# Deviled Eggs **URL:** \ **Category:** Cafe Society\ **Created:** [November 16, 2018, 4:41am UTC](https://boards.straightdope.com/t/deviled-eggs/824603 "2018-11-16T04:41:11Z")\ **Posts on this page:** 15\ **Page:** 2
**Author:** ![Typo\_Negative](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/typo_negative/32/484_2.png) [@Typo\_Negative](https://boards.straightdope.com/u/Typo_Negative)\ **Post date:** [November 16, 2018, 6:52pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/21 "2018-11-16T18:52:58Z")
Keep it simple. Tabasco. ---
**Author:** ![chaika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chaika/32/405_2.png) [@chaika](https://boards.straightdope.com/u/chaika)\ **Post date:** [November 16, 2018, 6:55pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/22 "2018-11-16T18:55:33Z")
I often make them with a bit of curry paste. It adds a nice kick. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [November 16, 2018, 7:43pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/23 "2018-11-16T19:43:14Z")
> [@Ukulele\_Ike](#): > > That sounds really great! I assume you MINCE the giardiniera before you stir it into the yolks? Here in the giardiniera-loving town of Chicago, the _relish_ modifier indicates [factory minced product.](https://marconi-foods.com/product/hot-giardiniera-relish/). ---
**Author:** ![Rough\_Draft](https://avatars.discourse-cdn.com/v4/letter/r/76d3ee/32.png) [@Rough\_Draft](https://boards.straightdope.com/u/Rough_Draft)\ **Post date:** [November 16, 2018, 7:52pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/24 "2018-11-16T19:52:44Z")
Timely question. I decided to do the same thing. Here’s the ingredients I’m using: 6 hard-boiled eggs 2 slices bacon, chopped fine 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 tablespoon minced fresh chives 2 teaspoons distilled white vinegar ⅛ teaspoon salt Pinch cayenne ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [November 17, 2018, 5:46am UTC](https://boards.straightdope.com/t/deviled-eggs/824603/25 "2018-11-17T05:46:37Z")
A few people have mentioned pickles or pickle juice. My boys and I love Dave’s Devil Spit pickles so I think I’ll dice a few and add a bit of juice and see how that turns out. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 17, 2018, 6:02am UTC](https://boards.straightdope.com/t/deviled-eggs/824603/26 "2018-11-17T06:02:18Z")
> [@nonacetone](#): > > Some nice horseradish in the yolk mixture is very tasty. This is what I was going to say. It’s not spicy in the same way hot peppers are, but I find horseradish or strong mustard (or I suppose even wasabi as has been mentioned, although I’ve never tried that) to better complement the whole deviled egg idea. I’m not sure why. Maybe the mayo component makes me want to pair the horseradish/mustard flavors with it more than the hot pepper flavors. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [November 17, 2018, 5:11pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/27 "2018-11-17T17:11:03Z")
> [@jnglmassiv](#): > > Here in the giardiniera-loving town of Chicago, the _relish_ modifier indicates [factory minced product.](https://marconi-foods.com/product/hot-giardiniera-relish/). Thank you; ignorance fought! I have a big jar of hot Chicago-style giardiniera in the pantry, a gift from my daughter in Chicago, but I’ll need to chop it up myself. What’s the best thing to do with the regular chunky style, if I’m not making my own Italian Beef? ---
**Author:** ![Ann\_Hedonia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ann_hedonia/32/319_2.png) [@Ann\_Hedonia](https://boards.straightdope.com/u/Ann_Hedonia)\ **Post date:** [November 17, 2018, 5:22pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/28 "2018-11-17T17:22:00Z")
I make deviled eggs with Hickory Farms Sweet Hot Mustard. Which isn’t really sweet or hot. But it’s my favorite condiment for practically everything, ever since I remembered it from my youth and found it on Amazon. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 17, 2018, 5:40pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/29 "2018-11-17T17:40:28Z")
> [@Ukulele\_Ike](#): > > What’s the best thing to do with the regular chunky style, if I’m not making my own Italian Beef? Sandwiches, especially subs/heroes, but any kind of sandwich will do. Even on hamburgers, but typically, the bulk of my giardiniera is eaten as a sandwich condiment. Oh, it’s great on sausage pizza, too. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 17, 2018, 5:48pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/30 "2018-11-17T17:48:02Z")
And also I know some people will throw some into their potato salad and things of that nature. Even straight into a pasta dish, but I tend not to use it that way. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [November 17, 2018, 5:52pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/31 "2018-11-17T17:52:01Z")
> [@pulykamell](#): > > Sandwiches, especially subs/heroes, but any kind of sandwich will do. Even on hamburgers, but typically, the bulk of my giardiniera is eaten as a sandwich condiment. Oh, it’s great on sausage pizza, too. So, a standard Italian hero? Say cappicola, Genoa Salami, mortadella, provolone, and use a healthy scoop of giardiniera instead of tomato or roasted red pepper or onions or vinegar & oil? ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [November 17, 2018, 6:32pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/32 "2018-11-17T18:32:38Z")
> [@Ukulele\_Ike](#): > > Thank you; ignorance fought! I have a big jar of hot Chicago-style giardiniera in the pantry, a gift from my daughter in Chicago, but I’ll need to chop it up myself. > > What’s the best thing to do with the regular chunky style, if I’m not making my own Italian Beef? Like Puly says, it’s essential on an Italian-ish sub sandwich. Use it instead of oil & vinegar. It makes Subway marginally edible! Giardiniera goes well with red sauce so pasta and pizza will benefit. Ooh, meatball subs, too. I can hardly choke down a grilled bratwurst (which sounds so good right now _eyes falling snow_) without it along with mustard and onion. I stir a spoonful into non-fat cottage cheese. A friend of mine blends it into his homemade hummus, really nice. It’s the next best thing to sport peppers on a hot dog. A bit spicy for some but it can work in a non-mayo pasta salad. I still dream about the little lunch place near my high school job that had Italian sausage cooked in red sauce ready to go all the time. They’d toss a link on a bun, scoop of sauce, couple spoons of giard over the top. Great sandwich, washed down with a cold RC. I still make this sometimes but it’s never the same. I’ve taken to keeping my opened jars in the refrigerator. For some reason, it doesn’t always keep at room temperature. It seemed like either there’s some mold growth or the oil goes bad every other jar so I keep it cold. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [November 17, 2018, 7:42pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/33 "2018-11-17T19:42:22Z")
I just made a trial tasting batch. I hard boiled 6 eggs and split them into three batches. They are in the fridge chilling for an hour or so to let the flavors blend. Batch 1, I kept basic but used Miracle Whip instead of Mayo. I grew up assuming Miracle Whip was the same as Mayo so I think this may be more like how I remember my mom making them, and also may be similar to the recommendation to use vinegar. I also had a local craft made whole grain mustard that I used in all three batches. Batch 2, Real Mayo and a bit of Horseradish and a small splash of cider vinegar. Batch 3, Real Mayo and a Dave’s Devil’s Spit Pickle Chip finely chopped. All 3 had a light sprinkle of smoked paprika on top. Initial spoon licking verdict: Batch 1… too much of a Miracle Whip taste Batch 2… really good, could be a winner Batch 3… great if you like spicy. I think it will be my first choice and my daughters third My daughter is home and her boyfriend will be coming in soon so I’ll let you know how the voting turns out. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 17, 2018, 8:37pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/34 "2018-11-17T20:37:28Z")
I just posted this in another thread. I made [guacamole deviled eggs](https://www.skinnytaste.com/guacamole-deviled-eggs/) recently for a gathering and they were a huge hit. It’s a nice, unexpected variation. mmm ---
**Author:** ![DSYoungEsq](https://avatars.discourse-cdn.com/v4/letter/d/c6cbf5/32.png) [@DSYoungEsq](https://boards.straightdope.com/u/DSYoungEsq)\ **Post date:** [November 17, 2018, 11:15pm UTC](https://boards.straightdope.com/t/deviled-eggs/824603/35 "2018-11-17T23:15:16Z")
Smoked paprika. Mmmmmmmmmm. [Previous page](https://boards.straightdope.com/t/deviled-eggs/824603.md?page=1)