Deviled Eggs

Barbecue and picnic season is coming and Deviled Eggs are a staple of any gathering. While not all of these ingredients meet my goals of clean eating, it’s the traditional family recipe and some things you just don’t mess with!

To boil eggs I put them in a pot then cover them with water (hot or cold). I then bring the pot to a boil. Once it is at a rolling boil I turn the timer on 12 minutes. When the timer goes off I put the eggs in ice water. I also find it best to use eggs that are at least nine days old. Any fresher and you’ll have trouble peeling them.

Peeling Hard Boiled Eggs

After the eggs have cooled a bit I remove the shells then cut them all in half lengthwise. Remove the yolks and put them in your food processor or stand mixer fitted with a whisk attachment. (I use our Ninja Master Prep for this.)

Hard Boiled Eggs Ready To Blend

Add the sugar, mustard, salt, pepper, and Miracle Whip to your mixer then blend until the yolks are smooth. I don’t normally add the sugar because I try to stay as low carb as possible, but if you like a sweeter deviled egg, definitely add it. If it is too dry like in the picture below, add Miracle Whip until it has a smooth consistency like the next picture. Sometimes the filling for deviled eggs gets too runny and won’t hold it’s shape. A good trick is to add an entire hard boiled egg, whites and all, to your mixture.

Mixture Too Dry

Correct Consistency

Once you have your filling to the consistency you want use a piping bag or a butter knife to fill each egg. You want it to be mounded up on top.

Filled Deviled Eggs

Once all your eggs are filled sprinkle ground paprika over the tops. I like using a mini mesh sieve for this.

Paprika in Sieve

Paprika Covered Deviled Eggs

Store your eggs in an airtight container and refrigerate for at least an hour. We’ve had a few different egg carriers, but by far my favorite is this one.

Deviled Eggs

What are some of your summer family favorites for summer get togethers?

Emily's Signature

Deviled Eggs

Ingredients:

  • 2 Dozen Eggs
  • 1 tbs Sugar (optional)
  • 1 tbs Yellow Mustard
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Miracle Whip
  • Paprika for dusting

Instructions:

  1. Hard boil eggs and peel.
  2. Cut eggs in half. Arrange whites on a plate. Place yolks in food processor or stand mixer fitted with whisk attachment.
  3. Add sugar (optional), mustard, salt, black pepper, and Miracle Whip to food processor.
  4. Blend until smooth. Add more Miracle Whip if needed.
  5. Fill eggs with mixture using butter knife or piping bag.
  6. Sprinkle with paprika.
  7. Refrigerate for at least one hour.
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Comments: 2

  1. AnitaB says:

    My recipe is almost identical to yours. I don’t add pepper but I’ll definitely give it a try.

    • I just asked Mom and she said both Grandma and Granny both used pepper. If I didn’t look at the recipe it’s something I’d forget though!

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