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| Deviled Eggs-Pixabay http://pixabay.com/en/picnic-eggs-church-buffet-food-348043/ |
12 hard-boiled eggs, peeled
1/2 of an 8 oz. pkg. cream cheese, room temp.
1-2 Tbsp. sweet pickle relish
2-3 Tbsp. Miracle Whip or mayonnaise
Salt and black pepper to taste
Sprinkling of Tony's Creole seasoning
Cut the cooked eggs in half lengthwise. Remove cooked egg yolks from egg whites and mash thoroughly with a fork. Add cream cheese, Miracle Whip, sweet pickle relish, salt, black pepper and Creole seasoning to egg yolks. Stir until mixture is smooth. Place mixture in a piping bag or a resealable food storage (cut off a small hole) and refill egg whites with the yolk mixture making sure to fill them extra full. A small spoon can also be used for refilling the egg whites. Lightly sprinkle with more Creole seasoning for garnish, if desired. Chill until serving time.
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