We were really pleasantly surprised when our devilled eggs went over so big when we served at the women’s shelter. I mean, I love them, but I guess I didn’t realize that a lot of people do. Our recipe is pretty simple. We made 4 dozen (2 dozen eggs). It really helps peeling the eggs if you use older or less-fresh eggs.

Devilled eggs
2 dozen eggs
1/2 to 3/4 cups mayo or Miracle Whip
2 tbsp. prepared mustard
1 tbsp. vinegar
salt and pepper
paprika

Hard cook 2 dozen eggs. (Fill a big pot full of the eggs and add enough water to cover the eggs plus an inch. Bring to boil. Cover and simmer for 15 minutes. Drain and fill pot with cold water. Cool)

Peel eggs and slice lengthwise. Remove yolks and collect in a bowl. Mix in 1/2 to 3/4 cups mayo or Miracle Whip, mustard, vinegar, salt and pepper to taste. Fill the whites and sprinkle with paprika. You can also top each egg with a slice of green stuffed olive. You can also add a 1/4 cup chopped onion and 1/4 cup chopped celery.