I like the egg mixture with some wasabi mustard give it a zing to the taste thanks to my dear friend Gregory
A simple savory variation that is simple: after mashing up the yolks add your favorite ranch dressing and a little pepper. Do not add salt because the ranch dressing has enough in it. Garnish with whatever you like. I usually just use a little paprika.
Other than that I prefer very simple deviled eggs. Miracle Whip salad dressing, salt, pepper, and paprika garnish to dress it up.
I like to put hoarserdish cream with the mayo, Hellmans. (Miracle Whip is a little too sweet), hot German mustard, Lowensenf is a good brand minced chives and paprika on top. Voila! family devours them at Easter.
Cut eggs in half, lengthwise. Smash egg yolks with a fork. Add Kraft sandwich spread. Mix. Stuff mixture into egg whites.
All of the suggestions are wonderful. The one secret we use in addition to all the ingredients is …. Smoked Paprika!!! Oh … my … Lord!!! what a difference it makes. Go easy on it though, it can be over powering.
I add sweet pickle relish to my deviled eggs.
Try replacing the paprika topping with curry or dill herbs.
I too each deviled egg with a small Spanish olive. Delish! I learned that from my mom. Some family members don’t like onions. So she had to come up with something to add some zing to her egg salad. She sliced the olives into the egg salad.
I use mashed egg yolks, miracle whip, plain mustard, vinegar or sweet pickle juice, pinch of salt, and sugar. It’s all by taste so sorry there are not measurement
I make my deviled eggs and use regular mustard, mayo and add in a little basil, cayenne pepper and some celery salt. There are never any leftovers!
Had never heard of steaming fresh eggs – can’t wait to try it! I like to season the yolks with curry powder, celery salt, and Colman’s dry mustard mixed in the mayo. Delish!
These are delicious! I used an electric egg cooker (fantastic, no battle scars on eggs at all from peeling!). I push my cooked yolks through a fine mesh sieve…they get super smooth after 1 push through using the back of a TBSP:)
My secret ingredient for deviled eggs is a splash of Worcestershire sauce. My kids fight over them!! (even now that they’re grown up)
Best ‘trick’ for easy to peel hard cooked eggs… a pressure cooker. There are quite a few sets of instructions on the internet for it, and you might have to do some experimenting to find the perfect ‘sweet spot’ for your equipment, but once you do you can do just a few eggs or literally dozens of eggs at a time, and they will be so easy to peel that the shell practically falls off. Never a torn white since I started doing it that way. I only have access to grocery store eggs, but I can (and have) bought them the night before Easter Sunday, cooked them, and had them come out perfect and without any sticking of the shells.
Grocery store eggs are generally significantly older, and will be easier to peel than farm fresh eggs
I love deviled eggs. I use yolks, mayo, and horseradish mustard….pipe into egg whites….top with paprika. It’s a big Hit every time! I plan on trying different types of mustard and or mayo. Just picked up a chipotle mayo…and going to try the spicy brown method. I have also tried the good ol mayo and pickled relish method, but it’s not my fav.
Fresh eggs are much easier to peel if you steam them, not boil them.
my 17yo son loves deviled eggs. His take on them might means gobs of mustard, sriracha, or even wasabi. He loves pickles, and would do dill pickle not sweet relish. Topped with bacon, a slice of jalapeno, or a sprinkle of cayenne. Come to think of it, I will boil a batch of eggs for him to make some! It is interesting what he will come up with!
I had a huge craving for deviled eggs recently and just came up with a recipe using some garlic scapes I got with my CSA pickup this week. Pretty yummy if I do say so m’self!
Recipe is here.
To boil eggs without the ugly ring, I have always used the following method:
First, put eggs in cold water with 1 tsp. white vinegar. Heat on high until boiling. Boil for 5 minutes. Turn off heat; do not move pot off burner. Let set for 5 more minutes. Then peel.
One trick for peeling the eggs easily that my mom taught me:
Drain water by pouring eggs into colander. Turn on cold water to slow, steady stream. Tap top, then bottom of egg to crack, then gently roll egg on its side to completely crack entire shell. Peel, beginning with the large end, under the stream of cold water. Works perfectly every time if eggs are at least 3 days old.
I have always just mixed mayo and salt with the yolks. Then top with a sprinkle of seasoned salt.
*To save time when the craving hits, I have boiled eggs the day after buying them, rinsed the egg carton, then place the cooled eggs back in the fridge-unpeeled. When ready to prep devilled eggs, just peel eggs under warm water and make your favorite filling.
I have people in my family who cannot digest mayonaisse of any kind so I use plain yogurt of any kind instead and this just adds to the flavor. I thought I would share this little tidbit
Throw out the Mayonnaise.
Ranch Dressing, Salt, Pepper, Mustard is what I use.
I use an electric egg cooker, When the timer goes off I crack the eggs, making sure that I break the skin by pricking the air bubble with a sharp knife.
Then I put them back into the cooker with some more water to get the heat / water under the shell. The eggs shells usually are easy to remove. I dump them into to warm water and peel them as hot as I can handle. Then I cool them off.
I make devilled eggs with:-
No yolk added
Heinz salad cream
Fountain Sweet chilli sauce
Conimex Ketjap Manis
I mix it all in a sealed bag & pipe in the whites, top with sprig coriander.
I just add the yolks in this recipe
Heinz salad cream
Pipe filling in the whites
I used your devilled eggs as the centrepiece for a light lunch today – it was delicious. I used Greek Yoghurt instead of mayonnaise – also a cloud nine taste! They sat on a “sofa” of tomatoes and Kolokithakia (Greek “Courgettes”) diced like cucumbers, sauted in olive oil and sprinkled with Rigano and a soupcon of salt and fresh bread from the furnace on the corner. Greek vegetables fresh from the market are outstanding. It’s hard to find Brussels Sprouts, though. Any Athenians out there?
I am serving them for my daughters grade five class they love them then I put a little chilli powder then some lemon juice so good!!!!!
We have a similar dish in Russia; it is called simply “stuffed eggs” (фаршированные яйца); no devil is mentioned :) We are a bit more imaginative with fillings though. A couple of popular ideas: 1) Eggs stuffed with mushrooms. Saute some sliced mushrooms with onions, cool, and puree in a food processor with the yolks and some mayo; 2) Eggs stuffed with “fish pate”. Mash some canned sardines together with the yolks with a fork, add some mayo. 3) Eggs stuffed with cheese and garlic. Grate some gouda-type cheese, add mashed garlic, yolks and mayo. I hope these ideas will help you make your appetizers spread more interesting and unusual!
General in-shanty recipe is akin to the above recipes except for the addition of a chunk of cooked crawdad placed within each half-egg receptacle before shoveling in yolk/mayo/etc concoction.
I have been making deviled eggs for years. One of the thing I use to spice them up is Mister Mustard Hot Mustard.
I love deviled eggs. Currently, I’m working as a temp, and we are having the monthly “birthday luncheon” on Monday; my offering is deviled eggs. Wish I could make a couple of each variety of fillings, because so many ideas sound so good! I don’t have a special platter or container for my deviled eggs, and wondered how I would transport them. An old cookbook suggests putting two halves together, wrapping them in wax paper or plastic wrap, and twisting the ends. Sort of like a deviled egg Tootsie Roll. So that’s how mine will be making the trip come Monday!
Walmart sells deviled egg containers for less than $5. They hold 20 halves (10 eggs). I have about 5 of them and this is my go-to tailgate dish.
A trick when using farm fresh eggs (less than 3 days old) to help them peel easier is to use a needle or dressmaker’s pin to prick the end of the eggs. Just one little prick does the trick! This allows a tiny bit of air or water to get in between the shell and egg membrane while it cooks, allowing the egg to pull away slightly from the shell. Usually the egg stays intact, and the vinegar in the water helps if it does leak.
My favourite way to make deviled eggs is to add avocado to the egg mash and paprika. The result is a gorgeous yellow green colour, and it tastes delicious as well. I call them dragon eggs.
Great idea, love it! ~Elise
I like my deviled eggs with caviar on top.
Instead of using dijon mustard I use curry powder to make them curried deviled eggs :)
Where else would I look for inspiration on Easter but Simply Recipes! Well Elise you finally got me to try doing the eggs in a steamer. I’ll be curious to see if it does improve the ease of peeling. I use your recipe substituting horseradish for the tobasco. And then there is also the blue cheese and bacon variation which is quite tasty.
The boiling instructions from Elise above are key. I like to add to the presentation as well as the taste. I add black & green olives to top them off. If you want to spice it up a little add sliced Jalapeno’s & the two olives together. WOW! Perfect for the people who like it Hot!!
For those of you who LOVE deviled eggs, try using fresh, plain yogurt (we love the whole-milk kind, but lowfat is good too) instead of mayonnaise in the solid-yolk filling. Per dozen eggs use 3 tablespoons yogurt, 1/2 tsp lime juice, pinch of sea salt, 1/4 teaspoon red chilli powder, 1/4 teaspoon turmeric, and blend well. Fill the cooked egg whites, then top with cilantro, a sprinkle of freshly ground black pepper and Garam Masala. Refrigerate well before serving.. Yummy Yummy! (Hint–goes wonderfully with salted cucumber slices!)
I like to use reg. mustard, horseradish, minced black olive, dill relish, mayo, and a sprinkle of paprika on top. Sounds wierd but I still get requests for them several times each year. I have no measurements, they are all by taste.
We love deviled egss… I sprinkle cayenne pepper on them instead of paprika though. :) yummy with a kick!
I’m making them today, trying out mascarpone cheese instead of mayo. It’s really creamy and has a very light flavor.
I saw it on the Cooking Network where they used mascarpone cheese and crab meat to fill the eggs (tossing out the cooked yolks).
My family loves Deviled eggs. I love them because they’re so simple to make, are especially good as an after school snack and for potlucks, and there are so many different ways to make them they never get boring. I think this is a great starter recipe and I make almost all variations starting this way. I usually add finely chopped dill pickle, a generous sprinkling of dried dill, salt, and pepper. sometimes i omit the dill and only use onion and pimento or very finely chopped bell pepper (mostly for color). Any way you make them Deviled eggs are delicious and can appeal to almost every palate.
I made an Indian-inspired batch of deviled eggs yesterday – mayo, little bit of soft butter, bit of dijon, finely chopped yellow onion, dash of mustard powder, Madras curry powder to taste and – here’s the twist – coarsely chopped peppadew peppers. Topped with a sprinkle of Tumeric (for color) and a bit of chopped peppadew. The peppadews are sweet/spicy and compliment the curry power wonderfully. It was an unexpected but excellent combination and I will definitely make these deviled eggs again – they were fantastic!
Also made a French version with mayo, butter, dijon, chopped capers, French tarragon, lemon juice, topped with a few capers and a small sprinkle of tarragon – these were also very good!
Note: I used medium eggs just because that’s what I had on hand. Followed Elise’s directions for hard boiled eggs but noted that they were almost completely done when I tested a broken egg just after the water started to boil (I also had an egg timer that indicated they should be done). I turned off the heat, covered the pan and let it sit for about 8 minutes. Gave the eggs an ice water bath and they were perfect!
I just made the best Deviled Eggs that I have ever made! My Mom always made them very simply; mayo, salt, pepper, squirt of regular mustard and add a dash of milk to make it creamier. Paprika on top.
I hate mustard, so I have never used it in mine.
Tonight I boiled 9 eggs, since that was all I had, and did the pre-work. I mashed the yolks, added a smallish serving spoon of mayo, sea salt, ground pepper and added a spoonful of creamy Caesar salad dressing instead of adding milk. (Besides, I like mine firmer than my Mom does.lol)
Oh my, subtle difference but it tastes GREAT! (I hope I don’t make myself sick.lol)
My husband and I love deviled eggs. Our kids eat them all the time during the summer months when we have bar-b-ques. I use diced green onions and miracle whip as the filling.
salt & pepper to taste
put it all into a zip lock bag. cut one corner off and fill the eggs. then refrigerate until ready to serve.
I use about 2 18-count large eggs for my family. If there are any left overs I make egg salad sandwiches for our lunch.
Love Deviled Eggs, so do my kids. Who couldn’t? I don’t add all you do, heck I’m not as liberal–just mayo, mustard, paprika, celery salt and, every so often, a bit of sour cream. I know it’s weird, but I love it.
Living in Indiana, everyone shoves sugar in their deviled eggs. *shiver*
I use half mayo and half Miracle Whip in my eggs… that way there’s the little bit of “zip” from the MW but not too much. Also use regular yellow mustard and a dash of salt and pepper. I like a little bit of chives inside or on top. Sometimes a bit of dill. No pickles or relish for me, tho. For just me I spoon the yolks into the eggs, but for serving guests I pipe it in using a plastic baggie.
The way I make them is almost the same as you. Except, I don’t use tabasco sauce, and I use cayenne pepper rather than paprika. Also, I like to fry up some bacon and chop it up, sprinkling it on top of the eggs. Voila!
The only thing that could make this recipe better is getting your hands on some farm fresh eggs as opposed to store bought. It makes quite a difference in the flavor.
I agree, nothing beats the taste of farm fresh eggs. ~Elise
I don’t like raw onions. Otherwise, this recipe is a good base for us. I found it a little dry and bland, so added an extra spoonful of mayo, and a little extra Tabasco. We also like them with just a touch of sweetness. The pickle relish many suggest would work, but I didn’t have that on hand, so I added a couple of pinches of white sugar.
Sometimes I put deviled ham with the mayo and pickle relish; it tastes great.
I read all these comments and I didn’t see my favorite variation: CREAM CHEESE instead of mayo. I like to use the whipped cream cheese that comes in a tub. It’s easier to mix than the block of cream cheese. It’s great for egg salad too!
I checked up on that wonderful bunny egg plate. After a few phone calls I finally went to harelooms.com/ then clicked on Browse & Order Our Product. They did not have the exact (egg-zact) same plate, but you can get a very similiar one and order the same bunny separately.
As for all the comments and wonderful recipes and tips, thanks so much! I think I will try the one that uses deviled ham posted by Nanette. Thank you Nanette!
I’ve made these multiple times now, and they’re delicious! I get compliments all the time. Not only that, but they’re so easy! The only thing that’s tough is transportation without a dedicated egg platter (maybe even with one), these things love to squish and slide in a tupperware. . .
I get away with less mayo, and a tad more onion. I never made deviled eggs before this, but this recipe is extremely reliable, fool proof, and popular with others. It’s a keeper.
I cut thin strips of red bellpepper and garnish the eggs. Makes them pretty and the sweetness of the bellpepper works well with the taste of the yolk mixture.
For the past fifty years that I know of our family recipe has been one dozen hard boiled eggs, miracle whip, sweet pickle relish, dried mustard powder, salt, pepper,one can deviled ham and a dash of garlic powder. Sprinkle with paprika and don’t worry about leftovers. I am cooking three dozen eggs for a family gathering tomorrow and the afore to mentioned rubbermaid egg carriers are a Godsend for such occasions.
I use the basic ingredients for my deviled eggs, but am so excited to try some of these other recipes!
And the comment about using thread to cut the eggs, GENIUS!! Thanks for the tip! I always end up tearing the whites, but not anymore :)
Do you put relish in deviled eggs?
You can if you want. ~Elise
My family does mustard, just regular yellow mustard, about a spoonful of sugar (depending on how many eggs) a little bit of mayo and bread n butter pickle juice…sprinkled with paprika on top! or instead of yellow mustard with sugar, you can use honeymustard…this is the only way my little bros eat them, on the sweet side and not so spicy, but i love the spicy way as well!
Easy way to peel the eggs, is to make a little crack and then place a teaspoon in the crack and allow the spoon to rotate around the egg, the shell comes off in just a couple of pieces, works for me.
I like to use Old Bay sometimes. It’s like paprika, tases the same.
Holy cow! I am soooo hungry for deviled eggs after reading all those comments!! My children dye a bazillion eggs (artists… sheesh) and so the lovely, multi-colored appetizers are not only a home tradition, but an office one as well. *smile*
I also use a combination of mayo and sour cream – and green onions – good ol’ plain yellow mustard – LOTS of black pepper – kosher salt – plus (kind-of-a-generous-helping of) green tomatillo salsa. However…. after reading this, I am definitely doing shallots in place of the green onions from this point forward!
This fabulous mixture is tweaked for both my egg and my potato salad. Yummy, spicy, tangy…. what else could you ask for?
Elise ~ I love your taste and your style. Thank you for being such a wonderful and consistent source of inspiration!
I put curry and fresh chives in mine, but no shallots. Tabasco is great for a kick.
I use this storybook favorite as an appetizer so appealing you’ll want to eat them at your house. You’ll want to eat them with your spouse. Try them! Try them! If you will, with basil, chives, and even dill.
Dr Seuss’ Deviled-Green-Eggs-and-Ham
6 hard boiled eggs, halved and separated
2 ounces of goat cheese, crumbled
6 tablespoons mayonnaise (or to taste)
1/8 teaspoon mustard
2 teaspoons shallots
2 teaspoons fresh tarragon, chives, chervil, dill or basil
1/8 teaspoon salt
2 tablespoons minced prosciutto
Place eggs yolks in a medium bowl; mash with fork until crumbled. Add cheese, mash until combined. Stir in mayo until smooth. Stir in all other ingredients except egg whites.
Spoon or pipe mixture into whites, garnish with a tiny sprig of herb used in mixture.
I’m sorry I can not remember where I found this recipe, but it is so good and just fun for children and adults.
Elsie, love your recipes and photos
We always add horseradish too, but I’m anxious to try more of these ideas. We recently tried a bit of smoked salmon…Mmmm…and even finely diced summer sausage was good ;o)
Love your site and photos, Elise. Thanx!
Don’t know the measurements but this is how I make mine.
Miracle Whip to moist the yoke
a squeeze of table mustard
Sweet pickle relish (a couple of tablespoons)
a shake of onion powder
sometimes little bit of celery seed
Mix all together, spoon into egg white and of course the Paprika. I’m always expected to bring to all family dinners and usually gone before the meal actually starts. Yes, maybe angel eggs but they are a bit tangy in a sweet way.
One recipe I like is to use only mayo and honey mustard. Then add a small dab of wasabi to the top of each prepped egg. The sweet of the yolk mix nicely contrasts with the wasabi.
Another variation I like to use is to add (if you can find it) Garlic Tabasco. Not too hot and a nice garlic finish.
A trick my mommy taught me to cut the eggs without breaking the whites is to cut it with thread!
Take about one arm’s length of thread, hold one end with your teeth and wind the other end on your index finger. With the thread-less hand, run the peeled eggs lengthwise through the thread. Viola! Perfectly cut whites.
In my family we always make Deviled Eggs with Tuna filling. It’s really simple and absolutely delicious!
For 4 or 5 whole eggs:
Drain one can of Tuna (Olive-oil tuna is better) leaving just a bit of oil.
Mash it up with the egg yolks and a bit of mayonnaise (I use home-made mayo) or you can use a mixture of mayonnaise and Greek yoghurt (it makes the filling lighter), a bit of finely shopped parsley and shallots (optional, I only add these when the Deviled Eggs are being made for a Festive occasion!).
Fill the egg whites with the mix then slap a lump of mayo on top, and add a black olive for decoration.
They taste better if you let them cool in the fridge for at least 3 hours.
A trick I learned from Martha: if you add a bit of vinegar to the water while you’re boiling the eggs, they are MUCH easier to peel.
We use Thousand Island dressing, just mix with the yolk till its a paste then fill!
I receive rave reviews for my mexican deviled eggs and many requests for them too. Try this recipe, you won’t be dissapointed. :)
1/2 cup mayo
2 table spoons yellow mustard
1 table spoon horshradish (or more to taste)
Add ingrediants to the cooked flaked yellow egg yoke, stir ingredients together. Mixture should be creamy in consistency, if not add more mayo.
Spoon mixture into eggs.
Place 1 hot green pepper slice on top (jar type found near the pickles at the grocery store)
Then sprinkle with McCormicks Crab Seasoning.
I also use sliced green olives the kind w/ pimentos when I haven’t peppers on hand.
Most can’t figure out what the secret ingredient is.. the horshradish gives it a nice bite, but don’t go too heavy handed or the horshradish will overtake the egg taste.
My dad is allergic to eggs. I cooked eggbeaters in the microwave until fluffy. Then I mixed the other ingredients to the egg beaters.
Aren’t Eggbeaters made of egg whites?
The first time I made them, I minced garlic and onion with pepper, sea salt, a little Worcestershire and light mayo with Dijon mustard. On top I sprinkled paprika and dill. It was a real hit with my relatives, since they had never had them made quite like this. This year I’m trying a little chipotle relish added to it!
My devilled eggs like Ingelhoffer’s sweet mustard (the jar with the blue bands on the lid.) Then–yolks, mayo, S&P, cayenne pepper, a bit of fine grated onion w/ juice. Crumbled bacon or capers w/ some dill weed make nice garnishes.
That dread blue-yolk syndrome…something about sulphur?
To sit them nicely on a plate, w/o rolling all round, just cut a thin slice off the bottom of each white half. Best done before filling.
Can’t wait to try the liverwurst! Maybe w/ horseradish? And blue cheese! Yummy!
The greyish blueish yolk comes from overcooked hard boiled eggs. ~Elise
I put Worcestershire sauce in mine, along with other odds and ends. Worcestershire sauce (at least Lea & Perrins) has an anchovy base; although few people seem to know this, it can be readily confirmed by reading the ingredients label.
I like mine the same way, but im not the biggest fan of pepper, my brother either, we have always used seasoning salt, it’s awesome!
I’m not a big fan of mayo, so I use half mayo and half sour cream. It adds a nice tanginess to the filling. Also, I sometimes use chili flakes instead of paprika, if you like more heat.
My husband is a heart patient who loves deviled eggs. I need some ideas for fillings
so that he can at least have a couple.
I used this recipe for the first time today. I like it but the mayo taste is a little to prominent for me. Next time I think I’ll try 1/2 cup mayo and that should do the trick.
I cant believe with all the variations on these that I still havent seen my moms secret…A1 Steak sauce! She just mixes a little with the mayo and mustard and salt and pepper…and the obligatory dusting of paprika on the tops. I always loved them and still do.
I love deviled eggs! I also recommend adding a little olive juice to the mixture. It really adds a great touch!
Tried this recipe for 5 eggs and substituted the onions with minced fennel. Nice and light.
I always put anchovy paste in my deviled eggs, and I was surprised when I found out that this is unusual. (Or at least *very* old fashioned, given that recipe from the 1870s.)
I actually make a separate “tartar sauce” (which doesn’t resemble anyone else’s tartar sauce, but whatever) out of mayo, sour cream, prepared mustard, sugar, and lemon juice. Then I combine a few tablespoons of the sauce with the yolks, add a couple of squeezes of anchovy paste and sprinkle with white pepper. If available, I also add some fresh chopped chives (but not too much because the taste can get too strong) and/or parsley. After filling the whites, I spoon on some more of the tartar sauce.
Another completely different recipe which I don’t see mentioned much is to use braunschweiger or liverwurst. Just don’t add too much, because then you might as well omit the yolks and call them liver-stuffed eggs.
I always put in half a teaspoon of horseradish as well. It really adds a nice kick.
My sister and I make deviled eggs with ranch dressing, dijonnaise, white vinegar, and chili powder topped with paprika. Creamy and spicy in Texas.
For the folks who love deviled eggs, but don’t have time to go to all the trouble, or maybe don’t have a group of folks to make them for, you can easily make yourself individual portions when you go out to eat at a salad bar! Many salad bars have whole hardboiled eggs on the line, and you can get mayo and mustard at just about any restaurant. Grab a couple of eggs, slice, mash up your yolks with some mayo, mustard, salt, pepper, whatever on your plate and spoon it back in. I used to do this in my college dorm cafeteria, and my friends all thought I was genius for thinking of it! Of course, that defeated the point of easily making some just for yourself, when 15 dormies ask you to make them some too! I saw the post above that mentioned subbing ranch, caesar, or blue cheese dressing for the mayo/mustard, which would be even easier. Wish I had thought of that before! The best part? Somebody ELSE deals with boiling and peeling the eggs and washing the dishes, and you can have deviled eggs any time you want–no family gathering necessary!
I’m a deviled egg addict, binging on vast quantities during the holidays. The recipe I use is much like yours minus the Tabasco, but with a bit more onion. However, one year I was out of paprika, and was forced to substitute CELERY SALT. I’ve never gone back to boring old paprika. Enjoy!
I recently had some deviled eggs at a potluck dinner that included salmon. They were the best ever! Anyone have a recipe?
Deviled eggs are my favorite part of Easter, Thanksgiving and Christmas — well maybe not Christmas. I don’t have much to add that hasn’t already been said, although the caviar or anchovies sound fantastic. I am also a fan of white vinegar or pickle juice, but please keep crunchies (relish) away from my eggs.
HOWEVER. The comment ^^^ about Eggbeaters? Baked? And placed inside of real eggs? Because people have high cholesterol? BLASPHEMY.
Sooooo good. I’ve been wanting deviled eggs for about a week now and am glad I came across this recipe. It’s my new standard ;-)
I love deviled eggs. All of these are wonderful variations–and I plan on trying as many as I can. For my recipe–when I am in a seafood mood–I use the mayo, yellow mustard with a bit of cayenne/red pepper to taste and for heat; then add the mini frozen pre-cooked shrimp-thawed and thoroughly drained; then spoon them back into the whites and sprinkle with a dash of chives. Yummy. But I would eat them just about any way.
I’ve been making devilled eggs for a good while and have found that boiling them is a waste, and makes for less superior eggs. You need to steam them. In my stock pot I put in an inch of water (boils very fast) put a steamer over it, drop the heat to medium high, put the eggs in, cook for 12 minutes then plunge in cold water; makes peeling easier.
for a dozen eggs, I use 1/4 cup mayo, 1/4 cup creme fraiche (make it myself once a month, goes great in this pizza dough recipe I made). Other than that, I goes standard recipe and it is delicious.
Every year I head over to our university’s poultry science building. An ancient professor has a flock of quail up on the 10th floor. He sells me several dozen quail eggs – laid just that morning. Maybe a penny a piece. I dye some, fry some and the rest are deviled for Easter sunday. (mayo, curry powder). Tiny, eetsy, beetsy deviled eggs!! Labor intensive but ever so good
To make hard-boiled eggs…
Put eggs in saucepan with a tight fitting lid. Add enough water to cover and bring to a boil with the lid on. Let the eggs boil for one minute and then remove from heat. Let stand for 10 minutes, covered, and then drain off water. Then add cold water to pan to instantly cool the eggs. Drain off the water again and, put the lid back on, and shake gently to crack all the eggs. Peel and enjoy however you like.
I find this always cooks the eggs perfectly. They are never tough and never turn green/blue. They are also incredibly easy to peel. I generally use large eggs, but it works just as well for medium.
I never ate deviled eggs growing up. Much like raw tomatoes, they were something that just kind of skeeved me out for no good reason.
Lately though, I’ve been avoiding the grocery store because I’m afraid that if I buy lots of food that I like, I’ll slip back into eating out of stress – a habit I’m trying to break.
So, I’ve been cooking with things still in my kitchen and trying to see what I can make out of what I happen to have around. And since eggs are a staple that I simply can’t live without, I figured why not give this recipe a try.
I had everything on hand (thanks to my roommate for having some Miracle Whip in the fridge!), so I just made them. And they were great! No blue/gray ring around the yokes or anything.
Unfortunately, I didn’t read all the comments before I started (finished, and ate) my deviled eggs. I used to be grossed out by this dish, but now I like it so much that I can’t wait to make it again trying wasabi or wine vinegar! Thanks!
Well, I prefer jalapeno sauce over tabasco, since the latter is more stingy, but also more acidic and less “pepperoni-like”, if You know what I mean. And shallots are pretty different from onion, though the difference is subtle, especially when raw. I personally use chives instead of onion or shallot, and often add curry – self made, of course.
Sounds like different vinegars and pickle juice are added to a lot of these recipes for that much needed tangy zing.
I once tried adding a splash of rice wine vinegar to the yolk mixture and it was so good I have since refused to try anything new in my deviled eggs.
I used the method you described and never had an easier time hard boiling eggs. No gray/green film around the yoke, and they peeled so easily. I also didn’t have any crack while cooking this time. Yay, thanks for posting this recipe with the instructions. And guess what’s in my lunch today :) The husband doesn’t like deviled eggs, so they’re all mine!
I don’t have time right now to read all of the comments, but my stepmother, who was an amazing cook, always added a bit of curry powder to her deviled eggs, and they were a revelation.
I love all the variations. Can’t wait to try each one. On special occasions from time to time, I will use a recipe that calls for honey-glazed salmon mashed into the basic deviled eggs recipe and topped with capers. Yummy!
I also use your ‘bring to a boil & remove from heat’ egg boiling method. Have not had the blue ring thing happen either. Up until last year, I didn’t know there was any other way. In fact, had a ‘argument’ with a friend until we looked it up on the internet and found both ways were described. :)
I’m going to try the breaking the shells while cooling trick. Thanks for all the great tips!
I love deviled eggs and I’m even more of a fan of my families variation more so than anyone else’s. It’s very simple and tangy delicious.
The yolk filling is a combination of boiled yolks, mayo, mustard, pinch of salt, ground black pepper and a dash of cider vinegar. It’s the vinegar that really sets off the filling and whether it’s used as deviled egg filling or mixed with chopped boiled egg white for an excellant deviled egg sandwich spread I always get compliments on how delicious it turns out.
My mom always makes hers with mushrooms. Back in Russia we’ve made the eggs with dried mushrooms. But here we usually just use baby bella mushrooms. Fry them up with onions, then put them through food processor and mix with some mayo and egg yolks.
I’ve also mixed yolks with french onion dip. That was so yummy. I’ve also tried it with salsa creamy dip, was not bad either.
All the variations sound great. I make them with mayo and horseradish sauce. They need to have a little zing or they’re angel-ed eggs. LOL.
I replace the paprika with Old Bay seasoning. It adds the same color, but has a bit more of a flavor.
I love when an old favorite has its own family traditions! I adore eggs this way and having grown up in a hot climate, meals made up of a few salad dishes were the most common type.
My mum always called these Curried Eggs, and I love them. To the yokes I add mayonnaise, some excellent Indian curry powder, a pinch of cayenne pepper to spice it up and a pinch of turmeric to boost the yellow, salt and pepper. The filling is canary yellow and delicious. Packed lunch gold!
The one thing I’ve realized is that there seems to be as many deviled egg recipes as there are people in the world. I haven’t really had one I didn’t like, though!
Here are my ingredients:
Dill Pickle Juice (not the pickle itself!)
I eyeball it and taste as I go. Just be careful with the horseradish and the pickle juice! Makes for a very smooth, sweet, yet tangy egg.
If you want to try something truly unusual, use sour cream instead of mayo, a little fresh dill weed and chopped pickled beets instead of sweet relish. Kind of a russian borscht variant. Use a mixture of sour cream and a little of the beet juice to just make the yolk creamy. Purple deviled eggs!!! Bring it to your next Klingon food party! Believe me though, it tastes heavenly!
Hey Thanks for the great recipes, I’ve found many on this site.
My personal favorite for deviled eggs is
Stone Ground Mustard –Inglehoffer’s
Regular Dill pickles finely minced –to taste
Several Slices of Bacon crumbled
slight amount of grease from bacon
paprika for garnish
Mix all with a fork and put into egg whites
Want a different flavor. Just use blue cheese dressing. It is wonderful and your guests will wonder what you used.
I use a pastry blender to mash up the yolks. My devilled eggs never turn out the same, because while I use a basic set of ingredients, I always add them by taste and sight. My ingredients include: mayo, sour cream, mustard (yellow or dijon), sweet pickle relish, a small dribble of honey (or just some of the pickle juice), and some sort of spice, according to my mood. Sometimes it’s a salt-free blend, sometimes it might just be garlic powder and pepper. I avoid salt – I’ve discovered even a little bit negatively affects the flavor.
One of these times I may skip the pickles and honey, and sub wasabi for the spice blend.
My family has had ARGUMENTS about deviled eggs. There was a whole email thread last year at Christmas between us all about who was making the deviled eggs and whether or not they could put anything extra in them.
Our recipe is as absolutely simple as it gets. Mayo, mustard, and if we’re feeling daring, maybe a little paprika on top.
It was only this year that I decided that putting relish in them wasn’t the end of the world.
I like deviled eggs with sour cream instead of mayo. You have to add a little extra salt, but really there isn’t a great deal of difference taste wise. I can’t eat a lot of store bought mayo on account of a soy allergy and I am usually to lazy to make my own.
I’m a big fan of Paula Deen’s “Goat Cheese Stuffed Eggs.”
Anchovy sauce is also known as fish sauce. You can get it from any Chinese grocery store.
My mother calls the following variation “Angel Eggs”- they’re light, delicious and worth a try, especially if you don’t adore gobs of mayo, like me. Simply do half mayo and half full-fat sour cream. Awesome stuff- it inspires me to snip chives on top and crumble little bits of leftover bacon on, too. For a low-carber like me, it becomes lunch. Much more interesting than simple boiled eggs.
Rubbermaid makes a deviled egg tray too, and it has a sealable lid. It’s $5 at Wal-Mart. One tray isn’t enough for my family’s consumption of deviled eggs either. Be careful not to over-salt them or they’ll not be eaten, but other than that Mom hides them in the refrigerator or they won’t see the event that they were made for.
As for the grocery store prepped eggs, oh come on, they’re made in minutes!
No-yolk! It seems that all my husbands family has heart problems or diabetes. I love deviled eggs for holidays. So I am trying a new recipe for Thanksgiving using real boiled egg whites for the cups and “eggbeaters@” for the filling. I’m pretty sure I’ll have to BAKE the filling and then add the tasty stuff to mix it. I’ll send my recipe in. Anyone tried this yet?
I’m not sure why I love deviled eggs so much – I actually hate mustard, lol! But if you put a plate of them w/in my reach, don’t expect them to last long.
Anyway, I just wanted to guess the “anchovy sauce” may in fact be Worchestershire sauce, since its key ingredient is anchovies. And I just saw a deviled egg recipe w/ it that I’m about to try!
Great, quick recipe! But for others like me, even this can be too much when I have a craving for deviled eggs (I can eat about a dozen, too!) So, what I do is mash the yokes up with creamy salad dressings instead of mayonnaise, mustard, and seasonings. A creamy Caesar, Blue Cheese, or tangy Italian are my favorites. The great thing about salad dressing is the filling does not need anything else but the sprinkle of paprika. It takes me all of two-minutes to mash up and fill. Definitely the lazy-girls’ way to quick and tasty deviled eggs! LOL
If I want something a little “fancier”, I add plain old yellow mustard instead of Dijon (just a good “squirt” really), sweet relish from a jar, and some black pepper for spice. I just reconstitute some dried onion flakes, a few dashes of Louisiana-style hot sauce, and I’m good to go!
I like to use worcestershire sauce. Gives it a good kick.
Shallots sound like a good idea. I’ll give it a try.
Chives! I like them with chives, whole seed mustard, a little bit of miracle whip, white vinegar, hot pepper sauce, salt, and pepper.
I do the real simple deviled eggs and they are always gone at family functions.
Filling: yolks, mayo, sweet relish
Bring a pot of water to boil, leaving eggs on counter to get the refrigerator chill out to lessen the possiblity of them cracking. Once boiling, add eggs with a spoon, gently settling them in the water one or two at a time, dash some salt and when the water begins rapidly boiling again, start a timer for 15 to 20 minutes.
Dump out as much of the hot water as possible and run cold water in the pot til full. When it is bearable to touch the eggs, roll the egg center gently on the edge of the counter to make it cracked and once you get the center picked off, the ends pop off, sometimes you don’t even have to pick off the center.
Cut eggs in half and pop yolks into a bowl. You can mix the filling the night before, but don’t put it in the egg whites until close to time to leave or moisture will get on the eggs and make them funky. Mix in mayo and relish to taste after mashing the yellow with a fork, then spoon in and top with paprika sprinkled on.
I am so known for these deviled eggs that my sister bought me a Pampered Chef deviled egg tray that is perfect for parties, though the 24 it holds don’t quite fit the bill since I usually to 18 to 2 dozen eggs at a whack.
I have never had spicy devilled eggs — in my family devilled eggs are sweet. I make mine with equal parts Miracle Whip, yellow French’s mustard (just enough to hold it together) and sugar to taste. Garnish with paprika and they’re good to go. I make my egg salad the same way. Both are a crowd pleaser and never last long.
I’ll have to try the spicy variety — I’m especially intrigued by horseradish and wasabi additions. Thanks!
Since deviled eggs are always the first to be eaten and no one seems to get enough, I decided one Easter many years ago to enlist help from #1 son to make 72 of them. We used the basic recipe of mayo + yellow mustard + salt to taste, ..and challenged family to finish them. They did! It’s now an expected tradition every easter. I’m looking for a unique modification to try. Dijon mustard seems to easy.
Thank you for the recipes! I love deviled eggs, but am the only one in the family who does – I don’t get to experiment much.
Someone mentioned the water vs. vinegar-dyed eggs and how the vinegar can get into the eggs. We use the Pas brand of dye – and use very little water. (for sharper color). The dye tabs still use vinegar to dissolve. I did not realize that I was out of plain vinegar this year before dying time. I brought out the fancy, red wine, salad stuff instead (the sacrifices we make for our children). As typical, with preschoolers, our egg shells did not survice the process ‘whole’. I was very tickled about the comment about ‘extra color’ in the dish and the added vinegar taste… isn’t that the way Easter deviled eggs are supposed to be?! We’ll have to see how the red wine vinegar affects the taste – good thing I wasn’t down to just ‘balsamic’ vinegar… hmm? but I bet a few drops of that might taste pretty good too.
I use just Dijon mustard, salt, and freshly ground pepper. The yolks mash up better if you use a fine sieve (like you would use for sifting flour). Just use a spoon to press it through.
After I add the yolks back to the whites, then I top them with either paprika, pickle relish, or capers (if you don’t know what they are, check here: http://en.wikipedia.org/wiki/Capers.)
Grey Poupon brand makes the best Dijon mustard I know.
I work at an egg plant,and the reason your eggs are hard to peel is because they arnt “aged”. Our eggs sit in an airconditioned room for 5 days and THEN we put then in the cooker for 17 mins. They go into a cooling bath for 35 mns at 40 degrees, then the peeler, (thats what i do). sometimes the peeler misses eggs and i just grab them put a little pressure on the end and they “pop” right out of the shell.
Wow! You guys make fancy eggs! My grandma’s recipe is just Miracle Whip, yellow mustard, salt and pepper. We add paprika to the top of some, but leave most plain, as most of us prefer them as is.
My grandma’s trick for hard boiled eggs, which has never once failed me: Put eggs in cold water. Boil. As soon as it comes to a boil, cover and turn off the heat. Set a timer for 11 minutes and then remove and run under cold water. That’s it! No fail, every time.
Love deviled eggs – I use a pastry blender to quickly mash the yolks and other ingredients together. I also cut the eggs in half with a “wavy” slicer to make them more interesting in appearance. And I add one whole egg (white and yolk) to the filling mixture.
My favorite way to make deviled eggs is really simple: just mayo, dijon, and curry powder. The dijon and curry taste gives them a real bite!
I also use curry and minced green onion. It’s always been a great hit.
I use a variation of the standard way of making it with pickle relish by replacing the pickle relish with corn relish.
I love deviled eggs, does anyone have a suggestion for quickly de-shelling the eggs? That’s the killer to this favorite snack for me.
Roll them a couple of times to slightly crack the shells. Then peel them under running cool water. The shells will fall off.
put the eggs in a plastic bowl half filled with water, seal with a lid, and shake….you’ll be surprised how easily they peel.
Every year I try to come up with a new/different stuffed egg recipe for class – this one maybe an original – HA! Maybe!
Wasabi Stuffed Eggs
6 hard-cooked eggs (see directions below)
¼ cup mayonnaise
¼ cup sour cream
2 teaspoons wasabi paste, out-of-tube, or dry wasabi to taste
2 green onions, finely minced
1 teaspoon lemon zest
Garnish: sprinkle with furikake (seaweed and sesame seeds sprinkle)
1. Peel hard-cooked eggs, slice in half, remove yolks to a small bowl.
2. Add mayonnaise, sour cream, wasabi paste, green onions, and lemon zest. Mash to combine.
Taste for wasabi and salt.
3. Transfer to a pastry bag fitted with a fluted tip – use a disposable plastic bag and you’ll never go back.
Prior to serving fill whites with wasabi filling. Sprinkle on optional seasoning/garnish.
How to Hard Cook Eggs: (I call this the Julia Method)
Place eggs in a pot with cold water to cover.
Bring to a simmer, cook for 3 minutes.
Remove from heat and cover. Set aside to cook in residual heat for 17 minutes.
Drain and rinse with cold water until chilled. Set aside for 5 minutes in cold water.
Drain and shake to crack shells, peel off shells under running water. Can be cooked several days ahead.
Yield: 12 servings
I loved deviled eggs too as do most of my friends. To make them a bit extravagant I sometimes top them with just a tiny spoonful of caviar(domestic). The salty briny taste goes so well with the creamy yolk filling and shallots.
I don’t know what anchovy sauce is either, but we just buy the anchovies in the little glass jar, dice them up, and throw them in. Don’t put in too many or you risk very salty deviled eggs. Also, we use spicy mustard, but no tobasco.
I usually add pureed calves liver to the mix —the leftovers of liver and onion are great for this. I also use the whites when I end up breaking some of them when I try to cut them.
To jazz my recipe up, instead of Tabasco and the onions, I like to add some wasabi, and somewhere I have heard of adding sugar. But really, they’re all good!!
I love deviled eggs! The best recipe I’ve eaten/made so far uses mayonaise, sour cream, bacon and fine grated cheddar for the egg yolk filling.
Unfortunately, I’m going to have to disagree and say that fresh eggs make for hard deviled eggs. You don’t have to use old eggs, but I’ve found ~3 day old eggs to be the best for hard boiling, because it makes it easier to peel them cleanly. Also, the addition of the cold/ice water after cooking is essential to prevent the nasty grey egg yolk coating that happens due to excessive cooking.
You can avoid the dreaded blue line in the eggs by not over-cooking them. Add your salt or vinegar, low (soft) boil for no more than 17 minutes and plunge into cold water to get them to stop cooking ASAP. You’ll avoid the blue line forever.
My Mom always added just enough mayo to wet the yolks down, added some sweet relish to the mix and spooned into the whites with a dusting of Paprika. It works better if you lose a few of the whites and have extra yolks for a nice mound.
I never had them with horseradish before until my boyfriend’s mother made them. I had never spit out a devilled egg before that day! I had to go home and vindicate my tastebuds by making “Mom’s” devilled eggs.
I don’t know what ‘anchovy sauce’ is, so unfortunately I can’t try the most unusual suggestion in the list. My recipe is similar to Elise’s, except that I often use a Miracle Whip clone. I can tell RobertF that yes, the nasty green ring is avoided by the “boil and let ’em sit” method. My son would live on hard boiled/deviled eggs if I let him, and even he noticed how much prettier they looked without the ring after I learned this trick!
Many of you have commented that you like the dish. It is made by Dedham Pottery located in West Concord, MA. Should you be interested in getting one, their website http://www.dedhampottery.com provides a history and how to find a retailer near you. Heidi
The version of deviled eggs I had learned from my mother and the people outside of our family who has tried it thinks that it tops any that they’ve had before. There are not exact measurements, but below are the ingrediants.
boiled eggs, mayo, mustard, salt, pepper, cider vinegar.
When whipping the cooked egg yolks put in enough mayo to make it relatively creamy. For six eggs about teaspoon of mustard works, but it’s up to you for taste. Just a pinch of salt and pepper (pepper is up to you how much you like). The secret is the cider vinegar that seperates this variation from all others that I’ve tried. A teaspooon for a half-dozen egg recipe generally works, but as you make more batches it’s a matter of experimentation. After mixing the yolk filling the spread is good for going back into the egg white halves. I actually prefer chopping the egg whites and mixing in the filling to make a develed egg sandwich spread. Again, the above mentioned measurements are approximate and is something that I tweak till I get that right mixture of mustard and tang from the vinegar.
I’ve never tried your approach to hard boiling eggs — add eggs to cold water, bring water to a boil, remove from heat, cover and let sit for 15-17 minutes — Do you avoid the dreaded blue border between yolk and white with this method? I’ve always let the eggs continue boiling for 8 mins or so then cooled and not got the blue line. But sometimes, due to variations in egg size the yolks might still be a little soft. Your method sounds more foolproof if there’s no line.
This may sound really crazy, but I use Marzeti’s Cole Slaw dressing in my deviled eggs, just the yolks and the dressing and a little paprika on top.
The dressing gives the eggs a nice sweet and tangy taste.
Everyone loves them and wants the recipe when I serve them, I just smile and tell them it’s my nana’s secret and I can’t share it.
I’m somewhat of a garlic/heat fiend…though I don’t super hot sauces, I’ve tried making deviled eggs with Chili/Garlic sauce with good results. Adds some heat and depth of flavor.
I thought all you Devilled Egg addicts might like a historic recipe: this one is from Cassell’s Dictionary of Cookery (circa 1870)
Cut four hard-boiled eggs into halves, remove the yolks without breaking the whites; mix the yolks with a tea-spoonful of anchovy sauce, a little cayenne pepper and salt, and fill the white-cups with it; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely cut lettuce. Time, fifteen minutes to boil eggs.
I haven’t tried it. If you do, I’d love to know.
Now you’ve started me off, I have to try to find an earlier recipe! Maybe the very earliest.
I use relish and leave out the tabasco. The best eggs, however, are Easter eggs. Especially if they had cracks, so you get the extra bits of color on the egg white. In the old days, we used vinegar to make the egg dye, so any cracks also let in the tang of the vinegar. I may try the suggestion of a splash of red wine vinegar next time to see if it makes up for the water based dye we use nowadays.
For some unknown reason, I have always thought that the term deviled meant that horseradish must be included! I make my deviled eggs with mayo, mustard, horseradish, salt, pepper & paprika on top. I have even been known to make egg salad with the same recipe … yummmmmmmmm.
Once, I mashed up leftover baked salmon in with the egg yolks (about half a filet for a dozen, I think it was). Delicious! The boyfriend and I loved it.
I like to keep deviled eggs in my refrigerator to eat as a snack or a mini-meal. I am a diabetic and mix in a little dill relish (not sweet relish) with enough mayo to moisten the yokes. I add pepper and a small amount of salt and sprinkle with a bit of paprika. Your recipe sounds good, so I think I will try it next time. These are great at curbing my appetite!
I use a cookie shooter (you know, hollow tube with a plunger and tips? – you can usually get cheap-o plastic ones in the supermarket). It’s really easy to spoon into them, the plunger is usually tight enough that there’s very little waste.
I always enjoy piping out the egg yolk mixture, and I think it’s a lot faster and easier than spooning it. I just put everything in a ziplock lock, mash it up, and snip the corner. Dash some paprika on top, and it takes no time at all.
Love the dish. I use Lawry’s Seasoned Salt, pepper, Best Foods Mayo, French’s Mustard and if I’m in the mood dill pickle relish. A dash of paprika on top of the egg mixture for garnish. Made it this way for years and my grandfather loved them.
The family has an absolute horror of mayonnaise, even if we whip it up homemade-style, and the youngest enjoys the simple tang of regular mustard.
We replace the mayonnaise with plain yogurt or sometimes Nancy’s Honey Yogurt if we’ve it on hand, available in the chi-chi organic markets that the Pacific NW is good for. The trick with the yogurt is to mix in enough to just whip everything together. Too much, and it’ll just taste like yogurt.
To compromise between the gourmet and non-gourmet family members, we whip up a batch of half French’s mustard (regular hot-dog mustard) and coarse-grain mustard, sometimes flavored with wasabi.. which the youngster really doesn’t approve of, but what he doesn’t know won’t hurt him.
That rabbit dish is darling! And I love the top photo with the festive colors in the background.
I know the phrase “old eggs” sounds none too appetizing, but the reason you’ve heard that they make better hard boiled eggs is because very fresh eggs can be extremely difficult to peel (and I know this from personal experience).
It is also nearly impossible to make meringue using eggs that are just a day or two old. I don’t know the science of this, just the fact that it’s true.
Since this is the second time this week I’ve read about cracking the hard boiled eggs as you’re cooling them, maybe it’s the secret I’ve been looking for, and I will now be able to boil up eggs as soon as I nab them from my crazy hens. : )
I usually use dry mustard instead of prepared and I leave out the Tabasco sauce and add dill. Another variation uses pesto to taste, not only does it taste fantastic, but it gives the filling a lovely pale green color. I’ve also done the finely crumbled bacon someone mentions above, as well as topped them with very finely chopped scallions.
Deviled Eggs always remind me of Easter and my grandmother… she taught me to make them when I was a little girl. All we’d add is salt, pepper, paprika, Best Foods mayo and French’s mustard. The key was to mash until there were no lumps left. :)
spanish prepare deviled eggs as tapas – about one pepper stuffed olive per egg and mayo etc
It sounds kind of gross, but I add tablespoon or two of pickle relish. It adds a nice crunch. Come to think of it, finely chopped half-sours would be even better.
I also prefer mine a bit tangy, so a squeeze of lemon and a bit of sumac sprinkled on top does the trick.
As you mentioned in the article, there are many different ways to have deviled eggs. I personally like to add garam marsala (an Indian spice) into the mixture. Also, sweet pickle relish is also a great addition.
These are so simple and almost always the first appetizer to disappear. Another nice addition is very finely crispy crumbled bacon. Fresh herbs are nice too – tarragon or parsley anyone? Another variation – Miracle Whip. Gives it a slightly sweeter taste if you like that. Finely chopped cornichon…the possibilities are endless, and they’re cheap enough to make and experiment with.
I make them almost exactly the same way except I use chives, a tiny splash of red wine vinegar and leave out Tabasco. When they are all done, decorate with a slice of pimento-stuffed green olives. Nice way to use up an abundance of Easter eggs but they are good anytime. Lou
My recipe is pretty much the same, except for the dijon mustard – instead, we substitute the hot chinese mustard that comes with take-out. It’s delicious!
I love deviled eggs! One of my favorite ways to eat eggs. I like it simple. I usually use spicy brown mustard and tabasco sauce. I like to make them the day before serving them.
Your recipe is about the same as the one I always use although I’ve never used tabasco in mine. I do put in pickle relish–maybe a heaping tablespooon.
Your pictures are always wonderful!
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