DAD’S FAVORITE DEVILED EGGS

DAD’S FAVORITE DEVILED EGGS


12 eggs
¾ cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon lemon juice
¼ teaspoon kosher salt ground black pepper to taste
Fresh parsley leaves


Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat, immediately remove from the heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel.

Slice the eggs lengthwise. Carefully remove the yolk from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.

Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.

FOR DEVILED EGGS RANCHERO:
In a bowl, combine the yolks with1/2 cup mayonnaise, ¼ cup drained chunky hot salsa, ¼ cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.

FOR DEVILED CAVIAR EGGS:
For this adult version, in a bowl, combine the yolk with ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1-tablespoon finely minced fresh parsley, 2 teaspoons minced chives, 1/8 teaspoon hot pepper sauce, and 2-oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill to the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne

Yield: 6 servings.