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Living Well Mom

Simple, easy, and natural ways to care for your family.

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Best Ever Deviled Eggs Recipe

By Erika in Recipes

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a close up of some deviled eggs this idea now...

A summer cookout isn’t complete 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 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. And with a few simple ingredients, they’re super easy to make too.

deviled eggs with text

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 (most people around here don’t use Miracle Whip) be amazed because they normally don’t like Miracle Whip, but loved these deviled eggs!

NOTE: If you use regular mayo and NOT Miracle Whip, decrease the amount of salt by half. If you use the full amount of salt, it will taste too salty. (I figured this out after experimenting with different mayonnaises and confirmed what some of you in the comments have said – this original recipe is too salty with regular mayo.) Miracle Whip has added sugar and the salt cuts that down, hence why the higher amount of salt works. (I’ve updated the recipe card to reflect this note too.)

line of deviled eggs on a white plate

What You’ll Need for Best Ever Deviled Eggs:

*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 OR 1/4 tsp if you use regular mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 4-5 Tablespoons Miracle Whip (I use the olive oil version) or mayonnaise
  • paprika or dill weed
ingredients for homemade deviled eggs

Peel the hard-cooked eggs and then cut them each lengthwise in half, like this:

sliced hard boiled egg in half

Slip out the egg yolks and drop them into a bowl.

boiled egg yolks in a bowl

Mash them with a fork…

mashing hard boiled egg yolks in a bowl with fork

…until it’s mashed into fine crumbs

crumbled hard boiled egg yolks in a bowl

Next add the salt, dry mustard, and the pepper.

adding spices to crumbled hard boiled yolks

Add the mayonnaise, 1 tbsp at a time until it reaches your desired consistency. It should be about 4-5 tablespoons total, but possibly less if you prefer it dryer.

adding mayonnaise to crumbled egg yolk mixture for deviled eggs

layout of printable recipe binder pages

Stir together until well blended.

deviled egg yolk mixture in a bowl

Fill the egg whites with the egg yolk mixture, heaping it up lightly.

spooning yolk mixture into boiled egg white for deviled eggs

Lastly, sprinkle with paprika.

sprinkling paprika onto deviled eggs

Or dill weed…

deviled eggs in a row on a white platter

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.whole family loves these Deviled Eggs. I have to double or triple the batch just for the six of us because everyone loves it THAT much.

deviled eggs with dill weed on a white platterSee why you need to whip up a batch of these deviled eggs?

 

Print

Best Ever Deviled Eggs

a close up of some deviled eggs
Print Recipe

★★★★★

5 from 1 reviews

With a few simple ingredients, this Best Ever Deviled Eggs recipe gets raves from everyone!

  • Author: Erika at Living Well Mom.com
  • Yield: 1 dozen pieces 1x

Ingredients

Scale
  • 6 hard-cooked eggs
  • 1/2 teaspoon salt (or 1/4 tsp if using regular mayo for this recipe)
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 4–5 Tablespoons Miracle Whip or mayonnaise
  • paprika

Instructions

  1. Cut peeled eggs lengthwise in half. Slip out yolks; mash with a fork. Mix in salt, dry mustard, and pepper. Add Miracle Whip/mayonnaise 1 Tbsp at a time until it reaches desired consistency, mixing after each addition.
  2. Fill whites with yolk mixture, heaping up lightly. Sprinkle with paprika.

Copyright © Living Well Mom. All content and images are copyright protected. Please do not use my images without prior permission. If you would like to republish this recipe, please re-write the recipe in your own words. Alternatively, you may link back to this post for the recipe.

collection of photos for best deviled eggs recipe

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    Filed Under: Recipes, Salads, Seasonal, Summer Published on June 29, 2012

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    About Erika

    Erika Bragdon is a second-generation homeschooling mom with 3 kids at home and 1 in college. She lives in the beautiful hills of New Hampshire on a small farm and loves writing, baking, nature, and sharing flower essences and more natural solutions with moms.

    Comments

    1. Amber says

      June 29, 2012 at 7:49 am

      I’ve always loved deviled eggs. It’s always refreshing to see a new way to go about making them. I will have to sneak the Miracle Whip into the house though! To my fiance, it’s mayo or no go!

      Reply
      • Erika says

        June 29, 2012 at 8:41 am

        Haha, you can always use regular mayo, but I’m a Miracle Whip fan myself!

        Reply
    2. Judy Bradley says

      June 29, 2012 at 8:07 am

      Sounds good. I have several grown sons (8) and they all love deviled eggs and I have to make about 18 eggs worth when we all get together! I also use Miracle Whip, but I do use the lite. I add one dry mix package of ranch dressing/dip and boy are they good! The boys don’t eat them all, but they sure try! I also have a daughter and of course all the spouses, plus 31 grandchildren! This recipe is easy and tasty – everyone always loves them, even when they don’t normally like deviled eggs. That is what they say anyway! LOL

      Reply
      • Erika says

        June 29, 2012 at 8:41 am

        I never thought of adding ranch mix to deviled eggs – that’s a great idea. Thanks Judy!

        Reply
    3. Dena says

      June 29, 2012 at 8:25 am

      I use Miracle Whip, it is all I use! I have just started using the one with Olive Oil. Tasty. I do love Deviled Eggs, but I never thought of using dry mustard. I just wing the amount of French’s Yellow Mustard that I use. Have you ever used regular mustard? Is there a taste difference?

      Reply
      • Erika says

        June 29, 2012 at 8:36 am

        I think the dry mustard is more tangy. I’ve never used regular mustard because the dry works so well. I’m glad to find another Miracle Whip fan – it’s all I use too!

        Reply
    4. Allyson Bossie says

      June 29, 2012 at 8:28 am

      That is my mother’s exact recipe for Deviled eggs. She has been making them for as long as I can remember, and she calls it her secret recipe. EVERYONE begs for her recipe. Even when they are doing weddings at the church they ask my mom to be the one to make the eggs. Great recipe!

      Reply
      • Erika says

        June 29, 2012 at 8:37 am

        I wonder if she got it from the same place my mom did – we found it in an old Betty Crocker cookbook and changed it just slightly. That is so neat that your mom makes it too!
        Thanks for sharing, Allyson!

        Reply
    5. Anne says

      June 29, 2012 at 9:47 am

      looks delicious. Whenever I make deviled eggs my kids gobble them up quickly!

      Reply
      • Erika says

        July 1, 2012 at 3:32 pm

        Mine love them too!

        Reply
    6. Stefani says

      June 29, 2012 at 9:48 am

      Your recipe sounds almost just like mine.

      They look so good!

      Reply
    7. olfa says

      June 29, 2012 at 10:07 am

      This is so so DELICIOUS! I love deviled eggs!! These pictures are so so good. thanks for sharing

      Reply
    8. Darcy says

      June 29, 2012 at 4:09 pm

      I go even simpler – just the eggs, mayo & paprika – but everyone loves them. Gotta love simple ingredients!

      Reply
      • Erika says

        June 29, 2012 at 4:56 pm

        Very true, but I can’t live without the dry mustard – it makes a HUGE difference! So yummy!

        Reply
    9. courtney b says

      June 29, 2012 at 7:06 pm

      i freakin LOVE deviled eggs.. best thing ever created.. yum!

      Reply
    10. Caryn B says

      June 30, 2012 at 11:35 am

      WOW! Those look fantastic! I don’t usually make deviled eggs but these look so delish!

      Reply
    11. Samm says

      March 28, 2013 at 4:56 pm

      Can I use a little bit of regular mustard? I don’t have any dry mustard on hand.

      Reply
      • Erika says

        April 1, 2013 at 1:26 pm

        You could try it, Samm, but it won’t have quite the same taste. Dry mustard is more potent.

        Reply
    12. Rebecca says

      April 2, 2018 at 10:08 am

      I was really looking forward to these on Easter Sunday but wow, these were REALLY salty. If I were to make this recipe again I would definitely cut the salt in half. 🙁

      Reply
    13. Ann says

      July 4, 2018 at 2:25 pm

      I love salt, but these were SO salty I had to make 6 more eggs for yolk to cut the salt I had already added. I agree with Rebecca that I would cut the salt at least in half, maybe more.

      Reply
      • Kathy says

        November 22, 2018 at 3:44 pm

        I agree!!

        Reply
    14. Gregersenartpoint says

      May 21, 2020 at 11:13 pm

      If you love avocados, raise your hand and mix them into egg yolks, mayo, and a little mustard for green deviled eggs.

      ★★★★★

      Reply

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