Creamy Deviled Eggs

We love deviled eggs at our house. I don't really measure anything but this is what I make them with.....


Creamy Deviled Eggs

• 2 or 3 dozen hard boiled eggs
• Miracle Whip Salad Dressing
• Dill pickle juice - (can add chopped dill pickles too, but these won't go through a decorating tip too well) 
• Mustard
• Salt & Pepper & Paprika

 Cut eggs lengthwise and remove the yolks. Smash the yolks with a fork and add all the other ingredients to taste. Stir well and be sure to make it very creamy....you don't want a dry egg. Fill a pastry bag or ziploc bag with the mixture and squeeze it back into the center of each egg white. Chill and serve.  Sprinkle additional paprika over the top at serving time.

 This year I saw a post on pinterest where they sliced the eggs crosswise about 2/3 from the top of the egg. They over filled the egg back up and put the top back on leaving a gap in the front. Added eyes (chopped olive) and a beak (triangle slice of carrot)....they looked like cute little chicks hatching out of the egg. We tried it....But it really was a pain to try to decide where to cut them so you could get the yolk out...then it was harder to get the yolk out.....and so we decided it was just better to make traditional ones.
Lacey did a really nice job!

 Here is an Easter quote I discovered that I really like too..... "The Resurrection transformed the lives of those who witnessed it. Should it not transform ours?" Elder Joseph B. Wirthlin HaPpY EaSteR EvErYoNe!!