Tuesday, September 1, 2009

Janet Daniel's Deviled Eggs

Submitted by Emily Daniel

18 eggs
Miracle Whip
French Mustard
Horseradish Sauce
Salt and Pepper

Place eggs in a good quantity of cold water that's been well salted (at least 1/4 C of salt)
Bring eggs to a boil and then cook for 10 minutes at a full boil.
Drain eggs and run cold water over them until they are cool enough to handle.
Peel eggs and cut in half.
Put all of the yolks in a bowl and mash with a potato masher.
Add salt and pepper to egg yolks to taste.
Begin to add the Miracle Whip, French Mustard, and Horseradish sauce. They are added in a 3 (miracle whip), 2 (French Mustard), 1 (Horseradish sauce) ratio. (as in 3 T miracle whip, 2 T Mustard, 1 T Horseradish sauce) Taste and add more of each ingredient until you like the way it tastes.
Then have your husband come home and taste it and volunteer to "doctor it up" a little bit.
Allow him to do his doctoring, then taste the eggs and feel utter disappointment.
Take the eggs to cooking club and be surprised that people like them.
Rejoice in that fact.

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