Anyway, my Mom has been making these deviled eggs for ages and they are always the first appetizer to go. You could, of course, jazz them up with caviar, candied bacon or even lobster chunks, as fancy deviled eggs seem to be a thing these days, but my Mom just sprinkles them with paprika or maybe some parsley sprigs.

Now if you have the Serve It Up! Ace for Autism Cookbook, you already have this recipe. You also have a great recipes for: Guacamole, Tuna Nachos, Caviar Pie, Pickled Eggplant, Buffalo Chicken Dip, John Schild’s famous Conch Fritters and my favorite Grilled Shrimp recipe. And that’s just in the Appetizer sections alone. P.S. I have one left if anyone’s interested.

Another secret my Mom taught me is to use my InstaPot to hard boil the eggs for this recipe. It’s pretty much the only thing I use my InstaPot for! So, put your eggs in the steamer basket, add 1 cup of water and cook on high for 5 minutes. Let sit for 5 minutes, run under cold water and peel. These eggs (I’m guessing because of the pressure inside the egg shell) peel like a dream!

Mom’s Famous Deviled Eggs

Recipe by Lyla RiceCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Ingredients

• 12 hardboiled eggs, peeled

• 1/2 cup Hellman’s mayo

• 1/4 cup Miracle Whip

• 1 1/2 tsp. hot dog mustard

• 1 tsp. grated onion

• 1/4 tsp. salt

• 3 Tablespoons sweet pickle relish

Directions

• Peel eggs and slice in half, removing yolks to a small bowl.
• Mash yolks and other ingredients, until mixture is smooth.
• Use a pastry bag with star opening for nicer presentation.
• Decorate with paprika, parsley or pimento.

Notes

• You can keep the egg halves and the mixture in the fridge for a day, if doing it ahead.

Up Next: Birthday Lunches and Too Many Dilemmas!