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


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


  • 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)


  • 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!
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