Deviled Eggs
Recipe: #7850
November 16, 2011
Categories: Breakfast, Side Dishes, Eggs, Appetizers, 5 Ingredients Or Less, Baby Shower, Brunch, Christmas, Easter July 4th, Picnic, Thanksgiving, more
"After trying many variations, this is the version of deviled eggs that I have deemed to be the easiest and most consistent. You can just rescale for the number of eggs you plan to make, but I usually still use the same amount of the other filling ingredients with the yolks."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (30.3 g)
- Calories 48.6
- Total Fat - 3.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 93.9 mg
- Sodium - 76.2 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0 g
- Sugars - 1.1 g
- Protein - 3.2 g
- Calcium - 13.2 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
Step 2
Remove yolks from whites and place in a small round bowl.
Step 3
Mash yolks with a fork into fine pieces.
Step 4
Add 2 heaping tablespoons Miracle Whip salad dressing, yellow mustard, sweet pickle relish, and salt and black pepper to taste & stir mixture until creamy.
Step 5
Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves.
Step 6
Sprinkle tops of filled deviled eggs with paprika.
Step 7
Chill in refrigerator 1 to 2 hours or until cold before serving.
Tips
No special items needed.
2 Reviews
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