How To Make Deviled Eggs

With a few simple ingredients, you can turn a batch of hard-boiled eggs into a delicious finger food that can be served at picnics and parties alike. Using this recipe, you are about 15 minutes away from success!

Ingredients:

• 1 dozen eggs, hard-boiled and cooled
• 2 generous tablespoons Miracle Whip Salad Dressing (plain mayonnaise will not give the same result, as it has no sugar in it)
• 1 tablespoon sweet pickle juice (not a separately packaged grocery item -- just take the juice from a jar of sweet pickles)
• 1 teaspoon prepared mustard, such as French’s
• Salt and pepper to taste
• Paprika for garnish

Steps:

1. Thoroughly peel the cooked eggs and discard all shells.
2. With a paring knife, cut your eggs in half lengthwise.
3. Gently pop the cooked yolks out into a small mixing bowl. Using a fork, mash the yolks until most of the lumps are broken up and the yolks begin to form something like a dry paste.
4. Add the Miracle Whip, pickle juice, and mustard. Thoroughly combine these ingredients until all lumps are gone and you have a thick but fairly smooth filling.
5. Add a bit of salt and pepper, but don’t go overboard. A pinch or two goes a long way in this filling!
6. Fill the cooked egg-white halves with the filling you have just prepared. You should have enough to mound the filling up just a bit and still manage to refill all of the egg halves. You can use a pastry bag for this purpose, or you can simply work with a fork or spoon.
7. Some of your egg whites may have split as you prepared them. When I am serving my immediate family only, I fill and use those as best I can. If the deviled eggs are for guests, I generally discard the damaged whites and just fill the remaining halves up a tad more generously.
8. Sprinkle the finished eggs with a little paprika for color. Refrigerate until ready to serve.