6 large hard boiled eggs

2 tablespoons Miracle Whip

1 teaspoon yellow mustard

2 tablespoons sweet pickle relish

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon paprika

Begin the egg recipe by cutting the 6 large hard-boiled eggs in half lengthwise with a sharp knife. After cutting each individual egg in half, place them on a plate or platter.

Use a small spoon to carefully scoop out the egg yolks and place them in a mixing bowl. Be sure to do this gently so as to not tear the egg half. Leave the egg whites intact and clean up any egg yolk left on the egg whites.

To the same bowl with the egg yolks, add the 2 tablespoons Miracle Whip, 1 teaspoon yellow mustard, 2 tablespoons sweet pickle relish, ¼ teaspoon salt and ¼ teaspoon ground black pepper. Stir well to combine and use a fork to mash the yolks to break them down so they will mix easily.

The filling ingredients could also be added to a food processor or mixed with a hand mixer to make this process easier. The egg yolk mixture will still be slightly chunky and that perfectly is fine.

Using a small plastic bag or piping bag (pastry bag), add the filling mixture and evenly pipe it into each of the egg white halves. Top each finished egg with a sprinkle of ⅛ teaspoon paprika and serve warm or place in the refrigerator and allow them to chill in the refrigerator for 1 hour before serving. Enjoy!

Deviled eggs are best enjoyed the same day they are made. If you happen to have any leftover deviled eggs, then be sure to store them in an airtight container or resealable plastic bag in the refrigerator for 1 to 2 days.