Tangy Deviled Eggs (Printable Version)
Creamy, tangy eggs with sweet relish and zesty mustard - an easy crowd-pleaser for any gathering.
# Ingredients:
→ Eggs
01 -
6 large eggs
→ Filling
02 -
2 1/2 tablespoons Miracle Whip
03 -
1 teaspoon apple cider vinegar
04 -
1 teaspoon yellow mustard
05 -
1/4 teaspoon granulated sugar
06 -
2 tablespoons sweet relish
07 -
1/4 teaspoon kosher salt
08 -
Dash of black pepper (optional)
→ Garnish
09 -
Paprika for sprinkling
10 -
Fresh chives, chopped (optional)
# Steps:
01 -
Fill a bowl with ice and water to create an ice bath for cooling the eggs after cooking.
02 -
Place eggs in a pot large enough for them to move freely. Add salt and enough water to cover eggs completely (approximately 4-5 cups). Bring water to a boil.
03 -
Once water reaches a boil, reduce heat until water stops boiling. Use a tea strainer to gently lower eggs into the hot water.
04 -
Return heat to boiling and cook eggs for 14 minutes.
05 -
Remove eggs from boiling water and transfer to the prepared ice bath. Let cool completely, about 10-15 minutes.
06 -
Carefully peel each egg, ensuring no shell fragments remain. Using a sharp knife, cut eggs lengthwise into halves.
07 -
Remove yolks from egg white halves and place in a bowl. Mash yolks thoroughly, then add Miracle Whip, apple cider vinegar, mustard, and sugar. Blend until smooth. Stir in relish and black pepper if using.
08 -
Transfer yolk mixture to a piping bag or use a spoon to fill each egg white half with the prepared filling. Garnish with paprika and chopped chives if desired.
09 -
Place deviled eggs in a covered container and refrigerate until ready to serve.
# Notes:
01 -
For easier peeling, use eggs that are at least a week old.
02 -
If you don't have Miracle Whip, you can substitute mayonnaise, but the flavor will be less tangy.
03 -
For best results, prepare up to 24 hours in advance to allow flavors to meld.