Description
A timeless classic, these Ultimate Deviled Eggs are creamy, tangy, and irresistibly delicious. Perfect for Easter brunch, holiday gatherings, or any special occasion, they’re an easy, crowd-pleasing appetizer that always disappears fast!
Ingredients
- 18 large eggs
- ½ cup Miracle Whip (for the best flavor)
- ¾ tsp yellow mustard
- 3 tbsp sweet pickle juice
- ⅕ cup sweet gherkins (Vlasic), finely chopped
- Paprika (optional, for garnish)
Instructions
- Boil and Prepare the Eggs:
- Boil 18 eggs for 11 minutes, then transfer to an ice bath to cool.
- Peel the eggs and slice them lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Make the Filling:
- Mash the yolks until smooth.
- Mix in Miracle Whip, mustard, and pickle juice until fluffy.
- Fold in finely chopped sweet gherkins for an extra tangy crunch.
- Assemble and Garnish:
- Use a small cookie scoop or piping bag to fill the egg whites with the yolk mixture.
- Sprinkle with paprika for a classic finishing touch (optional).
- Serve and Enjoy:
- Arrange on a platter and refrigerate until ready to serve.
Notes
- Older eggs are easier to peel after boiling.
- Deviled eggs taste even better after chilling for a few hours.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American