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:
To see how easy the Best Deviled Eggs Recipe is, watch the video below.
Best Deviled Eggs
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
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.
Recipe Notes
Use chilled ingredients
Use Miracle Whip, not mayo
Use sweet gherkins
Reserve extra boiled egg whites for picky eaters
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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!
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!
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!
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!
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.
So cute, Julie!!!! Love it!
Thank you, friend!
Can’t wait to make these Easter.
What are the noses made from?
Tiny bits of carrot, enjoy!
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!
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!
Awesome can’t wait to try this
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!
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.
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.
One of my favorites!!!!
Yay! Thank you!
Such a good idea to use miracle whip instead of mayo. Love the little chicks! Thanks for sharing!
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!
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!
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 kind of pickle juice? Pickle juice from sweet pickles or dill pickles? 🙂
From the sweet gherkins, enjoy!
Thank you! Making them for Easter!
Enjoy!