Deviled Eggs
This is just a classic recipe that my mom used to make all the time at the holidays. I still love it and make it for my family now. You can add additional ingredients or seasonings to taste.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon paprika
- salt and pepper to taste
- 1/4 cup miracle whip
- 1 1/2 teaspoons yellow mustard
- 8 large hard boiled eggs shells removed
- 1 teaspoon vinegar white
- 4 green onions finely chopped (optional)
- 1/2 cup bacon bits, hormel brand (optional)
- Carbohydrate 3.86540458333333 g
- Cholesterol 4.16 mg
- Fat 3.096684375 g
- Fiber 0.51696248704195 g
- Protein 0.47181 g
- Saturated Fat 0.47620625 g
- Serving Size 1 1 Serving (36g)
- Sodium 169.031708333333 mg
- Sugar 3.34844209629138 g
- Trans Fat 2.52565 g
- Calories 45 calories
Slice the eggs in half lengthwise. Place the yolks in a small mixing bowl and the whites into a serving dish with a sealable cover. Mash the yolks with a fork. Add the Worcestershire sauce, Miracle Whip, mustard, vinegar, salt, and pepper. Mix well with a fork until creamy. (Optional item: Add the bacon bits, mix well.) Spoon a small amount of the yolk mixture back into each of the whites (or use a piping bag for a prettier look). Pour the paprika into the palm of one hand and with the index finger and thumb of the other hand, pinch some to lightly sprinkle over the eggs. Sprinkle with chopped green onion if desired. Cover and chill until ready to serve.
