Deviled Egg Day

Deviled Eggs are a staple at our house for big family dinners. Thanksgiving, Easter, Fourth of July, Christmas just to name a few and there are hundreds of variations to this wonderful side dish. Our recipe is a little bit of this, a little bit of that, mix it all together and taste it to make sure it tastes right. Not exactly a great combination for those of you who don’t cook, but for our family it works like a charm. So here is the general “recipe” if you will, and when you are done you should have a smooth tangy sweet deviled egg.

Boil a dozen eggs (sometimes more depending on how many of us are attending the dinner.)

Peel the eggs after they have cooled.

Cut eggs in half length wise, and take out yokes. Place yokes in a bowl and smash them down with a fork.

Put in enough Miracle Whip (or your choice) to make them smooth, add a teaspoon or so of mustard.

Drop in a little bit of vinegar, salt and pepper and a sprinkling of sugar.

This makes them sweet and tangy both, mix well until they are deviled egg consistency.

Then fill your whites with your finished egg mixture. We just use a spoon to spoon it into the egg whites, but if you want fancier eggs you could use a frosting bag, cookie press or something like that to make them “pretty”.

Once they are filled you should place them onto a serving tray, sprinkle with paprika if desired and place in refrigerator until time to serve.

If you want a little bit of spice to your eggs add some Cayenne pepper or some Chipotle Seasoning to give them a little bit of a kick!

Do you have a favorite Deviled Egg Recipe?