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Deviled Eggs Recipe

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deviled eggs recipe

Deviled Eggs

Stephanie Gallagher

Deviled Eggs Recipe

This deviled eggs recipe is the classic recipe for deviled eggs that I use for picnics and parties. To make the deviled eggs easier to fill, spoon the yolk mixture into a zipper-sealed plastic bag, cut off the bottom corner and pipe the filling into the egg white shells.

Don't Miss: Best Deviled Eggs Recipes | Easy Picnic Food Ideas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 servings


  • 6 large eggs
  • 2 Tbsp. Miracle Whip salad dressing
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. finely-chopped celery
  • 1/4 tsp. kosher salt
  • paprika for garnish


  1. Place eggs in a large saucepan. Cover with water by one inch. Bring to a boil, uncovered, over high heat. Allow eggs to boil for exactly 30 seconds. Immediately cover and remove from heat (if using an electric stove, move covered eggs off the burner.

  2. Let eggs stand exactly 15 minutes. Run under cold water and peel.

  3. Slice eggs in half lengthwise. Scoop yolks out into a small mixing bowl. Add salad dressing, mustard, celery and salt. Mix well.

  4. Spoon mixture into egg white shells, or spoon mixture into a plastic zip-loc bag. Cut off the bottom corner of the bag. Pipe yolk mixture into egg white shells. Garnish with paprika.
Serve immediately or chill up to 24 hours before serving.
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