Your deviled eggs

[DCnDC]

It's amazing how much something simple like tuna salad or deviled eggs can vary.

Like my tuna salad I like my deviled eggs simple.

Eggs, mayo, mustard, salt, pepper, finish with a dusting of paprika.

No worchestershire no relish no olives no onions no vinegar no chilis.

[Motorgirl]

That's exactly how I make my deviled eggs. I've had deviled eggs made by others that were more complicated, and were very tasty, but my favorite remains the simple way my mom taught me to make them: Eggs, mayo, mustard, salt, pepper, finish with a dusting of paprika.

[carnivorousplant]

Chilli Lime seasoning, cumin, or curry.
Sometimes relish, onion or sweet bell pepper relish.

[Hypno-Toad]

I'm used to deviled eggs with dill or relish in them and no paprika. Often topped with an olive slice.

[runner pat]

Same as the OP but add in a couple of habaneros (diced and mashed into a paste) and dust with chipoltle chile powder. (for 2 dozen)

They are deviled eggs. :D

[Sigmagirl]

Horseradish!

[Walkabout]

I like to add a little bit of curry powder to mine.

[Kolga]

Eggs, mayo, spicy mustard, cayenne pepper, dill pickle juice, finish with a generous dusting of smoked paprika (which really amps up the flavor).

My eggs are the hit of the party whenever I make them :)

[lindsaybluth]

Must be mustard powder, not prepared mustard. Blech.

Smoked spanish paprika is no substitute for regular :smack:

Oh, and put the filling items into a ziploc baggie - for 6 or less yolks, a quart, 6 or more a gallon. Mash between your hands or with a rolling pin. Cut out a tiny end and use bag to pipe filling into eggs. WAY easier than putting it all into a bowl.

[Johnny Angel]

Our family tradition uses just stone ground horseradish mustard and maybe a bit of mayonaise to smooth and bulk out the mixture. The egg-half is topped so that not only is the cavity filled in, but there's half a centimeter of filling across the top. Then we sprinkle it with paprika.

[DCnDC]

Oh, and put the filling items into a ziploc baggie - for 6 or less yolks, a quart, 6 or more a gallon. Mash between your hands or with a rolling pin. Cut out a tiny end and use bag to pipe filling into eggs. WAY easier than putting it all into a bowl.

This is brilliant. You are a genius!:)

[Peremensoe]

A few of the recipes in here (http://www.amazon.com/Deviled-Eggs-Recipes-Simple-Sassy/dp/1558322728/ref=sr_1_1?ie=UTF8&s=books&qid=1292003084&sr=8-1) seemed too far out, but those we did go for were all great.

[Chefguy]

Mayo, a capful of cider vinegar (per dozen), salt, egg yolk, smoked paprika on top.

[Eonwe]

Egg yolk, mayo, mustard, and a soft, roasted garlic bulb mushed in there as well.

[Dolores Reborn]

Egg yolks, Miracle Whip, dijon mustard, sweet relish, salt and pepper, dust with paprika. Sometimes I add in an extra white, from the ugly ones that didn't peel well.

I use the baggie trick, too! It's really fast and less messy.

[Motorgirl]

This is brilliant. You are a genius!:)


No joke! This is what I am doing this year!

[lindsaybluth]

I see smoked paprika is not a universally reviled topping ;). Chefguy, why the cider vinegar? Does it give it a nice "zing"? Capful for 6 or 12?

DCnDC, with that trick, you'll be making a loooooot more of 'em then you otherwise would.

[swampbear]

Egg yolks, mustard, a little sweet and dill pickle relish, a little black pepper and a smattering of honey. Dust with paprika. Yes honey. Ok, the first time it was a mistake cause I knocked the honey bear out of a cabinet when I reached up to grab the paprika. The cap was loose and some honey got in the mixture. I was making deviled eggs to take to a friend's house and just a little tiny bit of honey got in the mixture so after much swearing, I just made the eggs and went on my way. They were a hit. So, honey is now my secret ingredient. I don't measure, but really just a teeny tiny bit is what I use.

That being said, I've yet to meet a deviled egg I won't eat. :D

[Alpha Twit]

I need a bit of minced celery in my yolk mix just to get a bit of crunch in the bite. Otherwise, I make them just like the OP.

[Chefguy]

I see smoked paprika is not a universally reviled topping ;). Chefguy, why the cider vinegar? Does it give it a nice "zing"? Capful for 6 or 12?

DCnDC, with that trick, you'll be making a loooooot more of 'em then you otherwise would.

Yeah, I like the tartness. It's really just a matter of taste. Toss in a capful and taste. If that doesn't work for you, add more. I actually use two for a full dozen eggs.

[anyrose]

It's amazing how much something simple like tuna salad or deviled eggs can vary.

Like my tuna salad I like my deviled eggs simple.

Eggs, mayo, mustard, salt, pepper, finish with a dusting of paprika.

No worchestershire no relish no olives no onions no vinegar no chilis.
sounds good to me. But what mustard do you use? I've tried Dijon, Yellow, Spicy Brown, and Polish. The Polish mustard is the best for a :D flavor reaction.

[DCnDC]

I prefer spicy. I tend to avoid the yellow stuff whenever possible. It just looks so... unappetizing.

[lindsaybluth]

They were a hit. So, honey is now my secret ingredient. I don't measure, but really just a teeny tiny bit is what I use.

So thaaaaat's your secret! I'm trying honey next time.

(and by next time I mean, maybe probably tomorrow)

[Yllaria]

No mustard.
Maybe garlic.
Maybe cheap caviar (not both maybes together)

Now that it's been mentioned, Mom used to use pickle juice. I usually don't have any at hand.

The Ziploc procedure will be tried.

[Frank]

Same as the OP, except I also put in vinegar for some bite. I've been debating dusting (much more lightly!) with cayenne instead of paprika, but haven't worked up the nerve yet.

Dry mustard, by the way, not prepared.

[jasonh300]

Mayo, yellow mustard (or sometimes brown or creole mustard), salt, pepper, horseradish sauce and sweet pickle relish with some paprika sprinkled on top.

And I use the ziplock baggie trick. Cut the hole in the corner small so you have more control, but if you use relish, don't make it so small that the pickle chunks have trouble getting out or you'll end up with a mess.

Another big help is the boiling of the eggs. Fill up a pot with water and salt, put 6 eggs in and turn on the fire. When it comes to a rolling boil, turn the burner off, cover the pot and move it to a cold burner. Set a timer for 30 minutes.

The eggs come out hard boiled, they cool pretty quickly, and they peel easily.

ETA: Old eggs peel easier than fresh eggs. I read on a recipe site once that the eggs work best if they're about 3 weeks old (refrigerated). My eggs are usually a couple of weeks old. I also read that vinegar in the water while you're boiling the eggs makes them easier to peel, but I've never tried that one.

[silenus]

Baby shrimp and horseradish.

If I'm going for more traditional eggs, mix the yolks with mayo, mustard and a touch of Tabasco.

[anyrose]

ok - this may be the insomnia talking, but - what about sour cream, brown sugar, cardamom, and a touch of ginger for a sweet version?

[TriPolar]

Tried many varieties, went back to the basic recipe in the OP. Heavy on the mustard though.

[Aestivalis]

I've used apple cider vinegar and Sriracha before. Very tasty!

[kath94]

I discovered the baggie method when I signed up to bring deviled eggs to a pot-luck at work. "How the heck am I going to transport these eggs in the car to work?" was the impetus.

Prepared everything at home, stuffed the prepared yolk mixture into a baggie and drove off to work. Squirted the filling upon arrival. Worked great.

[Sigmagirl]

One time I took a strip of crisp bacon and ground it up to a paste in my mortar and pestle and added it to my yolk mixture. People were going crazy trying to identify the taste.

[Snickers]

I do the simple version too, except I usually don't use mustard and substitute Miracle Whip for the mayo (gasp!). Yes, I know I'm a heathen. But I like them that way.

My MIL uses relish or sweet pickle juice in hers. They're OK, but mine are better.

I made some once from a magazine recipe - it involved crab and Old Bay, then a sprinkle of parmesan and a quick trip under the broiler. They were good too for a nice change.

[Hypno-Toad]

All these recipes sound great.

[rostfrei]

More than 10 years ago, I was reading a holiday issue of Gourmet Magazine and they had 10 updated recipes for the old-fashioned deviled egg. I'll have to see if I can find it in my recipe drawer.

One thing that I like to do is add crumbled bacon bits on the top right before serving. And I prefer to use a cake icing sleeve thing to fill the egg whites... it makes them pretty. :-)

[limegreen]

One potluck I had promised to bring deviled eggs, but had forgotten to buy eggs. I ran out to the hen house and swore/cajoled/squeezed a dozen eggs out of my Leghorns. (Not a joke. Really happened.) And then I found out you cannot peel a fresh, hard boiled egg. I ended up with egg salad.
But I like dill relish in mine -- I like sour bite, not sweetness.

[panache45]

Mine are exactly like the OP.

[Zjestika]

Someone mentioned using pickle juice, and that sounds good. I use some pickled pepper juice when I make them. Otherwise, simplicity, and always, always paprika on top.

[Lynn Bodoni]

I discovered the baggie method when I signed up to bring deviled eggs to a pot-luck at work. "How the heck am I going to transport these eggs in the car to work?" was the impetus.

Prepared everything at home, stuffed the prepared yolk mixture into a baggie and drove off to work. Squirted the filling upon arrival. Worked great. This is sheer genius. I don't know how many times I've fiddled with toothpicks and plastic wrap and devilled egg platters. I'll have to try this next time.

[Maastricht]

Same as the OP, but without the pepper. I garnish them with a very thin slice of tomato wedged in like a thin red line, and then a caper on each side like a little % sign. Or some other garnish; sprig of parsley. A dish of devilled eggs becomes more chic with different garnishes, like there is more variety to choose from or something...

[Meatros]

Capers and Cavier

Yums.

[purplehorseshoe]

Horseradish!

Yes. Also, onion and garlic powders.

Must try the ground bacon idea. May have to cook up extra slices of bacon, just in case ...

[Tethered Kite]

My deviled eggs are very simple - what I would consider classic for where I live. Sweet pickle relish, minced onion, mustard, mayo, salt and pepper. I garnish each with a thin slice of a pimiento olive.

When I'm in a hurry I've discovered that a dollop of thousand island salad dressing will do the trick.

Daughter makes what she calls Greek-style deviled eggs and they are to die for.

Here's another trick I use for taking them to a cooperative dinner: I slice them crosswise rather than lengthwise. Mince it up very fine and add to yolks so as not to waste food, Mom says.

Then on the pointed end I slice a little off so they will stand on their unsliced sides. This way you can pack many of them in a carrier and they aren't so apt to slide around and goop their filling all over each other. That's just plain yucky.

I think of them as Summer food and seldom make them in the Winter.

[needscoffee]

I once added some mango chutney chopped finely to the standard filling. It was good.

[sitchensis]

I also read that vinegar in the water while you're boiling the eggs makes them easier to peel, but I've never tried that one.

I don't want to throw this out as a fact, but I was always told to put vinegar in the boil water so that if an egg were to crack while boiling, the egg white would solidify and seal the crack before the white could leak out into the water. I have seen evidence of this working but I have also never cooked eggs without the vinegar to test Mom’s advice.

[Shark Sandwich]

I made deviled eggs for our fantasy draft and added crumbled bacon and green chiles to the mix. Topped each one with a slice of pickled (towel-dried) jalapeno. Everyone raved about them.

[Hockey Monkey]

Mayo, a capful of cider vinegar (per dozen), salt, egg yolk, smoked paprika on top.


This is it! I use Duke's mayo only though. Cider vinegar, NO MUSTARD! A touch of salt. Then I pipe into the egg whites so they are pretty enough to not need paprika. People fight over my deviled eggs if I take them to a party. No one believe they are so simple, but I can't believe how many people screw them up by putting so much junk in them. ;)