The BEST Deviled Eggs

Southern deviled eggs on a white plate close up

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4.79 from 19 votes

Made with creamy Miracle Whip, tangy mustard and sweet relish, these Classic Deviled Eggs are sure to impress!

Prep Time20

Cook Time14

Total Time34

Course: Appetizer

Cuisine: soul food, south, Southern

Servings: servings

Calories: 38kcal

Author: Jocelyn Delk Adams

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.

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