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Deviled Pickly Eggs

Source of Recipe

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List of Ingredients

16 eggs
1/4 c. white granulated sugar
1/2 c. Miracle Whip salad dressing
1 tbsp. honey mustard
1 tbsp. bread + butter pickle juice
1 tsp. celery seeds
1 tsp. paprika (plus more for garnish)
salt + pepper



Recipe

Place eggs one layer deep in a large pan.
Cover with hot water by 1". Bring water to a gentle boil, lower heat and gently boil for 15 minutes.
Remove from heat and place pan under cold running water.
As soon as eggs are cool enough to handle peel them under cold water and place on a paper towel to dry.
Cut eggs in half, short side, then slice a piece off the bottom so it is now flat. Place 24 whites on a tray and refrigerate. Refrigerate remaing whites for another use.
Put all yolks into a medium bowl and chop with a pastry cutter, food processor or mash with a fork.
Blend in sugar.
Then add the remaining ingredients and mix thoroughly.
Add a bit of milk if a creamier texture is desired.
Fill a plastic zip lock type baggie and squeeze filling into whites.
Sprinkle with paprika and serve.
Makes 24.