Always, always make more of these eggs than you expect to use. They are very, very popular.

Deviled Eggs

• 6 large eggs
• 2 tablespoons mayonnaise (Miracle Whip)
• 1 tablespoon yellow mustard (French’s is good)
• 1 teaspoon real lemon juice
• 1/4 cup very finely chopped onion
• 1/4 cup very finely chopped dill pickle
• 1/2 teaspoon dill pickle juice
• 1/2 teaspoon garlic salt
• salt and pepper to taste

Boil eggs for 10 minutes at a rolling boil. Run cold water over eggs and remove shells. Cut eggs in half (lengthwise). Remove yolks and put in a large mixing bowl. Put whites on plate. With a fork mix egg yolks together until smooth. Add all other ingredients and mix well. Spoon mixture into egg whites.

Make deviled eggs and potato salad at the same time.  They require similar ingredients.

© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.