Easy Deviled Eggs

eggsMy family are huge deviled egg eaters. I usually make two platters for every holiday. These are simple and make great appetizers.

Let’s Get Cooking.

You will need:

1 carton of Eggs (12 or 18)

1/4 cup of Miracle Whip. (sometimes you may have to add a bit more if you have more eggs).

1/4 cup of Sweet Pickle Relish

Paprika for sprinkling on top of Eggs

Salt and Black Pepper for taste

Directions:

Fill a large soup pot about 1/2 full of water and place your eggs in the pot. Make sure the eggs are covered with water. Add 1 teaspoon of salt to the water. This salt will make it easier to remove the shell off the egg once cooked. It also helps to keep the eggs from being rubbery. Boil for 10-15 minutes. Remove from heat. Let eggs cool for a few minutes. Add Eggs to a bowl of cool water. Crack and peel off shells from eggs. Wash eggs well to remove all shell pieces. Slice eggs down the middle with a knife and remove egg yolks. Place egg yolks into another bowl. Smash egg yolks using a fork or potato masher. Then add relish, salt, black pepper and miracle whip to egg yolks. Mix well. Add 1 teaspoon of egg mixture to each open egg white. Sprinkle the top of each egg with paprika and refrigerate until ready to serve.

Enjoy!

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