Deviled Eggs
Deviled eggs can be an appetizer, side or tasty snack.
Servings: 12 people
Ingredients
- 12 large eggs
- 1/2 cup Miracle Whip or mayonnaise
- 1 1/2 tablespoon mustard
- 1 1/2 tablespoons sweet pickle relish
- 1 tablespoon minced green onion, optional
- salt and pepper to taste
- 1 tablespoon thin diagonally cut green onion, optional
- paprika, optional
Instructions
Cooking Eggs
- Place eggs in large pot. Cover with water, so that eggs are covered with at least 1 inch of water.
- Place pot on stove on medium high heat, uncovered, and bring to a boil.
- Once water comes to a boil, remove from heat, and cover pot with the lid. Let sit, covered for 12 minutes.
- Drain and cool eggs for 2 minutes in cold water. Carefully peel eggs.
Deviled Eggs
- Cut eggs lengthwise into halves. Slip out yolks, place in small mixing bowl and mash well with a fork.
- Mix in remaining ingredients with fork. You can also use a mixer to combine ingredients, if you want a smoother texture. Taste and add salt and pepper as desired.
- Fill whites with yolk mixture with a spoon, heaping slightly. Can also pipe filling into whites for a pretty swirled finish.
- Garnish with thin diagonally cut green onion or sprinkle with paprika.