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Heavenly Deviled Eggs

  • Author: Julie
  • Total Time: 35 minutes


This is my twist on a picnic/party  staple.


  • 1 Dozen Large Eggs
  • 1 tbsp. Miracle Whip
  • 1 tbsp. Mayonnaise
  • 1 tbsp. Dill Pickle Juice
  • 6 Baby Dills (Diced)
  • 1 tsp. Yellow Mustard
  • 1/2 tsp. Garlic Powder
  • Pinch of Sugar
  • Paprika to Garnish


  1. Boil the eggs. I have my own way of doing this. I bring the water to a good, steady boil, then I lower the eggs into the water one at a time until they are all in. By adding the eggs after the water is boiling, it locks the yolks in the middle of the white, insuring a pretty presentation.
  2. After the eggs are done boiling (approx 13 min.), peel and slice in two horizontally.
  3. Separate yolks from whites, putting yolks into a mixing bowl and white on a pretty serving platter.
  4. With yolks in a bowl, mash them with a fork until they are in small pieces.
  5. Add the rest of the ingredients except the pickle juice and mix well.
  6. After ingredients are combined well, add the pickle juice a little at a time to the desired consistency.
  7. Take two regular sized kitchen spoons and fill egg white halves with the yolk mixture.
  8. Sprinkle the tops with paprika to finish.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Sides
  • Cuisine: Southern