Deviled Eggs

You can't have Easter without eggs right?  These Deviled Eggs will make a great side to add to your Easter dinner. I used to always make these with Mayonnaise.  Then for a family bbq, my mother-in-law made them with Miracle Whip. It gets it a little more of a tangy flavor. Either way... super yummy! This recipe is for just two eggs, to make 4 deviled eggs.  So depending on your crowd, you can double, triple etc the recipe.
The main thing is to add enough mayo to make it really moist.

Deviled Eggs

2 hard boiled eggs cut in half

3-4 tbsp mayo or miracle whip (enough to make it good and creamy)

small squirt of yellow mustard (about 1/8 tsp at most)

pinch of salt

generous amount of pepper

Cut eggs in half and remove yolk.  Combine yolk and all other ingredients in a bowl and smash with a fork or beat with egg beaters until creamy. Pipe or spoon mixture back into each egg. (Only in the part where the yolk was.)

Sprinkle each egg with a pinch of paprika and garnish with finely chopped parsley and/or green onion curls. (see how to, below)

How to make green onion curls

Trim the green parts of the green onion into long narrow strings.  Place in a bowl of ice water. (make sure they are submerged) after about a minute, they will curl themselves.