Deviled Eggs

Deviled Eggs

Kathi Richards Smith

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Ingredients

servings
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Original recipe yields 12 servings



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Directions

  1. This isn’t really my recipe anymore; Kristy does this much better than me. Everything she tries I think turns out better than mine. Its in your blood Kristy so have fun with it.
  2. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add miracle whip, mustard and vinegar and mix thoroughly. Fill the empty egg whites with mixture. Cover lightly with plastic wrap and refrigerate for up to one day before serving. When ready to serve, sprinkle with paprika.

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