My Auntie Rose’s Deviled Eggs have always been a mainstay at our family get togethers. She makes them with creamy Miracle Whip, mustard and sweet relish giving them her own flair. I’ve yet to eat another that could compare. It’s a must have on your Easter and holiday menus.
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Deviled Eggs Ingredients
- Miracle Whip: My auntie prefers using this over mayonnaise. However, if all you have is mayo, you can use it. It will give a creamier texture.
- Salt: This helps flavor our eggs while they boil to get a headstart.
- Apple Cider Vinegar: You can swap with another vinegar like white or red wine but the apple cider gives more fruity flavor.
- Yellow Mustard: Dijon or spicy mustard work fine too.
- Granulated Sugar: You can add as much or as little as you prefer here.
- Sweet Relish: If you don’t like the sweetness, dill is fine as well.
How to make deviled eggs
1
Get
a pot, put in eggs, salt, and 4-5 cups water. Heat to boiling, lower heat, then reintroduce boil for 14 mins with eggs.
2
Post-boil,
plunge eggs into ice bath for 15 mins.
3
Peel
the eggs then take a sharp knife and cut the eggs length wise (the long way) halving them.
4
Remove
the yolk from the centers of the halved eggs.
5
Mix
the yolk with Miracle Whip, vinegar, mustard, and sugar.
6
Next
add the relish and black pepper.
7
Finally
pipe spoon the finished filling back into egg white centers.
8
Spinkle
the paprika, chives. Refrigerate in a covered dish until showtime!
The BEST Deviled Eggs
Made with creamy Miracle Whip, tangy mustard and sweet relish, these Classic Deviled Eggs are sure to impress!
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Servings: 12 servings
Ingredients
- 6 Large eggs
- 1/4 tsp kosher Salt table salt is fine but it can be salty so scale back a little.
- 2 1/2 tbsp Miracle Whip
- 1 tsp Apple cider vinegar we used Braggs
- 1 tsp Yellow mustard
- 1/4 tsp Granulated sugar
- 2 tbsp Sweet Relish We use Vlasic
- A dash of black pepper optional
- paprika and chives for garnish, optional
Instructions
- Use a separate pan or bowl and add ice and water for an ice bath. This will be use later to cool the eggs after they have cooked. Select a pot that is large enough for the eggs to move freely while cooking, then place the eggs into the pot.
- Place salt in the pan and enough water to cover the eggs (about 4-5 cups is what we used but it will depend on the size of your pot.
- Turn on heat and bring water to a boil.
- Once the water starts boiling, lower the heat until the water is no longer boiling.
- Use an open tea strainer to lower the eggs into the hot water. Once the eggs have been placed into the water, turn the heat back up to boiling and boil for about 14 minutes.
- After the timer goes off, take the eggs out of the water and place in the cold water that was prepared earlier.
- Leave the eggs in the cold water until the eggs are completely cooled. Give it 10 to 15 minutes and check to make sure the eggs are completely cooled.
- Carefully peel each of the eggs insuring no shells are left.
- Place them on a plate, take a sharp knife and cut the eggs length wise (the long way) halving them.
- Next remove the yolk from the center.
- Next take the yolk and mash very well then add your Miracle Whip, vinegar, mustard and sugar and blend until smooth. Add the relish and black pepper if using.
- Next using a piping bag or a spoon, add egg mixture and pipe into egg white.
- Garnish with the paprika and chives if using and place them in the refrigerator in a covered dish.
Notes
The eggs really taste better after they have sat in the refrigerator overnight.
An easy way to peel the eggs is under running water.
Because eggs are perishable, they should be kept chilled at all times. Once made, Deviled Eggs should only be served/left out for about two hours (an hour if being served in a warm climate).
Any leftover eggs can only be kept (refrigerated) for up to two days. Be sure to use an airtight container and closely examine the eggs before consuming.
How to store & reheat
You definitely need to keep these chilled at all times. I suggest not leaving thm out longer than an hour or two after you make them.How long will deviled eggs last in the fridge?
Any leftover eggs can be popped in the fridge for up to two days. Be sure to use an airtight container. Also check out the eggs closely before consuming again just to be safe.Can I freeze these?
Nope boos. I don’t recommend freezing these. It totally changes the texture.Nutrition
Calories: 38kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 1245mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Calcium: 12mg | Iron: 1mg
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Recipe tips
- Ice Bath: Use one to stop the cooking process and prevent a gray ring around the yolks.
- Smooth Filling: For extra credit, blend the yolks with a hand mixer or food processor for a lump-free filling.
- Running Water: If you want an easier way to peel, peel the eggs under running water.
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What to serve with a Southern deviled eggs recipe
This honey glazed ham
has the kind of sweet sticky glaze that will have you licking your fingers.
Cheesy scalloped potatoes
are my fave Easter side dish. I think it’s all the creamy cheesy vibes it has going on that really seals the deal for me.
Green bean casserole
with its creamy sauce and crunchy topping is the best way to eat your veggies.
My big mama’s pineapple coconut cake
has all the feels of spring with a fruity fun filling.
Recipe help
How do I prevent the egg whites from tearing?
My auntie prefers using slightly older eggs to prevent the egg whites from tearing. It apparently also helps them peel more easily too. Also, peeling the eggs under running water can assist in loosening the shell, making it easier to remove without damaging the whites.
How do I get my deviled eggs to look so neat?
Using a piping bag really allows you to have more control over placement. It also looks really professional too! You can also use a ziptop bag and snip off the bottom of one corner as a piping bag as well.
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Good recipe! First time that I’ve made them and the filling wasn’t juicy. I made mine spicy! Thanks, and Happy Thanksgiving! God bless!!
Wonderful! I’m so glad you enjoyed. The spicy element sounds amazing.
I’m in love with this recipe!! I make them all the time. Thanks!!!
SOOOOOOOOO good!!! I don’t leave ratings and reviews but this one deserves it!!!!! As my daughter says “10 out of 10”
First let me say, I love your recipes. I made your chocolate pie, and it was out of this world. Your deviled egg recipe is very similar to mine. A friend taught me how to boil eggs and is the easiest method I have found, as I have been cooking around sixty years. First, place about 3-4 cups water in bottom half of double boiler and bring to boil on stove. Put eggs in top half of double boiler and place on top of the bottom half with the boiling water and place lid on top half and steam for twenty minutes. Have a bowl of ice water ready to plunge the hot eggs into and let sit for 20 minutes or until the eggs are completely cold. I, also, crack the large end of the egg as it seems that the membrane inside of the eggshell releases better. To me. this makes the egg shell slip right off most of the time. The reason I like this method is because I do not end up with cracked eggs from the boiling water and the eggs seem to peal a lot easier.
Thank you to your Aunt Rosie! These were very tasty!
Hubby loved them! Thank You!!
I have searched for a good recipe and this was it!!!They were a hit. Everyone loved them plus they are super easy to make.
Accidentally added the salt to the yolks 🙁 don’t make this mistake. I didn’t realize the salt was only for the water!
Otherwise, the taste is yummy. Trying to salvage them now by adding more yolks and mayo.
Nice recipe! Thank you!
I finally got around to making these for 4th of July!
They were delicious! The cider vinegar gives it a little something special!
I added a small amount of red onion also and they were a huge hit!!