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!
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
- 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
- 3-4 Tablespoons Miracle Whip
(I use the olive oil version) or mayonnaise
- paprika
or dill
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 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.
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?
- 6 hard-cooked eggs
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ⅛ teaspoon pepper
- 3-4 Tablespoons Miracle Whip or mayonnaise
- paprika
- Cut peeled eggs lengthwise in half. Slip out yolks; mash with a fork. Mix in salt, dry mustard, and pepper. Add Miracle Whip/mayonnaise and mix.
- Fill whites with yolk mixture, heaping up lightly. Sprinkle with paprika.
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!
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!
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!
i freakin LOVE deviled eggs.. best thing ever created.. yum!
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.