Traditional Deviled Eggs
  1. Cut each egg in half through the yolk to make 2 long, thin halves. Pop the yolks out into a bowl, and set the whites aside.
  2. Mash the yolks and combine with Miracle Whip light, both mustards, and Worcestershire sauce. Blend well. Taste and adjust ingredients as necessary to suit your palate.
  3. I use my Easy Accent Decorator from The Pampered Chef to fill the egg whites. You could use any decorator to pipe the filling into the wells (or even a plastic bag with the corner cut off). Fill the decorator with the yolk and use it to fill each well.
  4. When eggs are all filled, sprinkle paprika over top for color and a punch of flavor.
  5. Keep chilled.
Recipe Notes

Makes 40 halves.

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