Boil the eggs for 20 minutes. Drain eggs and run cold water over them. When cool enough to handle, remove shells. With a sharp knife, slice eggs length-wise, placing the white pieces on a plate and the yolks in a shallow bowl. Mash the yolks with a fork, then add about 1 tablespoon vinegar for each 6 eggs, salt & pepper, and enough Miracle Whip to make the yoks fluffy and smooth. Fill the white pieces generously. Lightly sprinkle with paprika. Chill before serving. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (89%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 10.5mg||3 %|
|Sodium 265mg||9 %|
|Potassium 16.1mg||0 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.5g|
|Protein 0.2g||0 %|
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Calories per serving: 100
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