Side Dishes: (Final Take) Everything Else, But Mostly Just Deviled Eggs

In my Go-To Food post, I mentioned a couple side dish recipes that I probably overuse but that are simply loved by us.  Garlic herb roasted potatoes and Aunt Marti’s corn are just perfect.  Feel free to flip back to that post for those recipes. 

Since the potatoes are from my mom and the corn is from Jake’s aunt, it just seems fitting to include another family recipe that usually gets raves (I’m still new to making it, so it’s taken some time for me to get it right).  My Grandma Peterson’s deviled eggs are always a hit at birthday parties and family reunions.  We’ve come to expect them from her, but since her eyesight is now failing her (she’s 93!) it’s about time I took up that cross.  I know deviled eggs are a controversial choice, with a love ‘em or hate ‘em quality.  But for most people in our families, they’re pretty high up there on the list. 

So here’s the secret family recipe for delicious Deviled Eggs:

6 hard-boiled eggs, shelled & halved lengthwise

¼ C Miracle Whip (not mayo for this – got to have that tangy zip!)

1 tsp cider vinegar

¼ tsp mustard

1 tsp sugar

½ tsp salt

Remove yolks from eggs.  Combine yolks with the remaining ingredients & mash.  Refill egg whites with mixture.  Makes a dozen deviled egg halves.

**Note:  I tried to really measure out the ingredients the first couple of times I made these, which is a mistake.  They taste much better if you eyeball the ingredients and then taste to check, adding in more of what’s missing, etc.  I rarely do this in cooking (though know some of you out there only cook this way!), but for this particular recipe, this method works best.  And using less Miracle Whip to start is best or the mix can get too runny, which is harder to fix than adding in more later, if needed.  Good luck!