Deviled Eggs

Deviled Eggs
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From Terri’s kitchen
  • CourseBrunches & Bread, Snacks & Serving A Crowd
Servings
4 people
Servings
4 people
Deviled Eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From Terri’s kitchen
  • CourseBrunches & Bread, Snacks & Serving A Crowd
Servings
4 people
Servings
4 people
Ingredients
  • 6 hard-cooked eggs
  • 2 Tblsp. Miracle Whip
  • 2 tsp. Western Dressing
  • 1 tsp. prepared mustard
  • 1 tsp. finely minced onion
  • Paprika or parsley optional
Instructions
  1. Carefully peel eggs and slice each in half lengthwise; remove yolks.
  2. Arrange whites on a platter.
  3. In a small bowl, mash yolks with a fork. Add Miracle Whip, mustard, onion, and dressing. Stir until smooth. Salt and pepper to taste, sometimes I add a pinch of sugar.
  4. Spoon or pipe into egg whites. Sprinkle with paprika or parsley if desired.
  5. Refrigerate until serving.
Terri's Notes

Terri Notes:
~ Western Dressing! It’s the secret ingredient in my potato salad and egg salad too. Perfect seasoning and just a hint of color.

~ For perfect eggs every time, place eggs in a single layer in a heavy bottomed sauce pan.
Cover with water and heat until eggs just come to a boil. Turn off heat, cover pan and let eggs sit for 20 minutes. Drain, cool and refrigerate.

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