Deviled Eggs (with a kick!), and How to Hard Boil Eggs.

I have a couple of confessions...

Some of these things, you might already know.

Some are going to knock your socks off!

Not really, I just like to be dramatic.

1) I love Miracle Whip. I know - the foodie police are on their way to get me. But whatever, it's true. Mayo is kinda yucky to me, while Miracle Whip is zingy and delicious. Deal with it.

2) I have serious problems making hard boiled eggs. Don't laugh! I know that for most people, this probably comes as easy as tying your shoe. But it almost never works for me...with the exception of this time - and that still wasn't perfect - but it was my best result ever. The egg white part almost always comes off with the shell when I peel them. Which is fine if you are making egg salad, but not when you are making deviled eggs and people are going to see the egg white! I have researched countless recipes to figure out what I am doing wrong...and I think I am finally on the right path. The recipe I used is below.

3) I have a problem leaving any recipe alone. Whether it be one that I created, one that is tried/tested/true, or one that I've never tried before. I can't help it - it's an illness. I rarely make something the exact same way twice (current exceptions of this rule for the moment would be my Pulled Pork and Coleslaw recipe and my Spicy Shredded Chicken recipe...but this could change at any time), and I almost never try a recipe exactly the way it's written.

Which brings us to today's recipe...Deviled Eggs.

I just couldn't leave well enough alone.

So, I combined my love for Miracle Whip with my love for a little spice...and viola! Deviled Eggs (with a kick!)!

First things first:

Hard-boiled but not yet peeled...oh the suspense! Did it work? Will they turn out? Did I screw it up again?

 Whoo-hoo! Look at that beauty! Perfect. Here's how:

How to Hard Boil Eggs:

1) If possible, use old eggs. Old eggs peel better than fresh eggs (or so they tell me). I didn't say rotten eggs...just eggs that are almost to their expiration date.

2) Place the eggs in a single layer in the bottom of a saucepan, cover with cold water to 2 inches above the eggs.

3) Bring to a boil. Cover pan and turn off heat (but keep them on the hot burner), let sit for 10 minutes.

4) When the 10 minutes is up, remove eggs from hot water and place them into an ice water bath. Leave them here until you are sure that they are cool (adding ice if necessary).

5) Peel and use for Deviled Eggs (with a kick!)...or however you wish. Recipe below.

Never mind my deformed hand. This is the egg yolks getting all mixed up.

Yum. I could eat this with a spoon. I know that might make some of you gag, but I freakin' LOVE deviled eggs.

Overexposed picture, but you get the drift...

Underexposed picture, but who cares? These eggs were delicious. Steve and I ate the entire batch ourselves. In one night. I don't want to talk about it. Here's the recipe:

Deviled Eggs (with a kick!) serves about 8 as an appetizer (unless you are like us and just eat the whole plate yourself)

• one dozen eggs, hardboiled and peeled
• 2 tablespoons mayo
• 2 tablespoons Miracle Whip (don't hate)
• 1 tablespoon yellow mustard
• 3 dashes Worcestershire sauce
• 2 teaspoons curry powder
• cayenne and paprika for garnish

Slice each egg in half. Scoop out yolk and place in a medium sized bowl. Set egg whites aside. Mix mayo, Miracle Whip, mustard, Worcestershire and curry powder in with the egg yolks until relatively smooth. Spoon mixture back into egg whites. Lick bowl (optional). Sprinkle cayenne and paprika on liberally for garnish and move to a serving platter. Enjoy!

Printable Recipe