RECIPE:
Mom's Simple, Sweet-Deviled Eggs

Posted: October 1, 2007

12 jumbo-sized eggs
1 T. French’s mustard
3/4 C. Miracle Whip
1 ½ - 2 ½ T. sugar

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Boil eggs for 12-15 minutes until hard-boiled (eggs that have been in your referigerator for a spell are preferred because they are easy to peel once boiled). Be careful to remove eggs from boiling water before shells begin to crack or rupture. Crack and peel hard-boiled eggs, discarding shells in trash.

Using a knife, halve the eggs from tip to base, removing the hard-boiled yoke. Reserve the yoke in a mixing bowl.

Once the yoke is removed, add mustard and Miracle Whip. Using a hand mixer or whisk, combine ingredients until smooth. Add sugar, mix. Continue adding sugar until desired sweetness is reached.

Using a spoon or frosting gun, place yoke mixture in the cavities left in the hard-boiled eggs. Chill and serve.

Makes 24 deviled eggs.

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