With Thanksgiving coming up next week it seemed like the perfect time to finally blog these eggs. Deviled eggs were always a staple on the holiday table in my house growing up, but lately I’ve taken over the making of the eggs. But these eggs are different from the ones I ate growing up. If you’ve seen my egg salad recipe then this recipe will be very familiar. When I make the deviled eggs I use my mother-in-law’s recipe. These eggs are more of a sweet taste while my mom’s are a tangy, mustardy flavor. My hope is to get my mom to write down her recipe for me again so I can blog it too. It shouldn’t be a problem because we pretty much rotate deviled eggs at my parent’s house – one time I’ll make these and the next mom will make the tangy eggs. So hopefully around Christmas I can get the other recipe too.
Just like the egg salad this is really just a list of ingredients – there really isn’t any measurements here. These eggs are totally dependent on how many eggs you are making and your tastes. The Miracle Whip and mayo really just add to the consistency of your filling – adding more will make your filling more creamy but doesn’t really do much for the taste. Adding more sugar, French dressing, or pepper changes the taste. The important thing to remember is that you can always add more of an ingredient but you can’t take it away if you put in too much – so start small and add on.
Deviled Eggs From My mother-in-law
Place your desired number of eggs into a pot, cover with water and place over medium-high heat for 20 minutes.*
Once eggs are done drain the water, cover with cold water, and peel the shells off. Place the eggs in the fridge for 15-20 minutes, or until cooled.
Cut your eggs in half and scoop out the yolk, place it in a bowl. To the bowl add mayo and Miracle Whip until you have reached the consistency that you like (I start with a tablespoon of each and then go from there).
Once you are happy with the consistency add the dressing (I usually start with a teaspoon), the sugar (I start with 1/2 a teaspoon), and pepper (I start with a small dash and go from there). Slowly add more of each until you are happy with the result – keeping the amounts you are adding small so you don’t add too much.
Fill your egg whites with the filling – you can spoon it in or pipe it in from a plastic bag with the tip cut off (or you could use a bag and tip like you would for frosting).
Chill for at least 30 minutes (over night is best) then serve.
*If you have another way that you like to boil your eggs then use it. The goal is just to have some hardboiled eggs.