Best Ever Deviled Eggs Recipe

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!

NOTE: If you use regular mayo and NOT Miracle Whip, decrease the amount of salt by half. If you use the full amount of salt, it will taste too salty. (I figured this out after experimenting with different mayonnaises and confirmed what some of you in the comments have said – this original recipe is too salty with regular mayo.) Miracle Whip has added sugar and the salt cuts that down, hence why the higher amount of salt works. (I’ve updated the recipe card to reflect this note too.)

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 OR 1/4 tsp if you use regular mayonnaise
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• 4-5 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 the mayonnaise, 1 tbsp at a time until it reaches your desired consistency. It should be about 4-5 tablespoons total, but possibly less if you prefer it dryer.

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?

Best Ever Deviled Eggs

• Author: Erika at Living Well Mom.com
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  Yield: 1 dozen pieces 1x

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Description

With a few simple ingredients, this Best Ever Deviled Eggs recipe gets raves from everyone!

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Ingredients

• 6 hard-cooked eggs
• 1/2 teaspoon salt (or 1/4 tsp if using regular mayo for this recipe)
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• 4–5 Tablespoons Miracle Whip or mayonnaise
• paprika

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Instructions

1. Cut peeled eggs lengthwise in half. Slip out yolks; mash with a fork. Mix in salt, dry mustard, and pepper. Add Miracle Whip/mayonnaise 1 Tbsp at a time until it reaches desired consistency, mixing after each addition.
2. Fill whites with yolk mixture, heaping up lightly. Sprinkle with paprika.

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