Deviled eggs with Miracle Whip are the perfect five-ingredient party food. Pair with mini roasted peppers with goat cheese and BLT appetizer cups for a spread fit for any holiday gathering or party.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Deviled eggs are classic party food. They are tangy and creamy and can be made with various flavor combinations, like my zippy Bacon Jalapeño Deviled Eggs.
These deviled eggs are made with Miracle Whip, mustard, and pickle relish. They are slightly sweet, slightly tangy, and completely delicious!
Jump to:
Why This Recipe Works
- Quick and easy: Pull these nibbles together in just 25 minutes.
- Short ingredient list: Pull these together with just five readily available ingredients.
- Scalable: This recipe can be easily adjusted for any size crowd.
Ingredient Notes
- Miracle Whip adds a wonderful tangy, slightly sweet flavor. If preferred, mayonnaise can also be used.
- Yellow mustard is my go-to, but for a more intense flavor, Dijon mustard can be substituted.
- Pickle juice or apple cider vinegar provides a touch of acid and creates the perfect piping consistency.
See the recipe card for complete instructions and ingredient amounts.
How to Make Miracle Whip Deviled Eggs
Step 1: Fill a pan with enough water to cover the eggs. Bring the water to a boil and gently lower the eggs into the water. Cover, reduce the heat to a simmer, and cook for 13 minutes.
Step 2: Transfer the eggs to a bowl of ice water and cool for 5 minutes before peeling.
Step 3: Slice the eggs in half lengthwise.
Step 4: Remove the yolks and add them to a food processor. Process until finely chopped.
Step 5: Add the Miracle Whip, mustard, pickle relish, and pickle juice. Blend until smooth and creamy. Season to taste with salt and pepper.
Step 6: Spoon the egg mixture into a piping bag or small plastic bag. Pipe the mixture into the egg halves. Garnish with extra pickle relish and paprika, if desired.
Expert Tips
- Eggs: Use eggs that have been in your fridge for 7-10 days. Older eggs have developed an air pocket between the shell and the membrane, making peeling easier.
- Cooking method: Bring the water to a boil before adding the eggs. This shocks the egg and helps the white separate from the shell, making peeling easier. I learned this tip from America's Test Kitchen and have tested it several times with great success.
- Peeling method: Tap the eggs on all sides to crack the shells. Then, hold the eggs in the ice water (or under running water) while peeling. The water gets under the shell and helps it slide off more easily.
- Extra hard-boiled eggs? Make egg salad with pickle relish for a quick and easy lunch.
Deviled Eggs FAQs
Miracle Whip, Greek yogurt, and full-fat sour cream can all be used to create the creamy deviled egg filling.
It's best to fill the eggs right before serving. To prepare the eggs ahead of time, store the egg white halves and filling separately until ready to serve.
A mini food processor gives the filling a smooth consistency. To mix the filling by hand, mash the yolks with a fork before adding the other ingredients.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Deviled Eggs with Miracle Whip
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
EQUIPMENT
Ingredients
- 6 large eggs
- 3 tablespoons Miracle Whip (or mayonnaise)
- 1 ½ teaspoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon pickle juice
- salt and pepper (to taste)
Instructions
- Bring a saucepan of water to a boil. (There should be enough water to cover the eggs when they are added to the pan.) Gently add the eggs to the boiling water, cover, and reduce the heat to a simmer. Cook for 13 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes.6 large eggs
- Tap the eggs on all sides to crack the shells. Then, hold the eggs in the ice water (or under running water) while peeling. The water gets under the shell and helps it slide off more easily.
- Cut the eggs in half lengthwise. Add the yolks to a mini food processor and blend until finely chopped. Add Miracle Whip, mustard, pickle relish, and pickle juice. Blend until creamy. Season to taste with salt and pepper. The consistency should be pipable. Transfer the mixture to a piping bag.3 tablespoons Miracle Whip, 1 ½ teaspoons yellow mustard, 2 tablespoons sweet pickle relish, 1 teaspoon pickle juice
- Pipe the mixture into the egg halves. Garnish with pickle relish and paprika, if desired.
Notes
- Use eggs that have been in your fridge for 7-10 days. Older eggs have developed an air pocket between the shell and the membrane, making peeling easier.
- If you don't have a piping bag, use a small plastic bag. Fill and cut off the corner to pipe the mixture.
- These eggs can be made 1-2 days in advance. For optimal freshness, store the filling separately and fill the egg whites when ready to serve.
- Leftover deviled eggs should be refrigerated and eaten within 1-2 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These deviled eggs are wonderfully creamy and have a slightly sweet tang from the addition of Miracle Whip.