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Plain Deviled Eggs

Source of Recipe

mine


List of Ingredients

30 hard boiled eggs
5 1/2 rounded (regular eating tablespoons)ful miracle whip
1 1/2 tbsp. white granulated sugar
1/4 tsp. salt
3 tbsp. milk


Recipe

Cut the eggs in half across the middle, which separates the pointy end from the chubby end.
Place the yolks into a 2 1/2 quart glass bowl.
Then slice the bottoms off the whites so the eggs bottoms are flat and the shells do not roll.
Crumble the yolks thoroughly with a fork.
Add the sugar, salt and blend well.
Add the miracle whip and stir small areas at a time until it is all blended--then WHIP. Will be thick.
Add 1 1/2 tbsp. of the milk and Whip.
Add the other 1 1/2 tbsp. of the milk and Whip well--DEVILING!
Pour into a zip lock type bag. Snip a small hole off one
corner and fill the 24 egg white shells.
Refrigerate overnight to set.
Refrigerate remaining whites to use at a later time.


Shells come off easier if the eggs are refrigerated AT LEAST 24 hours before cooking.