Ingredients
Scale
- 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
