Deviled Eggs

Rosanne's Recipe:

For 6 eggs (12 halves) 

1 TNSP spoon Miracle Whip, 1 TSP (or a tad bit more) Guildens mustard. 

Ingredients

2 large eggs 

1 Tbsp mayonnaise 

1/4 tsp Dijon mustard 

1/16 tsp seasoning salt

Instructions

To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.

Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.

After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.

Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.

Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere's as my "seasoning salt" but you can use any brand seasoning salt, like Lowry's, Morton's, or even a generic store brand, like Kroger.

To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.