Lynda'S Deviled Eggs
- 12 Eggs
- 6 tablespoons Miracle Whip
- 3 tablespoons Grey Poupon Mustard
- 2 tablespoons Pickle Juice
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Salt
- 24 Parsley
- 3 tablespoons Paprika
- Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
- Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons mustard, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more mustard if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling into cavities of egg whites. Garnish with parsley and Paprika.
eggs, miracle, mustard, pickle juice, ground black pepper, salt, parsley, paprika
Taken from www.epicurious.com/recipes/member/views/lyndas-deviled-eggs-593df32b6c15d005a3037953 (may not work)