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Wicked Deviled Eggs

Total Time

Prep/Total Time: 30 min.


2 dozen

This is my variation of a deviled egg recipe that I was given by my step-daughter. It was developed by her as she tried to remember how her mother made them--and then adding her own variations. These are tastier if made the day before serving.
Wicked Deviled Eggs Recipe photo by Taste of Home


  • 12 hard-boiled large eggs
  • 1/2 cup Miracle Whip
  • 2 tablespoons cider vinegar
  • 2 tablespoons prepared mustard
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon butter, melted
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sweet pickle juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • Paprika


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the Miracle Whip, vinegar, mustard, parsley, butter, relish, Worcestershire sauce, pickle juice, salt, cayenne and pepper; mix well. Stuff or pipe into egg whites.
  2. Refrigerate until serving. Sprinkle with paprika.

Nutrition Facts

1 stuffed egg half: 61 calories, 5g fat (1g saturated fat), 109mg cholesterol, 151mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat.

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