Deviled Eggs 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:
Cheesy Celery Sticks
Coffee, Iced Tea or Soda
Vitamins
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.
by Frances M. McCrory-Meservy