Save on Pinterest

Deviled Egg Spread

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


  • 10 hard-boiled large eggs
  • 1 cup Miracle Whip
  • 1 cup finely shredded cheddar cheese
  • 1/2 pound 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


  • Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper.
  • Refrigerate until serving. Serve with crackers and vegetables.
Nutrition Facts
1/4 cup: 149 calories, 12g fat (4g saturated fat), 134mg cholesterol, 383mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 7g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Linda
    Mar 31, 2020

    Sound wonderful. Will try it.

  • hotsicilian71
    Mar 31, 2020

    I have always made egg salad with miracle whip. So the only thing different is the cheese, bacon and banana peppers. I guess I'm not understanding the deviled egg part. Of you want to make deviled egg salad then instead of cheese, bacon and banana peppers, add vinegar and relish like you do when you make deviled eggs. Not impressed at all.

  • Kathy
    Mar 31, 2020

    You lost me at miracle whip...

  • Kay
    Mar 31, 2020

    Going to try replacing banana peppers with lime pickles. Not a fan of banana peppers.

  • chsmoak
    Jun 28, 2019

    Made this for a potluck luncheon exactly to recipe....nobody super was just ok

  • cicilass
    Jun 22, 2019

    Had friends over and they said it was delicious! Gone in a snap!

  • Darla02
    Apr 20, 2019

    My family loves this

  • deidra perry
    Aug 13, 2017

    Can't wait 2 try it. ?? it

  • Ellie31773
    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!)