Family Cookbook - 2015

Deviled Eggs
Jacque VanHooser – Highport Marina
1 dozen hardboiled eggs (I put a teaspoon of white vinegar in the water while
the eggs are cooking -- this sometimes helps to prevent cracking of shells.)
Slice eggs in half, whichever direction you prefer and remove the yolks.
Mix the following:
• ¼ cup very finely chopped onion
• 2 Tablespoons dill pickle relish (or finely chopped dill pickles)
• 2 Tablespoons sweet pickle relish
• 2 Tablespoons pickle juice (dill if you like more salty taste, otherwise sweet
pickle juice)
• ¼ to ½ teaspoon regular mustard (NOT spicy, NOT dry)
• ¼ teaspoon salt and 1/8 teaspoon black pepper to suit your family's taste
• 1 Tablespoon Miracle Whip salad dressing
• Add the yolks from the eggs.
• Sometimes I use a food processor to put all of the above (EXCEPT THE
WHITES) to mix and sometimes I just use a fork and mash the hardboiled
egg yolks into the above mixture of relishes, onions and spices.
• Mix and put into the egg whites and serve.
Hint: I always make deviled eggs and potato salad at the same time because I
put the leftover deviled egg filling (and there always seems to be some) into
the potato salad. That way, nothing goes to waste and it does not alter the
taste very much. Begin with the above recipe and then let your family's taste
buds tell you what you need to add or subtract for your own taste. This has
been a favorite wherever I have taken it. I usually boil 3 to 3-1/2 dozen eggs,
make potato salad and deviled eggs and come home with nothing left over and
if I do have leftovers, they do not go to waste at our house!
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