Mom makes the best deviled eggs... until this past Easter, when my father announced that mine are "better than your Mom's"! It took a lot of practice and patience because there was always something that didn't go right. Sometimes I couldn't peel the shells if my life depended on it. Other times I couldn't get all the lumps out of the filling. Often they were filled haphazardly or didn't have that tang. Finally, I got it right!
12 boiled eggs
3/4 cup Miracle Whip
2 squirts mustard
2 tsp vinegar
salt and pepper to taste
a dash of love
Sprinkle paprika
2 squirts mustard
2 tsp vinegar
salt and pepper to taste
a dash of love
Sprinkle paprika
Helpful Tips:
- Use eggs that are at least a week old.
- Set eggs out for half an hour so they're not cold.
- Place in a pan of cool water. Bring to a boil and simmer for 10 - 12 minutes.
- Place pan in sink and run cold water over the eggs. As they begin to cool, tap each egg to crack shells and place back in cold water until completely cooled. Shells should come right off.
- Use the food processor to mix the filling. It turns out very smooth.
- Place filling a small Ziploc bag, snip off the corner and squeeze into the eggs.
- Sprinkle paprika before serving.
