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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.
Table of Contents
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.
This recipe calls for 18 eggs but only uses 24 halves on the platter because we need those yolks for filling. I like to serve the extra egg halves on a platter for those who love boiled egg whites without filling (often kids!)
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
Did you make this? Rate the recipe and tag me on social @julieblanner!
Best Deviled Eggs
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!
Yield
Ingredients
- 18 eggs
- 1/2 cup Miracle Whip
- 3/4 teaspoon mustard
- 1/4 cup pickle juice
- 3 tablespoon pickle juice
- 1/3 cup 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.
Tips
- 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.
Video
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Nutrition Information
Serving: 1half, Calories: 54kcal (3%), Carbohydrates: 1g, Protein: 4g (8%), Fat: 3g (5%), Saturated Fat: 1g (5%), Cholesterol: 123mg (41%), Sodium: 164mg (7%), Potassium: 50mg (1%), Sugar: 1g (1%), Vitamin A: 200IU (4%), Calcium: 20mg (2%), Iron: 0.6mg (3%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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Pat Miller says
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!
Julie says
Thanks, Pat! I’m glad you like the sweet little chicks. The girls enjoyed the extra touch.
Robin says
What did you make the eyes with on the baby chicks?
Julie says
Because it was a tiny dab, dots of gel icing, but you can also use olives. Enjoy!
Cindy Dreibelbis says
I used capers for eyes and carrot triangles for the nose. So cute!
Julie says
Great idea and so delicious, too!
Miss Diane says
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.
Julie says
You’re right – now they’re on every fine dining menu! Have a Happy St. Patrick’s Day!
Kendra says
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!
Julie says
So glad you enjoy them, Kendra!
Suzanne says
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.
Julie says
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!
Lori Mitchell says
What did you use to make the chick’s?
Julie says
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!
Debbie says
what kind of mustard did you use? Yellow, golden? Thanks cant wait to make.
Julie says
Regular yellow, enjoy!
Mouse381 says
It’s not always a Southern thing. I’ve heard it’s more of a California thing. Maybe it’s simply a preference thing? Lol
I’m from the South and cannot handle the sweetness of Miracle Whip. I prefer Hellmans as well.
Just for the integrity of the recipe, I used MW, and followed the recipe, for a once a month party get together. I made 22, but came home with 11 leftover. The next month, I stuck with Hellmans Mayo and was empty in an 1.5 hrs. Also, the filling measurements did not fill up all the egg whites.