My sister makes me laugh. She said ‘I’m always in a quandary…to eat deviled eggs on Easter…hmmm.’
Deviled eggs are addictive, kinda like Easter Peeps. Healthier though. I can’t get enough of ’em. Deviled eggs are so functional outside of Easter – party apps, side to grilled supper, breakfast. Uh-huh, eggs are the perfect protein.
I happen to make the best deviled eggs. Now you can too. Secret to hardboiled eggs is less cooking is more – bring a large pot of cold water and eggs (water should cover eggs by 1 inch) to a boil, cover, turn off heat and let stand 9 minutes. Meanwhile, fill your sink with cold water and ice cubes and plunge the eggs into the sink after 9 minutes. They’ll peel easier.
After peeling the eggs, cut each in half.
Scoop each yellow half-ball of goodness into a bowl and mash until all the yolks are crumbly.
Add yellow mustard, sweet relish, lots of paprika and regular Miracle Whip (a good fat = more creaminess), sprinkle with salt and pepper to taste and mash it all up until well mixed.
Use a spoon and butter knife to fill the egg whites then garnish with more paprika.
Taste. What did I tell you?