Easy Deviled Eggs with Miracle Whip

5 from 4 votes

Make a batch of Easy Deviled Eggs with Miracle Whip, sweet pickle relish, mustard, salt, ground black pepper, and a sprinkle of paprika.

Prep Time10

Cook Time10

Resting Time1

Total Time1 20

Course: Appetizer

Cuisine: American

Keyword: Deviled Eggs, Deviled Eggs with Miracle Whip

Servings:

Calories: 89kcal

Begin the egg recipe by cutting the 6 large hard-boiled eggs in half lengthwise with a sharp knife. After cutting each individual egg in half, place them on a plate or platter.
Use a small spoon to carefully scoop out the egg yolks and place them in a mixing bowl. Be sure to do this gently so as to not tear the egg half.
Leave the egg whites intact and clean up any egg yolk left on the egg whites.
To the same bowl with the egg yolks, add the 2 tablespoons Miracle Whip, 1 teaspoon yellow mustard, 2 tablespoons sweet pickle relish, ¼ teaspoon salt and ¼ teaspoon ground black pepper. Stir well to combine and use a fork to mash the yolks to break them down so they will mix easily.
The filling ingredients could also be added to a food processor or mixed with a hand mixer to make this process easier. The egg yolk mixture will still be slightly chunky and that perfectly is fine.
Using a small plastic bag or piping bag (pastry bag), add the filling mixture and evenly pipe it into each of the egg white halves. Top each finished egg with a sprinkle of ⅛ teaspoon paprika and serve warm or place in the refrigerator and allow them to chill in the refrigerator for 1 hour before serving. Enjoy!
Deviled eggs are best enjoyed the same day they are made. If you happen to have any leftover deviled eggs, then be sure to store them in an airtight container or resealable plastic bag in the refrigerator for 1 to 2 days.

Start with freshly boiled eggs as they work the best and are so much easier to peel and work with.
Handle the boiled eggs with care when peeling and cutting them in half. The egg-white halves make the presentation and are the vessels to hold the filling. I like to play it safe and boil an extra egg or two just in case I mess one up.
If you do not have a piping bag or pastry bag, use a small plastic storage bag (like a zipper sandwich bag). Add the filling, push out the air before closing, clip off the bottom corner of the bag and push the filling out and into the egg halves.
Chill in the refrigerator for an hour before serving. It allows the eggs to be fully set and become firm.