When people ask me for recipes for things like deviled eggs, I’m always a little surprised. Isn't that one of those things you just know how to make? Then I remind myself how lucky I am to have been raised with a hands-on mom that cooked almost every meal from scratch and had me in the kitchen helping her from the time I was big enough to see over the counter.
Speaking of Mama… deviled eggs (and tuna salad and chicken salad and potato salad and anything else that involves mayo) is where she and I don’t see eye to eye. Mama is… How do I say this?? Mama… well, Mama…. likes Miracle Whip.
For all you Duke's Mayonnaise loving Southerners out there, feel free to take a moment.
I don’t know how many times I've forgotten this and put a big ole forkful of something in my mouth expecting mayo to be punched in the taste buds with the sweet, vinegary taste of Miracle Whip.
Meh... to each her own.
If you’re a Miracle Whip fan, simply substitute the mayonnaise with Miracle Whip.
This is a very basic recipe. I’m kind of a purist when it comes to deviled eggs and egg salad. I've been known to throw some sweet pickle relish or minced onions in both but for the most part, I prefer things on the simple side.
The tip I really wanted to give you is to use a piping bag or zip-top bag to fill the eggs because it's sooooo much easier and it just looks good :)
6 large eggs, boiled and cooled to room temperature*
1/4 to 1/3 cup mayonnaise
1/2 teaspoon yellow or dijon mustard
Salt to taste
Paprika or chopped chives for garnish, if desired
Peel eggs and cut in half lengthwise. Add yolks to a small bowl and arrange egg whites on a serving plate.
Add mayonnaise (I start with 1/4 cup and add more as needed - you want the filling thick enough to hold its shape once piped into the whites. If you make it too runny there's not much you can do to fix it) and mustard to egg yolks and mash together using the back of a fork. Add salt to taste. Using a hand-held electric mixer, whip yolk mixture until smooth. Add yolk mixture to a piping bag or zip-top bag (if using a zip-top bag, snip a small hole in one corner when ready to fill eggs) and pipe mixture into egg whites. Refrigerate until ready to serve.
Garnish with paprika or chopped chives if desired.
*Don’t use super fresh eggs as they are hard to peel.
See also Sriracha Bacon Deviled Eggs!