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    Home » Recipes » Appetizer Recipes

    Easter: Deviled Eggs

    Modified: Mar 8, 2024 · Published: Mar 31, 2013 by Ashley

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    Deviled Eggs

    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).

    Deviled Eggs

    Deviled Eggs
    Grandma

    eggs, hard boiled
    yellow mustard
    white vinegar
    sugar
    miracle whip light
    salt
    black pepper
    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):

    Deviled Eggs

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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