Deviled Egg Spread Recipe
Deviled Egg Spread Recipe photo by Taste of Home
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Deviled Egg Spread Recipe

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I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings


  • 10 hard-cooked large eggs
  • 1 cup Miracle Whip
  • 1 cup finely shredded cheddar cheese
  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup finely chopped pickled banana peppers
  • 2 teaspoons juice from pickled banana peppers
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Ritz crackers and assorted fresh vegetables

Nutritional Facts

1/4 cup (calculated without crackers and vegetables): 149 calories, 12g fat (4g saturated fat), 134mg cholesterol, 383mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 7g protein.


  1. Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper.
  2. Refrigerate until serving. Serve with crackers and vegetables. Yield: 16 servings (1/4 cup each).
Originally published as Deviled Egg Spread in Simple & Delicious February/March 2016

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Ellie31773 User ID: 5796034 264971
Reviewed Apr. 21, 2017

"I made this spread for Easter, and it was the first appetizer to go. My mom doesn't eat red meat, so I left the bacon out and added extra banana peppers. YUM. (I've had it with bacon, too. Delish, of course!)"

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