The Best Deviled Eggs Recipe

Secrets to make the best 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…

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 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!

The best deviled eggs recipe:

Best Deviled Eggs

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

Yields 24

Ingredients

• 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

Directions

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

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