PA Dutch Deviled Eggs Recipe

Amish Deviled Eggs

PA Dutch deviled eggs are hard-boiled eggs stuffed with a creamy filling made from the yolks. And these classic deviled eggs are perfect for holidays (especially Easter), potlucks, parties, or any gatherings.

They are great as a healthy snack, an appetizer, or a side.

And creamy stuffed eggs are also easy to make. You'll only need a few ingredients that you probably already have on hand.

Why are they called "Deviled Eggs"?

I've always loved PA Dutch deviled eggs, but I've never liked their name, "Deviled Eggs". And I'm not sure why they were given such a sinister name?

But I did a bit of research, and it seems that the term "deviled", in reference to food, was used in the 18th century in regards to spiced food, including eggs that were prepared with mustard, pepper, or spicy sauce.

And "deviled" is just a culinary term that is used to describe a highly seasoned dish.

So somehow they ended up with this name, even though most of us probably don't think of deviled eggs as being spicy.

And though these boiled eggs stuffed with egg yolk are commonly known as deviled eggs, they are also sometimes called salad eggs, stuffed eggs, or dressed eggs.

Recipe for Deviled Eggs with Miracle Whip

It seems there are always debates about whether you should use Mayo or Miracle Whip in a recipe. And the fact is, people have different taste buds. So there will always be people on both sides trying to tell you which one is better.

I lean toward the Miracle Whip group 🙂 . And I always have Miracle Whip in my refrigerator, because I like the tang that it adds to salads, etc.

But I also buy Mayo at times, because there are certain recipes in which I prefer Mayo.

This Amish deviled egg recipe is one of those recipes that I like with either one. I usually make it with Miracle Whip because I already have it in my refrigerator, whereas I don't always have Mayo on hand. But feel free to use whatever you have on hand.

Although, Miracle Whip does provide a slightly more tangy flavor.

Deviled Egg Recipe with Sugar

As you know, a lot of Amish recipes include sugar. Even savory dishes sometimes get a bit of sugar. And if we're being honest, sugar (used in moderation) adds a good flavor to dishes.

And Sweet Deviled Eggs are still the best, in my opinion. I don't want them overly sweet, but just a bit of sugar adds so much flavor.

However, if you don't like them sweet, or are needing to watch your sugar intake, you can easily omit the sugar in this recipe.

How to Make Hard Boiled Eggs

There are different methods that work to make hard-boiled eggs.

Some people will tell you to bring a pot of water to a boil, add the eggs, cover, and let them sit for 15 minutes. Others will tell you to steam them.

Some recipes will tell you to prick or lightly crack the eggs before boiling, so they peel easier. And this is actually necessary if the eggs are not at room temperature before boiling.

But, I still make hard-boiled eggs the old-fashioned way, as my mom did. It's easy, and it works. So here goes...

#1. Remove the eggs from the refrigerator the night before you want to boil them. Place them in a saucepan.

#2. The next day, cover the eggs with water, add a bit of salt, and bring them to a boil over medium heat.

#3. Gently boil them for 10 minutes. Set your timer, because if you overcook them, they will have a grey ring around the yolk. (Not that you can't eat them like that, but it doesn't look as nice.)

#4. After lightly boiling for 10 minutes. Remove them from the heat and drain the hot water. Immediately cover the eggs with lots of ice and water.

#5. Gently crush the cooled eggs against the sides of your sink, and carefully remove the peels. Rinse and enjoy, or make deviled eggs with them.

How to Make Simple and Classic Deviled Eggs

Cut the hard-boiled eggs in half lengthwise. And the yolks should easily pop out of the cavity.

Place the yolks into a small bowl and refrigerate the whites in a covered container.

Smash the yolks with a fork until no lumps remain. Add the dressing ingredients and mix until creamy. Stuff your eggs and serve immediately or refrigerate the yolk filling in an air-tight container, or zip-lock bag, until ready to serve.

PA Dutch Deviled Eggs are the best if you wait to stuff them until ready to serve.

You can spoon the filling into the cavity of the whites. Or, for a classy look, scoop the filling into a piping bag (affiliate link) and pipe it into the cavity.

Sprinkle the tops with paprika, dill weed, or chopped chives.

Deviled Egg Variations:

There are so many things you could add to your deviled eggs for different flavor profiles. A few optional add-ins would be bacon bits, cheese, chives, chopped olives, pickle relish, hot sauce, and whatever else you think might be good in there. Or you could substitute the mustard for honey-mustard or Dijon mustard.

Have fun, get creative, and enjoy your stuffed hard-boiled eggs!

If you enjoyed my Amish Deviled Eggs recipe, leave me a comment below. And perhaps you'd like to try more Amish Salad Recipes...

The Best Amish Potato Salad Recipe

Amish Broccoli Salad Recipe

Amish Coleslaw Dressing Recipe

Cranberry Jello Salad with Apples Recipe

PA Dutch Deviled Eggs

Hard-boiled eggs stuffed with a creamy yolk filling are great as an appetizer or side dish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American, Amish

Servings 6 servings

Calories 89 kcal

Ingredients

  

1x2x3x

• 6 hard-boiled eggs

Yolk Filling:

• 6 egg yolks, mashed
• 3 Tbsp. Miracle Whip or Mayo
• 1 1/2 tsp. sugar
• 1 tsp. white vinegar
• 2 tsp. dill pickle juice
• 1/2 tsp. mustard
• 1/4 tsp. salt
• 1/8 tsp. paprika

Dill weed, paprika, or chopped chives for sprinkling on the top of filled eggs

Instructions

 

• Cut cooled boiled eggs in half and pop out the yolks.
  6 hard-boiled eggs
• Mash the yolks with a fork until no lumps remain.
  6 egg yolks, mashed
• Add the remaining ingredients and mix until creamy. If the mixture seems too dry, add another teaspoon or two of Miracle Whip.
  3 Tbsp. Miracle Whip or Mayo, 1 1/2 tsp. sugar, 1 tsp. white vinegar, 2 tsp. dill pickle juice, 1/2 tsp. mustard, 1/4 tsp. salt, 1/8 tsp. paprika
• Refrigerate the whites and yolk mixture seperately in airtight containers. Spoon or pipe the filling into the whites just before serving.
• Sprinkle the tops of the filled eggs with dill weed, paprika, or chopped chives.

Notes

If you want to fill your eggs with a fancy tip on your piping bag, you'll have to make sure that you get the filling very smooth (smash eggs well before adding dressing). Tiny lumps can get stuck in the tip, making it difficult to pipe.

Nutrition

Serving: 1eggCalories: 89kcalCarbohydrates: 3gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 187mgSodium: 217mgPotassium: 67mgFiber: 1gSugar: 3gVitamin A: 269IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Keyword Amish stuffed eggs, PA Dutch deviled eggs

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