I generally make two types: one with mustard and mayo mixed with the yolk, and one where I stuff the eggs with baby shrimp and horseradish.
What do you do?
Mustard and mayo with paprika on the top. I don’t make devilled eggs often because they are so yummy. But your shrimp and horseradish sounds tasty. DAMMIT, I WANT THANKSGIVING ALREADY!
Good quality parprika, a bit of minced onion and a smidgen of dill pickle.
Mustard is also nice.
My usual have the yolks, mayo, mustard, salt, pepper and a couple drops of lime juice. They then get dusted with paprika. I made a test batch this weekend, I replaced the salt, pepper and lime juice with Bacon Salt. I have a new favorite.
Dukes mayo, cider vinegar, and salt. That is all. Mustard in a devilled egg is an abomination! 
My recipe is Devilled Egg perfection, and when I make them they don’t last long. They don’t need anything fancy. Not even any paprika on top. I do squirt them into the whites with a cake decorator though.
When Mrs. Plant moved to Arkansas from New Hampshire upon our marriage, one of her new friends explained to her that we were Living In Sin because she did not have a deviled egg plate.
Mayonnaise, onion, sweet pickle relish, paprika. I have also had good results with curry. Diced green onions make a nice garnish.
You were reading my mind. I was thinking about doing the same thing. Jayjay will kill me though. I love deviled eggs, but they don’t love me…
They’re good with green chiles too.
Leftover yolk mixture (there’s always some) gets spread on celery.
Oh my, what about Thai green curry paste?
This sounds odd compared to everyone else’s recipe. From what I can remember of helping my mom make deviled eggs she added melted butter to the yolks, then dry mustard, salt and a teaspoon of white vinegar. I don’t remember her ever adding mayo. I’ve made them this way myself and they seemed to come out the way I remember but I noticed they are not as gooshy as other people’s deviled eggs. Which I guess comes from adding mayo. I like them not too gooshy, I usually use prepared mustard instead of the dried because I don’t usually have that on hand.
By the way, while checking for my mom’s deviled egg recipe in an ancient recipe book I inherited from her, I found a recipe for fried stuffed eggs. Basically make deviled eggs, stick two halves back together, dip it in beaten egg and then bread crumbs and deep fry. My heart hurts just thinking about it but it’s still tempting.
Wile E, that’s actually the recipe I was coming in here to give. I learned it from my grandfather. I usually add a little bit of mayo just to appease the fans of goosh, but the butter really makes it have the most wonderful texture and taste. Mm.
Mayonaise, mustard (spice, not the condiment), Season salt, and dill. Mix well, spoon back into the eggs, and sprinkle a little paprika over the tops.
I notice your location is Wisconsin. That is where I’m from originally, was your grandfather from there? Maybe it’s a regional thing?
[egg hijack]
Something else I learned from my mother, after hard-boiling some eggs peel one while it’s still warm, split it in half and then slather some butter on each half. It makes the yolk very creamy. No one else I know does this but I turned my boyfriend on to it. In turn he turned me on to adding hard-boiled eggs to spaghetti sauce (you chop the egg up in the sauce when it’s on your plate). It sounds terrible but it’s actually quite good.
[/egg hijack]
My husband does this. He puts the eggs in the sauce early on, so they simmer for awhile. They get almost crunchy. He says his first wife’s family made spaghetti this way, and they were Italian.
I love butter on a split hard-cooked egg too. Never thought of putting butter in deviled eggs, but I’ll try it.
Anybody else ever tried the Vegetarian Epicure’s Polish “eggs on the half-shell” variant, where you carefully slice the egg and eggshell in half lengthwise, scoop out and mash up and season the whole egg, yolk and white both, and then pack it back into the eggshell halves?
I used to make those, and they were quite popular but they took a lot of work. Oh, and the Veggie Ep also has a more conventional dill-deviled egg recipe too.
My grandfather was from northern Illinois, so it’s possible it could be a regional thing. It was pretty much unheard of in Nevada, where I grew up.
Heathens! The lot of you! 
I thought mustard was bad, but I’ve never heard of using butter before this thread. No offense, but blech.
:rolleyes: Don’t knock it until you’ve tried it.
Mine are fairly standard. Scoop out yolks, mix with mayo (I actually prefer Miracle Whip, but I only really make them for my mayo-loving family), a bit of mustard, some pepper. Tasty, though.
Ooh, I’m going to have to try that. We just got our Bacon Salt last week.