Deviled Eggs for My Men

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I never met a man who didn't dive into a plate of deviled eggs the way a kid dives into a bowl of candy. My own husband was probably fed deviled eggs in the high chair, so I guess it's comfort food for him, but my own sons are the same way, as is every other man I've ever fed deviled eggs to. It's a good thing they're cheap!

We had the season's first grilled burgers on Saturday night and I made a dozen deviled eggs to go with. They were cold and creamy and good to the last bite! I use my mini Cuisinart to make them in just minutes, but you can do the same thing with a standard Cuisinart, or even a fork and spoon. You can really do different things with deviled eggs seasoning-wise, but I pretty much stick to standard. They're a little tangy, a little sweet and a little salty.

And thanks to my Aunt Lois who gave me this darling egg plate over 23 years ago.

Deviled Eggs

one dozen eggs, hard boiled and peeled
(use my tried and true method found here)
2 T. mayonnaise
3 T. Miracle Whip
1 t. yellow mustard
2 t. cider vinegar
1 t. Worchestershire
a couple dashes Tabasco
salt and pepper to taste
paprika

Cut eggs in half lengthwise.
Scoop out the yellow and place in the bowl of the Cuisinart
(If you don't have a food processor, put them in a medium-sized bowl).


Reserve whites.
Pulse the yolks for about 15 seconds until the are crumbly.
(If you're not using a processor,
mash them with a fork until they're pretty smooth.)
Add mayonnaise, Miracle Whip, mustard, vinegar, and Worchestershire.



Pulse for about 30 seconds until completely combined
(or stir with a spoon until combined).
Season with salt, pepper and Tabasco.


Pulse until combined and scrapes the sides of the bowl
(or stir and scrape).
Pulse again and taste.
Adjust seasoning if necessary.
Scoop out the yolk filling by the teaspoonful
(I use an infant spoon to make it easier)
and place the filling back into the egg white.
Sprinkle with paprika
(only because that's the way the women-folk in my family do it).



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