“My husband is very particular about his deviled eggs and doesn't care for the ones with sweet relish...I had to learn how to make these the way he likes from his big sister. If you're loved ones have similar tastes they should like these. Now, they are a family favorite and I'm asked to make them for any special occasion.”
READY IN:
55mins
SERVES:
12
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. It is important when boiling the eggs, not to overcook them. I bring the eggs to a boil, boil for 4 minutes and then turn off the stove eye, cover and sit for 12 minutes, Drain the water and flush the eggs with cold water to stop the cooking. I immediately peel the eggs and again put them in cold water. I put the yolks in a bowl and finely mash; I add miracle whip , yellow mustard, vinegar (splash), salt & pepper.
  2. If I make a dozen eggs, I start with a couple tablespoons of miracle whip and maybe a good squeeze of mustard and adjust where needed. Be careful with the vinegar - just a splash or two. I fill the eggs and top with paprika.
  3. I also prefer to let the eggs sit overnight in the fridge before putting the mixture in them -- as well, I make the mixture and let it sit in the refrigerator overnight before filling the eggs. This is just a personal preference but I've found it to make a better batch of deviled eggs.

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