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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 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.
Forgot the best ingrdient – blue cheese crumbles!
Add horseradish, worcester sauce and tarragon to the mix!
… and a roasted chicken. LOL
I’ve made them before but forgot most of the details and came here to get a reminder. I modified the recipe some by using Inglehoffer’s sweet and hot honey mustard and some sort of Filipina hot sauce my wife had here. This may have made me cross into culinary deity.
At the last minute we decided to make deviled eggs from our Easter Eggs. Didn’t have a recipe and needed to use items we already had. We didn’t have any Tobasco, but did have Sriracha – so used that. Loved this recipe, will definitely make it again. Many of the deviled eggs recipes I have tried are too bland, but this had the perfect balance of creaminess and flavor.
I didn’t have any Tobasco so I used Go-Chu-Jang and they came out nicely.
Instant Pot owners: prick hole bottom of eggs, then Pressure cook 5 min start, 5 min pressure cook, 5 minute natural release, take out of cooker, then for about ten minutes in room temp water to cool, you won’t believe how easy they peel, white is not rubbery and the yolk is very creamy (not completely dried out) try with 2 for a test I cook 6 at a time no difference in cooking time, enjoy your Deviled Eggs. I like mine spicy, spicy mustard, ground red pepper, diced dill pickles, mayo, a sprig of jalapeno cheese on top with a small slice of olive and a piece of bacon then dust with paprika, a little bit of work but so so delish. I used jumbo fresh organic eggs.
Hi John, no need to prick the bottom of the eggs if you are pressure cooking them! In fact, that might encourage the eggs to leak out. See: Easy-to-Peel Hard Boiled Eggs in the Pressure Cooker.
This is my go to recipe now, I was going to make egg salad for tomorrow morning so I refreshed my memory and came back here for my recipe. Key is to put the eggs into cold water, and let them warm up wile you get it to boil, otherwise they will need more time.
After 10 minutes I had very silky, rich yolks that were just buttery enough to mix with some scallions, mayo, tiny bit of mustard, Maldon salt, fresh cracked pepper, lemon zest ( sometimes a tiny bit of juice, depends on the leafiness) and some cooked tiny crumbles of pacaetta if I have. Mix and put in air locked container overnight, great with buttered toast in the morning and some tea with lemon.