Kim's Deviled Eggs

• 1 dozen egg
• 2 tablespoons Miracle Whip
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• salt
• pepper
• paprika

1. It is important when boiling the eggs, not to overcook them.
2. I bring the eggs to a boil, boil for 4 minutes and then turn off the stove eye, cover and sit for 12 minutes, Drain the water and flush the eggs with cold water to stop the cooking.
3. I immediately peel the eggs and again put them in cold water.
4. I put the yolks in a bowl and finely mash; I add miracle whip , yellow mustard, vinegar (splash), salt & pepper.
5. If I make a dozen eggs, I start with a couple tablespoons of miracle whip and maybe a good squeeze of mustard and adjust where needed.
6. Be careful with the vinegar - just a splash or two.
7. I fill the eggs and top with paprika.
8. I also prefer to let the eggs sit overnight in the fridge before putting the mixture in them -- as well, I make the mixture and let it sit in the refrigerator overnight before filling the eggs.
9. This is just a personal preference but I've found it to make a better batch of deviled eggs.

egg, miracle, yellow mustard, white vinegar, salt, pepper, paprika

Taken from www.food.com/recipe/kims-deviled-eggs-444894 (may not work)