Deviled Eggs

US Copy write # TXu 1-354-553

10                Eggs (at least one week old)

2 Tbsp.         Mustard

1 tsp.            Miracle Whip Salad Dressing

1 tsp.            Paprika

                    Paprika shaker

Put water in a large pot and set burner on Medium High (7). After water comes to a boil, carefully put eggs in water using a spoon. Boil for ten (10) minutes and drain water from eggs. Put eggs in icy cold water to cool (about 5 minutes).

Remove shells from eggs and slice in half length-wise. Remove yokes and put them in a small mixing bowl. Mash yokes with a dinner fork until almost creamy. Add Mustard, Miracle Whip and 1 tsp. of Paprika. Stir until creamy.

Put equal amounts in Whites of eggs until none is left. Sprinkle with Paprika and cover. Put in refrigerator for no longer than overnight. Serves 8 to 10

Serve with:

Cucumber Sandwiches

Cheesy Celery Sticks

Coffee, Iced Tea or Soda


Eggs                          A, B6, B12, D, Zinc, Protein

Salad Dressing           A, B12, B6, D, Iron

Mustard                     A, C, Calcium, Iron

Eggs that are at least 7 days old and are immediately put in cold water after they are boiled are easier to shell. New eggs act like they are glued to the shells. Cold water helps pull the egg away from the shell.


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by Frances M. McCrory-Meservy