(Recipe Share) Deviled Eggs
When I was younger, deviled eggs were a complete mystery to me.
I thought to myself, “How do they get the yellow part to look like that?” or “What do they put in the yellow part that makes it taste like that?” or “What is that red stuff?”
Sure enough, this recipe is very simple, requires a bit of patience and time, and most likely isn’t the same deviled egg that your Mom or Grandma make.
The first time I tried them and asked what was different, I found out that the answer was, “Miracle Whip.”
MIRACLE WHIP? Yuck. Eew. NOOoooo!!
Over the years though, they have begun to grow on me. So I’m hoping that if you choose to give this recipe a try, they will grow on you too. Enjoy!
Cheyenne Pepper (Optional)
Hard boil your eggs until they are done. (This is approx. 15 minutes – at least with my well water)
Peel your eggs.
Take a very sharp knife and slice them in half lengthwise.
Remove the yolk and discard into a medium sized bowl. Take the egg white and set it on the plate you’re going to serve your eggs on. Repeat this step for each remaining egg.
With a fork, smash up the egg yolks to your desired consistency. Add Miracle Whip, mustard, salt, and pepper to taste. Mix thoroughly. [NOTE: There is no measurement in this recipe. Obviously you want more Miracle Whip than mustard, but just keep tasting it as you go until you get a flavor you like!]
Take a zip lock bag and spoon in the yolk mixture into the bag. (This part is messy) Cut off one of the bottom corners to serve as a piping bag.
Pipe yolk mixture into your hollowed egg whites!
Sprinkle with Cheyenne Pepper if you like. These can be made one day in advance. If you do make them in advance, make sure to cover with Saran Wrap and store in the refrigerator until ready to serve.