Deviled eggs are one of our family traditions. It’s the thing we are asked to bring with us to family get together’s. Not all of them make it to the destination either. They are the dish that needs to be sampled and tested once or twice. So make extras. These are my favorite deviled eggs with relish.
18 boiled eggs
1 cup miracle whip
2 tablespoons mustard
1 tablespoon dill relish (or finely chopped pickle)
1 tablespoon sugar
You will want eggs that are 1-2 weeks old. Fresh eggs, do not work well for hard boiled eggs.
Bring your eggs to a boil in a pot. Once they have come to a boil, cover and turn off the heat. Allow to sit for 10-15 minutes.
Remove the water and you can pour cold water on them to cool. Peel the eggs carefully. I find using a little cold water and patience helps.
Cut the eggs long width and remove the yolk of the eggs and place into a bowl. Lay out the whites onto a tray or plate.
With a fork, mash the egg yolks until they are fine. Add in 1/2 cup of the miracle whip, mustard, relish and sugar. Mix and if there is still some dry yolks, add more miracle whip.
Taste and adjust if needed to your liking.
In a pastry bag or use a disposable storage bag, place the mix into the bag (You could use a spoon instead if you like). Cut a hole on the tip and pipe it into each egg.
Sprinkle paprika on the eggs and serve.
If you end up with left over deviled eggs after your event, mash them up and serve as an egg salad sandwich.
If you want to know how to make deviled egg filling creamy, I would suggest possibly whipping the mix together by hand or use a hand mixer to do it quicker, prior to adding the relish.
How do you like your deviled eggs?