About a month or two ago, my husband and I had a date night and we went to paint pottery. The piece I chose to paint was an egg plate. My husband couldn’t figure out why I wanted to paint on since I’ve never made Deviled Eggs before. Well little did he know, I was going to start!
I started searching for the best Deviled Egg recipe. I found some pretty crazy ones and really realized I could put whatever I want in the Deviled Eggs and they’d probably turn out good. So here is what I came up with:
Deviled Eggs Recipe
- 6 eggs, hard boiled
- 4 TBS Miracle Whip
- 2 tsp Mustard
- 2-3 tsp Relish
- Salt, to taste
- Pepper, to taste
- Hard boil the eggs. I let the eggs get to room temperature and then place them in a pot of cold water with a lot of salt. When the water begins to boil I time it for 10 minutes and immediately put the eggs in a bath of cold water. The heavily salted water allows the shell to perfectly come off the eggs when you peel them.
- Take a knife and slice open the eggs. Remove all of the yolks and put them in a Ziplock bag.
- Add the Miracle Whip, mustard and relish to the Ziplock bag with the egg yolks.
- Squeeze the bag until all of the ingredients are thoroughly mixed.
- Add a little salt and pepper. Taste the mixture to see if you need to add more.
- Cut the corner off the bag and squeeze the egg mixture into each egg white.
- Dust each egg with Paprika just before serving.
- Refrigerate for an hour or two before serving.
I personally do not like Deviled Eggs, but everyone that came to my house for Easter absolutely raved about them. They lasted less than 10 minutes! One tip…boil the eggs the day before. I peeled them all and put them in tupperware sitting on a piece of paper towel with a paper towel over top of it. The paper towel will absorb moisture and prevent the eggs from getting all weird and runny.