Yield: 24 Servings
|1 \N||Dozen hard boiled eggs|
|¾ cup||Miracle Whip mayonnaise (more or less depending on your preference in texture)|
|1 teaspoon||Spicy bold mustard|
|2 tablespoons||Pickle relish|
|\N \N||Salt and pepper to taste|
|¼ cup||Crumbled cooked bacon; if you wish|
|\N \N||Dried or fresh dill weed and paprika for garnish|
Date: Mon, 1 Apr 96 8:33:53 EST submitted by: child@...
Hello Dave and thanks for creating this nifty recipe exchange forum. My name is Lil and I'm from the Midwest. Big Red country in Omaha, Nebraska, USA, home of the national champions for two years in a row. GO HUSKERS. One of my favorite and quick finger foods is deviled eggs, and my family raves about this recipe.
One Dozen Hard Boiled Eggs; start eggs covered in COLD water and bring to a slow rolling boil, for about 8-10 minutes. I usually crock an egg open to test for exact doneness (and then sprinkle it with salt and pepper and enjoy <chuckle>). Take off heat and run cold water in sink over eggs for about 3 minutes. Drain and let eggs cool.
Peel eggs discarding shells and wash thoroughly. Take a knife (I have one that looks like ^^^^^ which makes for a pretty presentation. Cut eggs in half and take out cooked yolks and put on a large plate. Arrange "whites" on a platter. Mash yolks with the tines of a large fork. Add about ¾ cup of Miracle Whip mayonnaise (more or less depending on your preference in texture) and mash into yolks. To this mixture add one teaspoonn of spicy bold mustard, two tablespoons pickle relish, and salt and pepper to taste.
At this point you can also add ¼ cup crumbled cooked bacon if you wish.
Fill each egg half with mixture. I usually put it in a pastry bag and swirl into each half for a "prettier" look. Sprinkle each egg with dried or fresh dill weed and paprika. Refrigerate until serving time. Makes 24 (or 22 after testing egg) deviled eggs.
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