Classic Deviled Eggs


It’s an appetizer.  It’s a side dish.  It’s perfect in the summer.  It’s perfect in the winter.  It is the versatile, well-loved deviled egg.  Whenever I take my deviled eggs to a gathering, they disappear fast.   Definitely a family favorite!

What you need:


8-9 tablespoons Miracle Whip (If you very much prefer using mayo, you can.)

1 teaspoon sweet pickle juice, relish juice or relish

1/8 teaspoon sugar

A couple dashes of salt and pepper

1 teaspoon yellow mustard

12-18 (1 – 11/2 dozen) large eggs ( I usually end up using a few more than a dozen because they are so popular.)

Paprika for sprinkling over them.


First, you will need to boil your eggs.  You will want to boil them for a good 15-20 minutes.  You do not want the egg white or yolk runny when making deviled eggs.

Once boiled, remove steaming eggs with a slotted spoon and let them cool for about 5 minutes on a plate.   After about 5 minutes, rinse in cold water and remove shell.

Slice in half and remove the yolk.   Collect the yolks in medium sized mixing bowl.  Place the whites on a serving plate.  Once you have all the eggs sliced and yolks removed, grab a fork.  Using a fork, smash the yolk.

Mix in the miracle whip until the texture begins to be creamy.


Mix in the sugar, salt, pepper, pickle juice, and mustard.   Stir vigorously.

You can put the egg filling in a piping bag, a sandwhich bag with the edge clipped or just use a spoon to fill.

When you are done filling the eggs, sprinkle paprika over them.





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