Classic deviled eggs are a BBQ and potluck must-have. These deviled eggs with Miracle Whip and mustard have the perfect balance of sweet and tangy and make a great addition to any meal.
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 deviled eggs recipe. Seriously. Whenever I make these, people ask me for the recipe and rave about how delicious they are. But even better, they’re super easy to make with just a few simple ingredients.
These deviled eggs taste amazing with my Grilled Shrimp Skewers with Lemon Garlic Marinade and Waldorf Chicken Salad!
I use Miracle Whip (as I do for my potato salad) because it adds a great tangy flavor. However, 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 amazed some New Englander friends (most people around here don’t use Miracle Whip) that normally don’t like Miracle Whip because they loved these deviled eggs!
Ingredients for deviled eggs with Miracle Whip
Here’s what you’ll need for this recipe. For the full recipe details, please see the printable recipe card at the bottom of this post.
- Hard-boiled eggs
- Salt (reduce the amount if you use regular mayonnaise)
- Dry mustard
- Miracle Whip (I use the olive oil version) or mayonnaise (see section below)
- Paprika or dill weed
This recipe makes 1 dozen deviled eggs. I usually double this recipe so that everyone gets a chance to enjoy them.
Adjustments to make if you use mayo
After I read some comments from readers, I did some experimenting with different mayonnaises and confirmed that the original recipe was too salty with regular mayo.
Why? Miracle Whip has added sugar, and the salt cuts that down, hence why the higher amount of salt works.
If you use regular mayo INSTEAD of Miracle Whip, use half the amount of salt because if you don’t, your deviled eggs will taste too salty.
I’ve updated the recipe card to reflect this note too.
How to make deviled eggs with Miracle Whip
Are you ready to make the best deviled eggs ever? The process is super simple – just follow these step-by-step instructions.
Peel the hard-cooked eggs and then cut them each lengthwise in half like this:
Use a spoon to slip out the egg yolks and drop them into a mixing bowl.
Mash the yolks with a fork.
You’ll want to achieve a texture of fine crumbs, as shown in the image below.
Next, add the salt, dry mustard, and pepper.
Add the mayonnaise, 1 tbsp at a time, until your mixture reaches your desired consistency. It should be about 4-5 tablespoons total, but you could use less if you prefer a dryer deviled egg filling.
Stir together until well blended.
Fill the egg whites with the egg yolk mixture, heaping it up lightly.
Finally, finish them with a sprinkle of paprika.
Or, garnish them with a sprig of dill weed.
There really isn’t much to this recipe (easy recipes are my favorite!). However, here are a couple of tips that can help ensure you love these deviled eggs every time.
- Let them chill before serving – You can serve them right away, but I think they taste better if you let them chill in the refrigerator for an hour or so.
- Serve the same day – Leftover deviled eggs (if you have any) will keep well in the fridge for a day or two after you make them, but we all agree that they taste the best when you make them and eat them on the same day. I usually make them around noon for an evening cookout.
The whole family loves these deviled eggs with Miracle Whip so much that I have to double or triple the batch just for the six of us because they disappear so quickly!
Here are some questions that I often see readers ask about making this delicious recipe. If you don’t see your question answered below, please leave it in the comments!
What can I serve with these deviled eggs?
I usually make these when we have a family cookout, host a BBQ gathering with friends or family, or go to a potluck. They are my go-to appetizer or side dish in the warm months, but I will also sometimes make them for holiday gatherings!
Try serving them with your favorite grilled meat (especially chicken wings or brats). We also like them with:
- Slow Cooker Barbecue Chicken
- Hawaiian Teriyaki Turkey Burgers
- Coconut Crusted Salmon With Mango Pineapple Salsa
What happens if you put too much Miracle Whip in deviled eggs?
When it comes to making (and enjoying) deviled eggs, it’s better to have the filling a little too dry than too creamy. If you add too much Miracle Whip (or mayo), the taste will overpower the yolk’s flavor, AND the filling will become too runny.
If you aren’t sure how much mayo you prefer to add to this dish, do a quick taste test after each tablespoon of mayo you add.
What makes deviled eggs easier to peel?
I have found that they peel more easily when I add my eggs to boiling water rather than adding them to cold water and bringing them to a boil.
However, the difference doesn’t seem to be a huge one, so if you prefer to hard-boil your eggs by letting them come to a boil along with the water, feel free to stick with that method.
How can I make spicy deviled eggs with Miracle Whip?
We prefer the classic version. However, if you appreciate the spice of life, you can add a few drops of hot sauce to the mix before refilling each egg half.
Deviled eggs with Miracle Whip really go with anything and everything and are super easy to make. Now, do you see why you need to whip up a batch of these deviled eggs?
More delicious recipes to try
If you love this recipe, I think you’ll love these other ideas too!
- Easy Aloha Pineapple Chicken
- Strawberry Spinach Salad with Goat Cheese
- Buffalo Chicken Quinoa Lettuce Wraps
- Instant Pot Mac and Cheese (Gluten-free + Kid-approved!)
- Delicious Almond Chicken Salad
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Best Ever Deviled Eggs
With a few simple ingredients, this Best Ever Deviled Eggs recipe gets raves from everyone!
- Yield: 1 dozen pieces 1x
- 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*
- 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.
- Fill whites with yolk mixture, heaping up lightly.
- Sprinkle with paprika or add a sprig of dill weed.
*I personally only use Miracle Whip when making these. If you prefer to use regular mayonnaise, the recipe still works, but you will need to cut down on the salt added by half.
Keywords: deviled eggs with miracle whip
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!
Haha, you can always use regular mayo, but I’m a Miracle Whip fan myself!
Judy Bradley says
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
I never thought of adding ranch mix to deviled eggs – that’s a great idea. Thanks Judy!
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?
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!
Allyson Bossie says
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!
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!
looks delicious. Whenever I make deviled eggs my kids gobble them up quickly!
Mine love them too!
Your recipe sounds almost just like mine.
They look so good!
This is so so DELICIOUS! I love deviled eggs!! These pictures are so so good. thanks for sharing
I go even simpler – just the eggs, mayo & paprika – but everyone loves them. Gotta love simple ingredients!
Very true, but I can’t live without the dry mustard – it makes a HUGE difference! So yummy!
courtney b says
i freakin LOVE deviled eggs.. best thing ever created.. yum!
Caryn B says
WOW! Those look fantastic! I don’t usually make deviled eggs but these look so delish!
Can I use a little bit of regular mustard? I don’t have any dry mustard on hand.
You could try it, Samm, but it won’t have quite the same taste. Dry mustard is more potent.
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. 🙁
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.
If you love avocados, raise your hand and mix them into egg yolks, mayo, and a little mustard for green deviled eggs.
Barbara Sbordon says
Have used that same recipe recipe for over 50 years, that my mother used to make, although we didn’t use specific amounts, but the very same ingredients., and always winner.👏🏻👏🏻