I know what you’re thinking…devilled eggs at Christmas? Well why not! These simple little delights are exactly just that…simple to make and quickly disappear!
I’m lucky that my grandma has chickens on her farm. Whenever possible, I purchase some eggs from her and take them home to bake with and scramble up – nothing like farm fresh eggs! Whether you have some fresh ones on hand, or you pick them up down the street at the grocery store, this easy to make favourite (of mine!) will be on your Christmas dinner list either as an appetizer or part of the main course!
Makes 24 devilled eggs
- 1 dozen (12) eggs, hard boiled and peeled
- ¼ cup Miracle Whip
- ½ tsp salt
- ½ tsp pepper
- paprika for garnish
- 4 tbsp chopped fresh green onion tops – 2 tbsp for the mixture, 2 tbsp for garnish
Take the hard boiled eggs and cut them in half lengthwise. Take the yolks from the middle and put them in a large bowl. Mash the yolks using a fork and stir in the Miracle Whip, salt, pepper and green onion tops. If you want to get crazy you can add 1 tsp of tabasco sauce.
Fill a piping bag (or a plastic bag with the tip removed) with the filling. Carefully pipe the filling into the center of all the eggs where you removed the yolk from. Garnish with paprika and chopped fresh green onion tops. Store in refrigerator until ready to serve.
Get festive: If you want you can add a little bit of red or green food colour paste to the filling before piping it back into the egg white. Split the filling in half and try both colours!
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