Ingredients:
1 dozen eggs
3 tbsp miracle whip
2 tbsp margarine
cider vinegar
paprika
Instructions:
Using a large metal pot, boil all the eggs until hard ~ about 7 minutes then gently crack the shell of each egg and boil for at another 3 minutes. Remove the eggs from the hot water [keep the hot water]. Place the eggs in another dish with cool water and leave them sit in it. [water can be lukewarm or cold]
One at a time ~ peel each egg shell off [they should remove easily because of the way they have been cracked and cooled]. Make sure there are no shell pieces on the egg then place the egg back in the pot of hot water. When all are done add the margarine into a medium sized dish. Remove an egg at a time ~ cut the egg in half and scoop out the egg yolk ~ place the egg yolks in the dish with the margarine.
Place the hollowed egg whites on a large platter with their empty holes face up.
Using a fork, mash the egg yolks thoroughy. Add the miracle whip. Continue to mash and mix. Once you have all the lumps out from mashing the egg yolks put some cider vinegar on a tsp and a bit at a time, slowly add the vinegar while mashing in between. Stop adding vinegar when the yolks become smooth and before they become runny.
Scoop out a small spoonful of this mixture and fill the hollowed egg white with it. Do each egg white the same way. Once you have finished putting the egg yolks back into the egg whites you will see that you have more left over so go around to each egg and add more to the egg until the mix is all gone. Sprinkle lightly with paprika to colour.
You may add some sprigs of parsley or dill around the outside of the dish of eggs for more colour if you like.
Place in fridge and serve cold about two hours later.
Yield: 24 devilled eggs
COMMENTS: These are yummy! I usually add the vinegar for a more tangy taste but you can leave it out if you like.
These are a great appetizer and can be served with crackers or with veggies and dip. They can be kept in the fridge in a sealed container for about a week.
