Easter Deviled Eggs

Deviled Eggs are a staple on any Easter table. This easy recipe creates a delicious and creamy deviled egg using only eggs, Miracle Whip, and a dusting of paprika. It’s the perfect side dish or appetizer for your family feast!

deviled eggs in glass container

My sister-in-law is the go-to deviled eggs professional in our family. She is the one that brings them to any family event. So, wondering what was in them I finally asked her – and it was ONLY Miracle Whip. Now, before you go thinking you need mustard and relishes and all the things – give this simple recipe a try. The sweet flavor of miracle whip mixes perfectly with the chalky egg yolks to create a creamy deviled egg that is bursting with flavor.

deviled eggs topped with paprika in glass container
Created by: Lynette Rice

Easter Deviled Eggs


Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Servings 12 Deviled Eggs
12 Deviled Eggs
Deviled Eggs are a staple on any Easter table. This easy recipe creates a delicious and creamy deviled egg using only eggs, Miracle Whip, and a dusting of paprika. It's the perfect side dish or appetizer for your family feast!

Ingredients
  

  • 6 large eggs
  • 3 – 4 Tablespoons Miracle Whip
  • 1 teaspoon Paprika

Instructions

  • Hard boil 6 large eggs. (See notes.) Completely cool in the refrigerator.
  • Cut the eggs in half along egg white, keeping the yolk whole. Separate the yolks from the whites of the eggs. Place egg yolks in a small bowl. Mash with a fork. Add Miracle Whip and mix until creamy.
    creamy egg yolk mixture for deviled eggs
  • Fill the hard-boiled egg white halves with the creamy yolk mixture. Sprinkle with paprika. Store in the refrigerator until ready to serve.

Notes

Favorite Ways to Hard Boil Eggs:

While there are many ways to hard-boil eggs, these are my two favorites.  I prefer the instant pot method, as I find the hard-boiled eggs are much easier to peel.
  • Instant Pot Method: Pour one cup of water into the instant pot.  Place the wire rack on the bottom.  Add large eggs one at a time in a single layer.   Set the instant pot to high pressure for 5 minutes. When cooking time is complete, let natural release for 5 minutes. Then quick release the pressure. Immediately add the eggs to a bowl of iced water for 15 minutes. Peel and refrigerate.
  • Stove Top Method: Place eggs in a medium stock pot.  Cover with cold water until the water covers the eggs by 1 inch.  Bring to boil over medium-high heat uncovered.  Once boiling, turn the heat off and cover.  Leave on the turned-off burner covered for 12 minutes.  Remove eggs from hot water and cool in ice water for 15 minutes.  Peel and refrigerate.
  •  

Nutrition

Serving: 1deviled egg | Calories: 40kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 67mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 0.5mg

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About Deviled Eggs

Deviled eggs are made at many family dinners, not just Easter. Their history can be traced back centuries. Because you know I love a good vintage recipe, the first known recipe for “stuffed eggs” is believed to have come from Spain during the 13th century. Most Deviled Eggs recipes are boiled eggs that are made spicy or adapted with your favorite seasonings and ingredients. They are served as appetizers or a side dish. The term “deviled” comes from the Oxford Dictionary which used it to define a boiled dish that is seasoned.

Easiest Way to Separate the Egg White from the Yolks

I have found the easiest way to fully separate the yolks from the egg white after hard boiling, is to slide a knife around the outside white yolk edges to release the yolk whole. It is harder to remove the yolk when slicing the egg completely in half.

filling each egg white with yolk mixture using cookie scoop

How to Fill Each Egg

Using a cookie scoop is a great way to fill each hard-boiled egg white half. I used a 1 Tablespoon scoop to perfectly fill each egg. You can also use a piping bag if you want to get fancy and create a swirl.

Variations/Substitutions

Here are a few ingredients that go well with this yolk-filling recipe for your deviled eggs. I prefer it plain and simple, but if you like to add a little texture or unique flavors, these are my suggested additions.

  • diced pickle, or pickle relish
  • vinegar
  • mustard
  • scallions
  • green olives
  • pimento
  • poppyseed
  • mayonnaise or sour cream (in replace of the Miracle Whip)
  • salt/pepper
deviled eggs on glass antique serving dish

Deviled Eggs Frequently Asked Questions

Can you make deviled eggs the day before?

Yes, deviled eggs can be made the day before and kept chilled in the refrigerator until ready to serve. I would not make them ahead more advanced than one day.

How long do deviled eggs last in the refrigerator?

Store deviled eggs in the refrigerator until ready to consume. They should be consumed within 3 days of making them.

How do I store hard-boiled eggs before deviling eggs?

Store hard-boiled eggs unpeeled for up to 7 days in the refrigerator. Peeled eggs should be used within 3 days.

Other Favorite Egg-Based Recipes

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3 Comments

  1. Tried these on Easter. Everyone loved them and so easy to make

  2. Sherry R. says:

    Thanks so much for this deviled egg recipe Lynette! I thought I was one of the few people who love this plain and simple and ever so delicious way of making deviled eggs, using Miracle Whip. I am a senior and have been making them this way since…well, forever! The only thing I add is a dash of onion powder, otherwise exactly as your recipe states. I do pipe the yolks back in for a bit of flair, but that’s it and my deviled eggs have always been a hit with everyone. So again, thanks so much for this and for all your great recipes that you share on your site. “Happy Easter” to you and your family!

    1. Thank you! It really is a so delicious and so easy! I hope you all had a happy Easter as well!