Miracle Whip & Best Foods mayo, 1.5:1 ratio
French’s yellow mustard to taste (1 to 2 tbsp) or Colman’s dry mustard
Worchestershire sauce
Seasoned rice wine vinegar (just a splash)
Granulated sugar to tone down the acid from mustard and vinegar, maybe 1 to 2 tbsp
That’s what I do for the basic deviled egg. Wasabi powder is a good addition, and proves very popular at gatherings. I also add bacon bits from time to time, and finely diced smoked salmon (my recipe) does really well in the eggs.
This is for doing a dozen whole eggs at a time, adjust as needed for your quantity.
Great timing. I’m making deviled eggs tonight for a farewell potluck tomorrow.
I’m “the deviled egg guy” at work potlucks°. About ten years ago I bought this book, started with the recipes and then started creating my own varieties.
Hands down, the one that everybody loves, and I make small batches just for myself, is the Chips & Salsa. It’s originality from the book, but I’ve tweaked it over the years.
Filing:
Egg yolks
Equal parts mayo and sour cream, enough to make it creamy
Salsa of choice (don’t over-do it, more goes on top)
Finely shredded cheddar
Optional: hot sauce, I like Marie Sharp’s habanero
The salsa chosen can make a big difference. The filling is chunky, but I still use the Zip-Loc bag method. Finer filling varieties can get a fancy look with pastry tips.
Applying the toppings is a little surgical. I use an infant medicine syringe to apply tiny dollops of sour cream. The pepper slices, cilantro leaves, and tortilla chips should be stuck in on top vertically. This is a great way to use up the bits left at the bottom of a bag of chips. I’ve learned from experience: put the chips on as late as possible. They will get soft in the fridge overnight.
(This batch didn’t get cheese on top, and the salsa I used was rather watery, which weeped out of the filling mix.)
°: At least I was at my last job. I started my current job in January 2020 and made one batch before having to take a ~3 year hiatus. I’m getting my reputation back.
Consider using smoked paprika on top. My DIL accidently used it on my deviled eggs once, and the result was amazing!
I use Miracle Whip, dijon, and sweet pickle relish. I boil in a pot of cold water brought to temp for 11 minutes, and plunge in an ice bath for 10 minutes or so. I will try the instant pot recipe next time! And a few of these variations.
My aunt used to use dill seed instead of paprika. Definitely an improvement.
I’m wondering if it would be worth it to make homemade mayo for this. It’s easy enough and tastes so much better.
Any way you boil and peel your eggs don’t worry about a few that crack in the pan or end up disfigured after peeling because the good ones will benefit from the extra yolks in the filling. Very few people seem to dump out the glob of yummy goodness that graces the bland subjacent whites and eat just the remaining pale gelatinous and unadorned but slightly flavored whites, while almost everyone else considers the whites to merely be the finger friendly holder of the egg’s golden bounty. So the more yolks you have to work with and the taller their prominence on the colorless oval egg white serving dishes the more they are to be visually admired and delightfully consumed.
Whether seasoning with dry or fresh spices in your yolk mixture prepare it ahead of time and let it sit in a bowl in the fridge before filling. Flavors will migrate through the yolk mixture over time so go easy on them and taste them after a while to see how they end up.
This should be obvious, if you want to serve a plate of deviled eggs with different seasonings make up a neutral yolk mixture and sprinkle the seasoning over the eggs as is done with the traditional dusting of paprika.
Keeping those toppings off the whites enhances the presentation so cut a hole in a paper plate to use as a shield over the rest of the egg as you sprinkle on toppings. You can do all the eggs that way while they are on the serving tray without worrying out handling them anymore.
I use a pretty traditional recipe of mayo and mustard and salt & pepper. I used to have one of those piping gadgets from chefs kitchen, but I lost custody so I’ve just gone to the spoon in method. Paprika sprinkled on top is a must. I hid an olive in my last batch, but the picky eaters at my gathering were grossed out and asked me not to do that again. I thought it was a great addition.
Thanks. I’ll grab one myself, but leave the rest for guests because I already made sure they treated good by eating the for that didn’t fit in the carrier.
Try one of the California Roll ones:
Avocado in the filling. Mayo crab on top with a cucumber fan and furikake sprinkle. (I wish I had been a little neater placing the crab mix.)
Unless you’re using a pasteurized egg, I wouldn’t chance it. The one time you really don’t want to risk salmonella is when you’re feeding a crowd of people.
Gotta try that. Very interesting concept that could produce a Frankensteinian extruded egg product. Would such a thing be a monstrosity or would I for creating it?
If you have a number of hard-boiled egg yolks still silghtly warm taking a bit aside to make the right amount of mayo is trivial: just whisk some oil (room temperature helps, luke warm is even better) into it with some vinegar or lemmon juice and a bit of salt. Then mash the rest of the yolks and the rest of the ingredients (plenty of good ideas in this thread) and do the trick with the zip bag.
Possible ingredients that have not been mentioned yet as of post # 27: curcuma, not so much for the taste, but to make them yellower. Saffron: both for the taste and the colour. A tiny (!) bit of grated lemmon zest, either mixed in or sprinkled on top: surprisingly fresh. And, of course, you never go wrong with the classic Macbeth ingredients:
Fillet of a fenny snake,
In the caldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder’s fork and blind-worm’s sting,
Lizard’s leg and howlet’s wing
I insist that for making mayo boiled yolk is just as good as raw yolk, and you happen to have a lot of warm pasteurized egg yolk sitting right in front of you when you make deviled eggs.
