Sky High Deviled Eggs
The perfect party and holiday appetizer with a dairy-free option.
Servings: 9 Servings
Ingredients
- 9 hard-cooked eggs cooled
- 1/2 cup Miracle Whip or another brand of salad dressing
- 1 tbsp sweet pickle juice
- 1 tsp rounded prepared mustard
- 3 tbsp sweet pickle relish
- Celery salt gently added to taste
- Salt and pepper to taste
- Paprika sprinkle over eggs if desired
Instructions
- Mash yolks really well in a small mixing bowl, I use a fork. Add all ingredients and mix with a hand or an electric mixer on low until smooth.
- Fill a pastry bag or freezer bag with the mixture, cut out one corner if using a freezer bag. Fill halved eggs "ski high" and gently shake some paprika overall as desired. Chill until ready to serve.
Notes
Baked Eggs:
Preheat oven to 325 or 350, depending on the size of the eggs. Place uncooked eggs in muffin tin sections. Bake large and extra-large eggs at 350 for 30 minutes. Medium and small eggs at 325 for 30 minutes. Then place eggs in ice water until completely cooled. Dry off and refrigerate.