Deviled Eggs #2

24 Servings
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Deviled Eggs #2 Ingredients

1 Dozen hard boiled eggs	Salt and pepper to taste
3/4 c Miracle Whip mayonnaise	1/4 c Crumbled cooked bacon; if
1 ts Spicy bold mustard	Dried or fresh dill weed and
2 tb Pickle relish

Instructions for Deviled Eggs #2

Date: Mon, 1 Apr 96 8:33:53 EST submitted by: child@oasis.novia.net Hello Dave and thanks for creating this nifty recipe exchange forum. My name is Lil and Im from the Midwest. Big Red country in Omaha, Nebraska, USA, home of the national champions for two years in a row. GO HUSKERS. One of my favorite and quick finger foods is deviled eggs, and my family raves about this recipe. One Dozen Hard Boiled Eggs; start eggs covered in COLD water and bring to a slow rolling boil, for about 8-10 minutes. I usually crock an egg open to test for exact doneness (and then sprinkle it with salt and pepper and enjoy ). Take off heat and run cold water in sink over eggs for about 3 minutes. Drain and let eggs cool. Peel eggs discarding shells and wash thoroughly. Take a knife (I have one that looks like ^^^^^ which makes for a pretty presentation. Cut eggs in half and take out cooked yolks and put on a large plate. Arrange "whites" on a platter. Mash yolks with the tines of a large fork. Add about 3/4 cup of Miracle Whip mayonnaise (more or less depending on your preference in texture) and mash into yolks. To this mixture add one teaspoonn of spicy bold mustard, two tablespoons pickle relish, and salt and pepper to taste. At this point you can also add 1/4 cup crumbled cooked bacon if you wish. Fill each egg half with mixture. I usually put it in a pastry bag and swirl into each half for a "prettier" look. Sprinkle each egg with dried or fresh dill weed and paprika. Refrigerate until serving time. Makes 24 (or 22 after testing egg) deviled eggs. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 1 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: EggsCuisine: Uncategorized