Thanksgiving dinner would not be complete without “Classic Deviled Eggs”.  My family does not like anything fancy just your basic deviled eggs like I remember growing up.  If there are any extra leftover deviled eggs add them to your favorite potato salad recipe the next day to enjoy with your turkey sandwich!

Classic Deviled Eggs
8 eggs
1/3 cup Miracle Whip or Mayonnaise if your prefer
1/2 teaspoon dry mustard
1 teaspoon white vinegar
Salt & pepper to taste
Paprika, garnish
Fresh Parsley, garnish

Add eggs to a pot and add enough water to cover eggs about 1 inch.  Bring to a boil, remove from heat and cover with a lid for 20 minutes.  Drain water and run cold water over eggs for a few minutes.  Crack and peel off the egg shells.  Cut eggs in half lengthwise and remove the yolk and set the egg whites aside for now. Place the egg yolks, Miracle Whip, dry mustard, vinegar and a pinch of salt and pepper in a bowl of a food processor and blend until creamy.  If you have a Ninja Food Processor just use the puree button which pulses and blends for 65 seconds.  If you want to do by hand mash with a potato masher until no longer lumpy.  Taste and add more salt and pepper if needed.  I wanted to be a little fancy so I placed the mixture to a pastry piping bag that I had attached a star tip.  Pipe mixture into each egg white sprinkle with a little paprika and garnish with a piece of parsley.  It is that simply and easy.