Oh so Sweet Deviled Eggs

We have chickens and deviled eggs are becoming a weekly treat for us. I have played around with this recipe for a while and think I have it perfect now. If you don't like a deviled egg that is slightly sweet this may not be for you. I have to say the idea of powdered sugar comes from a cooking blog "Measured by the Heart" in her recipe she suggested powdered sugar will blend better than granulated sugar and I agree. I adapted my own recipe but like the powdered sugar idea. Credit for the heavy cream comes from the Pioneer Woman, works nicely to make a creamy filling.

• Ready In: 45 mins
• Serves: 8
• Yields: 24 each

Ingredients

• 12  hard-boiled eggs
• 1  tablespoon  sweet pickle relish
• 1  tablespoon  honey mustard
• 2  tablespoons Miracle Whip
• 1  tablespoon powdered sugar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  tablespoon heavy cream (optional)

Directions

1. Boil eggs in a large pot using the method you choose. Peel and slice eggs in half.
2. Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork or in a food processor. Add all of the ingredients. If necessary add a little more Miracle Whip and mustard to make the mixture creamy.
3. Spoon the filling into the egg whites. I like to use two spoons to do this. Or you can use a piping bag.
4. Top with a tiny sprinkle of paprika if desired.