DEVILED EGGS (Stuffed eggs)

Contributed by Katie Allen, Sigrid Undset Lodge #32, Palo Alto, CA

  • 1 dozen hard boiled eggs (cooled)*
  • 2 Tbsp.finely chopped or grated white onion
  • 1 1/2 cup Miracle Whip
  • 1 tsp. (or more) yellow mustard
  • 1 tsp. ground cardamom
  • salt & pepper to taste
  • paprika (optional)
Deviled Eggs
  1. Peel hard boiled eggs and rinse. Set aside on paper towel to dry.
  2. In medium bowl, combine mircale whip, mustard, onion and seasonings. Mix well.
  3. With sharp knife cut the eggs lengthwise into two halves.
  4. Place the yolks into a flat bowl and mash them up with fork until they are a fine crumbly consistency.
  5. Add the Miracle Whip mixture slowly into the yolks, mixing as you add. You want to moisten the egg yolks enough to make a smooth consistency that isn't too full of the Mircale Whip mixture. There may be extra left which you can use for other purposes. If you need or want a thiner consistency, add or make more of the Miracle Whip mixture as desired.
  6. Place the egg whites into an egg dish or serving dish so that the hollowed centers face upwards. With a teaspoon add a bit of the yolk mixture to the center of the whites where the yolks used to be. Evenly fill all the eggs before adding more to those needing it and use all remaining egg yolk mixture.
  7. At this point, it is best to give the eggs at least 1 hour so the flavors can blend. Cover your eggs (using toothpicks if desired to keep things from mashing down the eggs) with plastic wrap and refrigerate until ready to serve.
  8. Before serving, remove the plastic wrap (and toothpicks if used). Sprinkle on a light coating of paprika to give some color if desired and serve.
  1. These are a main stay of smorgasbords and also terrific hors 'd'oeuvres.
  2. *After boiling the eggs, immediately submerge them in ice water and let sit in refrigerator until ready to peel. This makes peeling go much better.
  3. Yields: about 24 pieces. If you have broken eggs, Just use the yolk as extra stuffing material and eat the broken egg whites. Some cooks prefer to have 1 more egg that they only use the yolk from so the centers are more rounded.
  4. Optional add-ins: prepared horse-radish (to taste), dash of garlic powder, or chopped parsley (ca. 1 Tbsp.).