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Desperate Deviled Eggs

July 29, 2009

They’re desperate because I am.  I finally figured out that these fit within the parameters of South Beach and they’re something that I like, on their own, without some carby side to go with it.  After some serious hunting in my cabinets, I finally located my egg dish on the top shelf, at the back, underneath the fondue set and an empty Christmas cookie tin.  It was still in the box.  Obviously this is not something I make often.  As it happens, my husband’s grandmother is the deviled egg champion of the family and that is her dish she brings to all family gatherings.  We younger generation fight to carry the platter in so we can steal some before they are relegated to the fridge.  I wish I could say this was her recipe.  It’s not.  I haven’t been able to pry it out of her yet.  But this was what I threw together based on what I had in the house.


  • 6 hard-boiled eggs
  • 2.5 tablespoons of light Miracle Whip
  • 1 teaspoon yellow mustard
  • a pinch of fresh ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon of paprika (this is to taste and honestly I don’t know how much I used)


  1. Slice your eggs in half lengthwise.
  2. Remove the yolks to a bowl and set whites aside.
  3. To the yolks add the other ingredients and mash with a fork, stirring until well combined.
  4. If you have something you can use to pipe the filling in, it’s pretty and makes life easier for filling.  I don’t have one of these, so I just spoon the mixture into each white.
  5. Arrange on a platter as desired, unless you’re me and scarf 2 before you even get the picture taken.

I really prefer these with dijon mustard, but these were not at all bad.  They certainly hit the spot while I was waiting on the rest of dinner to cook.

Printable version.

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