Grandma’s Deviled Eggs

Deviled eggs are a timeless classic -- whip some up for your next holiday or weekend get-together!




Category: Appetizers



6 hard-boiled Oakdell Omega-3 Brown eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/2 teaspoon minced onion
3 tablespoons Miracle Whip
1 tablespoon minced sweet pickles or relish (optional)

Grandma’s Deviled Eggs Directions

  1. Cut peeled eggs lengthwise in half. 
  2. Slip out yolks; mash with fork. 
  3. Mix in seasonings, pickles and salad dressing. 
  4. Fill whites with egg yolk mixture, heaping it up lightly. 
  5. Add a dash of paprika on the top of each filled egg.

Recipe notes

Tip: Use eggs 7-10 days after purchase because they peel easier than fresh eggs.