Simple and Easy Deviled Eggs

Simple and Easy Deviled Eggs from Cooks My Books

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?

Simple and Easy Deviled Eggs from Cooks My Books

Cut your hard boiled eggs in half lengthwise and pop out the yolks into a bowl.

Simple and Easy Deviled Eggs from Cooks My BooksMash up the egg yolks with a fork or a potato masher

Simple and Easy Deviled Eggs from Cooks My Books

 

Mix in 1/2 cup miracle whip, 1 1/2 tablespoons of mustard, and 1/2 tablespoons of sweet relish.

Simple and Easy Deviled Eggs from Cooks My Books

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.

Simple and Easy Deviled Eggs from Cooks My Books

Sprinkle paprika on top and enjoy!

Simple and Easy Deviled Eggs from Cooks My Books

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