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close up of deviled eggs garnished with paprika and parsley
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5 from 1 vote

Classic Deviled Eggs

Easy recipe for creamy, perfectly seasoned Deviled Eggs PLUS tips for hard boiling eggs. Deviled Eggs are a must-have side for Easter, barbecues or any holiday or gathering and this recipe is my family’s favorite!
Prep Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: deviled eggs, classic deviled eggs, best deviled eggs, hard boiled eggs
Servings: 12 eggs


  • 6 large eggs
  • 3 tablespoons Miracle Whip
  • 1 tablespoon Mayonnaise Hellman's used
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon yellow (ball park) mustard
  • salt and pepper to taste
  • paprika


  • This recipe makes 12 Deviled Eggs but may be doubled.
  • Hard boil the eggs then cool in a water bath and peel. See body of post for easy-peel hard boiled eggs.
  • Slice the eggs in half lengthwise then gently remove the yolks (I use a teaspoon) placing them in a mixing bowl. Place the egg whites on a serving platter.
  • Mash the yolks with a fork then add the Miracle Whip, mayonnaise, onion powder, vinegar and yellow mustard blending vigorously and making sure there are no lumps. Optional: blend with a hand mixer.
  • Season with salt and pepper to taste then spoon the filling into the egg white halves. Lightly sprinkle with paprika and a fine pinch of salt. Optional: for a fancier touch, add the mayo-yolk mixture to a piping bag and pipe into the egg whites using a star tip.
  • Refrigerate until you're ready to eat.