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| Photo from Pinch My Salt |
with many other new recipes this Easter.
12 hard-boiled eggs, shelled
1/4 cup Miracle Whip
1/4 cup Marzetti's Slaw Dressing
1/4 cup Marzetti's Slaw Dressing
Squirt of mustard
dash vinegar
pinch salt
pepper, optional
Cut the shelled eggs in half lengthwise. Scoop the yolks into bowl and mash well with a fork. Add Miracle Whip, slaw dressing, mustard and vinegar. Add Salt & pepper to taste. Continue mixing vigorously until filling is smooth & creamy. If lumpy, use the back of a spoon to smash against side of bowl.
Place filling into a piping container with star tip or use a ziploc bag by clipping a small hole in the corner. Pipe into each egg white. Sprinkle with Paprika. Refrigerate until served.
Below are suggestions for cooking the eggs.
I like boiling them for 10 minutes then run under cold water until cooled off. give each egg a little tap to crack and continue to sit in cold water for a few more minutes. Shell should slip off without damaging the egg whites.
pinch salt
pepper, optional
Cut the shelled eggs in half lengthwise. Scoop the yolks into bowl and mash well with a fork. Add Miracle Whip, slaw dressing, mustard and vinegar. Add Salt & pepper to taste. Continue mixing vigorously until filling is smooth & creamy. If lumpy, use the back of a spoon to smash against side of bowl.
Place filling into a piping container with star tip or use a ziploc bag by clipping a small hole in the corner. Pipe into each egg white. Sprinkle with Paprika. Refrigerate until served.
Below are suggestions for cooking the eggs.
I like boiling them for 10 minutes then run under cold water until cooled off. give each egg a little tap to crack and continue to sit in cold water for a few more minutes. Shell should slip off without damaging the egg whites.
