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Deviled Eggs

 

From Terri’s kitchen

6 hard-cooked eggs
2 Tblsp. Miracle Whip
2 tsp. Western Dressing
1 tsp. prepared mustard
1 tsp. finely minced onion
Paprika or parsley (optional)

Carefully peel eggs and slice each in half lengthwise; remove yolks.
Arrange whites on a platter.

In a small bowl, mash yolks with a fork. Add Miracle Whip, mustard, onion, and dressing. Stir until smooth. Salt and pepper to taste, sometimes I add a pinch of sugar.
Spoon or pipe into egg whites. Sprinkle with paprika or parsley if desired.

Refrigerate until serving.

Terri Notes:
~ Western Dressing! It’s the secret ingredient in my potato salad and egg salad too. Perfect seasoning and just a hint of color.

~ For perfect eggs every time, place eggs in a single layer in a heavy bottomed sauce pan.
Cover with water and heat until eggs just come to a boil. Turn off heat, cover pan and let eggs sit for 20 minutes. Drain, cool and refrigerate.

Updated April 1 (no fooling!) - added onion.

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