Chipolte Deviled Eggs

• 1 dozen eggs (make sure you buy the eggs at least 1 week before - they peel better)
• To boil, salt
• 3 large scoops (use spoon) Miracle Whip
• 1/2 tbs mustard powder
• 1/2 tbs black pepper
• 1 tbs minced garlic
• 2 tsp onion powder
• 1 1/2 - 3 tbs chipolte tobasco
• to top, paprika
  

Place eggs in a medium pan, fill with cold water and add salt to help water boil faster.

Once eggs come to a boil, lower heat to medium and simmer for 15 minutes.Drain the hot water out of the pan.

Fill a medium bowl with cold water and add about a cupfull of ice. Immediately place eggs in bowl of water. Let sit for a minute or two to shock the egg to shrink away from the shell.

Start de-shelling the eggs; place each de-shelled egg to the side, making sure it's free from all shell pieces.

Take the eggs and cut them in half length wise. Place the yolks in a medium mixing bowl and place egg white in the serving tray. With a fork, crush all egg yolks, making it look like a moist powder - try not to have any large chunks in the yolks.

Add the rest of the ingredients (except the paprika) to the crushed yolks, making sure to scrape the sides of the bowl to include all the yolk in the mix.

Once mixture is complete, spoon into egg whites to heap over the center (where the yolk was). Add any extra mixture to eggs that may not have been evenly poured. Top all eggs with a couple shakes of paprika.

~**ENJOY!!!**~~

**I usually make this for my family on 4th of July. It is a big hit and I never tell them how I make it so they are always asking for it every holiday!!**