Deviled Eggs (For a Large Group)

Hosting a party and need appetizers or hors d'oeuvres? Deviled eggs are a great choice and won't overfill your guests before the real meal.
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time (in Refrigerator): 1 hour
Total Time: 1 hour 30 minutes
Course: Appetizer, Brunch, Lunch, Snack
Cuisine: American
Keyword: deviled egg recipe for 18 eggs, deviled egg recipe with dijon mustard, deviled eggs with miracle whip, deviled eggs with relish, football game appetizers, game day appetizer ideas
Servings: 36 servings

Equipment

  • 1 Large saucepan
  • 2 Deviled Egg Holders w/ lids

Ingredients

  • 18 large eggs

Egg Stuffing:

  • ¾ cup Miracle Whip
  • 2 ½ - 3 Tbsp Sweet Pickle Relish
  • 3 tsp dijon mustard
  • 2 tsp turmeric
  • salt and pepper to taste
  • paprika (for garnish)

Instructions

  • Carefully set your eggs into your saucepan, add just enough water to cover the eggs, and bring to a boil over medium-high heat.
  • Once boiling, remove the pan from the heat, cover it with a lid, and set aside for 20 minutes.
  • Carefully drain the hot water. In the same pan, add ice-cold water (using ice if necessary) and crack each egg kind of all over, and set into the ice water. Let the eggs sit in the water for about 5 minutes to allow the shell to easily be peeled.
  • After your 5 minutes are up, peel the eggs and chill for at least an hour.
  • Hours up! From the top of the egg to the bottom (lengthwise), is how you should cut each egg, being careful to remove each yolk.
  • Pop the yolks into a medium bowl, once all removed, mash the yolks until finely ground. Once mashed, you'll add the Miracle Whip, relish, dijon mustard, turmeric, salt, and pepper. This is a fine time to taste your work, before you begin to fill.
  • Scoop a spoonful of your egg mixture into each egg white half, doing your best to keep the ratio equal. Sprinkle the filled eggs with paprika, serve, and enjoy!
Tried this recipe?Let us know how it was!

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