Let me start by saying my niece (Jessica O’Brien) and I had fun at Christmas break 2019 when we got my Mom (Alice Ann (Poirrier) Broussard) to teach us her Deviled Egg recipe. The instructions are so “Nanny”. - Charles Broussard
1. Boil the Eggs
2. Chill the eggs in iced water and peel them.
3. Slice eggs longways and put yolks in a bowl.
4. Smush the yolks with a big fork.
5. Add Yellow Mustard (in squeeze bottle) to the smushed yolks, Note: do not shake bottle. When you turn the bottle upside down let the clear liquid out first in the bowl. Then squeeze the Mustard about 1 tablespoonful or until it makes that familiar sound that we giggled at as children.
6. Then add another teaspoonful or so until it looks right, “just enough”.
7. Add Miracle Whip, about 1 tablespoonful, and switch to a spatula.
8. Add 3 - 4 ounces of Pimento Cheese, no tasting allowed.
9. Mix until good & lumpy.
10. Use a spoon to fill eggs.
11. Sprinkle Paprika on top.
As written by Jessica during the making of some Deviled Eggs
Erin (L) & Jessica (R) O’Brien with Nanny
