Today is National Deviled Eggs Day. What a terrific appetizer for a party. Deviled Eggs are super easy to make and just about everyone loves them.
Deviled Eggs the Perfect Party Treat
Hi. It’s Lois in the kitchen, reminding you that Deviled Eggs make great appetizers at any event or party. With Thanksgiving right around the corner, Don and I are making our lists of foods to bring to our family gathering. Everyone loves them.
They are tangy and light. Deviled Eggs are easy to make, delicious and very pretty to serve, even if you don’t use a chef’s pastry bag. Perfect for any holiday or family gathering.
I like to make them for special occasions, and I even have a fancy crystal serving dish made just for Deviled Eggs. The only disadvantage to the beautiful dish is that it doesn’t have a lid, so that makes taking it to someone else’s house a bit of a trial. I use toothpicks and plastic wrap to avoid messing up the eggs. But wouldn’t this clever Deviled Egg Keeper be useful?
Check out the recipe…
Deviled Eggs Recipe
Deviled Eggs are tangy, light, beautiful and SO delicious. And easy peasy, of course.
- 12 eggs
- 2 tablespoons Miracle Whip Salad Dressing
- 1 teaspoon dill relish drained
- 1 dash garlic powder
- Paprika to garnish
Hard boil the eggs. To do this, put the eggs in a saucepan and cover with cold water. Bring the water to a boil and turn the heat to a simmer. Simmer for 12 minutes. Drain. Cover with cold water and toss some ice into the water.
- When cool, peel the eggs and slice them in half lengthwise.
- Pop the yolks out and put them into a small bowl, setting the whites aside for now.
- Smash the yolks and add all of the other ingredients except the egg whites and the paprika.
- Mix until smooth.
Spoon the yolk mixture into the egg white cavities. (Or use a pastry bag to squirt them in in a pretty way.)
- Sprinkle with paprika and arrange on a platter or special deviled eggs serving dish.
- Serve immediately or refrigerate until serving.
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Deviled Eggs Nutrition Information
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