Old-Fashioned Deviled Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
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0.25 cup Miracle Whip or mayonnaise
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1 teaspoon pickle juice
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1 teaspoon yellow mustard
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0.125 teaspoon salt
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0.125 teaspoon black pepper
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Paprika for garnish
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Fresh parsley or dill for garnish (optional)
# Instructions:
01 -
Place eggs in a single layer in a pot or saucepan. Cover with cold water until there's an inch of water above the eggs. Heat on high until the water boils, then cover the saucepan and remove it from the heat. Let the eggs stand in the water for 12 minutes. Transfer the eggs to a bowl of ice water for about 5 minutes until completely cooled. Gently crack the eggshells and peel them under running water.
02 -
Slice the cooled hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Place the egg white halves on a serving dish. Mash the yolks with a fork and add Miracle Whip, pickle juice, yellow mustard, salt, and pepper. Mix until creamy and smooth.
03 -
Use a spoon or piping bag with a star tip to fill the egg whites with the filling. Sprinkle a bit of paprika over each egg half, and add a sprig of parsley or dill.
04 -
Chill the deviled eggs for at least 1 hour before serving for the best flavor. Enjoy!
# Notes:
01 -
Add a teaspoon of baking soda to the boiling water with the eggs to make peeling the eggs easier.
02 -
Add finely chopped pickles, green onion, chives, or hot sauce to the filling for extra flavor.
03 -
These deviled eggs can be made up to 24 hours ahead. Store the whites and filling separately in the refrigerator and assemble just before serving.
04 -
Store leftover deviled eggs in the refrigerator for up to 2 days.
05 -
Transport in a deviled egg carrier to prevent sliding.