Deviled Eggs: Recipe & Tips

Summer is the time of picnics and potlucks. I almost always bring a dish of my deviled eggs. Here’s my recipe for 24 deviled eggs:

1. Boil, cool, and peel one dozen eggs.
2. Cut in half length-wise and remove the yolks.
3. Combine the yolks with 6 T. of Miracle Whip, 1 T. of yellow mustard, 1 T. sugar, and a pinch of salt.
4. Re-fill the eggs with the above mixture.
5. Garnish with paprika, if desired.

Deviled eggs are big crowd pleasers. Recently I went to a church potluck and took these eggs. I placed my dish on the table, and then filled my own plate of food. By the time I get to the end of the food line, the deviled egg dish was empty so I took it back to my place with me.

The things that make this recipe so good are the tablespoon of sugar and using Miracle Whip instead of mayo. I don’t want to get into a whole MW vs. mayo debate, but using Miracle Whip in this recipe does add a little zip to the eggs.

Another trick is using this fun tool in making the eggs. I invested in one of these when I first got married, almost 20 years ago, and it only recently wore out. You can use it to do lots of fun cookies and appetizers but I use mine mostly for deviled eggs and the occassional twice baked potatoes. I imagine you could do the same thing with a pastry bag and decorative tip. (2011 update: my Super Shooter went to appliance heaven and I now use a pastry bag and decorative tip. Not only is this method less costly, it takes less up less storage space and clean up is way easier with a throw-away bag!)

So why write about deviled eggs on a personal finance site? That’s easy…they’re super frugal. I can buy a dozen eggs for 83 cents and sometimes on sale for as low as 50 cents. Add a few condiments that you already have on hand and you’re good to go.

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