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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (14g) Recipe makes 24 servings The following items or measurements are not included below: Miracle Whip |
||
| Calories 21 | ||
| Calories from Fat 12 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 28mg | 1% | |
| Potassium 16mg | 0% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.4g | ||
| Protein 1.6g | 3% | |
Ingredients
- 6 large hard-boiled eggs
- salt and black pepper
- 2 tablespoons Miracle Whip or mayonnaise (I prefer Miracle Whip)
- 1 teaspoon prepared yellow mustard
- 2 tablespoons sweet pickle relish
- paprika
Directions
1
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.2
Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.3
Add 2 heaping Tbsp Miracle Whip, 1 tsp yellow mustard, 2 Tbsp sweet pickle relish, and salt& black pepper to taste.4
Stir mixture until creamy.5
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one corner of bag.6
Squeeze mixture out of corner of bag into white egg halves.7
Sprinkle tops of filled deviled eggs with paprika.8
Chill in refrigerator 1-2 hours or until cold before serving.
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- Course > Appetizers
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- Cuisine > North American > United States > Southern
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- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
Featured Reviews for This Recipe
From: PardenMe247
On Jun 19, 2009
I had never made deviled eggs before, but those I made tonight are the best I've ever had. My grandparents and boyfriend all loved them!! Serving them for a party tomorrow. I used mayo since I am allergic to MW (unfortunately because I prefer it), and unmeasured amounts of the rest. I had 40 eggs to prepare. Thank you so much for your recipe!
From: LonghornMama
On Mar 19, 2005
My favorites! An excellent basic deviled egg. You can add bacon, shrimp, chives, crabmeat and pimento but I don't cause to me, these are perfection! Except with Hellmann's mayo and 1 1/2 T sweet relish, 1/8 t salt. Here are some great tips on cooking and peeling eggs that I found in Southern Living: Place eggs in a single layer in saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes. Pour off water. Add about 1 inch cold water and several ice cubes to the still warm eggs in the saucepan. Cover pot and shake vigorously so the eggs will crack all over. Peel under cold running water, starting at the large end, the air pocket there will give you something to grip. Thanks, Nurslinda, these are awesome!
From: ninja
On Mar 12, 2004
I have to echo others' comments: these are just like the deviled eggs I've always made, except I never added the mustard. Your recipe gives me a way to zing them up without making them dry. Excellent! Thank you.
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