Deviled Eggs
I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.
Deviled Eggs
I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.
Cooking Instructions
- 1
Cut the peeled boiled eggs in half and remove the yolks into a separate bowl
- 2
Break up yolks with a fork, add sweet relish and miracle whip, mix together until blended throughly
- 3
Fill egg whites with mixture
- 4
Top each filled egg with a pickled jalapeno slice
- 5
Sprinkle herbs on top of eggs and refridgerate for at least and hour, cover securely to keep fridge from stinking
- 6
Serve and enjoy
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