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The Best Deviled Eggs Recipe

Secrets to make the best deviled eggs.

secrets for the best deviled eggs - a classic Easter appetizer

My mom was known for her deviled eggs, but since I only make things that I love, I’ve never shared them with you. According to Chris, friends and family, my mom and sister make the best deviled eggs and I deprive him of his beloved deviled eggs.

So I invited my sister to make them for you today and share their recipe for deviled eggs. When she sent me the ingredients, I laughed. She’s very specific. I always thought I was the picky one!

I assure you these are really easy deviled eggs, so easy, she even makes them by heart! I had her measure for you today and hope you enjoy them as much as our friends, family and neighbors do.

our most requested family recipe - the best deviled eggs

Tips to make the best deviled eggs…

First, you want to start with refrigerated ingredients.

Boil older eggs so that they’re easy to peel.

Use Miracle Whip, not mayonnaise. There’s a difference.

Don’t just buy any pickles – use sweet gherkins for added crunch and finely chop. The smaller they are, the better.

the best deviled eggs recipe - secrets for the best deviled eggs

Intrigued? Well, I was. I never knew all the “science” that went into their deviled eggs, it’s no wonder they’re frequently requested.

secrets to making the best deviled eggs

how to make deviled eggs - the best recipe with secrets that make them a crowd pleasing appetizer

While deviled eggs are an Easter favorite, our friends and family enjoy them year round and I know yours will too!

How to make chick Easter deviled eggs:

  • Cut hardboiled eggs in half on the round side for circles.
  • Use an ice cream or cookie scoop to scoop the filling into the egg.
  • Cut carrots into slices and then into thirds creating triangles for beaks. Insert the long end into the middle of the chick so that the beak points out.
  • Use olives or black gel icing to create eyes {I promise with just a touch you don’t taste it!}

Enjoy these darling chick deviled eggs! They’re always a hit!

deviled eggs decorated as chicks

The best deviled eggs recipe:

Best Deviled Eggs

Prep Time 15 min Cook Time 15 min Total Time 30 mins
Yields 24


  • 18 eggs
  • 1/2 c Miracle Whip
  • 3/4 tsp mustard
  • 1/4 c + 3 Tbsp pickle juice
  • 1/3 c heaping finely chopped Vlasic Sweet Gherkins


Place chilled eggs in a large pot of water and bring to a boil over high heat. Once boiling, reduce to medium-high and boil 11 minutes.

Dump hot water, place pot in sink and fill with cold water and allow to sit until cool. Peel and rinse, slice in half lengthwise and place 24 halves on a platter.

Place yolks in mixing bowl and beat with a whisk. Add Miracle Whip, mustard and pickle juice. Blend until fluffy. Add chopped pickles and lightly blend.

Fill egg halves with mixture using a small cookie scoop. Optional: dust with paprika to garnish.

Recipe Notes

Use chilled ingredients

Use Miracle Whip, not mayo

Use sweet gherkins

Reserve extra boiled egg whites for picky eaters

4.8 rating
4 reviews
Loading nutrition data...


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entertaining expert and lifestyle blogger Julie Blanner




47 comments on “The Best Deviled Eggs Recipe”

  1. I find Miracle Whip disgusting although I understand that it’s a Southern thing. Not to be rude, but I much prefer good ol’ Hellmann’s mayonnaise, and I don’t care for the sweet pickles either. So, I’ll stick with my own Mother’s recipe for deviled eggs. The little chickie garnishes are very cute–thanks for that idea.

  2. Awesome recipe!!! I love it with the miracle whip and the pickles. Yummy yummy. Can’t wait to make these again. Thank you for sharing!

  3. Deviled eggs were a must in my family for Easter. Unfortunately, they became “old fashioned” for some years but they now they are “in” again in many restaurants. We had some last summer in Portland ME and even in Troyes in France last September. So I will try your recipe for a change.

  4. What did you make the eyes with on the baby chicks?

  5. The little chick egg decoration is the C U T E S T !!! You are right about the Miracle Whip. That has been MY secret ingredient for a while now, and guests swoon over them!
    Happy Easter!

  6. So cute, Julie!!!! Love it!

  7. Can’t wait to make these Easter.

  8. What are the noses made from?

  9. I am so happy to come across your recipe for Deviled Eggs. I’m not to keen on Miracle Whip, however I will try this. Love the little chicks decoration idea.

  10. we are going to my daughter parents house and so excited to make this!!thank you for sharing this too I feel this is so perfect for Easter.

  11. Awesome can’t wait to try this

  12. One other trick to boiling eggs is add a 1/4 t of salt to the water. It keeps the white from streaming out should there be a tiny unseen crack in an egg.

  13. Seriously 300 grams of carbs for 1/2 an egg?

    • No sorry, Sarah. The nutrition card is there, but it’s before I started using it. That’s the recommended daily intake on the right.

  14. After many years of prepping deviled eggs, I’ve found out that steaming is fool proof (15 minutes) over simmering water, covered. Next into a bowl of ice and water for 10 minutes. Always easy to peel. The pickle juice is the secret ingredient! I use it in potato salad too. Fresh chives are a nice addition. Will try the M.W.

  15. One of my favorites!!!!

  16. Such a good idea to use miracle whip instead of mayo. Love the little chicks! Thanks for sharing!

    5.0 rating

  17. Haha! I had to read this because I’m always asked to bring the deviled eggs–
    I never really thought much about it, because it so simple. This is the same recipe
    I got from my mom over 25 years ago and it is still the best!
    I have made them with mayo in a pinch instead of miracle whip and they still
    disappeared as usual. Classic. (I love the cute chick idea!)

  18. What are the eyes on the little chick eggs?

  19. So your recipe calls for 18 eggs, but then only 24 halves on the platter. Do you just use the just the yolks from the extra 6 eggs in the filling? Or do you chop the extra whites, also?

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  22. What kind of pickle juice? Pickle juice from sweet pickles or dill pickles? 🙂

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