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A simple, classic recipe for deviled eggs made with just five ingredients, plus optional garnishes of paprika and chopped chives.
A classic for a reason: you cannot beat traditional deviled eggs! They are so delicious. We love to try new variations like avocado, candied bacon, or smoked salmon deviled eggs, but this recipe will always be our favorite.
We make our filling with Miracle Whip, which we realize may be a bit controversial. But it adds a delicious tanginess. Feel free to swap the Miracle Whip for mayonnaise if needed, and they will still be delicious.
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Ingredient Notes
Here’s what you’ll need (in the picture below) to make these deviled eggs.
Miracle Whip: as we mentioned above, we love to use Miracle Whip in this recipe (and our potato salad). However, if you prefer the taste of mayo, please feel free to use it in place of Miracle Whip.
Supplies
- Medium pot
- Egg timer, optional
- Cutting board and knife
- Small mixing bowl and spoon
- Measuring cups and spoons
- Serving platter or storage container
Let’s Make Delicious Deviled Eggs
Follow these easy steps to make these irresistible eggs.
1
Hard Boil Eggs.
Use your favorite method to hard-boil the eggs. Everyone has their own method for the perfect boiled egg. But if you don’t, here is our preferred process: add eggs to a pot, add water until it’s 1/2 inch above the eggs, set heat to high, and start a 12-minute timer once the water starts to bubble. Then, transfer the eggs to a bowl of water and ice for 10 minutes.
2
Peel Eggs.
Remove the peel from the eggs and rinse to remove any leftover pieces of shell. Then pat dry.
3
Slice eggs in half.
Use a cutting board and sharp knife to cut the eggs in half the long way.
3
Remove egg yolks.
Gently press the back of the egg whites to ‘push’ out the egg yolk into a small bowl. (You can also remove them with a small spoon.)
4
Mix filling ingredients.
Add the Miracle Whip, yellow mustard, salt, and pepper to the egg yolks and mix together until well combined.
5
Add filling to a piping bag. Pipe each egg.
Prepare a piping bag. Cut off the end of the bag and add a star tip (or decorating tip of choice). Add the filling to the bag—try using our mess-free plastic wrap method. Pipe filling into each half of an egg.
7
Add Garnishes.
Sprinkle each egg with paprika and top with chopped chives, if desired.
8
Chill for a few hours. Serve and enjoy!
We recommend that you chill the deviled eggs for a few hours.
More About This Recipe
We stand behind Miracle Whip vs. mayonnaise for these deviled eggs (and our potato salad). It adds a tanginess that is missing with mayo. But let us know in the comments what your favorite is!
These deviled eggs are a must-have for Easter and spring parties. They’re bright and tasty, and everyone loves them. So, when planning your Easter menu or Spring brunch, don’t forget to add these classic favorites!
Frequently Asked Questions
Here are answers to commonly asked questions about making these deviled eggs.
Can I substitute Miracle Whip with mayonnaise in this recipe?
Yes, you can substitute Miracle Whip with mayonnaise if you prefer. The taste will still be delicious.
How do I hard-boil the eggs for this recipe?
You can hard-boil the eggs by adding them to a pot, covering them with water, bringing them to a boil, and cooking for about 12 minutes. After that, transfer the eggs to a bowl of ice water for 10 minutes to cool.
What can I use to garnish the deviled eggs besides paprika and chopped chives?
In addition to paprika and chopped chives, you can garnish the deviled eggs with bacon bits, sliced olives, or a sprig of dill.
More Appetizer Recipes
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Classic Deviled Eggs
A simple, classic recipe for deviled eggs made with just five ingredients, plus optional garnishes of paprika and chopped chives. Perfect for Easter and Spring parties.
- Total Time: 40 minutes
- Yield: 24 halves 1x
Ingredients
- 12 eggs, hardboiled
- 1/2 cup Miracle Whip (or mayo)
- 1 tbsp yellow mustard
- 1 tsp salt
- pinch of ground black pepper
- paprika, optional garnish
- chives, chopped, optional garnish
Instructions
- Hard-boil eggs, then chill.
- Peel eggs.
- Slice in half lenthwise.
- Remove egg yolks and add to a small mixing bowl.
- Add Miracle Whip, mustard, salt, and pepper to the egg yolks. Mix until well combined.
- Prepare a piping bag with a star tip (or preferred decorating tip).
- Add egg filling to the piping bag (see our mess-free method).
- Pipe each half egg with filling.
- Garnish with paprika and chopped chives, if desired.
- Chill for a few hours.
- Serve and enjoy.
Notes
- Miracle Whip: we love to use Miracle Whip in this recipe because it adds a bit of tanginess. You can use mayo and it will still be delicious.
- Storage: these eggs can be stored in the fridge for up to 3 days. Because they have Miracle Whip, don’t let them sit out for more than 2 hours for food safety reasons.
- Prep Time: 28 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 82
- Sugar: 1.3 g
- Sodium: 362.8 mg
- Fat: 5.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 2.3 g
- Protein: 6.4 g
- Cholesterol: 187 mg
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