Chron Cooks ft. Zoe Casselman: Morgan’s Deviled Eggs

Zoe Casselman / The Hofstra Chronicle

When you’re looking for a simple, satisfying appetizer for any party, holiday or random craving, these deviled eggs are the perfect dish. My sister Morgan makes these for me with love every time I return home to visit and has recently passed the recipe to me for my own recreation. When I crave an easy and tasty snack, or a little piece of home, this is my go-to.

Ingredients:

12 eggs

3 tablespoons of Miracle Whip

1 tablespoon of Dijon mustard

Salt

Pepper

Paprika

Instructions:

1. Bring a pot of water to a boil. Place eggs into the water and let sit for 10-12 minutes, then remove and place in a bowl of ice water to stop them from cooking any further.

2. Carefully remove the shells and slice the eggs in half vertically.

3. Remove the yolks and place them in a separate bowl.

4. Mash the yolks into a crumble.

5. Add a small amount of the Miracle Whip periodically until the mixture is a light-yellow paste.

6. Add Dijon mustard and mix.

7. Add salt and pepper to taste.

8. Scoop the egg yolk mixture back into the empty egg white halves.

9. Sprinkle paprika on top of each egg for flavor and color.

10. Enjoy!