Easy Deviled Eggs

One of my favorite recipes of my mom's is deviled eggs. They are also a family favorite. When I was little, I thought we could only have these when it was a holiday, since that is the only time Lucinda made them. They are actually super easy and even Lucinda has said that mine taste just like hers (big compliment from the boss lady!). For this recipe is it really better if you use Miracle Whip instead of mayo. The flavors really are different, and Miracle Whip gives this a nice tang.

Start out by boiling 12 eggs. I time them 13 minutes from the time a rolling boil begins. When 13 minutes has passed, I dump the hot water and immediately place the eggs in ice water. Let them cool at least 30 minutes, or place them in the fridge and use the next day. Peel the eggs and slice in half placing the yolks in a separate bowl. Once all the yolks are separated from the whites, take a fork and mash the yolks into fine pieces. Add in miracle whip, yellow mustard, sweet relish, and pepper. To mix it all, I really like to use the Kitchenaid mixer or even a hand mixer. Spoon the yolk mixture back into the egg halves. If you want to be fancy, use a large star tip for cake decorating, but make sure the yolk doesn't have large pieces, or it will clog the tip. Sprinkle on some smoked paprika and you're done!

Deviled Eggs
12 boiled eggs
1 cup Miracle Whip
2 tablespoons yellow mustard
1 tablespoon sweet relish
1/2 teaspoon black pepper
smoked paprika