Boil the eggs for 20 minutes. Drain eggs and run cold
water over them. When cool enough to handle, remove
shells. With a sharp knife, slice eggs length-wise,
placing the white pieces on a plate and the yolks in a
shallow bowl. Mash the yolks with a fork, then add
about 1 tablespoon vinegar for each 6 eggs, salt &
pepper, and enough Miracle Whip to make the yoks
fluffy and smooth. Fill the white pieces generously.
Lightly sprinkle with paprika. Chill before serving.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
