The Best Deviled Eggs Recipe

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 mom’s recipe. When she sent me the ingredients, I laughed. She’s very specific. I always thought I was the picky one! But I assure you that they’re really easy, she even makes them by heart. I had her measure for you today and hope you enjoy them as much as our friends 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!

deviled eggs decorated as chicks

Best Deviled Eggs

Prep Time 15 min Cook Time 15 min Total Time 30 mins
Serves 24     adjust servings


  • 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

2 reviews
deviled eggs decorated as chicks


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entertaining expert and lifestyle blogger Julie Blanner




31 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.

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