Thursday, February 20, 2014

How to Make THE Best Deviled Eggs

There are a couple of different occasions when our family enjoys eating deviled eggs. The obvious one is Easter and the other, maybe not so obvious, is when sloppy joes are on the menu for dinner. Like peanut butter and jelly, chips and dip or cake and ice cream, deviled eggs and sloppy joes are just two foods that Cody (my son with autism) insists go hand in hand.

There are two key ingredients in my deviled eggs that make them "the best"...

#1- Miracle Whip (along with Mayo) 

You may use any brand of mayonnaise that you'd like, but do not substitute
salad dressing for Miracle Whip. It will not taste as good. Trust me on this.

#2- Sweet Pickle Juice

Any brand of sweet pickles will do. Remember, you are only using the juice.

Deviled Eggs   

14 eggs- hard boiled, cooled and shelled 
1/3 cup Miracle Whip
1/3 cup Mayonnaise
1/2 teaspoon mustard
2 Tablespoons Sweet Pickle juice
1/2 teaspoon salt (no more or they will be too salty)
pepper- dash
yellow food coloring- optional
paprika- for garnish

Remove yolks from hard boiled eggs and place in food processor with all ingredients except paprika. Mix until smooth and fluffy. 

Discard the whites of two eggs, but fill remaining 24 egg halves with  mixture. Garnish with paprika and keep refrigerated. 

I spooned the yolk mixture into the egg whites for quick eating.
However, if you would like to make the eggs look prettier, use your
favorite icing tool and pipe the yolk mixture into the egg whites.

Yields: 2 dozen 

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