I use mustard, mayo, and poultry seasoning. Then I garnish with whatever I feel like, which is usuallly paprika on half of them and parsley on the other half. They always get eaten.
When I make egg salad, I usually take the yolks out, mash them up with the dressing and seasoning, and then mix with the diced whites.
I add mustard, finely diced dill pickle, finely diced green onion, salt, pepper and mayo in my deviled eggs.
Hmmm.
I wonder if I can gather up enough Bacon Salt Dust from the three nearly empty bottles that I have, to put in the deviled eggs for Thanksgiving?
I DO hope so.
Too late to matter now, but I’m off to order MORE Bacon Salt!
Is it so tasty .How to prepare it.
Where’s the celery seed? 
It’s the only thing (well, and egg salad, which is mostly deviled eggs in a different shape) I use my lonely bottle of celery seed for.
melted butter
mayo (just a sploosh)
salt
white pepper
celery seed
mustard (either yellow prepared or powder)
paprika on top
sreeja, hard boil some eggs and then cool them. When cool, remove the shells and cut each egg in half lengthwise. Pop (or scoop) out the egg yolks into a bowl and mash with a fork. Mix with whatever other ingredients in the thread look good to you, and then scoop the egg yolk mixture back into the boiled whites. If you want it to look really pretty, you can put the egg yolk mixture into a piping bag, used for decorating cakes, and pipe the egg yolk mixture into the whites. Many people then sprinkle the top of the deviled eggs with ground paprika, mostly for color.
Click here for a website with instructions, recipes and pictures.
Just mayo, mustard, a dab of Worchestershire sauce mixed up, and a sprinkle of paprika on top.
I’m so lame.
Would someone care to explain to me my deviled eggs have such a cult following?
I’ve never understood it.
Um, because they’re good?
I use Miracle Whip, sweet pickle relish, salt and pepper. I’ll have to change that to bacon salt this time, though! Paprika for color. I think I’ll spruce them up a bit more and use some of y’all’s suggested garnishes…
Usually Miracle Whip, mustard, and a bit of sweet dill pickle juice.
Sometimes horseradish, dill, and mustard (again with Miracle Whip, although I’d bet the recipe called for mayo).
Blasphemy!!! Not one of you puts a slice of green olive on top?!? If there’s no olive, it’s just goo.
I like devilled eggs well enough, but eating somebody elses devilled eggs has always freaked me out a little bit. It’s like sniffing somebody elses farts… literally.
Irrational, I know, but the lingering sulphurous quality of hard boiled eggs has always held me back from all-out enjoying them.
I like mine with a bit of mayo or miracle whip and mustard or vinegar. Very simple. Not a big fan of the pickle relish that some people like to add.
I’ll try it…but I ain’t gonna like it! 
I use mayo, red wine vinegar, dijon mustard and a little sugar - yummy! Paprika on top, of course!
Is there a limit to how many you can eat before you throw up? I will find out soon.
Capers! Minced fine. Or a little of the brine from capers. (We save caper brine exactly for this reason.) And just enough chipotle powder to affect the flavor but not make them hot, because many of the deviled-egg lovers I know are not also spicy food lovers. Along with brown mustard and regular mayo and a little garlic.
Mmmmm… deviled eggs… now I know what I’m taking on Thursday; thanks, y’all
I don’t know of any non-traditional deviled eggs like the baby-shrimp-and-horseradish thing in the OP (which sounds awesome), but the secret ingredient I recommend adding to the standard recipe is a splash of Catalina dressing.
My mom’s potato salad dressing has Kraft French (not Catalina) in it; one time she decided to use the same mixture to make deviled eggs & they came out marvelously. Yum!
Agreed… French is an okay substitute here for Catalina, just like mayonnaise is an okay substitute if there’s no Miracle Whip on hand.
The recipe is the description. Combine several cans of baby shrimp with as much jarred, grated horseradish as you can stand. Fill eggs, refrigerate and stand back when you serve them. They will be devoured in a flash.
Ayup. Sure do. Olives on /12 of the tray, paprika on the other half. And I make it with minced onion, celery salt, a smidge of mustard, salt, and a teeny bit of pickle relish.
You know these platters? I have one that’s crystal - have had it for years. Do you have any idea how long it was before I realized it was specifically for holding Deviled Eggs? I was probably in my early 30’s. I can be kinda dense at times. :rolleyes:
Now here is the only person with some smarts (except for the mustard comment). Cider vinegar is the key to great deviled eggs; about a capful or so for a dozen, depending on how tart you like them. I’ve been known to put in a little horseradish for some kick.