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Simply Divine Deviled Eggs

Source of Recipe

From "My Southern Food" by Devon O'Day


Recipe Introduction

"There are almost as many versions of this Southern delicacy as there are people who enjoy it. No matter what ingredients are used, deviled eggs are usually presented on a legacy egg plate handed down through the generations. This recipe is from my friend, Kim McLean, who hails from Greensboro, North Carolina. It is a simple 'unencumbered' joy—no pickle, no paprika, just sunny goodness you can't resist."

List of Ingredients

â—¦ 12 large eggs
â—¦ 4 tablespoons Miracle Whip
â—¦ 1 tablespoon prepared yellow mustard
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon pepper


Recipe

The technique used for boiling the eggs is key. Put the eggs in cold water, bring to a boil, and immediately turn off the heat. Cover and allow the eggs to sit for 15 minutes as the water cools. This cooks the eggs without discoloring the yolks, and leaves the whites nice and smooth. (Boiled eggs shouldn't actually be boiled.)

Slice the eggs in half lengthwise and empty the yolks into a small bowl. Blend the egg yolks with the Miracle Whip, mustard, salt and pepper.

Stuff each half shell of egg white with the yellow stuffing.

Makes 2 dozen deviled eggs