Secrets to make the best deviled eggs. These deviled eggs with relish make a great appetizer year round or you can dress them up to make adorable Easter deviled eggs!
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.
Tips to Make the Best Deviled Eggs
Have you ever had something that was just really amazing and you were left wondering what they did different? Well, you don’t have to wonder what makes the best deviled eggs. I’m spilling all of our secrets. It seems simple, but these tips and tricks take deviled eggs over the top!
- 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.
Intrigued? Well, I was. I never knew all the “science” that went into their deviled eggs, it’s no wonder they’re frequently requested.
While deviled eggs are an Easter favorite, our friends and family enjoy them year round and I know yours will too!
How to Make the Best Deviled Eggs
To see how easy the Best Deviled Eggs Recipe is, watch the video below.
- Boil eggs. Cool, peel and rinse.
Slice eggs in half lengthwise and place on a platter. - Place egg yolks in mixing bowl and beat with a whisk. Add Miracle Whip, mustard and sweet pickle juice. Blend until fluffy, smooth and creamy. Add chopped pickles and lightly blend.
- Transfer mixture to fill your egg halves using a cookie scoop.
- Optional: top with a sprinkle of paprika.
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!) If you prefer, you can use peppercorns.
These darling Easter deviled eggs are the best way to use Easter eggs. The food coloring / colored eggs whites make these Easter chicks look even more fun for kids. They’re always a hit!
These are the perfect dish to serve for brunch or Easter dinner.
More Easy Easter Appetizers
- Avocado Deviled Eggs
- Easy Gnocco Fritto
- Easy Baked Goat Cheese and Honey Appetizer
- Carrot Cheese Ball Easter Appetizer
- Blue Cheese Dip
Best Deviled Eggs
Ingredients
- 18 eggs
- 1/2 c Miracle Whip
- 3/4 tsp mustard
- 1/4 c pickle juice
- 3 Tbsp pickle juice
- 1/3 c Sweet Gherkins Vlasic, heaping finely chopped
Instructions
- 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.
Video
Notes
- Use chilled ingredients
- Use Miracle Whip, not mayo
- Use sweet gherkins
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, peppercorns, or black gel icing to create eyes.
Nutrition
LET’S CONNECT!
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Can’t wait to try it! The recipe says 1/4 cup pickle juice plus 3 T pickle juice?? Is that right?
It sure is! Enjoy!
Oops-just found my answer in the comments.
I must be reading over something – why is the sweet pickle juice listed twice? I’m assuming the 1/4 cup of juice goes into the yolk mixture. Is the 3 T of juice to thin it down more or ? I’m sorry if I’m overlooking the instruction. Thanks.
what kind of pickle juice did you use? Juice from sweet pickles or dill pickles??
Sweet Gherkins, enjoy!
Never argue with Julie about this deviled egg recipe. 50 years and this is still the BEST Deviled Egg recipe ever, and the only one I’ll ever use. Note: You can even leave out the mustard and it still tastes wonderful.
Thanks to Julie’s mom and now her sister for gracing the table at family gatherings with these deviled eggs so we have the pleasure of eating them!!!! Can’t wait!
You’re too sweet! I love that my sister carries on the tradition! We’ll miss seeing you Sunday.
Why are there 2 pickle juice ingredients listed? Am I missing something? I’m in the middle of making these and don’t want to mess up! Thank You!
Hi, Marcia! Sorry for the confusion. Since it’s an odd amount (to get the best consistency), I had to list pickle juice on 2 lines. You’ll notice it’s 1/4c + 3 Tbsp, so you use it all, at the same time. Thanks for your understanding!
You have listed pickle juice 2 times. What is the correct amount?
Thank you.
It is, sorry for the confusion. Since it’s an odd amount (to get the best consistency), I had to list pickle juice on 2 lines. You’ll notice it’s 1/4c + 3 Tbsp, so you use it all, at the same time. Thanks for your understanding!
Deviled eggs are a must in our house. Our youngest devours them so quickly. Love that cute chick idea for Easter!
These are so tasty and so easy!
These are always a hit at parties! The first appetizer to be eaten. So excited to make them into Easter chicks this year. So cute!
I have a weakness for deviled eggs and I love that you put pickle juice in yours! Knocked it out of the park. YUM!!
What kind of pickle juice? Pickle juice from sweet pickles or dill pickles? 🙂
From the sweet gherkins, enjoy!
Thank you! Making them for Easter!
Enjoy!
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?
You’ll need to use the yolks to fill the eggs, you’ll have extra whites for those who prefer them over deviled eggs.
What are the eyes on the little chick eggs?
Black gel icing, with just a touch you don’t taste it. You can also use olives, enjoy!
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!)
That’s amazing! I love it! My grandma, mom and sister have been making these for years. Thanks for sharing, I love stories like this!
My mom always used dill pickle relish in her deviled eggs, but the sweet pickles are divine, too!
Such a good idea to use miracle whip instead of mayo. Love the little chicks! Thanks for sharing!
One of my favorites!!!!
Yay! Thank you!
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.
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.
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.
Great tip, thanks for sharing!
Awesome can’t wait to try this
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.
Enjoy and have a beautiful Easter!
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.
Thanks, Helena, I hope you enjoy them and have a beautiful Easter!
What are the noses made from?
Tiny bits of carrot, enjoy!
Can’t wait to make these Easter.
So cute, Julie!!!! Love it!
Thank you, friend!
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!
Thanks, Pat! I’m glad you like the sweet little chicks. The girls enjoyed the extra touch.
What did you make the eyes with on the baby chicks?
Because it was a tiny dab, dots of gel icing, but you can also use olives. Enjoy!
I used capers for eyes and carrot triangles for the nose. So cute!
Great idea and so delicious, too!
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.
You’re right – now they’re on every fine dining menu! Have a Happy St. Patrick’s Day!
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!
So glad you enjoy them, Kendra!
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.
You’ll have to try before you judge – everyone has personal preferences, but I’ve never met someone who hasn’t loved these deviled eggs. Sometimes 4 dozen aren’t enough! Glad you enjoyed the chick idea. Have a beautiful evening!
What did you use to make the chick’s?
I used carrots cut into tiny triangles and since it’s such a minimal amount, the $1.00 icing with a tip for the eyes. Super easy! You could use black olives if you prefer, but it was so minimal you didn’t notice anything sweet. Enjoy!
what kind of mustard did you use? Yellow, golden? Thanks cant wait to make.
Regular yellow, enjoy!