Jean loves to make Deviled Eggs for potluck. Check here and here. It is a simple dish to make and you can make it ahead of time.
Deviled Eggs are best served chilled from the refrigerator.
Ingredients
- hard boiled eggs
- finely chopped celery
- a pinch of salt
- ground black pepper
- miracle whip
- paprika
Click on the link below for the instructions.
Instructions
 Peel the hard boiled eggs. |
 Slice the egg into half. Remove the egg yoke and place in a bowl and the egg white in a platter.
Over cooking the egg will result a greenish yoke on the outside. I cook my hard boiled egg by placing the eggs in cold water and bring the water to a boil. Remove the pot from the stove and let it sit for 12 minutes, covered. This way, my hard boiled eggs will never over cooked. I also learned from Jean that in order to peel the egg without it sticking to the shell, put the eggs in icy cold water after they are cooked. |
 Jean has a neat container specially made for Deviled Eggs. |
 Mash the egg yoke with a fork until you get a fine crump. |
 Mix in the finely chopped celery. A rib of celery is enough for a dozen eggs. |
 Mix in a few tablespoons of Miracle Whip.
Season with salt and ground black pepper. |
 Scoop the egg yoke mixture back into the half egg whites.
Sprinkle with paprika. Chill in the refrigerator for at least 2 hours before serving. Jean, thank you for sharing so much with us. You are a great demonstrator and a good leader to the Gilmore Park Church Community Kitchen. |
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