A summer cookout just isn’t the same without Deviled Eggs. I’ve been making this recipe for years, starting when I was a little girl helping my mom scoop out the egg yolks and mashing them up. My mom modified this recipe slightly from an old Betty Crocker book and I’ve been making it ever since. This is really the best ever Deviled Eggs recipe. Seriously. Whenever I make these, people ask me for the recipe and rave about how delicious they are. They’re easy to make, with just a few simple ingredients.
I use Miracle Whip (as I do for my potato salad) but if you’re not a Miracle Whip fan, don’t let that turn you away. You can use regular mayonnaise instead. Although, you should know that I’ve had some New Englander friends (I’ll face it – most people around here don’t use Miracle Whip) be amazed because they normally don’t like Miracle Whip, but loved these.
(scroll down for the complete recipe)
What you’ll need:
*Note: this recipe makes 1 dozen deviled eggs. I usually double this recipe because they get eaten so quickly.
- 6 hard-cooked eggs
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
- 3-4 Tablespoons Miracle Whip or mayonnaise
Peel the hard-cooked eggs and then cut them each lengthwise in half, like this:
Slip out the egg yolks and drop them into a bowl.
Mash them with a fork…
…until they’re all mashed up.
Next add the salt and dry mustard. And the pepper. Just 1/8 teaspoon or a dash.
Add about 3-4 tablespoons of Miracle Whip or mayonnaise
Stir together until well blended.
Fill the egg whites with the egg yolk mixture, heaping it up lightly.
Lastly, sprinkle with paprika.
You can serve right away, but I think they taste better if you let them chill in the refrigerator for an hour or so. They are best if you make them the day they are eaten. I’ll usually make them around noon for an evening cookout.
How’s that for an easy Deviled Eggs recipe?
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— Erika Bragdon (@MusingsSAHM) June 29, 2012
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