Deviled Eggs

I have been making these a lot lately. Cheap protein and a favorite of all. We made deviled eggs for all three of the big kids' graduation parties, and they were a great addition to the menu. My spare Mother Lois made six dozen (whole eggs) into deviled eggs for a couple of the parties, and my mom and I made the ones for the last graduation. This was enough for about 75 to 100 people, (with other things also on the menu.) People thought they were a treat. Kind of an old traditional farm recipe. I made them again yesterday for one of the two potlucks we had. (A church pot-luck at noon, and a neighborhood pot-luck at night.) Boy, were we full.

Deviled Eggs

12 eggs boiled, cut in 1/2 lengthwise, yolks removed to a bowl

yolks from 12 eggs, crushed well with a fork

4 Tbsp Miracle whip (or mayonnaise)

1 tsp. prepared mustard

1 tsp vinegar

2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

Blend all together well with a fork or spoon. Spoon or pipe with a bag into the empty egg whites. Sprinkle tops with paprika for "looks", if desired.

How to boil eggs so you don't get the green yolks:

Place eggs into pan with cool water, covering them with at least 1 inch of water. Bring to a boil. When they begin to boil, set timer for 10 min. When timer goes, drain off hot water and fill with cold water to cool. Chill in more cold water or refrigerate. (My way.)

Alternate method:

Bring eggs to boil. Turn off and let set 20 min. or until cool. Refrigerate to cool. (My mom's way.)