This deviled eggs recipe couldn’t be simpler. No fancy ingredients or extra steps. Just smooth yolks whipped with Miracle Whip and topped with paprika. Every bite brings back memories of Easter brunches and potlucks.
Two-Ingredient Deviled Eggs – So Simple!
You won’t believe how simple these deviled eggs are, yet they’re always the star of the party! My sister-in-law brings them to every family gathering, so I had to ask her secret — and it’s just Miracle Whip.
No mustard, no relish, just a few simple ingredients that pack big flavor. The sweet tang of Miracle Whip blends perfectly with the yolks for a creamy, dreamy filling.
All you need are eggs, Miracle Whip, and a sprinkle of paprika. Scoop the filling in with a cookie scoop for quick, tidy, perfectly portioned deviled eggs that disappear fast at any gathering.
Key Ingredients and Substitutions
- Large eggs: These form the base of the recipe. Use fresh large eggs, but not too fresh, since eggs that are about 5 to 7 days old tend to peel more easily after boiling.
- Miracle Whip: Adds a sweet, tangy, and creamy texture to the yolk mixture. If you prefer something less sweet, substitute with regular mayonnaise, sour cream, or a mix of mayo and Dijon mustard.
- Paprika: This adds a mild flavor and pop of color on top. Try using smoked paprika or sweet Hungarian paprika for a slightly different version.
How to Make Deviled Eggs Recipe
Preparation
Hard-boil the eggs using your preferred method and chill completely. Peel the eggs and prepare a small bowl, spoon, and serving plate.
Step 1 – Slice and Separate
Cut each egg in half lengthwise and carefully remove the yolks, keeping the whites intact. Place yolks in a bowl.
Step 2 – Make the Filling
Mash the yolks with a fork until fine. Add 3–4 tablespoons of Miracle Whip and stir until smooth and creamy.
Step 3 – Fill the Eggs
Spoon or pipe the yolk mixture evenly into the egg white halves.
Step 4 – Garnish and Serve
Sprinkle with paprika and refrigerate until ready to serve.
Lynette’s Tip
For cleaner yolk removal, slice around the yolk edge with a small knife instead of cutting the egg fully in half first. This keeps the yolks intact and makes mashing easier.
What to Serve With
- They’re a must-have at Easter alongside boneless ham, scalloped potatoes, and homemade bread rolls. The creamy filling pairs perfectly with all those savory holiday classics.
- For summer picnics or potlucks, I like to bring a tray of deviled eggs with BBQ chicken, baked beans, and pasta salad. They hold up well and everyone grabs one right away.
- When we host brunch, I serve them next to fruit salad, lemon blueberry muffins, and a breakfast egg casserole. The mix of sweet and savory makes the whole spread feel complete.
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Deviled Eggs
Ingredients
- 6 large eggs
- 3 – 4 Tablespoons Miracle Whip
- 1/4 teaspoon Paprika
Instructions
- Hard boil 6 large eggs and let them cool completely in the refrigerator. (See notes for boiling tips.)
- Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a small bowl and mash them with a fork until smooth. Stir in Miracle Whip until the mixture is creamy and well combined.
- Spoon or pipe the creamy yolk mixture back into the egg white halves. Lightly sprinkle with paprika for color and flavor. Keep the deviled eggs refrigerated 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.
Variations:
- Add a Bit of Tang: When I want to dress these up a bit, I mix in a spoonful of finely diced dill pickles or a touch of pickle relish. It adds just the right amount of bite and texture.
- Try Mustard or Vinegar: For a classic zing, I sometimes add a splash of yellow mustard or a tiny bit of white vinegar. It balances out the richness of the yolks.
Nutrition
Recipe FAQs
A small cookie scoop makes it easy to portion the filling evenly. A piping bag with a large tip works well if you want a decorative swirl.
Slice the egg lengthwise, then gently slide a paring knife around the yolk to loosen it before lifting it out. This method keeps the yolk whole and helps prevent tearing the whites.
Yes, deviled eggs are traditionally served cold. Be sure to keep them chilled right up until serving for food safety and best texture.
Tried these on Easter. Everyone loved them and so easy to make
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!
Thank you! It really is a so delicious and so easy! I hope you all had a happy Easter as well!