Deviled Eggs


I always seem to be the one that is asked to make deviled eggs for any get together and I really don’t mind. Don’t we all hate peeling the eggs? Keep in mind when you make these, one egg gives you two deviled eggs. So if you want a dozen deviled eggs, only hard boil 6 eggs. What I do is place my eggs in a large pan. I fill the pan with hot tap water making sure the eggs are covered by 2″ of water. Bring the water to a boil over medium heat. As soon as the water boils, set the timer to 13 minutes. Once the 13 minutes is up, remove the pan from the heat and pour as much water out of the pan as you can without the eggs falling out. Put the pan under cold running water for about 3 minutes. Drain, pat the eggs dry and put them in the refrigerator to get them cold. Once cold I peel the eggs and make my Deviled Eggs.



Lay peeled eggs on a paper towel

and pat dry making sure all of the

shell pieces are off of the egg,



With a sharp knife, slice the eggs

horizontally making sure you are cutting in

the middle so they are all the same size.



Carefully take the yolk out of the eggs

and place them in a medium bowl.



Place the egg white halves on a plate.



With a mixer, gently smash the yolks

using the beater without turning it on.



Add a pinch of salt and Miracle Whip to

your taste. I start with about 1/2 cup of

Miracle Whip and keep adding more until

it tastes good to me. Turn on the mixer and

mix until there are no lumps and the yolk

mixture is creamy. If you can’t get it this

way, add more Miracle Whip and remix.



Here are three different

ways to fill the egg white.

1. Put the yolk mixture into a Ziploc bag, cut

           a small tip off one corner and gently squeeze

     the yolk mixture into each egg white half.

2. Use a spoon and your finger to fill.

 3. I like to use a pastry bag with a large star

tip in it for a fancy looking deviled egg.


Fill all of the egg white halves being careful

not to over fill them or you may run out

before you get to the last egg white.


If you finish with extra yolk mixture left over,

just top off the eggs you already did ….. or eat it!



With your hand about 12″ above the

filled eggs, lightly sprinkle paprika on

top of the eggs. Try not to get gobs

of paprika on the eggs, just a nice light

sprinkle of red. Keep refrigerated

until ready to serve.


Deviled Eggs



  • 10 cold hard-boiled eggs (will make 20 deviled eggs)
  • Miracle Whip or mayonnaise (to taste)
  • pinch of salt
  • paprika for garnish


  1. Peel the hard-boiled eggs.
  2. Slice them in half lengthwise. Place the yolks in a bowl. Place egg white halves on a plate with hole facing up.
  3. With a mixer, mix the yolks, salt and miracle whip (or mayonnaise) until creamy and no lumps remain. I start with 1/2 cup of Miracle Whip and keep adding more until I get the taste and consistency I want.
  4. Fill the eggs using either a spoon or a bag with the tip cut off. I use a pastry bag with  large star tip.
  5. Lightly sprinkle paprika on top of each egg.
  6. Cover and refrigerate until ready to serve.





Categories: Eggs


  1. Yum! Have you ever tried using avocado or pesto as your binder instead of mayo? I only ask because I am not a mayo fan and do love the other flavors, but the green hue can be off putting for some. They are tasty though! (and a little healthier if you are into that sort of thing). 🙂

    Liked by 3 people

  2. Love your recipe. Like you, I’m also the one bringing the Deviled Eggs. Have you ever used a food processor for the yolks? It makes them very smooth, perfect for piping. Capers and domestic caviar make for pretty toppings, too. As do a few chives (cut into about 1/2 long pieces for a dramatic presentation).

    Liked by 2 people

    • No I haven’t tried a food processor but my aunt messaged me today saying she did and how wonderful it is! I have gotten some really great recipe ideas as well as yours by posting my recipe. I find it so interesting seeing all the different ways people make deviled eggs! Chives would be a great presentation. I thought about parsley too. Thank you for sharing your way too!

      Liked by 1 person

      • Anything to add texture and color will work. You can also dip the whites in food coloring with a little water and vinegar – like you would use to color eggs – green and red for Christmas, pastel colors for Easter and so forth. I love the exchange of ideas through blogging – I’ve learned so much.

        Liked by 1 person

      • I actually colored my egg whites for Easter this year. After I boiled my egg, sliced it in half and removed the yolk I put the white half of the egg in the food color. I have tried it by coloring the egg whole, before slicing, but they were much prettier cutting and coloring the halves. Then I filled the colored egg white with the yolk. I have a picture in my recipes category under eggs. They were a huge hit! And yes exchanging ideas is what it’s all about! Thank you so much!!

        Liked by 1 person

  3. They look very pretty. I often put a bowl of halved, slightly hard boiled eggs, with mayo softly folded through out for a barbecue. They go like hot cakes, but your way it looks prettier with the same ingredients.

    Liked by 1 person

  4. These are a huge weakness for me. Whenever I make them, I always ensure a few are not “quite right” and must be eaten right away. To an outsider, this does not make sense, but a person who loves devilled eggs will understand… 🙂

    Liked by 1 person

  5. Yet another one I’m capable of doing! My husband usually makes these. One time he was gone, so I did it. He liked mine better, and we realized I added a little mustard to mine, thinking that’s what you’re supposed to do. I guess it’s not, but it was a nice addition. *I* taught him the part about paprika on top, however, thankyouverymuch. 😉

    Liked by 1 person

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