Friday, March 29, 2013

Dawn's Deviled Eggs

Photo from Pinch My Salt
A friend shared her Deviled Egg Recipe using Slaw Dressing, which creates a creamy, tangy filling.  I am fond of the Macaroni Salad recipe using Slaw Dressing so I know this will be a hit. We will try this along
with many other new recipes this Easter.

12 hard-boiled eggs, shelled 
1/4 cup Miracle Whip
1/4 cup Marzetti's Slaw Dressing
Squirt of mustard
dash vinegar

pinch salt
pepper, optional

Cut the shelled eggs in half lengthwise. Scoop the yolks into bowl and mash well with a fork. Add Miracle Whip, slaw dressing, mustard and vinegar. Add Salt & pepper to taste. Continue mixing vigorously until filling is smooth & creamy. If lumpy, use the back of a spoon to smash against side of bowl.
Place filling into a piping container with star tip or use a ziploc bag by clipping a small hole in the corner. Pipe into each egg white. Sprinkle with Paprika. Refrigerate until served.

Below are suggestions for cooking the eggs.
I like boiling them for 10 minutes then run under cold water until cooled off. give each egg a little tap to crack and continue to sit in cold water for a few more minutes. Shell should slip off without damaging the egg whites.