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Nice, simple recipe that becomes tastier with a few tweaks. I used chipotle mayo and tobasco, and I used chives from my garden. I added one extra teaspoon of chipotle mayo, and these were much tastier the second time around than using normal mayo and tobacco on my first try. Fleur de Sel salt was also a great addition, and this turned out better than the first try following the filling recipe exactly.
Never heard of steaming for easy peel, will try this!!! I add some sweet pickle relish to the mix, everyone loves them, not too much relish though!!!
Just made this for Easter Sunday and it was sooo delicious!!! Thank you!! I followed all the steps as well. Would make again!
I made them tonight for Easter at my mothers tomorrow. I used 1/2 mayonnaise and 1/2 horseradish sauce along with the mustard . It gave it an wonderful zing and the family couldn’t resist them!! Needles to say, I’m making another batch to take over to moms .
Steaming the eggs was a total success. Amended the recipe a bit using Dukes mayonnaise (since it is tart from the red cider vinegar already), German hot mustard, a dash of Worcestershire, a dash of Tabasco, and about a tablespoon of wasabi paste. Then instead of paprika on top, I sprinkled Tajin Classico seasoning. Yummy!
I found the easiest way to peel an egg is to use a spoon! Even banny eggs peel easy with the smaller spoons.
You can also add sweet or dill relish for an extra zip to the yokes
Amazing. I put just a little more Tabasco and omg what a hit!
I make mine with (per dozen whole eggs) around a half cup of hellmans mayo, tablespoon of yellow mustard, and a 1/4 cup of sugar. Never brought one home… get lucky to eat any at dinners.
I did add the salt to the water and let my eggs come to a rolling boil for two minutes as they were extra large size and let them sit on the burner for twelve minutes. Perfection!!!! Peeled like a charm!!!
I’m shocked that no one mentioned using Durkee Famous Sauce in their deviled eggs! Maybe it’s more of a regional thing, but it is delish! I grew up in St. Louis and have many fond memories of using it for deviled eggs, coleslaw, potato salad and on sandwiches, instead of mayo. It is particularly good on turkey sandwiches! It has a tangy, mustard-mayonnaise taste with vinegar and some sugar in the ingredients. Try it and I think you will find you love it.
I’m going to try the durkee sauce! What else do you add with it if you don’t mind me asking?
I cut the onions very finely and soaked them in a bit of apple cider vinegar for about 10 minutes and then drained the liquid – they’re easier to digest this way. I added a bit more salt & Dijon mustard than the recipe had called for. Also, used smoked paprika. Otherwise, I followed the recipe, and they were delicious. I brought them to a party, and they were all eaten in about 30 seconds!
My mom would make for special occasions but I never got her recipe…so came here for details. Plan to make for a work dinner. I’ll try to get a pic on insta. THANKS!!
I am a real deviled egg fan. This is primarily how I too fix them.Tho, for the dressing always use a tad bit of apple cider vinegar and a touch of sugar. Also, white pepper. It really adds a smoky flavor.
Loved this recipe because I didn’t quite know how much mayo to use for 12 eggs. I add a teaspoon of Braggs cider vinegar that gives it a brightness. I didn’t put onions as my family likes a smoother, no lumps recipe (the same way they like their mashed potatoes).
Made as described these were strangely bland. Added a few different ingredients and it pepped it up a little bit.
Ground mustard, ground ginger, white pepper, mayo, white vinegar, minced fresh dill. Pipe in. Top with paprika. Very different flavor. So delicious!
i add spoonful of relish or sometimes chop and add
green olives. yum
Change to regular mustard, and used Worcestershire Sauce, with Smokey Paprika. Was so so so good!!! Thank you!!!
Made as written. They were absolutely perfect, and our new favorite!
I use mustard powder instead of wet mustard. I also add in dried onion flakes to give some crunch. My recipe includes queen spanish olives pressed into each half (usually a 1/4 cut olive for each.) It gives it some salt and acid, which really brings out the flavor of the yolk.