Classic Deviled Eggs

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It’s an appetizer.  It’s a side dish.  It’s perfect in the summer.  It’s perfect in the winter.  It is the versatile, well-loved deviled egg.  Whenever I take my deviled eggs to a gathering, they disappear fast.   Definitely a family favorite!

What you need:

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8-9 tablespoons Miracle Whip (If you very much prefer using mayo, you can.)

1 teaspoon sweet pickle juice, relish juice or relish

1/8 teaspoon sugar

A couple dashes of salt and pepper

1 teaspoon yellow mustard

12-18 (1 – 11/2 dozen) large eggs ( I usually end up using a few more than a dozen because they are so popular.)

Paprika for sprinkling over them.

 

First, you will need to boil your eggs.  You will want to boil them for a good 15-20 minutes.  You do not want the egg white or yolk runny when making deviled eggs.

Once boiled, remove steaming eggs with a slotted spoon and let them cool for about 5 minutes on a plate.   After about 5 minutes, rinse in cold water and remove shell.

Slice in half and remove the yolk.   Collect the yolks in medium sized mixing bowl.  Place the whites on a serving plate.  Once you have all the eggs sliced and yolks removed, grab a fork.  Using a fork, smash the yolk.

Mix in the miracle whip until the texture begins to be creamy.

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Mix in the sugar, salt, pepper, pickle juice, and mustard.   Stir vigorously.

You can put the egg filling in a piping bag, a sandwhich bag with the edge clipped or just use a spoon to fill.

When you are done filling the eggs, sprinkle paprika over them.

-Enjoy!

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