Side Dishes:

Deviled Eggs

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Ingredients

6 eggs
1 tablespoon white vinegar
1 tablespoon yellow mustard (any brand)
1/8 teaspoon garlic powder (optional)
1/4 teaspoon onion powder
Salt and pepper to taste
1/4 cup Kraft Miracle Whip
6 Spanish olives stuffed with minced pimentos
1 teaspoon juice each from dill pickles and olives
Spanish paprika
1 quart-size zip lock bag

Instructions

Put vinegar and eggs in a 1-1/2 quart pan and cover with water. Place lid on pan, bring to a boil and boil for 1 minute. Turn heat off and let sit on the burner for 20 minutes. Removing the lid, place pan in sink and run cold water over eggs until cool to the touch. Peel and place in the refrigerator for at least an hour. Cut each egg in half lengthwise. Remove yolks and place in a bowl; place whites on a serving dish. Using a dough or pastry blender, break up the yolks and add the mustard, garlic powder, onion powder, salt, pepper, Miracle Whip, pickle juice and olive juice, blending well. With scissors cut a corner off the zip bag, spoon the egg yolk mixture into the bag and twist the top forcing the mixture through the cut corner. Fill the egg whites. Sprinkle each egg with paprika; cut the olives in half and place a half with the pimento side up on each egg. Serves 6.

Rosemary Hollars
Moline