Spring’s Deviled Eggs
As an appetizer or a side dish, deviled eggs have always been a dinner table favorite around our house. My Mom always put vinegar in her deviled eggs, something I never cared for. So I started playing with her recipe to remove that ingredient, yet still keep the general flavor in tact. Some of that can be accomplished with simply using a different brand of mustard, or mayonnaise.
But cooking the perfect boiled egg that can be easily shelled isn’t always easy. There are a few tricks my Mom taught me that can help. See below.
Preparation Time: 45 minutes
Makes 24 deviled eggs.
Ingredients:
- 1 dozen eggs
- 2 tblspn Miracle Whip
- ½ tblspn Mustard
- 1 tspn salt
- ¼ tspn pepper
- Paprika