Grandma’s Deviled Eggs
Deviled eggs are a timeless classic -- whip some up for your next holiday or weekend get-together!
Prep
15m
Cook
15m
| Category: | Appetizers |
| Seasons | |
| Tags: |
Ingredients
For
1
Dozen(s) Serving size
Ingredients
| 6 hard-boiled Oakdell Omega-3 Brown eggs |
| ¼ teaspoon salt |
| ½ teaspoon dry mustard |
| ⅛ teaspoon pepper |
| ½ teaspoon minced onion |
| 3 tablespoons Miracle Whip |
| 1 tablespoon minced sweet pickles or relish (optional) |
Grandma’s Deviled Eggs Directions
- Cut peeled eggs lengthwise in half.
- Slip out yolks; mash with fork.
- Mix in seasonings, pickles and salad dressing.
- Fill whites with egg yolk mixture, heaping it up lightly.
- Add a dash of paprika on the top of each filled egg.
Notes
Tip: Use eggs 7-10 days after purchase because they peel easier than fresh eggs.
