The week before Christmas I emailed out the recipe for my deviled eggs to several friends and then ended up making them for my own family’s Christmas Eve gathering. As my friend Todd says, “A party’s not a party without the deviled eggs.”
I got my deviled egg recipe from this OLD church cookbook that my Grandma gave me when I was about eight. I love that it has her handwriting in the front. I used to stay with my Grandma during the summers and can remember going to church picnics with the people who wrote this cookbook. We ate well! I even have some relatives with recipes in this cookbook. It’s a definite family heirloom. Now, I’ve tweaked the recipe from the book over the years. Here is my version…
- 12 eggs (Hard boil, peel, and cut in half. Place yolks in bowl and whites on platter.)
- 1/2 cup Miracle Whip
- 1 tsp. dry mustard
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
- Paprika for garnish
Mash the egg yolks in a medium bowl. Add Miracle Whip, dry mustard, Worcestershire and salt and pepper. Mix well. Place mixture in a Ziploc bag and force into the corner. Snip the corner of the bag and fill the egg whites with the mixture. Sprinkle with Paprika.
See how I’m squeezing the yolks out of the Ziploc. The easiest way to get the yolk mixture into the Ziploc is to use the “Purple Cup Method.”
So friends…you now have the secret to my deviled eggs. They really are yummy. Feel free to play with the amount of Worcestershire you put in them. That really changes the flavor. We like them a bit tangy, and I’ve increased the amount from the original recipe.
Do you have a favorite recipe that people ask you to bring to EVERY gathering?
Linked to Spring/Summer Linky Party at Southern Hospitality.