Classic Deviled Eggs

Classic Deviled Eggs

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This is a classic deviled eggs recipe using one dozen hard-boiled eggs, Miracle Whip, yellow mustard, salt & pepper, and topped with paprika.

Deviled eggs are a popular appetizer at any function year-round. Work potlucks, family get-togethers, the holidays, baby showers, BBQ picnics, heck, even at funerals they disappear quickly!

There are a lot of ways to cook eggs. From baking in muffin pans, boiling on the stove, or even having an egg cooker on the counter.

I often use this double-decker egg cooker and love it!

This recipe is for boiling on the stovetop, but you can use your tried and true way of boiling eggs if you prefer to!

How long do they last?

Deviled eggs can be made ahead and kept refrigerated, but should be consumed within 2 days.

Hard-boiled eggs without the deviled egg mixture, on the other hand, can last longer – up to a week in the refrigerator.


How do you fill deviled eggs?

Some may argue that they look better without being piped on top. They will still be eaten either way because they are delicious!

If you think piping looks great, but requires too much skill, think again! You can do it too!

The piping goes much quicker than filling each white egg with a fork or spoon. I have them all done in less than a minute if I pipe them.

I used a piping bag, but you can use a gallon Ziploc bag like I have done when I’ve run out of piping bags. Simply cut one of the bottom corners and insert an icing tip!

What tip do you use?

Wilton’s 1M piping tip works perfectly for deviled eggs. You can swirl (like a cupcake), or simply pull straight up as you fill them.

Another option is using a small cookie dough scooper to get the same amount in each egg white.

Classic Deviled Eggs

Deviled Egg Topping Ideas

Deviled eggs have evolved so much since fourth and fifth century A.D. when it’s believed the first hard-boiled eggs serve with spices began.

There are a variety of toppings you can try:

  • Pickles
  • Dill
  • Bacon
  • Crabmeat
  • Caviar
  • Olives
  • Radish
  • Chives
  • Sriracha
  • Ham
  • Jalapeno

Fried Deviled Eggs

Another new trend I have seen with deviled eggs is coating the egg white in breadcrumbs and frying it, then topping it with filling. I made these Cajun-style fried deviled eggs below from 4 Sons R Us. They were a big hit!

Try these other great appetizers!


Classic Deviled Eggs

Recipe by Simply HappeningsCourse: AppetizersCuisine: American


Deviled Eggs
Prep time


Cooking time



This is a classic deviled egg recipe using one dozen hard-boiled eggs, Miracle Whip, yellow mustard, salt & pepper, and topped with paprika.


  • 1 dozen Eggs (Best for peeling if they’re at least 1-2 weeks old)

  • 1 cup Miracle Whip

  • 1 1/2 tbsp Yellow Mustard

  • 1 tsp Salt – divided in two 1/2 tsp

  • 1/4 tsp Pepper

  • Paprika for Topping


  • Place eggs in a sauce pan. Cover eggs with water and fill to about 2″ above eggs and add 1/2 teaspoon of salt to help prevent cracking. Bring to a boil.
  • Once boiling, turn off heat. Add a cover to the saucepan and allow to sit on the burner with a cover for about 12 minutes.
    You can remove one egg, peel, and check the center to ensure it’s to the doneness of your liking.
  • Remove the cover, strain the water, and place the saucepan in the sink. Fill the saucepan with cold water until the eggs are covered to stop them from cooking.
  • Begin cracking the eggs and peeling all of the shells off. Rinse under water to remove excess shell. Slice all of the hard boiled eggs in half with a knife. Remove the egg yolk centers and place them in a mixing bowl.
  • Add Miracle Whip, yellow mustard, salt, and pepper to mixing bowl. You can use a stand mixer with whisk attachment, a hand held mixer, or even an immersion blender. Blend well until yolks are no longer lumpy and mixture is smooth.
  • You can pipe the egg mixture into the deviled eggs or you can spoon it into them. I do find piping makes it go very quick. Once you have each egg white filled with the egg mixture, sprinkle paprika on top. I store mine in the refrigerator for at least 30 minutes before serving.

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