Deviled Eggs

Prep Time
Cook Time
2h 30m
Ready In

"After trying many variations, this is the version of deviled eggs that I have deemed to be the easiest and most consistent. You can just rescale for the number of eggs you plan to make, but I usually still use the same amount of the other filling ingredients with the yolks."

Original recipe yields 12 servings


  • Serving Size: 1 (30.3 g)
  • Calories 48.6
  • Total Fat - 3.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 93.9 mg
  • Sodium - 76.2 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0 g
  • Sugars - 1.1 g
  • Protein - 3.2 g
  • Calcium - 13.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.

Step 2

Remove yolks from whites and place in a small round bowl.

Step 3

Mash yolks with a fork into fine pieces.

Step 4

Add 2 heaping tablespoons Miracle Whip salad dressing, yellow mustard, sweet pickle relish, and salt and black pepper to taste & stir mixture until creamy.

Step 5

Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves.

Step 6

Sprinkle tops of filled deviled eggs with paprika.

Step 7

Chill in refrigerator 1 to 2 hours or until cold before serving.

Tips & Variations

No special items needed.



This is how I make my deviled eggs and they never stay long in the fridge. After making them for years I dont measure my ingredients anymore so I might have a bit more or less then this recipe calls for but sure are some good deviled eggs.

review by:
(20 Mar 2012)

Derf "RIP" Forever in our Kitchen

Very nice deviled eggs, just made half a dozen for the two of us, I would use a little less mayo next time, they turned out a wee bit loose, but that could be cus i halfed the recipe, in any case they were very tasty and i will be making them again, thanks for posting.

(13 Jan 2012)