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Home » Course » Appetizer

Deviled Eggs and the Great Mayo Vs. Miracle Whip Debate

By: Kita · Published Apr 4, 2011 · Updated: Jan 9, 2023 · This post may contain affiliate links

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Deviled eggs make every appetizer platter tastier. But should they be made with mayonnaise or Miracle Whip? It's debatable, and I have the answer here!

eggs sitting in a water bath after being boiled to cool down.

This recipe calls for a simple and easy way to make the scrumptious deviled eggs and the tale-old discussion of whether to use mayo or miracle whip when making this. 

If you’re tired of eating the same old boiled eggs every morning, here’s a fun little twist to do with your eggs. Although deviled eggs are very straightforward, you still shouldn’t expect a less than delicious and pleasurable dish that will fill up your tummy.

Perfect for holidays, potlucks, Easter, parties, or any kind of event!

Unique Deviled Eggs Recipe

Deviled eggs are my number one choice for snacks or side dishes. They’re easy to make, delicious, and a crowd-pleaser. My recipe only calls for a few simple ingredients for the deviled egg filling which is comprised of hard-boiled eggs, salt, pepper, mayonnaise, Dijon mustard, and the secret mayo or miracle whip of choice!

How Long to Boil Eggs for Deviled Eggs?

If you want to achieve that perfect hard-boiled eggs for your deviled eggs recipe, my main tip for you is to boil the eggs ahead of time. For the BEST deviled eggs, make sure that you’re not overboiling and ending up with a green tinge around the egg yolk.

The perfect cooking time is 12 minutes and using older eggs is easier because they're easier to peel than fresh ones!

Mayo or Miracle Whip for Deviled Eggs

My family is one of those that is divided over a topic that rips a hole into the solid foundation of generations of blood and love.

You can use either Miracle Whip or mayo for deviled eggs. Both will do the same thing - make the yolk filling creamy. However, both produce different outcomes.

Miracle whip has a build-it zing to it. It's listed as a mayo dressing mix right on the label, and a quick taste test will note the spice and garlic. It's not a huge thing, but it does produce a different flavor.

Mayo, on the other hand, is more of a base. Allowing you to add your signature blend of spices to the yolk filling.

I am not for wasting any money, so use whatever you have on hand, and then change things up next time. As long as the yolk has a good ratio of flavors and isn't too firm or too runny, your deviled eggs will be perfect!

Close up of deviled eggs with 3 varieties shown
Which do you prefer? Miracle Whip or Mayo for your Deviled Eggs? We are exploring the options with three deviled egg recipes.

My father is one of those Miracle Whip supporters. He believes it is better on sandwiches and in things like tuna pasta salad.

His wife is a mayo user. She believes that mayo is better than the Whip, and uses it in her chicken salad and on her sandwiches.

Now when it comes to deviled eggs, dad thinks Miracle Whip makes for a creamer filling. His wife likes a mayo egg. I tend to lean towards mayo for everything, which is weird since I grew up in a Whip household.

Side shot of 3 varieties of deviled eggs. Classic deviled eggs, Southern deviled eggs, and bacon cheddar deviled eggs.

Best Mayo to Use for Deviled Eggs

What mayo you use is almost as regional as your accent. Southerners will almost always say buy Duke's Mayonnaise. And in the north, Hellman's. Both are almost identical in the ingredients list and are a thick creamy base, perfect for dressing summer salads or using for these eggs.

It comes down to personal taste here. Once again, use what you have on hand.

Truth, making mayo at home is really easy, and if you are feeling up to trying it, try this perfect homemade mayo recipe.

Can you use Miracle Whip for Deviled Eggs

Short answer, Yes.

As mentioned above, Miracle Whip does have built-in seasoning and is thinner than mayo. It makes a fine deviled egg, but don't be as liberal adding it in as you would mayo, as it is a bit less thick. Mix it in a little at a time, mashing and stirring the yolks to make sure things are coming together well.

Pro Tip: I always boil a few extra eggs than I want to serve because I love my deviled eggs overflowing with filling. I add their yolks to the filling and exclude the whites.

What about you and your family? Are you Whip people or mayo people, and do you taunt those who have opposing points of view?

At every picnic from now through Labor Day, we will have two different versions of classic deviled eggs on the table.

There will also be two types of chicken salad and two condiment options for every sandwich.

How to boil eggs for deviled eggs

There is also much debate over how to boil an egg for the perfect yolk, and the best method I have found is:

  • Place eggs in a large pot of boiling water
  • Bring the water to a boil
  • Immediately turn off the water
  • Cover and let the eggs sit for 12 minutes.
  • Drain and immediately place the eggs in an ice bath.

I do this to prep a day ahead of time so I can make the deviled eggs later.

Now that you've got your hard-boiled eggs, let’s get to devil-ing them. Here are three variations on the theme, try them all and decide which is for you:

If you’ve tried my Deviled Eggs recipes or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.

Keep scrolling to see the three recipes for the best deviled eggs:

3 varieties of deviled eggs. Classic deviled eggs, Southern deviled eggs, and bacon cheddar deviled eggs.

Classic Deviled Eggs

4.55 from 33 votes
Print Pin Rate
Appetizer
American
Author: Kita Roberts
22 mins
Serves: 24 Deviled Eggs

Ingredients

For the filling

  • 12 egg yolks from hard boiled eggs
  • ¼ cup Miracle Whip
  • ½ teaspoon vinegar
  • 1 tablespoon Dijon Mustard
  • Salt & Pepper to taste

For Assembly

  • 12 egg whites from hard boiled eggs
  • Paprika to garnish

Instructions

  • 1 Combine all filling ingredients and mix until they are an even creamy consistency.
  • 2 Pipe into egg white halves
  • 3 Garnish with paprika

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 4g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 432mg | Sodium: 348mg | Sugar: 2g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!

Southern Deviled Eggs

4.80 from 15 votes
Print Pin Rate
Appetizer
American
Author: Kita Roberts
22 mins
Serves: 24 deviled eggs

Ingredients

For the Filling

  • 12 egg yolks from hard boiled eggs
  • ¼ cup mayonnaise
  • 2 tablespoon sweet relish
  • 1 tablespoon Dijon Mustard
  • Salt & Pepper to taste

For Assembly

  • 12 egg whites from hard boiled eggs

Instructions

  • Combine all the filling ingredients until they are a uniform creamy consistency.
  • Pipe into egg white halves

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 4g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 435mg | Sodium: 362mg | Sugar: 2g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!

Bacon Cheddar Deviled Eggs

4.78 from 9 votes
Print Pin Rate
Author: Kita Roberts
22 mins

Ingredients

For the Filling

  • 12 egg yolks from hard boiled eggs
  • ¼ cup mayonnaise
  • ¼ cup cheddar cheese - finely grated
  • 2 pieces bacon - cooked and finely chopped
  • Salt & Pepper to taste

For Assembly

  • 12 egg whites from hard boiled eggs

Instructions

  • Combine all filling ingredients and mix to an even consistency.
  • Pipe into Egg White Halves

Nutrition

Serving: 1g | Calories: 271kcal | Carbohydrates: 2g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 444mg | Sodium: 352mg | Sugar: 1g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!

deviled eggs on board

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    Recipe Rating




  1. The Harried Cook says

    April 04, 2011 at 7:45 am

    Mayo - all the way! 🙂 Thanks for this lovely post... I love eggs!

    Reply
  2. Tanya says

    April 04, 2011 at 8:45 am

    I tend to change back and forth between Mayo and Whip, but DH will only use mayo, and very little at that.

    Reply
  3. Kate@Diethood.com says

    April 04, 2011 at 9:50 am

    Mayo all the way! That miracle whip stuff is good when it's mixed with a bunch of spices... I don't like it on its own.
    Your eggs look beautiful...yum yum @ the bacon!
    I love the photos!

    Reply
  4. RavieNomNoms says

    April 04, 2011 at 10:05 am

    To tell you the truth, I am more of a whip eater. When it comes to deviled eggs? I will eat them either way...I love deviled eggs too much to discriminate haha

    Reply
  5. Mary at n00bcakes says

    April 04, 2011 at 11:02 am

    ...Until now I thought miracle whip and mayo were the same thing. I am ashamed. -_-

    Reply
  6. Angela@RecipesFromMyMom says

    April 04, 2011 at 2:44 pm

    I prefer mayo but will eat ones made with whip. What I feel much more strongly about is that the mustard should be good ol' yellow - NOT Dijon. The eggs have to have that mustardy tang which you just don't get from Dijon.

    Reply
  7. kitchenarian says

    April 04, 2011 at 7:10 pm

    My dad is a devoted Miracle Whip fan and my mom loves mayonnaise - so we grew up a house divided. Me? Mayonnaise or nothing.

    I love the deviled eggs with the bacon in them. Great post!

    Reply
  8. Kath says

    April 04, 2011 at 11:06 pm

    Definitely mayo, not Miracle Whip! Miracle Whip is too sweet for my tastes.

    Your deviled eggs look great!

    Reply
  9. LQ says

    April 04, 2011 at 11:33 pm

    Part mayo, part yogurt. 🙂 These look good, anyway!

    Reply
  10. Marya DeBlasi says

    April 05, 2011 at 11:36 am

    David Williams sent me a link. Just wanted to say, Miracle Whip doesn't even begin to qualify as food.
    Mayonnaise, on the other hand, is one of the Mother Sauces.
    Mayonnaise is sublime.

    Reply
  11. Christina says

    April 05, 2011 at 12:49 pm

    Ooh, I love deviled eggs! I actually am not big into mayo so I go heavy on the mustard in mine. I honestly have never had Miracle Whip so I guess my vote goes to mayo.

    Reply
  12. A little bit of everything says

    April 05, 2011 at 6:13 pm

    I don't like miracle whip not mayo but when it comes to deviled egg I pick mayo.
    Anyway, yours look great. Stumbled them 😛

    Reply
  13. Natalie says

    April 06, 2011 at 4:15 am

    I have no idea what miracle whip is but it sounds like it's from the devil! These eggs on the other hand look divine!

    Reply
  14. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    April 11, 2011 at 11:23 am

    I'm a mayo girl. In fact, it has to be Hellman's. I can't stand the whip. Yuck.

    I love all three of those deviled eggs, but if I had to choose a favorite, it would be the classic (with mayo). 🙂

    Reply
  15. gw Spano says

    April 15, 2017 at 6:13 pm

    Has anyone tried both Mayo & Miracle together?

    Reply
  16. Melissa says

    July 07, 2017 at 9:32 am

    I'm one of those weird people who likes miracle whip for some things and mayo for others, so i always have both handy! for regular deli type sandwiches, tuna salad and toasted tomato(and/or bacon) sandwiches it has to be miracle whip. For chicken salad, egg salad, deviled eggs and any recipe calling for mayo, it has to be hellmann's. I think they both have their place, but i certainly wouldn't turn down a deviled egg made with miracle whip!

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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