Here's my recipe, from my Mom of course. I'm guessing at the amounts, cuz I just do it my taste and consistency, but lets say you're doing a dozen eggs: Miracle Whip, not mayo: 3/4 to a cup (that's a guess, start small, you can always add more) Finely chopped sweet pickles: 2 tablespoons A little of the pickle juice: 1 tablespoon Just a small squirt of yellow mustard: 1/4 to 1/2 teaspoon Sugar: 2 teaspoons to start From here it's just how sweet you like it, and use the type of pickles you like the best. This is the same "sauce" my Mom used for potato salad too, only she added celery seed to the mixture. Hope you like.

Here's a tip from Shirley Corriher (Cookwise); the night before you boil the eggs for deviled eggs, store the egg carton sideways--that is, on edge so that the eggs are resting horizontally. (You may wish to tape the carton shut so it doesn't pop open, and/or prop something next to it in the fridge so it stays sideways.) The idea is that the yolk will center itself inside the albumen and make a more attractive deviled egg. Here's one of her methods for boiling eggs, using a cold water start: -Place eggs in a single layer in a heavy saucepan and cover with 1 1/2 inches of cold water -Partially cover the pot and bring to a full rolling boil -Turn the heat down to low, cover completely, and leave on heat for 30 seconds -Remove from heat and let eggs stand in hot water for 15 minutes --Cool the eggs by putting them in cold running water for 5 minutes. (I drain the hot water first, then run cold water over them for 5 minutes) I've been boiling eggs this way for the past year or so; very few cracked shells and few green yolks. The nice thing about this technique is that once you turn off the heat you can go do something else. I use the kitchen timer at the link, wearing it around my neck to summon me back to the kitchen to finish up the task. As someone else mentioned, if you use slightly older eggs, they are easier to shell than really fresh ones. I tend to buy two dozen at a time, using one for fresh applications (souffles, poaching, etc) and saving the second one to boil the next week. Here is a link that might be useful: kitchen timer

Thank you, Rusty! The first kind of pie filling I thought of using for this recipe was strawberry. I don't really care for pineapple, and people usually like angel food cake with strawberries on it, so I made a connection. I agree about using any kind of fruit pie filling in this recipe. I thought about using blueberry pie filling sometime, too. However, Wal-Mart was all sold out of it when I was there yesterday. I wonder how peach pie filling would go with this recipe? I'm always happy to hear that my gram's lemonade is so popular with friends. I have it memorized now, so I can tell people or write it for them on the spot if they want the recipe. Brad AKA Moonwolf

Real nice looking deviled eggs Donna L. I did unpack my deviled egg plate and it holds 12 plus room for a few more in the center. That is enough for our meal, that way I won't have a lot of them left. I too have the plastic lidded ones and they are good to store or take eggs in. Two Rubbermaid ones and one Tupperware one. I also have several different glass ones and do use those for other meals. I use either Miracle Whip or Mayo in mine plus, some sugar, and some mustard. Not a lot of any of it. Some times I like to boil more eggs than I need and use the extra yolks so they will be nice and full and of course paprika on the top. Then I just eat the egg whites that are left over :) Sue