For many years I did not like eggs, at all. Even after I learned to like scrambled eggs and omelets, I still could not stomach devilled eggs. I think my issue was with the whites. Finally one of my friends asked me to try the filling of her devilled eggs and I loved it!! So I learned to put up with the whites in order to enjoy that delicious filling.
There are a million different ways to make devilled eggs, just like there are a million different ways to make potato salad. I have adapted my own recipe over the years and it is always a big hit!! It is lighter in calories, but has a nice, zippy flavor, thanks to my secret ingredients, which I am revealing to you today 😉
6 Tbsp. Miracle Whip Light
1 tsp. sweet pickle juice
1 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. white pepper
Place eggs in a large saucepan and add enough cold water to cover above the eggs. Heat to boiling. Cover pot, remove from heat and allow to sit for 18-20 minutes. Immediately cool in cold water to prevent further cooking (I throw a few ice cubes in there and change the water every 5 minutes until the water stays cool. Tap egg to crack shell, then roll egg around to crackle the whole shell.
Peel eggs. Cut lengthwise in half. Scoop out the yolks into a bowl and mash them with a fork. A few eggs may fall apart during the peeling and scooping process. Go ahead and save the yolks because it’s always better to have a little extra filling than not enough.
Stir Miracle Whip Light, dry mustard, salt, pepper and pickle juice into mashed yolks. Fill white with egg mixture, heaping it lightly. Sprinkle with paprika. Cover and refrigerate.