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“We have chickens and deviled eggs are becoming a weekly treat for us. I have played around with this recipe for a while and think I have it perfect now. If you don't like a deviled egg that is slightly sweet this may not be for you. I have to say the idea of powdered sugar comes from a cooking blog "Measured by the Heart" in her recipe she suggested powdered sugar will blend better than granulated sugar and I agree. I adapted my own recipe but like the powdered sugar idea. Credit for the heavy cream comes from the Pioneer Woman, works nicely to make a creamy filling.”
READY IN:
45mins
SERVES:
8
YIELD:
24 each
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil eggs in a large pot using the method you choose. Peel and slice eggs in half.
  2. Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork or in a food processor. Add all of the ingredients. If necessary add a little more Miracle Whip and mustard to make the mixture creamy.
  3. Spoon the filling into the egg whites. I like to use two spoons to do this. Or you can use a piping bag.
  4. Top with a tiny sprinkle of paprika if desired.

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