Deviled Egg Gourmet Chef

Easter, Thanksgiving, Christmas or whatever the holiday…deviled eggs are sure to be found on our family’s table.  I can’t make deviled eggs and not think of my Grandma Meals.  She taught me how to make them.  Grandma would be called a “deviled egg gourmet chef.”  She didn’t record her recipe for us, but no problems…we made them enough to know what it takes – a little of this, a little of that.  I will try to explain the formula.
 My son is funny!  When he walks into our house for the holidays he goes straight to the refrigerator to look for the deviled eggs.  He is a little rude, because he starts eating them before they make it to the table. That’s okay, though. Everyone overlooks this, therefore putting up with it.  We do give him a really hard time!  To say the least, my son loves deviled eggs!  I give my daughter credit for these latest creations, as she got fancy and put them in a decorating bag, using a star tip, to fill the shells.  Aren’t they pretty?


Deviled Eggs
12 hard-cooked eggs, peeled and cut lengthwise
1/2 cup Salad Dressing (Miracle Whip)
1 teaspoon dry ground mustard
2 teaspoon white vinegar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Paprika for garnish
Remove the egg yolks to a small bowl or food processor and mash. Add salad dressing, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.