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Not too long ago I confessed my love of deviled eggs to all of you fabulous readers of mine.

And I got a surprise in the mail one afternoon–a Deviled Eggs cookbook! (Sender shall remain anonymous). But clearly, as a child who hung out by the deviled eggs platter during parties, I squealed a little when I received this book in the mail.

Here are the reasons:

  • Wait, seriously? A deviled eggs cookbook? How many different ways can I make deviled eggs? (And why have I not heard about them before?) What other kind of cookbooks are out there that I don’t know of? Is there a cookbook on just avocado recipes? If there is I need to find that one too. (Mental note…Amazon is my next stop after this post…)
  • She put what in her deviled eggs? Parsley? Salsa? Lemon juice? Capers? Olives? Spinach? Bacon? Hot sauce? Horseradish? Jalapenos? Wasabi? Tell me more.
  • Now I can make a different deviled egg recipe for every special occasion. (Yes, I will take requests.)
  • This cookbook actually tells me how to boil and peel eggs– the right way! The right way to cook them (so there are no ugly green rings on your eggs), is to place pan on the heat and bring to a boil. When the water hits a boil, remove from the heat and let sit for 15 minutes. Drain and rinse under cool water. Peeling gotcha down? Unfortunately there’s no easy way around it, but not using the freshest eggs in your fridge is a good first step. Then–crack the shell all over by gently rolling it in your hands or on the counter. Starting at the butt of the egg, peel away (there is usually an air bubble at that end. Voila! Thanks, Debbie Moose!

So when I went to a picnic with some of my favorite foodies the other week, I volunteered to bring some deviled eggs. They were a hit at the Passover Feast, and I knew they’d be a hit again.

Flipping through the book, Ann’s midwestern-style deviled eggs caught my eye. Why are they midwestern? I’m not sure. Maybe Ann was from the midwest. Maybe it has to do with the cider vinegar or brown sugar in here, but regardless of the name, they’re good. Real good.

Midwestern Deviled Eggs (From Deviled Eggs by Debbie Moose)

Makes 12


  • 6 hard-cooked eggs, peeled, cut in half, and  yolks mashed in a bowl
  • 2 tbsp Miracle Whip
  • 1 1/2 tsp prepared yellow mustard
  • 2 tsp cider vinegar
  • 1 1/2 tsp light brown sugar
  • 1/2 tsp garlic powder
  • 2 tsp chopped green onion (white and green parts), plus more for garnish
  • salt and pepper


1. Combine the thoroughly mashed yolks with the Miracle Whip and mustard. Stir in the vinegar, brown sugar, garlic powder, and green onion. Taste, then season with salt and pepper.

2.Fill the whites evenly with the mixture and garnish each egg with a sprinkle of chopped green onion.

My Two Cents: Debbie Moose, we should be friends.