Fancy, Frugal Deviled Eggs

by Julie on June 22, 2012 · 9 comments

For more posts like these, please visit my new blog, Creating This Life.

Deviled eggs are the perfect picnic/potluck/barbeque dish, and for good reason.

They’re easy to make.

Almost everyone likes them.

And they’re super frugal.

All you need is a dozen eggs and a few condiments, which you probably already have on hand. That makes them the perfect last-minute dish as well.

Deviled eggs can look pretty too. Fancy, even. I’ve made deviled eggs probably 1,467 times in the last 25 years and this method always works well for me.

Deviled Egg Recipe

You can use any deviled egg recipe you like, but if you don’t already have a go-to recipe, try this one that I got out of a little pamphlet-type recipe book years ago. It makes scrumptious deviled eggs.

You’ll need a dozen hard boiled eggs.

And Miracle Whip, mustard, and sugar.

Now I realize that there are some mayonnaise purists out there, but you have to trust me that the Miracle Whip adds a little zing to these that you don’t get with mayo. The sugar is also a necessity.

To get started, peel the eggs and cut them in half length-wise. Put the yolks in a mixing bowl and add 6 Tablespoons of the Miracle Whip, 1 Tablespoon of mustard, and 1 Tablespoon of sugar. You can also add a pinch of salt it you like.

Combine all the ingredients well and you’re ready to assemble.

Assembly

To make the eggs pretty, you’re going to need a few basic cake decorating supplies. If you’re not a cake decorator (which I’m so not either) you can get these at any Michael’s or Hobby Lobby and they’re very inexpensive. I’ve also linked to them on Amazon below.

Here’s what you need to pick up:

  1. A package of disposable cake decorating bags (or the non-disposable ones if you’re a glutton for cleanup punishment).
  2. A decorator tip.
  3. The white pieces that attach the tip to the bag, which is technically called a set of couplers.

Be sure to choose a decorator tip with a wide opening. In this picture, the two at the top are good choices for this task. The one on the bottom, not so much.

To assemble, cut off the tip of the bag and put the long part of the coupler inside it. Place the decorator tip on the outside of the bag and put the other part of the coupler over it. Screw the outside part of the coupler onto the part inside the bag to to hold it all in place.

Got that?

It’s really simple to do and the instructions should be on the side of the package of bags.

Next, roll the sides of the bag down a few times and fill it with the yolk mixture. Rolling the sides down will help you fill the bag without getting the mixture on the sides of the bag.

You’ve now done the hardest part. The rest is really fast and really fun.

Start filling the egg whites with the mixture using the squeeze and lift method. (Sounds like an aerobics class.) Twist the top of the bag as you go so you’ll force the mixture through. Kind of like you’d do with a tube of toothpaste.

About 30 seconds after you start you’ll have a platter full of pretty eggs. Seriously, this goes super fast. And your kids will beg to help, so if you don’t want to share the fun after you’ve done all the work, be sure to make these when they’re not around!

Are you a deviled egg fan? Do you have a secret recipe or ingredient? Spill your secret in the comments.

This post contains referral links. Please see my disclosure policy for more details.

This post is part of One Project at a TimeWeekend Bloggy Reading, Show and Tell FridayFrugal Friday and Finer Things Friday.






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{ 9 comments }

shanendoah@the dog ate my wallet June 26, 2012 at 12:16 pm

I love deviled eggs, but C hates mayo/miracle whip, and I won’t eat them made with just mustard (as I don’t like mustard). So instead, he makes them with balsamic vinegar. They look awful. I won’t lie about that- the filling is an odd purplish gray color. But they taste amazing.

Julie June 26, 2012 at 12:18 pm

Shanendoah, have you ever tried them with white balsamic vinegar? I use it all the time when I don’t want the color to get in the way.

shanendoah@the dog ate my wallet June 26, 2012 at 12:47 pm

I don’t know that I’ve ever noticed a white balsamic. I’m certain if I looked for one, I could find it. I’ll have to mention that to C.

Amy @ JobCred CV Builder June 26, 2012 at 8:59 pm

What a very great looking dish! I can already imagine my daughter begging me to assist. We’ll try it this weekend. Thanks for sharing.

Wayne @ Young Family Finance June 30, 2012 at 10:34 pm

Those are most definitely the most beautiful deviled eggs I have ever seen. They almost make me want to eat one…until I remember that they are eggs. If something was going to tempt me to eat an egg in its almost unadulterated form, though, this recipe would be it. I need to show my wife.

Julie April 2, 2013 at 7:50 pm

Haha Wayne. Thanks. I think. ;)

teresa March 29, 2013 at 8:59 am

I have an adorable vintage egg server so I guess I’ll need to make some eggs! I might suggest for those who have a spritz cookie maker hanging around collecting dust, that it’s a great reusable tool to achieve the same result. Easy to clean, as well.
P.S. Maybe you could post how to get the perfect hb eggs sometime. No green rings or sticky shells is my goal..

Julie April 2, 2013 at 7:50 pm

Teresa, yes a spritz cookie maker is a great tool for this. If I knew how to make perfect hardboiled eggs, I’d definitely write a post on that. Recently I’ve seen on Pinterest that people are baking their hb eggs in the oven in muffin tins. Wonder if that works?

Pat July 5, 2013 at 9:42 pm

i make my deviled eggs the very same way you do, using the exact same ingredients except I add a little bit of white vinegar and a little pickle juice. Occasionally I will add a little cream cheese. Gives a little of a different flavor. They truly go over very well.

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