In honor of Mother’s Day I decided to repost my recipe for perfect deviled eggs, a recipe which my mom loves.

Perfect Deviled Eggs

• 1 dozen eggs
• 1 teaspoon prepared mustard
• 1/3 cup Miracle Whip
• Pinch of sugar
• Splash of apple cider vinegar
• Paprika
• 6 pimento-stuffed green olives

First, put the eggs in a large pot and cover with water. Heat the water to boiling. Remove the eggs from the heat, cover and let sit 15 minutes. Now the trick is to get the eggs to stop cooking. Immerse the eggs in ice water and sit them in the fridge. This will keep the yolks nice and yellow.

Once the eggs have cooled down, remove the shells. Cut them lengthwise and dump the yolks in a mixing bowl. To the yolks add several tablespoons of Miracle Whip, a teaspoon of prepared mustard, a pinch of sugar and splash of apple cider vinegar. Mix well.

Fill the egg halfs with the yolk mixture. I find filling a sandwich bag and snipping a corner helps cut down on the mess. To complete the presentation I sprinkle on a little paprika and place an olive slice in the center of the yolk.

photo credit: kirinqueen