My Mother's Deviled Eggs
1 dozen hard boiled eggs, shelled
Half one large yellow onion
1 cup Miracle Whip (or to taste)
3 tablespoons French's Yellow Mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
paprika*
1. Carefully cut eggs down center lengthwise. Pop yokes out into medium size mixing bowl and place whites on deviled egg plate.
2. In food processor, finely chop onion half. Scrape into small bowl and pat off excess juice of onion with paper towels.
3. With a fork or thoroughly washed fingertips, crumble egg yokes. Stir in onion, mustard, Miracle Whip, salt and pepper.
4. Fill each half of egg white with egg yoke mixture. Sprinkle paprika on top of each egg. Makes 24 deviled eggs.
*I've swapped out the paprika for dill on occasion and it's delicious. It all depends on personal preference, since some people don't care for a particular
spice.
1 dozen hard boiled eggs, shelled
Half one large yellow onion
1 cup Miracle Whip (or to taste)
3 tablespoons French's Yellow Mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
paprika*
1. Carefully cut eggs down center lengthwise. Pop yokes out into medium size mixing bowl and place whites on deviled egg plate.
2. In food processor, finely chop onion half. Scrape into small bowl and pat off excess juice of onion with paper towels.
3. With a fork or thoroughly washed fingertips, crumble egg yokes. Stir in onion, mustard, Miracle Whip, salt and pepper.
4. Fill each half of egg white with egg yoke mixture. Sprinkle paprika on top of each egg. Makes 24 deviled eggs.
*I've swapped out the paprika for dill on occasion and it's delicious. It all depends on personal preference, since some people don't care for a particular
spice.
