taste"
How To Make World's Best Deviled Eggs
For the boiled eggs: use a sharp knife and slice each boiled egg in half.
Use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.
Put the white halves onto your deviled egg platter. (If you don't have a deviled egg platter, then you can cover a standard plate with lettuce leaves and put your eggs on them. The lettuce leaves keep the deviled eggs from sliding around.)
To your yolks, add the cream cheese, sour cream and all other ingredients. Use your hand mixer to beat them. Using a mixer makes the stuffing creamy -- and it's a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon!
Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite, so add only a little salt at first, taste, then add more if necessary. It's easier putting salt in than it is taking it out!)
About that milk listed in the ingredients: add it in, a tablespoon at a time, until the mixture is smooth and creamy. Many people don't realize how important the texture is for making excellent deviled eggs. Think about it -- too many people make gummy deviled eggs. The best ones are creamy -- and adding the milk will give you this creamy consistency.
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