Look no further than this super simple recipe for deviled eggs with Miracle Whip! These perfect hard boiled eggs are stuffed with a smooth and tangy filling made from mashed egg yolks, dijon mustard, miracle whip and seasonings. Not a fan of miracle whip? Use regular mayonnaise instead!
Before you go any further, make sure to check out some of my other favorite appetizer recipes, like this one for vegan buffalo cauliflower wings! Looking to make a complete meal? You can serve these deviled eggs alongside this delicious roasted tomato soup!
Why this recipe works
In this recipe I’ll show you how to boil eggs perfectly each time and combine the perfect ratio of egg yolks, miracle whip and seasonings for a filling that is smooth, creamy and tangy! The end result: pillowy-soft deviled eggs with velvety, delicious centers.
What are deviled eggs?
To sum up the concept of deviled eggs, they’re hard boiled eggs that are peeled, sliced in half and piped with a creamy mixture usually made primarily from egg yolks, mayo and mustard. There are of course many variations including this one which calls for miracle whip.
The culinary term ‘deviled’ surfaced in the 18th century, and was often used to describe food that’s prepared with spicy seasoning (i.e. the mustard and paprika).There are less provocative names for deviled eggs – angel eggs, stuffed eggs and divine eggs are a few.
What is Miracle Whip?
Miracle whip is a store-bought dressing that has many of the same properties as mayonnaise, but differs slightly in taste and texture. The base is the same (eggs and oil) but it also contains salt, sugar and other seasonings like garlic and and mustard flour.
In terms of taste, miracle whip can be described as zesty or tangy and the texture is lighter. Although the texture is slightly different, you can use the same measurements if substituting mayo. This recipe has been tested using both.
Variations, substitutions and additional toppings
There are endless ways to prepare deviled eggs! Below are a few of my favorite variations.
- Classic deviled eggs – use regular mayonnaise instead of miracle whip.
- Add some sweet relish for Southern-style deviled eggs!
- Substitute dijon mustard with yellow mustard.
- Fresh herbs are optional but my favorites are parsley, chives or fresh dill.
- Upgrade your deviled eggs with some seafood! Smoked salmon, cajun shrimp and deep fried oysters are popular toppings.
- Add some heat by adding tabasco sauce, sriracha, jalapeño rounds, or horseradish!
- Last but not least, crispy bacon makes a delicious crunchy topping!
Ingredients you’ll need
- Large eggs
- Baking soda (for boiling the water)
- Miracle whip
- Dijon mustard
- Black pepper
- Kosher salt
- Fresh chopped parsley for garnishing
- I highly recommend using this egg slicer! It has multiple slicers so you can halve the eggs for this recipe or cut them into slices or quarters for salads and other dishes.
- You can also slice the eggs in half using a long sharp kitchen knife.
- A piping bag with a star tip is what I use to achieve the look in the photos. If you’re not trying to get fancy, you can just use a ziploc bag with the tip cut off.
Expert tips for the perfect deviled eggs
- Older eggs are easier to peel. I suggest using eggs that have been in your fridge for at least 2-3 days.
- Watch the cooking time closely and immediately transfer the eggs to an ice bath and let sit for at least 10 minutes. This makes them easier to peel. Some cooks also swear by peeling the eggs under cold running water.
- For a super smooth filling, mash up the egg yolks into crumbly little bits before mashing them with the other ingredients or use a food processor.
- If you don’t have a pastry bag/tip for piping the filling into the eggs or you can use a ziploc bag with the tip cut off.
- If you know that you’ll be serving your deviled eggs at a later time, you can chill the sliced eggs and yolk mixture separately then pipe the centers right before serving.
How to make these simple deviled eggs
Step 1: Boil the eggs
Fill a 3 quart saucepan with 8 cups of water. Add one teaspoon of baking soda and bring the water to a boil. Once the water starts boiling, gently lower the eggs into the water using a large slotted spoon or spider strainer.
Cover the pan, lower the flame to medium and let the eggs boil for 9 minutes. You may notice fine cracks in some of the eggshells, it’s ok. That’s a sign that your eggs are cooked.
Step 2: Transfer the eggs to an ice bath
Drain the water and add ice and cold water directly to the pan that the eggs cooked in. You can make a separate ice bath if you prefer, but doing it right in the pan works for me. Let the eggs sit in the ice water for about 10 minutes.
Step 3: Peel the eggs
Tap the bottom of each egg on a hard surface, and gently roll the eggs on their sides to loosen the shells and membranes. Carefully peel each egg and discard the shells.
Step 4: Slice the eggs and scoop out the yolks
Use a sharp knife or an egg slicer to slice each egg in half, lengthwise. Arrange the eggs on a platter or serving plate.
Use 1 finger or your thumb to push the yolks out of the center of the eggs or use a small spoon. I prefer to use my fingers for this step because it’s a gentler method. Place the yolks in a small or medium-sized bowl.
Step 5: Mash the yolks and prepare the filling
Place the egg yolks in a bowl, then add the miracle whip, dijon mustard, paprika, kosher salt and black pepper to the bowl. Mix until a smooth and creamy paste forms. Taste and add more seasoning if needed.
Tip: if you want perfectly smooth filling with no lumps, break the egg yolks up using your fork first, before adding the other ingredients.
Step 5: Pipe the filling into the eggs
Transfer the yolk mixture into a large piping bag (or you can use a ziploc bag with the tip cut off). Pipe the filling into the cavity of each egg. Have fun with this step! You do not need a fancy metal tip for your eggs to look nice, but if you have one feel free to experiment with different shapes! I usually use a star or round tip.
Step 6: Top the eggs
Garnish the deviled eggs with fresh chopped parsley or your choice of toppings. You can serve the deviled eggs right away or chill them in the refrigerator and serve later. Make sure not to leave them out at room temperature for longer than 2 hours.
Storing deviled eggs
Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. I personally wouldn’t store them longer than this. Some signals that your deviled eggs have gone bad are liquidy/runny filling and yellow tint or brown spots on the egg whites. Also, never ignore any foul smells.
Here are a few more delicious appetizer recipes:
Easy Deviled Eggs with Miracle Whip
- 6 large eggs
- 1 teaspoon baking soda
- ¼ cup miracle whip
- ½ teaspoon dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- pinch kosher salt
- fresh chopped parsley for garnishing
- Boil the eggs: Fill a 3-quart saucepan with 8 cups of water. Add a teaspoon of baking soda and bring the pot to a boil. Gently lower the eggs into the boiling water using a large slotted spoon. Cover the pan and boil the eggs for 9 minutes.
- Drain the water and transfer the eggs to an ice bath, let sit for 10 minutes
- Tap the bottom of each egg on a hard surface and gently roll each egg on its side. Carefully peel each egg. You can also peel the eggs under cold running water if you would like.
- Use a sharp knife or egg slicer to slice each egg in half, lengthwise.
- Use 1 finger to push the yolks out of the center of the eggs (gentle method) or use a small spoon. Place the yolks in a medium-sized bowl and mash them with a fork, then add the mayonnaise, dijon mustard, paprika and black pepper to the bowl. Mix until smooth and creamy. Add a pinch of kosher salt if needed.
- Arrange the boiled eggs on a platter and transfer the yolk mixture to a large piping bag or ziploc bag with the tip cut off. Pipe the filling into the cavity of each egg.
- Top each egg with a sprinkle of fresh chopped parsley and serve right away or chill the deviled eggs in the refrigerator until you're ready to serve them.
- for easier peeling use eggs that were purchased 2-3 days ago
- for super smooth filling, mash the egg yolks into crumbly bits before mashing them with the other ingredients or use a food processor
- for chilled deviled eggs, hold off on piping and garnishing until you are ready to serve them
- leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days