My Auntie Rose’s deviled eggs are so different from others you will find on the web, boos. She uses Miracle Whip instead of mayo because it’s lighter and has spices in the mix, plus sugar and vinegar. That filling ain’t bland, y’all. It’s divine! That’s why we call them “auntie’s divine eggs” around the house. And since this is a family deviled eggs recipe, she shared her tips for making sure your eggs turn out just like hers. Get into it!
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How to Make Deviled Eggs
These step-by-step photos show how to make deviled eggs with Miracle Whip, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Deviled Eggs Recipe
1. Boil the eggs with salt and water
Cook until the eggs are set through the center.
2. Transfer eggs to an ice bath to cool
This will stop the cooking and make peeling easier.
3. Peel the eggs and cut them lengthwise
Gently remove the yolks into a bowl using a spoon.
4. Combine yolks with Miracle Whip, vinegar, mustard, sugar, relish, and black pepper
Mix until smooth. Taste and adjust as needed.
5. Fill the egg whites with the yolk mixture
Spoon or pipe the filling back into each egg half.
6. Sprinkle your easy deviled eggs with paprika and chives
Refrigerate until ready to serve.
PRO TIP: My auntie always says the filling is what makes or breaks deviled eggs, so you gotta start with eggs done right. Crack one open and check the yolk. It should be fully set, creamy in the center, and bright yellow with no gray ring around it.
Full Deviled Eggs Recipe
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Deviled Eggs Recipe
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I’ll email this recipe to you, so you can come back to it later!
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
- Fridge: Keep the deviled eggs in an airtight container and store in the fridge for up to 2 days. Keep them chilled at all times and don’t leave them out longer than about 2 hours, or 1 hour if it’s warm. Before serving leftovers, give them a quick look to make sure they’re still good.
Nutrition
Recipe Tips
- Have the ice bath ready to go. That way, you can stop the cooking right away and keep the yolks from getting a gray ring.
- Peel the eggs under running water. It helps the shells slide right off without tearing up your eggs.
- Get your filling smooth. Mash those yolks real good boos, or use a hand mixer or food processor if you want it extra creamy with no lumps.
- Fill the eggs like a pro. Using a piping bag really allows you to have more control, but you can also snip off the bottom of one corner of a zip-top bag and use it as a piping bag.
Serving Ideas
- Holiday Table Ready: These Southern deviled eggs fit right in next to honey glazed ham, turkey wings, or lamb chops (my fav during Easter). Add some green beans, mac and cheese, and cranberry sauce and you’ve got a full spread!
- BBQ Plate: Serve these up with ribs, pulled chicken, or honey BBQ wings. Throw in some baked beans, potato salad, or coleslaw as well.
- Appetizer Spread: Add these to a board with bacon wrapped smokies, meatballs, crab cakes, and a cheese ball.
- Something Sweet After: Follow it up with my classic carrot cake, carrot cake cupcakes, or carrot cake bars. You can also go with banana pudding, pound cake, or a simple peach cobbler if ya feelin it.
Recipe Help
My auntie swears by Miracle Whip for her classic deviled eggs, but if all you’ve got is mayo, go ahead and use it boo!
My auntie prefers using slightly older eggs to prevent the egg whites from tearing. It apparently also helps them peel more easily too. Also, peel your eggs under running water to loosen the shell, and take your time.
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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.
Good afternoon,
Truly appreciate you sharing such delicious recipes.
Be Blessed,
Carmen