After you’ve boiled, peeled and halved your eggs, place the yolks in a zip-loc baggie. Add mayo-(no Miracle whip), salt pepper and dry mustard powder to taste. Close baggie, make sure all the air is out. Now mash all that stuff together until smooth. Clip a small corner off the baggie and squeeze like a pastry bag to fill the whites. It’s quick, neat and super easy. Top with a sprinkle of paprika.
more-or-less what the above posters have said (mustard, mayo & all that) but the deviled eggs i’ve had growing up always had a bunch of crunchy bacon bits (real bacon, not Baco-bits or whatever that crap is called.)
Fenris - amen on the toasted cumin…ya know, i always toast it for curry, and i wonder how it would work for chili…hmmm…it’s chili weather out there, time for some culinary experimentation…
spooje, you should feel free to experiment with whatever spices you like - deviled eggs a pretty forgiving recipe in my experience. Me, I use mayo, a dash of mustard, a lot of Tony Chachere’s Cajun Seasoning, plus some of whatever else happens to be on the spice rack that strikes my fancy.
Remarkably well…that’s how I discovered it. I was a late starter into the curry thing, but chili…! I grew up with chili!
the french way is with butter, a dash of dry mustard, and salt and pepper. its good.
Everybody probably knows this already, but just in case: don’t use the freshest eggs - the sac hasn’t had time to loosen from the shell wall, and will cause the whites to cling & pit when you peel them
Deviled eggs - is there a better food fight missile?
Deviled Eggs
Classic Appetizer
Preparation time: 30 Minutes
Serves: 6-12 People
Ingredients:
1 Dozen extra large or jumbo eggs
½-¾ Cup Best Foods or home made Mayonnaise
1-2 Tbs Dill pickle relish (or chopped dill pickle)
1-2 Tbs Sweet pickle relish
1-2 Tsp Yellow or brown mustard
1 Minced shallot (or ¼ Tsp Onion powder)
1 Tsp Horseradish (not creamy style)
1 Clove crushed garlic
1 Tsp Lemon Juice
¼ Tsp Ground white pepper
Dash sweet pickle juice
Dash dill pickle juice
Dash of cider vinegar
Dash sugar
Salt
Use paprika, ground black pepper or chopped green onion for garnish.
Preparation:
Place the eggs in one gallon pot of cold water. Turn on heat to high and bring to a boil. Gently stir the eggs occasionally while the water heats. This will make the yolk set in the direct center of the egg.
While the eggs cook, begin to mix all of the ingredients except the Mayonnaise. Sample for balance and make sure that the garlic is not obvious.
Once the eggs come to a boil cover tightly and turn off the heat. Let rest for eight to ten minutes. Immediately remove the eggs with a slotted spoon and plunge into ice water with cubes floating in it. Chilling the cooked eggs helps to pull the albumen off of the shell and make peeling them easier. If not using ice, then run under cold water for at least five minutes.
Slowly mix Mayonnaise into the spiced relish mixture. Stop when the desired consistency is reached. Peel the eggs under water to avoid any eggshell fragments. Cut in half and remove the yolks. Chop the yolks and one or two of the whites then add to the Mayonnaise and relish mixture. Check for flavor and adjust seasoning if needed.
Spoon a small amount of the egg mixture into each of the half whites. For a more formal appearance, mix in a bit of sour cream until the mixture stiffens. Then use a pastry sack with a large star tip to pipe the mixture into the whites. Top with garnishes and serve.
Note: For picnics make a handy and disposable carrier by lining the cardboard egg carton with foil. Leave lots of foil available as you gently form it into each of the pockets. A layer of plastic wrap can provide extra protection from spillage. Keep well chilled until serving and garnish after removing the wrapping.
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Going to the store to buy me some eggs.
Thanks guys!
Or just buy a deviled-egg plate! I wish I were joking, but I’m not. My Aunt Tana is famous for her deviled eggs, so she bought a Tupperware container made for 'em. Calalogs like Lillian Vernon also carry special glass plates, usually for dirt cheap.
This has got to be the BEST idea I’ve ever heard for deviled eggs! It always amazes me how may eggs I can actually eat and not die from it!
Yes, great idea, but what is a great northern bean?
You’re not from around here, are you?
white beans. You can find them in any grocery store over by the kidney beans.
jar
[Cool Hand Luke]
I can eat fifty eggs
[/Cool Hand Luke]
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[/QUOTE]
You’re not from around here, are you?
**
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Hey, I’m Canajeean eh? Never heard the expression. Sigh, I live in the north and never heard of north beans. 
Made my first ever batch of deviled eggs today. They were delicious!!!
Damn you all! Now I’ve … THE desire. And I can’t do anything about it.
Except in my memories. Of making myself a dozen of them. Just the simple ones, whites, yolk, mayo and paprika sprinkled on top. You know what else is fun? You always have left over filling so you can lick the bowl. Just like you had made chocolate cake. mmmmmmmmmmm, cholestrolific.
Yes, tupperware deviled egg trays… mom’s got one of those… but until I’ve got one, I’ll have to try the plate/weight/fridge trick, thanks!
About using older eggs, if the yolk seperates from whatever it is that holds it where it should be, doesn’t that make it more likely that it won’t be well centered, and you’ll have thin walls?
King of Spain: I know… Tony’s is the most-used seasoning in our home. We’re a military family, and we always pick up a few cans whenever we’re home. That, and Dale’s Steak Sauce. Thank you thank you for showing us the web site… now we can order it online!
One of our Southern Goyisch friends told Mrs. Plant that we were living in sin because she does not have a deviled egg plate.
I like jarbabyj’s idea of the white beans to the mix. I’ve seen white beans blended with tuna for a pate-like dip.
Has anyone thought of blending tofu to half eggyolks? I’m trying to get more tofu in my diet and after watching a"GoodEats" with tofu found out you can sneak it into just about anything. I’m not fond of tofu - unless fried, but I’m willing to give it a try for health reasons only.