Classic Deviled Eggs

One year at a family Christmas pot luck party every one showed up with the same foods.  It became quite a joke as each person arrived and announced they brought either deviled eggs or green bean casserole.  There were so many eggs, we decided to have a contest for the best deviled eggs, which my late Aunt Nelda won.  The next year my daughter and I made a cookbook of family photos and recipes…titled “Deviled Eggs & Green Beans”.  I cherish it especially since she is gone.

Nelda’s Deviled Eggs

• 1 dozen hard boiled eggs, peeled cut in half, egg yolks removed to a separate bowl
• Mix  mashed yolks with
• large scoop low fat miracle whip
• 1 teaspoon mustard, mixed with enough
• lo fat ranch dressing to make smooth & creamy
• add 2 Tablespoon pickle relish
• Fill egg whites with yolk mixture
• Sprinkle with salt and pepper
• Place whole raw eggs in  a pan with cool tap water + a heaping Tablespoon of baking soda.  (baking soda is a trick to make the eggs peel easier) Place the pan on a medium high heat and bring to a rolling boil.  Turn off the heat and cover the pan with a lid.  Let stand 20 minutes.  Drain the water and run cool tap water over the eggs for a minute or two.  Set the eggs aside and when they are cool to the touch, peel, slice in half, and remove the yolks.  Mash the yolks with a fork and add the other ingredients except pepper.  Refill the egg whites with the yolk misture.  Shake a little coarse ground pepper on top.  Eggs are really an economical purchase making these appetizers less than 20 cents for two egg halves.