I always seem to be the one that is asked to make deviled eggs for any get together and I really don’t mind. Don’t we all hate peeling the eggs? Keep in mind when you make these, one egg gives you two deviled eggs. So if you want a dozen deviled eggs, only hard boil 6 eggs. What I do is place my eggs in a large pan. You can stack them if you have that many eggs. I fill the pan with hot tap water making sure the eggs are covered by 2″ of water. Bring the water to a boil over medium heat. As soon as the water boils, set the timer to 13 minutes. Once the 13 minutes is up, remove the pan from the heat and pour as much water out of the pan as you can without the eggs falling out. Put the pan under cold running water for about 3 minutes. Drain, dry the eggs and put them in the refrigerator to get them cold. Once cold, I peel the eggs and rinse them in cold water making sure there aren’t any egg shell pieces on the eggs.
Lay them on a paper towel and pat dry.
With a sharp knife, slice the eggs horizontally making sure you are cutting in the middle so they are all the same size.
Carefully take the yolk out of the eggs and place them in a medium bowl.
Place the egg white halves on a plate.
With a mixer, gently smash the yolks using the beater without turning it on.
Add a pinch of salt and Miracle Whip to your taste. I start with about 1/2 cup of Miracle Whip and keep adding more until it tastes good to me. Turn on the mixer and mix until there are no lumps and the yolk mixture is creamy. If you can’t get it this way add more Miracle Whip and remix.
There are three easy ways to fill the egg whites. 1. Put the yolk mixture into a Ziploc bag, cut a small tip off one corner and gently squeeze the yolk mixture into each egg white half. 2. Use a spoon and your finger to fill. 3. I like to use a pastry bag with a large star tip in it for a fancy looking deviled egg.
Fill all of the egg white halves being careful not to over fill them or you may run out before you get to the last egg white.
If you finish with extra yolk mixture left over, just top off the eggs you already did ….. or eat it!
With your hand about 12″ above the filled eggs, tap the paprika jar lightly with one finger over each egg. Try not to get gobs of paprika on the eggs, just a nice light sprinkle of red. Keep refrigerated until ready to serve.
10 cold hard-boiled eggs (will make 20 deviled eggs)
Miracle Whip (to taste)
pinch of salt
paprika for garnish
Peel the hard-boiled eggs. Slice them in half lengthwise. Place the yolks in a bowl. Place egg white halves on a plate with hole facing up. With a mixer, mix the yolks, salt and miracle whip until creamy and no lumps remain. I start with 1/2 cup of Miracle Whip and keep adding more until I get the taste and consistency I want. Fill the eggs using either a spoon or a bag with the tip cut off. I use a pastry bag with large star tip. Lightly sprinkle paprika on top of each egg. Cover and refrigerate until ready to serve.