Deviled Eggs


6 boiled jumbo eggs 1/3 heaping cup Miracle Whip 1 heaping teaspoon yellow mus- tard Salt and pepper to taste Sprinkle of celery seed (optional) Tip: Whenever I make deviled eggs, I always boil 2 extra in case any crack or don’t cook evenly so I’d make 8.


Place eggs in a medium to large pot and cover with water. Bring to a boil over medi- um heat. Once eggs are boiling, boil for 14 minutes. Remove, drain off the water and immediately transfer them to an ice bath. Cool completely.


To prepare, crack eggs, peel and rinse off to remove any egg shells. Slice eggs in half and remove the yolk. Place all the yolks in a bowl. Smash with a fork until the yolks are in tiny pieces. Stir in Miracle Whip, mustard, salt and pepper to taste.


If you have a piping bag, place the filling in a piping bag and fill the eggs with yolk. If not, simply spoon yolk back into the hole. Sprinkle with celery seed and serve.


These eggs always receive rave reviews, even from my mother-in-law who is not apt to try new things.


30 Living Well i March/April 2018


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