Happy Easter everybody! Are you still trying to figure out what to make with those hard boiled eggs you colored? If so, here is my simple recipe for Deviled Eggs.
My deviled egg plate has room for 24 half eggs, or 12 eggs worth so I usually boil 13. Why? Because usually one or two of the egg whites will tear when I’m trying to pop out the yolk, so I like to have a backup. And if I have extras I can eat one and no one will notice. You have to taste test things right?
Cut your hard boiled eggs in half lengthwise and pop out the yolks into a bowl.
Mash up the egg yolks with a fork or a potato masher
Mix in 1/2 cup miracle whip, 1 1/2 tablespoons of mustard, and 1/2 tablespoons of sweet relish.
There are a couple of different ways to put the filling back into the egg whites. I used to scoop it in with two spoons, but I’ve discovered it is faster to pipe it in. You can use a piping bag, but they can be pretty expensive, so I use a plastic storage bag instead.
Just scoop the egg yolk mixture into the bag, cut a hole in one of the corners and squeeze it into the egg whites. You can use a decorating tip too, if you want. Just cut a hole in the corner of the plastic bag and put the tip on before you scoop the egg yolk mixture in.
Sprinkle paprika on top and enjoy!
- 13 hard-boiled eggs
- ½ cup Miracle whip
- 1 ½ tablespoon Mustard
- ½ tablespoon Sweet relish
- Cut the hard boiled eggs in half lengthwise.
- Gently pop out the yolks into a bowl and put the egg whites on a plate. I put mine directly on my egg plate.
- Smash the egg yolks with a fork or a potato masher.
- Add the miracle whip, mustard, and sweet relish to the bowl and mix. You can add more miracle whip and mustard if the mixture seems too dry for your liking.
- Scoop the egg mixture in a large plastic bag. Cut a hole in one of the bottom corners and pipe into the egg whites.
- Sprinkle top of eggs with paprika.