The Pioneer Woman Tasty Kitchen
Profile Photo

How To Make Awesome Deviled Eggs

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

You would think an appetizer like deviled eggs that has only two main ingredients would be simple to make. I mean come on how can you make deviled eggs the wrong way? You boil some eggs, cut them in half and mix the yolks with mayonnaise or Miracle Whip. How hard is that? Well it’s not really hard at all but there are some things you can do to make your deviled eggs shine like no one else’s.

Ingredients

  • 12 whole Hard Boiled Eggs
  • 1 cup Miracle Whip
  • 1 Tablespoon Mustard
  • ½ teaspoons Salt
  • Optional Topping: Paprika, Enough To Sprinkle On Each Egg

Preparation

First note: you must use Miracle Whip instead of mayonnaise. Now if you knew me you would know I about choked as I typed that. I am a Hellman’s girl all the way. Matter of fact I never saw a jar of Miracle Whip until I met my husband 29 years ago.

My family used nothing but Hellman’s and when I finally saw a bottle of Miracle Whip and saw that it said salad dressing on the label I couldn’t understand why anyone would put salad dressing on a sandwich.

BUT when it comes to deviled eggs Miracle Whip has that tangy flavor that the best deviled eggs always have.

The second thing you MUST do is use a food processor to chop up the egg yolks. There is no amount of time in the universe that will give you a smooth and creamy egg filling for your deviled eggs if you use a fork to chop them up. I have made hundreds of deviled eggs over the years. I started out using a fork. Then I used a mini food processor. Then my mini food processor died and I went a year or two without one and let me tell you my deviled eggs suffered for it during that time.

If you don’t believe me borrow a food processor if you don’t have one. Make some deviled eggs. Taste them and run out to the store for a food processor of your own. You’ll get plenty of use out of it even if you only use it for deviled eggs. Cause once you see how much better they are you’ll be making them all the time like I do.

Boiling your eggs properly is also important. You don’t want to over boil your eggs or your yolk will have that nasty green layer on the outside.

To boil an egg correctly place your eggs in a pot. Make sure there is room for the eggs to move around as they boil so they don’t crack. Fill with water so the water is an inch or more over the eggs. Bring the pot to a boil. Allow eggs to boil only for 2 to 3 minutes. Turn the heat off, put a lid on the pot and move the pot off of the hot burner. Allow eggs to sit in the hot water for about 15 minutes. The hot water will continue to cook the eggs and you will have lovely mustard yellow yolks. After fifteen minutes rinse eggs with cold water and peel them.

FYI if your shell sticks to the egg membrane your eggs are too fresh. This is not caused from over cooking your eggs. Buy your eggs a few days in advance of hard boiling them – it works every time!

Cut your hard boiled eggs in half with a sharp knife. Put the whites on a plate or in a deviled eggs dish. Put the yolks in the bowl of a food processor. Once you’ve got all the yolks in the processor pulse the yolks for about a minute. Add the rest of the ingredients into the food processor bowl and turn it on low and let it mix for about 1 1/2 minutes. Scrape down the bowl and pulse it a couple more times.

That’s it! Your filling is done and there shouldn’t be any lumps of egg yolk. You can slide the bowl of a spoon across the top of the filling to check for lumps. Believe me you will see them if they are there. If there are lumps run your processor for another minute.

Filling your egg whites can be done simply by spooning the filling in with a teaspoon or you can get fancy like I did today and put all the filling in a piping bag with a star tip. It’s a little more work to use the piping bag but the deviled eggs look so pretty when they are filled this way. When I want to get fancy I use the bag and tip process; otherwise I will just use a spoon. My husband inhales them so quickly I usually just use the bag for the holidays.

You can sprinkle some paprika on top to make them look prettier. My husband is picky about his deviled eggs and he doesn’t like the paprika so I never use it.

Enjoy!

6 Comments

You must be logged in to post a comment.

Profile photo of RaeRae

RaeRae on 2.2.2012

Thank you for posting this

Profile photo of singleindakitchen

singleindakitchen on 4.7.2011

WOW! So good! I am a paprika kind of guy though!

Profile photo of lobpt

lobpt on 3.18.2011

The food processor tip and how to boil the eggs were all great tips but I have to disagree on the Miracle Whip vs Hellman’s. I made the recipe as above with great hope but, afterwards, all I can taste is Miracle Whip. I doctored it with all sorts of things to make it better but the Miracle Whip flavor is pervasive, unfortunately. I’ll bet it’s a fabulous recipe with Hellman’s which I will try next time. But thanks for the other “how-tos”!

Profile photo of sarahwbs2506

sarahwbs2506 on 3.17.2011

I have been ‘searching’ for the perfect deviled egg recipe for a while now, will have to give this one a try! I’m with you on the Hellman’s but maybe that’s where I’ve been going wrong lol. I usually load my filling into a ziplock bag – cut the tip and squeeze it in, makes for easy clean up and its quick too! Thanks for the recipe!

Profile photo of Arlene Mobley

Arlene Mobley on 3.15.2011

Hi Nancy

Thanks so much! Us Hellman’s gal’s have got to stick together!

No Reviews

You must be logged in to post a review.

Related Recipes

Crockpot Little Smokies
Profile Photo by Krystle in Appetizers
These addictive appetizers are the perfect balance of sweet and spicy. ...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Creamy Honey Mustard Sauce
Profile Photo by Beth Pierce in Appetizers
Creamy Honey Mustard Sauce is one of my favorite dipping sauces...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Pepita Salsa
Profile Photo by Lindsay @ FunnyLoveBlog in Appetizers
Spicy meets sweet in this wonderfully balanced salsa. It's made right...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Lavender Granola
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
This lemon lavender granola is so chock full of goodies with...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 28 Level: Easy


Jamaican Beef Patties
Profile Photo by PW Food & Friends in Appetizers, Main Courses
A spiced beef filling wrapped in a bright pastry dough, Jamaican...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate