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Deviled Eggs with Miracle Whip

How to Make Deviled Eggs Recipe with Miracle Whip Step by Step

When I was first introduced to a Deviled Eggs Recipe with Miracle Whip, I was skeptical. Being used to mayo-based versions, I thought Miracle Whip might be too sweet. But one Easter, my neighbor brought me a tray made this way, and it vanished before anything else was on the table. I tried it myself later, learned how to balance the flavors, and now it’s one of my go-to variations whenever I want something just a little different.
This recipe is for anyone who loves a creamy, tangy appetizer with a slight hint of sweetness. Perfect for potlucks, holiday gatherings, or casual weekend snacks.
Difficulty: Easy
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 (12 deviled eggs)
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Method Video Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp Miracle Whip instead of mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar or white vinegar
  • A pinch of salt
  • Pinch of black pepper
  • Paprika for garnish
Optional: 1 tbsp sweet pickle relish or diced dill pickles

Method
 

  1. Boil the eggs. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
  2. Cool & peel. Transfer the eggs to an ice bath for 5 minutes. Peel carefully.
  3. Halve & scoop. Slice eggs lengthwise and remove yolks to a bowl.
  4. Make the filling. Mash yolks with Miracle Whip, mustard, vinegar, salt, and pepper until creamy. Stir in relish if using.
  5. Fill the eggs. Spoon or pipe the mixture back into the whites.
  6. Garnish. Sprinkle lightly with paprika.
  7. Serve. Chill until serving time.

Video

Notes

Lesson learned: Miracle Whip is sweeter than mayo, so don’t add sugar. Keep it balanced with mustard and vinegar.
Egg boiling tip: Slightly older eggs peel more easily than fresh ones.
Kick it up: A dash of hot sauce balances Miracle Whip’s sweetness.
Make ahead: Keep the filling separate from the whites if prepping a day in advance.