I am super traditional when it comes to my Deviled Eggs. I don’t like to get crazy with olives and onions and such. Just the traditional Miracle Whip, Mustard and seasoning. That’s where I struggled. I could never get them seasoned quite right. When I asked my mom her secret, she said it was the pickle juice. What? Pickle Juice? Yep, that was it. I started adding a little dill pickle juice or dill pickle relish and the rest is history.
Deviled eggs are one of those things that are hard to make ahead of time. They get smashed if you cover them but if you don’t cover them they get hard and discolored. I’ve found that I can cook the eggs and make the filling the day before. I keep the filling in a pastry bag with a piece of tape over the tip opening. When it’s time to eat, I quickly fill the hollow egg whites and serve. It is so much faster than spooning the filling into each egg.
- 12 Eggs Hard Boiled
- 2 tsp. Mustard
- 1/2 Cup Miracle Whip
- 1 Tbsp. Dill Pickle Juice/Relish
- 1/8 tsp. Ground White Pepper
- Dash Paprika
- Slice your eggs in half and place yokes in a medium sized bowl. Add remaining ingredients and whip with a hand mixer. (The pickle juice and pickle relish give the same flavor, If you don’t like the look of the pickles, then stick with just the juice.) I like to fill my eggs using a pastry bag but you can fill them however you choose. Sprinkle with Paprika. Enjoy!