Ingredients with Measurements:
- 6 large eggs
- 1/4 cup Miracle Whip
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Fork or whisk
- Piping bag (optional)
Step-by-step instructions:
1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat.
2. Once boiling, remove from heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 12 minutes.
3. Drain the hot water and run cold water over the eggs to cool them down.
4. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
5. Mash the yolks with a fork or whisk until they are crumbly.
6. Add Miracle Whip, yellow mustard, salt, and black pepper to the mixing bowl. Mix until smooth.
7. Spoon or pipe the filling into the egg white halves.
8. Sprinkle paprika over the top of the deviled eggs for garnish.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Boil the eggs over high heat, then let them sit in hot water for 12 minutes. Cool them down with cold water before peeling.
Serving size:
- Makes 12 deviled eggs
Nutritional information:
- Calories: 70
- Fat: 6g
- Carbohydrates: 1g
- Protein: 4g
Substitutions for ingredients:
- You can use mayonnaise instead of Miracle Whip if you prefer.
- Dijon mustard can be used instead of yellow mustard for a spicier flavor.
Variations:
- Add chopped bacon or chives to the filling for extra flavor.
- Substitute the paprika garnish with chopped parsley or dill.
Tips and tricks:
- Use a piping bag to make the filling look neat and professional.
- To make the eggs easier to peel, add a teaspoon of baking soda to the boiling water.
Storage instructions:
- Store the deviled eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Deviled eggs are best served cold, but if you prefer them warm, place them in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Arrange the deviled eggs on a platter and sprinkle chopped parsley or dill over the top for a pop of color.
Garnishes:
- Paprika, chopped parsley, chopped chives, or chopped dill
Pairings:
- These deviled eggs go well with a variety of dishes, including sandwiches, salads, and grilled meats.
Suggested side dishes:
- Potato salad, coleslaw, or roasted vegetables
Troubleshooting advice:
- If the filling is too thick, add a teaspoon of water or milk to thin it out.
- If the filling is too thin, add more mashed egg yolks to thicken it up.
Food safety advice:
- Keep the deviled eggs refrigerated until ready to serve.
- Do not leave the deviled eggs out at room temperature for more than 2 hours.
Food history:
- Deviled eggs have been a popular appetizer in the United States since the 1940s.
Flavor profiles:
- Creamy, tangy, and slightly spicy
Serving suggestions:
- Serve these deviled eggs as an appetizer at your next party or potluck.
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