Charlie's Deviled Eggs

1 dozen xlarge Eggs
1/3 to 1/2 cup of Miracle Whip Salad Dressing (use this brand for the right taste)
3-7 tsps Paparika
1/2 tsp of Salt
1/4 tsp finely ground black Pepper
1/4 cup finely chopped/minced Green Onions
1 Tablespoon of Roasted Garlic finely minced

Hard boil eggs and cool until able to shell the eggs. Shell eggs and then slice eggs removing yolks to a mixing bowl.

Smash yolks and mix well. Chop green onions extremely finely as you will need a scant 1/4 cup.
You can use roasted garlic from a jar or make your own as long as it is well minced.

Add onions and garlic to yolk in addition to 1/4 tsp Black or if you want something with a bang add Cayene pepper along with 1/2 tsp of finely ground salt. Mix these ingredients well.

Once the rest of the ingredients are mixed you need to fold in between 1/3 and 1/2 cup of Miracle Whip into the mixture.. REMEMBER FOLD not stir. Once it is mixed in well and mixture is smooth and creamy you are ready to refill the egg white halves.

It is easiest to use a pastry bag to fill the eggs but in a pinch use a 1 quart ziplock baggie with just the very end of the corner snipped off. Fill bag or baggie and slowly squeeze mixture into eggwhite shells. Arrange on a platter or egg plate to be pleasing to your eye.
(OPTIONAL)
For a bit more bang to this dish mix 1 part cayenne pepper with 2 parts paparika dampen slightly the outside of the eggwhite halves. Then roll outside in pepper/paprika mix and fill with eggyolk mixture.

Now for the final two steps.. Sprinkle Paprika over the tops of the eggs or finely ground black pepper if you went for the Cayenne/Paprika coating for the eggwhite halves.

Chill for at least 1 hour before serving.