Creamy Deviled Eggs

One of the best universal appetizers to make for a party or family gathering is deviled eggs.  Deviled eggs are easy to make and the eggs can be boiled the night before.  Most people have the most difficulty with boiling eggs in mass so that they shell easily and cleanly.  Boiling perfect boiled eggs can be done in several ways, cooked with a little vinegar in the water, using exact times for boiled or running cold water over cooked eggs before shelling.  I have tried all ways and use a combination of timed boiling with peeling under running cold water once cooked.  So far, this has worked every time.

Miracle Whip and some mustard make the eggs creamy.  Deviled eggs have very few ingredients and are delicious.  That is why creamy deviled eggs are a party favorite.

 

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For another great party recipe, try my Best Egg Salad recipe here:  https://majorgates.com/recipes/best-egg-salad/

 

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Ingredients for Creamy Deviled Eggs

**makes 24 deviled eggs

• 1 dozen large eggs
• 2 Tablespoons of Miracle Whip
• 1 teaspoon of mustard
• Spanish Style Paprika  – used to sprinkle over the eggs
• 1 jar of Manzanilla stuffed olives (6-8 ounce)

For another great recipe, try my Sausage Biscuit Bites here:  https://majorgates.com/recipes/sausage-biscuit-bites/

Supplies

• Stock Pot
• Bowls
• Fork and spoon
• Deviled Egg Holder
• Strainer
• Knife
• Cutting board

 

Directions For Creamy Deviled Eggs

• Place eggs in the stock pot covered with cold water.
• Turn on stove to high heat and bring water to a boil.  Once the water starts to boil, set a timer and cook for 10 minutes.
• Turn off stove and let sit for 3 minutes,
• Drain water from eggs and run cold water over eggs in pot.  So, if the water gets warm from the eggs, change out the water with cold water again.
• Peel the eggs under running cold water and the shells will fall off.  So the eggs will be slightly warm as you are peeling them.
• Slice eggs long-wise in half and place on paper towels to allow to dry.  Then place the egg yolks in another bowl.

 

• Once you have peeled all the eggs and placed the egg yolks in the bowl, then mash the egg yolks with a fork as finely as possible.

 

• Add in the Miracle Whip and mustard and mix well.  Using a separate spoon, taste the egg yolk mixture and determine if you prefer it to have more Miracle Whip or more mustard or if you are satisfied with the taste as is.  So the mixture should be creamy tasting and not over powering with mustard.  If you need more Miracle Whip, add it one teaspoon at a time and taste again.  Make sure you wash the spoon in between tasting or use a fresh spoon so you do not contaminate the food.

 

• Using a teaspoon, spoon in the egg yolk mixture into the egg white and place into deviled egg tray.  You can also blend the mixture on low with a hand mixer and then pipe the yolk mixture into the egg for a more elegant look.
• Sprinkle the stuffed eggs with Spanish style paprika.
• Slice the Manzanilla stuffed olives in half and top each egg.

 

• Decorate with curled parsley and/or any large leaf lettuce.

 

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