Devilled Eggs

A barbecue staple -- I boil a dozen even if I only mean to serve 6. If some of the eggs don't peel well, use those for egg salad or a garden salad instead. If they all peel beautifully, then hard boiled eggs with shell on can go back in the refrigerator in an airtight container for a few days. Or, just make more deviled eggs!

Ingredients
6 hard boiled eggs, peeled
yellow mustard
Miracle Whip
Kosher salt
prepared horseradish (optional)

Non-standard supplies
None

Instructions

1. After boiling eggs, peel and rinse to ensure no shell remains 
2. Slice eggs in half the long way and pop yolks out into a bowl. 
3. Set aside whites. 
4. Using a fork, mash yolks until crumble is small 
5. Add 2 tsp mustard and 3 tbsp miracle whip and stir to blend 
6. Add salt to taste and (optional) horseradish to taste 
7. Add more mustard or miracle whip until consistency and taste meet your desires. 
8. Spoon into whites. 
9. Cover and refrigerate until ready to serve. 

Variations
You can use mayo if you prefer it, you can sprinkle with bacon bits, chives or paprika. You can add sweet relish if you like that flavor.