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Nutrition Facts
Serving Size 1 (14g) Recipe makes 24 servings The following items or measurements are not included below: Miracle Whip
Calories 21
Calories from Fat 12		(57%)
Amount Per Serving		%DV
	Total Fat 1.3g	2%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 28mg		1%
Potassium 16mg		0%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 1.6g		3%
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Deviled Eggs

Recipe #48153 | 35 min | 15 min prep | add private note

⁽¹³⁸⁾ RATE IT NOW Print Recipe

By: Nurslinda
Dec 9, 2002

This recipe was my mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.

SERVES 24 , 12 eggs (change servings and units)

Ingredients

6 large hard-boiled eggs
salt and black pepper
2 tablespoons Miracle Whip or mayonnaise (I prefer Miracle Whip)
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
paprika

Directions

1
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
2
Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
3
Add 2 heaping Tbsp Miracle Whip, 1 tsp yellow mustard, 2 Tbsp sweet pickle relish, and salt& black pepper to taste.
4
Stir mixture until creamy.
5
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one corner of bag.
6
Squeeze mixture out of corner of bag into white egg halves.
7
Sprinkle tops of filled deviled eggs with paprika.
8
Chill in refrigerator 1-2 hours or until cold before serving.

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Featured Reviews for This Recipe

From: lazyme

On Sep 3, 2009

Yum! This is pretty much the same way that I have always made deviled eggs. Some of my kids came over right after I made them and devoured them. Thanks Nurslinda for sharing. Made for Cookbook Tag.

0 people found this review helpful

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From: Miss April

On Aug 6, 2009

My go-to recipe for deviled eggs. My future father in law gave me the task to make deviled eggs for a weekend bbq with the neighbors and I did not dissappoint with this recipe!!! THANK YOU

0 people found this review helpful

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From: LonghornMama

On Mar 19, 2005

My favorites! An excellent basic deviled egg. You can add bacon, shrimp, chives, crabmeat and pimento but I don't cause to me, these are perfection! Except with Hellmann's mayo and 1 1/2 T sweet relish, 1/8 t salt. Here are some great tips on cooking and peeling eggs that I found in Southern Living: Place eggs in a single layer in saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes. Pour off water. Add about 1 inch cold water and several ice cubes to the still warm eggs in the saucepan. Cover pot and shake vigorously so the eggs will crack all over. Peel under cold running water, starting at the large end, the air pocket there will give you something to grip. Thanks, Nurslinda, these are awesome!

48 people found this review helpful

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From: ninja

On Mar 12, 2004

I have to echo others' comments: these are just like the deviled eggs I've always made, except I never added the mustard. Your recipe gives me a way to zing them up without making them dry. Excellent! Thank you.

8 people found this review helpful

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