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Hot and Tangy Deviled Eggs

Hot and Tangy Deviled Eggs

Hot and Tangy Deviled Eggs


12 Large hard cooked eggs

4 to 5 Tablespoons organic apple cider vinegar

1/3 Cup Miracle Salad Dressing

1 Tablespoons dry prepared mustard

2 Tablespoons Mustard

1 Teaspoon Cayenne Pepper

1/2 Teaspoon salt

pinch of sugar


For Deviled Egg Garnish:

Fresh Parsley

Crisp Bacon

Fresh Chives or Garden Onions

Cayenne pepper


Cut hard boiled eggs in half lengthwise.  Put yolks into a bowl, mash and add the vinegar.  This will begin to cream the eggs slightly.  Add the Miracle Whip, mustards, cayenne, and salt.  Fill eggs with mixture and garnish with each of the egg garnishes. 



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