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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Deviled Eggs Recipe

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This recipe for Creamy Deviled Eggs is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs
1/4 cup mayonnaise
4 to 6 tablespoons creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons sweet pickle relish
1 tablespoon prepared yellow mustard
1 tsp sugar (optional)
garlic and onion powder to taste
ground black pepper to taste
1 pinch paprika, for garnish
Directions:
Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
Mix the mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.
Personal Notes:
Personal Notes:
Try adding chopped green onion to top and a thin slice of sweet red bell pepper (get the mini ones and put a circle on top) Really pretty presentation.

 

 

 

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