Faster Deviled Eggs is one of those recipes that mean more than others. It is a recipe I make without instructions because I know every ingredient and every step by heart. It is a labor of love to make Faster Deviled Eggs because my dad developed the recipe and passed it to me before he died. Every time I make them, I honor his memory. The challenge with sharing that kind of recipe is that everything is done by taste or memory, which is why you’ll find that all measurements in this recipe are approximate. I suggest you use the least amount listed and add more to your taste.
The origin of Faster Deviled Eggs
I started making Faster Deviled Eggs after my father passed in 1997. Before that, he was the king of deviled eggs. I never attempted them because he was so good at it. Why try to improve on perfection? He made them fresh, and they took hours to make, but everyone loved them and looked forward to them at every picnic. I had a three-year-old and an infant when I took over making those eggs. I did not have hours to spend in the kitchen on one dish. If I was going to make them, the process needed an overhaul and over the past 21 years, I have cut the total prep time from 3 hours to about an hour. Winner!
The Faster Deviled Eggs overhaul
When you make Faster Deviled Eggs for the first time, I suggest giving yourself more than an hour, especially if you are boiling the eggs rather than pressure cooking them. The boiling process adds at least 30 minutes, but it’s still worth the time and effort. In addition to streamlining the cooking process with an Instant Pot, I also use a food processor and a decorating kit. I love all three of these kitchen helpers and use them whenever I can to speed up the cooking process. My father used a fork to process the filling and a spoon to fill the shells, so even without access to the time savers, you can make these delicious deviled eggs for your own celebration. It just takes longer.
Deviled Eggs or Egg Salad, you choose
This recipe serves double duty because if you like egg salad. Instead of filling the egg shells, you merely chop them up and stir them into the yolk mixture for a yummy lunch or dinner during Lent or any other time. Add some onion for extra flavor, and learn to cut it without tears, too. My family especially loves it freshly served on toast. Because I avoid grain, I eat it on celery or as a lettuce wrap filling. I’m excited for you to try Faster Deviled Eggs and would love it if you send me an email telling me if you like them.
Faster Deviled Eggs Ingredients
6-24 eggs (For our Easter celebration I make 24, for a family meal, I make 12)
½ – 1 cup Miracle Whip (I currently receive no compensation from the Kraft company. It just works best for this recipe)
2-3 tablespoons Mustard (to taste)
2-3 tablespoons sweet pickle juice (I use the juice from sweet gherkins)
Paprika for garnish (optional)
Note : This video that should have taken 30 minutes to film actually took three hours because life doesn’t always go as planned. I hope you enjoy the bloopers and life that happens.
There you have it, Faster Deviled Eggs. Is there a favorite family dish you would like to learn to make? Send me an email at firstname.lastname@example.org with favorite family dish in the subject line. Maybe the next video will be inspired by you. Sign up below for our email community to get access to other fast, easy ways to ditch overwhelm and chaos and live the life of your dreams. As always, thanks for being you and have a great day!