This dish has been around as long as I can remember. I suspect most people can say that. It’s just a classic appetizer that has frequented every holiday and many gatherings I’ve attended. So it is imperative that this be a part of my collection of recipes. (Which actually is my mother’s recipe). I hear they are making a comeback, I didn’t know they were gone. None-the-less, crazy kids everywhere are adding spices like chipotle, topping them with pulled pork and smoked trout, and even making them look artsy like cracked eggs.
1/2 cup Miracle Whip
2 Tbsp Mayonnaise
1 Tbsp Honey mustard
2 tsp Horseradish sauce
1/2 tsp Season salt
1/8 tsp ground Pepper
Paprika for topping (optional)
Parsley for topping (optional)
Place eggs in a sauce pan and fill with enough water to cover eggs by an inch. Bring to a boil. Remove the pan from the heat and let stand for 10 minutes. Gently drain and replace with cold tap water (more than once if necessary) until eggs are cool enough to handle. Peel, rinse and pat eggs dry with a paper towel. If time permits, seal eggs in an air tight ziplock baggy and refrigerate until cold, overnight if possible.
Slice the eggs in half, lengthwise. Gently remove the yolks with a small spoon and place in bowl, setting whites aside for now. Mash egg yolks with a fork until crumbly. Add Miracle Whip, mayonnaise, honey mustard, horseradish sauce, season salt, and ground pepper. Mix until creamy. If it seems to dry add more of the condiments you like a teaspoon at a time. (If it’s too wet boil some more eggs. Ha ha ha.)
With a small spoon carefully fill the egg whites with yolk mixture, garnish with optional toppings and place on serving dish. Eggs can be refrigerated until serving (within 24 hours). They can be stored after the party for several days, but they might not look as pretty.
Other optional toppings include chives, sliced olives, pimentos and bacon bits.