Deviled Eggs
6 hard cooked eggs, peeled and cooled to room temperature
3 T. Mayonaisse and/or Miracle Whip (you may need more)
salt, fresh ground pepper to taste
1/4 tsp prepared mustard
1/8 tsp. onion powder
paprika, to sprinkle
When the eggs are room temp., slice them in half lengthwise. Pop the yolks out into a small bowl.
Mix yolk filling with fork, mashing as you go. The Miracle Whip will give the eggs a bit of a tang, which is why I use a combination of each mayo and Miracle Whip. You want this filling to be pretty much of a spreading consistency, so you may need more mayo.
With a teaspoon, fill the whites with equal portions of filling. Sprinkle tops of filling only lightly with paprika. Place eggs on a plate, cover, and chill well.
Lots of people use a little hot sauce, horseradish or sweet pickle relish in their deviled eggs. I think all those things are yukky in eggs, but if you choose to use any of them, start with minor amounts and taste test the filling. Usually you can mellow out a too-strong tasting filling with a little mayonaisse.
As a special treat, I take a batch of these eggs to our pal, Dave, who won't share them with anyone.
6 hard cooked eggs, peeled and cooled to room temperature
3 T. Mayonaisse and/or Miracle Whip (you may need more)
salt, fresh ground pepper to taste
1/4 tsp prepared mustard
1/8 tsp. onion powder
paprika, to sprinkle
When the eggs are room temp., slice them in half lengthwise. Pop the yolks out into a small bowl.
Mix yolk filling with fork, mashing as you go. The Miracle Whip will give the eggs a bit of a tang, which is why I use a combination of each mayo and Miracle Whip. You want this filling to be pretty much of a spreading consistency, so you may need more mayo.
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With a teaspoon, fill the whites with equal portions of filling. Sprinkle tops of filling only lightly with paprika. Place eggs on a plate, cover, and chill well.
Lots of people use a little hot sauce, horseradish or sweet pickle relish in their deviled eggs. I think all those things are yukky in eggs, but if you choose to use any of them, start with minor amounts and taste test the filling. Usually you can mellow out a too-strong tasting filling with a little mayonaisse.
As a special treat, I take a batch of these eggs to our pal, Dave, who won't share them with anyone.