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.
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 recipe is too salty with regular mayo.) Miracle Whip has added sugar and the salt cuts that down a bit, hence why the higher amount of salt works. (I’ve updated the recipe card to reflect this note too.)
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
(I use the olive oil version) or mayonnaise
or 
weed
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 it’s mashed into fine crumbs
Next add the salt, dry mustard, and the pepper.
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.
Stir together until well blended.
Fill the egg whites with the egg yolk mixture, heaping it up lightly.
Lastly, sprinkle with paprika.
Or dill weed…
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.
My 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.
See why you need to whip up a batch of these deviled eggs?
Yield:
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PinDescription
With a few simple ingredients, this Best Ever Deviled Eggs recipe gets raves from everyone!
Ingredients
- 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
- 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.
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Amber says
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!
Erika says
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
Erika says
I never thought of adding ranch mix to deviled eggs – that’s a great idea. Thanks Judy!
Dena says
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?
Erika says
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!
Erika says
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!
Anne says
looks delicious. Whenever I make deviled eggs my kids gobble them up quickly!
Erika says
Mine love them too!
Stefani says
Your recipe sounds almost just like mine.
They look so good!
olfa says
This is so so DELICIOUS! I love deviled eggs!! These pictures are so so good. thanks for sharing
Darcy says
I go even simpler – just the eggs, mayo & paprika – but everyone loves them. Gotta love simple ingredients!
Erika says
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!
Samm says
Can I use a little bit of regular mustard? I don’t have any dry mustard on hand.
Erika says
You could try it, Samm, but it won’t have quite the same taste. Dry mustard is more potent.
Rebecca says
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. 🙁
Ann says
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.
Kathy says
I agree!!