Grandma’s Deviled Eggs
Deviled eggs are a timeless classic -- whip some up for your next holiday or weekend get-together!
Prep
Cook
| Category: | Appetizers |
| Seasons | |
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Ingredients
Ingredients
| 6 hard-boiled Oakdell Omega-3 Brown eggs |
| 1/4 teaspoon salt |
| 1/2 teaspoon dry mustard |
| 1/8 teaspoon pepper |
| 1/2 teaspoon minced onion |
| 3 tablespoons Miracle Whip |
| 1 tablespoon minced sweet pickles or relish (optional) |
Grandma’s Deviled Eggs Directions
- Cut peeled eggs lengthwise in half.
- Slip out yolks; mash with fork.
- Mix in seasonings, pickles and salad dressing.
- Fill whites with egg yolk mixture, heaping it up lightly.
- Add a dash of paprika on the top of each filled egg.
Recipe notes
Tip: Use eggs 7-10 days after purchase because they peel easier than fresh eggs.
