Dad's Favorite Deviled Eggs

I can't remember a summer picnic or party without deviled eggs made with Miracle Whip salad dressing. This is one of the first "party foods" I was allowed to fix by myself. Mom would hard-boil the eggs and I would do the rest, right down to filling the eggs and decorating them with a parsley leaf. You may want to use mayonnaise, but I'm sticking to my Dad's favorite dressing.
RECIPE INGREDIENTS
12 eggs
3/4 cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Ground black pepper to taste
Fresh parsley leaves

Dad's Favorite Deviled Eggs Recipe at Cooking.com
DIRECTIONS
Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)

Slice the eggs in halve lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.

Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.

FOR DEVILED EGGS RANCHERO:
In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 up drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.

FOR DEVILED CAVIAR EGGS:
For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoon finely minced fresh parsley, 2 teaspoons minced fresh chives, 1/8 teaspoon hot pepper sauce, and 2 ounces caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill to the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne.