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deviled eggs

How to Make the Best Classic Deviled Eggs

Quick and easy classic deviled eggs recipe made with simple ingredients: mayo or Miracle Whip, horseradish mustard, Worcestershire, and seasoning to taste.
5 from 3 votes
Prep Time 30 mins
Total Time 1 hr
Course Appetizer
Servings 48 egg halves


  • 24 hard cooked eggs peeled
  • cup Miracle Whip Light or mayonnaise more or less to taste
  • 1 tablespoons horseradish mustard more or less to taste
  • 2 tablespoons spicy brown mustard more or less to taste
  • 1.5 tablespoons Worcestershire sauce more or less to taste
  • Red paprika just to sprinkle over the tops


  • Cut each egg in half through the yolk to make 2 long, thin halves. Pop the yolks out into a bowl, and set the whites aside.
  • Mash the yolks and combine with Miracle Whip Light, or may, both mustards, and Worcestershire sauce. Blend well. Taste and adjust ingredients as necessary to suit your palate.
  • Use an icing decorator, a plastic bag with the corner cut off, or two spoons to fill the whites with yolk mixture.
  • When eggs are all filled, sprinkle paprika over top for color and a punch of flavor.


We used to hard boil our eggs on the stovetop which works really well if you follow these hard boiling instructions, but now we prefer to use the Instant Pot as it is more consistent and the eggs seem to peel easier (ours is the model I linked and has an eggs button).
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