Easter: Deviled Eggs
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I will use just about any excuse to make a batch of deviled eggs, and Easter is no exception! I’m so glad I sat down with my grandma a few years ago to watch how she made these. And I love taking deviled eggs to go in the awesome Tupperware tray that she passed on to me when she moved to a smaller apartment. These things always disappear quickly, so make a bunch! I usually boil 9 eggs (since the tray holds 8 and one almost always breaks on me).
eggs, hard boiled
miracle whip light
paprika, for garnish
This one you kind of have to do by taste – mash up the cooked egg yolks and mix with a big blob of Miracle Whip, a splash of white vinegar, a sprinkle of sugar, a squirt of yellow mustard, and salt & pepper. Mix it all in a bowl and put it back in the hollowed out eggs and top with paprika.
Big Flavors Rating: 5 Stars
Since I don’t have exact measurements, I snapped a photo of the bowl before I mixed everything together to give you a general idea of how much to add (for 9 egg yolks):