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Ingredients
- 12 eggs
- 1/4 c. Miracle Whip
- 1/4 c. prepared mustard
- salt to taste
- garnish
Details
Servings 24
Preparation
Step 1
Use eggs that are 1-2 weeks old. Place eggs in a saucepan covered with at least 1 inch of water. Turn heat to medium high. When water begins a rolling boil, cover pan, turn off burner and start timer for 12 minutes.
When done, put eggs into cold water to stop cooking.
To peel eggs, tap the top and bottom of the egg on a hard surface to crack the shell. Then gently roll the egg between the palm of your hand and the table to loosen the shell all around the egg. Remove the shell under running water. Rinse all shelled eggs.
Cut each egg in half lengthwise. Gently push from the outside of the egg to dislodge the yolks into a bowl. With a fork, mash the egg yolks finely.
Add Miracle Whip, mustard and salt to the yolks and mix thoroughly.
With a spoon, add yolk mixture to the indention in the egg whites. Or, spoon yolk mixture into a ziplock bag and cut a corner of the bag off. Squeeze the bag to deposit yolk mixture into the egg whites. Place each deviled egg in a deviled egg serving dish. Garnish with chopped parsley, a sprinkle of paprika, chopped red pimento, etc. Chill thoroughly.
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