Deviled Eggs

It's almost 12:30am, so this one will be short. I wasn't going to post it tonight, but I figured if I didn't do it tonight then I'd keep putting it off. Along with the scalloped potatoes, I also made "Deviled Eggs" this evening, and boy was I happy that I did!

Here they are!

And the recipe...

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Deviled Eggs
from the kitchen of Diane Pagan

1 dozen eggs, hard boiled
1/2 cup Miracle Whip and/or mayo (a combo of mostly Miracle Whip and a little bit of mayo seems to work best)
mustard to taste (a tablespoon or so)
1/2 teaspoon salt (or more to taste)
dash pepper to taste
dill pickle juice to taste (a tablespoon or so)

Peel eggs and slice in half lengthwise. Gently remove yolks and place in a small bowl. Finely crumb yolks with a fork. Stir in rest of ingredients, tasting as you go. When the filling suits you, pile into egg whites. Or you can put the filling in a zip-loc bag, snip off a corner of the bag, and pipe the filling into each egg. Serve immediately or refrigerate until ready to serve. Eggs can be garnished with olive slices, paprika, pimento, mint leaves, green onion, etc.
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These are the best deviled eggs I have ever had. The recipe was originally from a Good Housekeeping cookbook, and my mom and I tweaked it a few years ago. And tonight I halved the recipe because I didn't have a full dozen of eggs. I had to limit myself to two halves (one whole egg), as it would've been way too tempting to eat all of them! I garnished my eggs with paprika, since that's all I had in the house. Maybe next time I'll get creative and use mint leaves, or something fancy like that. :)

I'm off to bed...and my time will be consumed with positive thoughts of snow.

"He provides food for those who fear Him; He remembers His covenant forever." Psalm 111:5