Deviled Eggs

This "is" my mother's recipe. She makes deviled eggs by taste so the actual recipe is very flexible, but here I have offered measurements to accompany a standard Easter-sized batch of deviled eggs. They're tang and a little bit sweet and salty. I hope you enjoy!

The recipe is here and pictures of the process are below.

Ingredients:

Eggs:

• 16 eggs

• 1 tsp salt

Yolk mixture:

• 16 yolks

• 2/3 cup miracle whip or mayonnaise

• 2 1/2 Tbsp. yellow mustard

• 1 Tbsp. sugar

• 1/2 Tsp. salt

• Paprika (optional)

Directions:

1. Bring a large pot (~4 quart) of water to boil and add in 1 tsp. salt. The salt keeps cracked eggs from leaking into the water.

2. Once boiling, carefully drop in the eggs one at a time using a large spoon.

3. Boil for 15-20 minutes. Meanwhile, fill a medium sized bowl halfway with ice-cold water.

4. Then use the same spoon to remove eggs from the pot and add to the ice water. Store in refrigerator for 1-2 hours or until eggs are chilled.

5. Peel shells off the eggs, cut in half, drop the yolks into a mixing bowl and store the egg white halves (hole side up) on a platter or in a container.

6. To the egg yolks, add the miracle whip, salt, sugar, and mustard and mix together until a smooth paste forms.

7. Taste and adjust seasonings as as necessary.

8. Spoon or pipe the mixture into the egg white holes. Sprinkle tops of eggs with paprika (optional). Chill, only leave at room temperature for up to 2 hours at a time.

9. Makes 32 deviled eggs. Best eaten fresh.

While the eggs were boiling

After the eggs had boiled. As you can see, some cracked but the salt I added to the water kept them from spewing out into the water.

Eggs chilling in the refrigerator in cold water.

After peeling the eggs, cutting them in half, and separating the yolks and whites.

Before mixing the egg yolk mixture together.

After Mixing the egg yolk mixture together.

I used this pipette tip to decorate them, but a spoon can be used instead.

Beautiful!

I added paprika to some.