Monday, September 29, 2014

deviled eggs

Deviled eggs are my favorite thing to take to a pot luck meal...and I nearly always serve them when we are having a larger number of guests at our house and the food is buffet style.

Deviled Eggs
12 hard boiled eggs, peeled and cooled
1/2 cup Miracle Whip
2 tsp. yellow mustard
1 Tblsp. liquid from dill pickle jar
dill (optional)

Slice eggs in half, gently removing yolks.  

Mash yolks and add Miracle Whip, mustard, pickle juice, salt and pepper. Blend until creamy.

Spoon yolk mixture into egg halves. Sprinkle with paprika and dill. 

Keep chilled until serving time.

Things I have learned about making deviled eggs:
   Fresher eggs are harder (but not impossible) to peel. It's best to buy  the eggs about a week in advance if you know you'll be making these.
   Make sure the cooked eggs are completely cool. If they are even slightly warm when you put the finished eggs in a closed container in the fridge, condensation will happen and it will rain down on your eggs, turning them into small white boats floating on a sea of watery yellow goo.  I know this.

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