Servings: 36 servings
Equipment
- 1 Large saucepan
- 2 Deviled Egg Holders w/ lids
Ingredients
- 18 large eggs
Egg Stuffing:
- ¾ cup Miracle Whip
- 2 ½ - 3 Tbsp Sweet Pickle Relish
- 3 tsp dijon mustard
- 2 tsp turmeric
- salt and pepper to taste
- paprika (for garnish)
Instructions
- Carefully set your eggs into your saucepan, add just enough water to cover the eggs, and bring to a boil over medium-high heat.
- Once boiling, remove the pan from the heat, cover it with a lid, and set aside for 20 minutes.
- Carefully drain the hot water. In the same pan, add ice-cold water (using ice if necessary) and crack each egg kind of all over, and set into the ice water. Let the eggs sit in the water for about 5 minutes to allow the shell to easily be peeled.
- After your 5 minutes are up, peel the eggs and chill for at least an hour.
- Hours up! From the top of the egg to the bottom (lengthwise), is how you should cut each egg, being careful to remove each yolk.
- Pop the yolks into a medium bowl, once all removed, mash the yolks until finely ground. Once mashed, you'll add the Miracle Whip, relish, dijon mustard, turmeric, salt, and pepper. This is a fine time to taste your work, before you begin to fill.
- Scoop a spoonful of your egg mixture into each egg white half, doing your best to keep the ratio equal. Sprinkle the filled eggs with paprika, serve, and enjoy!
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