Deviled Eggs

I LOVE deviled eggs. Love love love them. Love them so much we had them as a part of our Winter Solstice Dinner. Here's my recipe for 12 deviled eggs (1 egg half counts as 1 deviled egg), but you're going to hate this...I don't measure.

6 eggs
miracle whip or mayo
mustard (I used dried mustard, but you can use regular sandwich mustard out of a bottle)
Onion Powder
Garlic Salt
Other spices as desired (this time I added cajun seasoning)


  1. Boil the eggs until they are hard boiled. A hard boiled egg will spin easily when placed on the counter and...spun. A fresh egg will not spin well.
  2. After the eggs have mostly cooled, peel them and cut them in half length-wise.
  3. Remove the yolks, placing them in a bowl to the side. I find it easiest to slightly bend the egg white just enough to loosen the yolk, and then the yolk slips out.
  4. To the yolks add about 2 or 3 big spoonfuls (just a normal dinner spoon) of Mayo/Miracle Whip, a good squirt of mustard (if you're using sandwich mustard) or about 1 tsp. dry mustard, a small sprinkle of garlic salt, a sprinkle of onion powder and your other optional seasonings if doing so.
  5. Mix the yolk mixture together with a fork, then spoon into the egg whites.
  6. Sprinkle paprika over the eggs.
  7. Refrigerate until time to eat.

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