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
Boil and Prep the Eggs
Step 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.
Step 2: Post-boil, plunge eggs into ice bath for 15 mins.
Step 3: Peel the eggs then take a sharp knife and cut the eggs length wise (the long way) halving them.
Prep the Filling
Step 4: Remove the yolk from the centers of the halved eggs.
Step 5: Mix the yolk with Miracle Whip, vinegar, mustard, and sugar.
Step 6: Next add the relish and black pepper. Taste and adjust for anything you want.
Step 7: Finally pipe spoon the finished filling back into egg white centers.
Step 8: Spinkle the paprika, chives. Refrigerate in a covered dish until showtime!
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Deviled Eggs Recipe
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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
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
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.
Recipe help
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.
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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I make your deviled eggs every holiday! The best I have ever made. I add one additional ingredient – a pat of room temp butter. The butter stabilizes the filling and makes it really creamy. Miracle whip is all I use ever!!
Hooray thank you so so much Beth! My auntie Rose would be so happy about this. I will let her know.