Mash yolks finely until there are no solid pieces. Moisten well with the apple cider vinegar (should have large clumps when mixed) - about 3 tablespoons or so.

Mix in three rounded tablespoons of Miracle Whip, and one tablespoon of mustard. Add 1/2 teaspoon of dry mustard (optional), and two to three tablespoons of sugar, or to taste.

Mix should form soft peaks, be a little sweet, but also a bit too tart at this point. Overfill the egg white halves, cover and refrigerate for at least two hours. The whites will pickle a little, absorbing the excess vinegar and a little flavor.

Sprinkle with paprika, and serve.

(Rhinehart family recipe)

Submitted by: Shamyn Whitehawk