Deviled Eggs (Kaylee Eaton)

By LADONMANK

Ingredients

• 12 eggs
• 1/2 c. Miracle Whip
• 2 teaspoons prepared mustard
• 1/4 cup relish
• 1/4 cup sugar
• salt to taste

Details

Servings 24

Preparation

Step 1

Place eggs in a saucepan covered with water. Add 2 teaspoons white vinegar to eggs. Turn heat to medium high. When water begins a rolling boil, start timer for 5 minutes and remove from heat.

When done, put eggs into cold water to stop cooking. Cool eggs completely.

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 crack the shell all around the egg. Remove the shell. 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, relish, sugar and salt to the yolks and mix thoroughly.

With a spoon, add yolk mixture to the indention in the egg whites. Place each deviled egg in a deviled egg serving dish. Chill thoroughly.