Deviled eggs are one of those classic appetizers that never go out of style. With their creamy, tangy filling nestled in perfectly cooked egg whites, they’re always the first to disappear at gatherings. This recipe takes the traditional deviled egg and elevates it with just the right balance of creaminess, acidity, and seasoning.
Whether you’re hosting a holiday dinner, bringing something to a potluck, or just looking for a protein-packed snack, these deviled eggs deliver big flavor with minimal effort. The best part? They look impressive despite being surprisingly simple to make!
Why You’ll Love This
- Make-ahead friendly – prepare these up to 24 hours before serving
- Budget-friendly appetizer using ingredients you likely already have
- Customizable with various garnishes and flavor additions
- Perfect balance of creamy, tangy, and savory flavors
- Naturally low-carb and gluten-free
Ingredients
- 6 Large eggs
- 1/4 tsp kosher salt (table salt is fine but use less)
- 2 1/2 tbsp Miracle Whip
- 1 tsp Apple cider vinegar
- 1 tsp Yellow mustard
- 1/4 tsp Granulated sugar
- 2 tbsp Sweet Relish
- 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 used later to cool the eggs after they have cooked.
- Select a pot large enough for the eggs to move freely while cooking, then place the eggs into the pot. Add salt and enough water to cover the eggs (about 4-5 cups depending on your pot size). 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 they are completely cooled, about 10 to 15 minutes.
- Carefully peel each egg, ensuring no shells are left. Place them on a plate, take a sharp knife and cut the eggs lengthwise (the long way), halving them.
- Remove the yolk from the center of each egg half. Mash the yolks very well, then add Miracle Whip, vinegar, mustard, and sugar and blend until smooth. Add the relish and black pepper if using.
- Using a piping bag or a spoon, add the egg yolk mixture and pipe into egg white halves. Garnish with paprika and chives if desired.
- Place the deviled eggs in the refrigerator in a covered dish until ready to serve.
Tips & Variations
- For easier peeling: Use eggs that are at least a week old, and peel them while still slightly warm under running water.
- Spicy variation: Add a few dashes of hot sauce or cayenne pepper to the filling.
- Bacon lover’s version: Mix in 2 tablespoons of crispy bacon bits and garnish with additional bacon.
- Herb-infused: Add 1 tablespoon of fresh dill or parsley to the filling for a fresh twist.
- Avocado option: Replace half the mayonnaise with ripe, mashed avocado for a healthier alternative.
- Make-ahead tip: Prepare the filling and store separately from the whites for up to 2 days before assembling.
Serving Suggestions
Deviled eggs make a perfect starter for almost any meal. Serve them on a bed of fresh greens or alongside crudités for a beautiful appetizer platter. They pair wonderfully with charcuterie boards, featuring cured meats, cheeses, and olives.
For a brunch spread, place them alongside smoked salmon, bagels, and fresh fruit. Their versatility means they fit in at casual backyard barbecues just as well as elegant holiday dinners.
Notes
- Eggs can be boiled up to 3 days in advance and kept unpeeled in the refrigerator.
- For transport, use a specialized deviled egg carrier or place toothpicks between eggs to prevent sliding.
- The filling should be thick enough to hold its shape when piped but not so stiff that it’s difficult to pipe.
- Store assembled deviled eggs covered in the refrigerator for up to 24 hours.
FAQs
Can I make deviled eggs without mayonnaise?
Yes! You can substitute Greek yogurt, sour cream, or mashed avocado for the mayonnaise. Each will give a slightly different flavor profile.
Why are my egg yolks turning greenish?
A green ring around the yolk indicates overcooking. Follow the 12-minute cooking time and immediate ice bath to prevent this.
How far in advance can I make deviled eggs?
You can prepare the components up to 2 days ahead and assemble up to 24 hours before serving for best results.
My eggs are difficult to peel. What am I doing wrong?
Very fresh eggs are harder to peel. Use eggs that are 7-10 days old, and crack and roll them gently on the counter before peeling under running water.
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