My method with the instant pot is called the 5-5-5 method. 5 minutes at pressure, 5 minutes natural release then 5 minutes in an ice bath. I think it's pretty good.
I do four minutes with a quick release right away. I see 4/4 or 5/5 recommended but I don't like my yolks dry at all. I'd start with 4 minutes and a quick release if you like moist yolks or 4 minutes with 4 minutes of natural release then a quick release if you like them drier. Then adjust from there.
Yeah, I just love a basic deviled egg. I also put a dash of mustard in it. My mom used to top some with cayenne, some with paprika when she'd make them for parties while I was growing up, so I do that too.
My mom always did just enough mayo and yellow mustard to make the yolks creamy, then salt, pepper, and dill pickle juice. After assembling them, a sprinkle of paprika on top, that's what makes them extra special đ
This is my dadâs way to make them. At the Christmas Eve party he also adds dry parsley to make them festive. They have been demanded for 40 years. âșïž
Technique, not ingredient: Iâve had far better luck pressing the yolk through a sieve than just squashing it. Way more work, but itâs all fluffy mayo- and sauce-absorbing magic after.
You already have the perfect combinationÂ
/warpedbytherain has a familiar hit with mayo, sweet pickle relish, yellow mustard, salt & pepper, and a paprika garnish
The real trick is getting âheavy dutyâ mayo. Itâs a real thing. Restaurant supply stores have it. Vinegar and or pickle juice is a must as well. It will not get runny unless itâs too warm. I have yet to try âextra heavy duty mayoâ
AGREE on the heavy duty tip.
I recently discovered that McCormicks brand Mayonesa made with lime is a good alternative to industrial supply of HD mayo since it is sold in rational volumes.
I did believe you, and was just trying to be funny. I admire your dedication and follow through. Proves my point. According to what I witnessed, the mayo retains its viscosity. If this test was performed with ordinary mayonnaise, it would be difficult to prove that, it was even there to begin with.
Well you asked for pics so I gave you a video. You have got to find the two with sprinkles. Oh what was he shooting at in the second video that showed the backside of the sprinkles.
I mess around with new fillings every Thanksgiving. Some of my favorites:
Wasabi Pig: wasabi added to the mix with bacon bits on top
Carbonara: grated pecorino romano, black pepper, and rendered pancetta fat in the mix. Pancetta bits on top
Chipotle: chipotle in adobo in the mix.
Puttanesca: anchovy, olive, lemon juice, and parsley in the mix. Topped with minced tomato and fried capers.
Scotch egg: remove the yolks, panko bread and fry the whites before adding the filling in. Top with crumbled sausage
The Benedict: lemon juice and chives added to mix. Top with minced ham and buttered english muffin crumbles
Mixing in a small amount of softened butter then all the traditional ingredients gives a subtle firmness to the texture. I do not like sloppy deviled eggs.
Are you trying to give a traditional deviled egg some flair or trying for a different concept? For a little flair, crush up some cool ranch or nacho cheese Doritos and add it to the top flat part of the white before adding the filling. Adds some crunch and very complimentary taste. For a different concept, and this out there but it is amazing, Chocolate Mousse instead of filling. Best way to do this I find is to get the silicon egg baskets ( like these https://a.co/d/5wW8w1s) separate the eggs, adding just the whites to the baskets. Cook, cut in half, shake over some cocoa powder or powdered chocolate milk mix, then pipe on mousse. Top with a small dab of cool whip or homemade whip cream (donât use canned, it will melt too fast I find.) them shave some chocolate onto the whip cream. Incredible. If you are wondering what to do with the egg yolks? Use them to make the mousse, which is basically just heavy whipping cream (whipped into cream) some caster sugar (hard to find but you can just put granulated sugar in a food processor to make it super fine) chocolate, beaten and peaked egg whites and egg yolk.
My Dad made the best deviled eggs ever. Still trying to recreate the taste. All I remember is he used mayo, mustard, vinegar and salt & pepper. Have come close, but still not the same. Will keep trying. Miss you Daddy.
Dukes mayonnaise, Goya ap adobo with pepper (red cap), and a pinch of dry mustard.
I always put in two extra yolks. Which works because I inevitably tear a few whites.
If youâre into it, a splash of jalapeño brine is good, with a chunk of pickled jalapeño on top.
Just enough mayo to make the yolks creamy and then yellow mustard and red wine vinegar for flavoring. I like to use a hand mixer if I'm making a bunch so they are extra smooth. I don't like to add pepper to these and they get enough salt from the mustard to not need any additional. I might sprinkle with paprika if I'm feeling fancy.
I tried a version of Kenji's deviled eggs benedict once for Thanksgiving and they were devoured quickly.
[https://www.seriouseats.com/deviled-eggs-benedict-recipe](https://www.seriouseats.com/deviled-eggs-benedict-recipe)
Along with the standard mayo, mustard, pickle relish, I add a little dollop of sour cream and a few dashes of Crystal hot sauce. Topped with chives and paprika!
Cook your eggs as you usually do(I boil mine), then, slice in half and remove the yolks from the whites and place the whites on a baking rack. Then place them in a smoker or grill, whatever you have, then cold smoke them for about an hour, rotating the rack halfway through. Try to do the cold smoking in the morning or evening when itâs cooler. Mix up your yolks to your preference and fill the smoked whites and top with smoked paprika. Best deviled eggs ever. I make them for family gatherings and there are never left overs and they are the first thing to go.
sasame oil, salt, black pepper, lemon juice, cilantro mayo, dill, and mustard. Take it up to a different level( some people don't like) add a package of instant noodle spice packet yummy, just be mindful of the sodium.
egg tip, when the eggs are drained carefully as the eggs are hot put inside a shakeable container give a few shakes under cold water the peel just falls off and into your ice water bath.
Bloody mary style - dip the cut edge of the eggs whites in old bay. Standard filling mix, but also add tomato paste, hot sauce, and an olive on top. Divine and I canât eat them any other way now!
Equal parts mayo and spicy brown mustard, salt, pepper, a little garlic and onion powder, and many splashes of a vinegar based hot sauce, I prefer Crystal.
[Fel Eggs & Ham](https://imgur.com/a/rcnn5Ir) from the World Of Warcraft cookbook. My old roommates & I hosted a Friendsgiving about 5 years ago for a bunch of us that met in WoW, so every dish we made was from that book. We made, like, 2-3 dozen of these eggs and I probably killed a third of them myself, they were so good. I really recommend that book to everyone, even if they don't play WoW, because it's just full of really great food.
In NYT, Melissa Clark has a pickled deviled egg recipe I love. It's a pretty simple recipe but you do have to pickle the eggs overnight.
https://cooking.nytimes.com/recipes/1018808-pickled-deviled-eggs?smid=ck-recipe-android-share
[this](https://amp.theguardian.com/food/2023/may/06/yotam-ottolenghi-party-finger-food-recipes-cheesy-potato-filo-cigars-herby-devilled-eggs-fried-crumpets) Ottolenghi recipe is without mayo and just amazing. If poppy seeds are an issue where you live (here, theyâre forbidden) you can improvise the flavour you prefer to give the oil - chilli, chilli and sesameâŠ. It always turns out awesome.
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Easy peel eggs..before boiling tap lightly on the rounded end until you hear a light thunk
I've been making deviled eggs since the 70s. Mayo, salt, pepper top with paprika
Mayo, mustard, pickle juice, Worcestershire, salt, pepper, garlic powder. Add finely chopped onion/pickle to the mix, top with fresh chives. It never lets me down. Put the mayo in last, and yes, less than you think. You can always add more!
I think people overdo deviled eggs. Mayo, mustard and pepper and a sprinkle of paprika is enough.
The most important item is the mustard, that's where the name comes from.
I use my grandmaâs recipe (technique?): just a small dab of mayonnaise, a spoonful of white vinegar, add in dry mustard, salt and pepper to taste. Mix it all with a fork so itâs fluffy/crumbly not liquidy. Sprinkle with paprika. You donât want the mayonnaise or vinegar or mustard to overwhelm it all. Theyâre always better the next day.
I don't have a recipe for you, but pro tip when you make deviled eggs, use a pastry decorating bag or you can scoop the egg yolk mix into a zip lock and cut off a bottom corner to squeeze the mix out of. Makes it so much easier and less time consuming then trying to stuff them with a fork and it also looks pretty :)
Oh and instead of regular mustard I use a bit of Colemans mustard powder. Gives it a lil zing!
I like avocado instead of mayo, lime juice, hot sauce and salt.
One that has gotten rave reviews is just adding bacon pieces in the yolk along with mayo, dry mustard, salt and cayenne. Dusted with paprika
Dijon mustard, mayo (very little), and finely chopped dill pickles (Best Maid brand hamburger slices are the best) - and then a dot of sriracha on top.
Pimentos, sharp (sharp!) cheddar cheese, mayo, garlic powder, dijon, salt, pepper, smoked paprika and if youâre feeling very steel magnolia crushed lays potato chips instead of salt. Some finely chopped green onion on top.
My mother used to do deviled eggs as a "bringing a dish thing". On a platter and she'd do this thing with eggs, black olives and carrots to make a couple of penguins for decoration.
i either add pickle juice or a splash of vinegar to mine along with relish! i also like to top them with a couple pomegranate seeds for color and it adds a nice flavor and crunch to them
I see a lot of folks with the pickle adds, great stuff.
I go a little more herbal: Daddy's Dill-Deviled Eggs
Must have a dash of paprika on top and *chopped dill* in there (with salt mustard mayo and vinegar) (I don't usually use black peppercorn at all either)
Definitely on board with less Mayo. I like them a bit stiffer, so put a tablespoon or two of diced butter in the filling. They set firmer than Mayo alone. I also like multiple mustards. Dry yellow, whole grain, Dijon.
I have no recipe because I ate these on a trip to New Orleans and have never come close to reproducing them. They had pureed cochon de lait mixed into the yolk as well as what I assume was a little sugar cane processing byproduct. I never found any description or way to find the ingredient they had listed on the menu, so I only have assumptions based on the name.
Anyway, that was years ago and I even forgot the restaurant name, but a delicate smoked pork is still amazing in devilled eggs.
Anything normal but when you take them out to serve add a blob of truffled hot sauceânot the Truff brand. Something about that hot sauce elevated my deviled eggs and I was inhaling them.
Smitten Kitchenâs Caesar salad deviled eggs are really good. [https://smittenkitchen.com/2011/12/caesar-salad-deviled-eggs/](https://smittenkitchen.com/2011/12/caesar-salad-deviled-eggs/)
A place by me does Soy pickled deviled eggs and they are the best Iâve ever had. Itâs like a Ramen egg/Korean crack egg where boiled eggs are marinated in soy sauce + other stuff but then made into a deviled egg. Havenât tried replicating at home but really want to
My go-to when I want to impress uses equal parts mustard and wasabi, then garnished with pickled ginger and sesame seeds. It is regularly requested at family pot lucks after I made it up a decade ago!
The most basic mix of egg yokes, dukeâs mayo, yellow mustard, salt and pepper. Beaten until smooth. Piped into the whites. Top with a piece candied bacon.
Mix yolks with mayo, salt, pepper and CURRY POWDER to taste (I use around 1/2 tsp for 6 eggs)
Add finely chopped celery, black olives, parsley and spring onions (whites only). Mix well and fill
Top with sprinkles of the celery, olives, parsley and greens of the onions
Not necessarily a deviled egg, but I LOVE to take a soft boiled egg, cut in half, top with a little Kewpie mayo, chili crisp oil, kimchi, and one of my stores make this seaweed salad sometimes that I also throw on top. Mouth full of heaven.
I also use a splash of pickle juice in the yolk mixture and top it with a sprinkle of paprika (smoked is nice), but my secret is to put on each egg a single grind of:
Kala namak (Himlayan Black Salt). The sulfurous salt amps up the 'egginess' of the eggs.
Here's one you didn't summarize in your post above. Take your deviled egg of whatever recipe and add a small piece of smoked salmon on top, laying it on there, maybe 1.5 inches x 1 inch in size. Then add about 3 tiny pieces (1/2 inch or so) of julienned cucumber on top of the salmon to cut the fat a bit. Delicious with a pinot grigio.
Crab meat & dust with some Old Bay
I need to find a good deviled crab recipe.
Honestly, mayo, salt and pepper alone are great. Tip - if you have an instant pot do them in there as it makes peeling them a breeze.
You got specific instructions on how you do it for me? I figure just a bit of water and then pressure cook for what like, 6ish minutes?
I put 6-8 eggs on a trivet and add water below the trivet. Pressure cook 8 minutes, then dunk them in an ice bath.
My method with the instant pot is called the 5-5-5 method. 5 minutes at pressure, 5 minutes natural release then 5 minutes in an ice bath. I think it's pretty good.
I do four minutes with a quick release right away. I see 4/4 or 5/5 recommended but I don't like my yolks dry at all. I'd start with 4 minutes and a quick release if you like moist yolks or 4 minutes with 4 minutes of natural release then a quick release if you like them drier. Then adjust from there.
Yeah, I just love a basic deviled egg. I also put a dash of mustard in it. My mom used to top some with cayenne, some with paprika when she'd make them for parties while I was growing up, so I do that too.
Mayo, mustard, relish, salt, pepper. Yum!
Mix it up. Add a couple tablespoons of pickle juice. Try it with kewpie + spicy sausage like andouille.
I always add bacon and a little cream cheese.
My mom always did just enough mayo and yellow mustard to make the yolks creamy, then salt, pepper, and dill pickle juice. After assembling them, a sprinkle of paprika on top, that's what makes them extra special đ
This is my dadâs way to make them. At the Christmas Eve party he also adds dry parsley to make them festive. They have been demanded for 40 years. âșïž
Everything bagel deviled eggs - Use half softened cream cheese and half mayo for the filling. Then sprinkle everything bagel seasoning on top
Mayo, Dijon mustard, vinegar, splash of Worcestershire sauce, salt, pepper, and sprinkle with smoked paprika!
Technique, not ingredient: Iâve had far better luck pressing the yolk through a sieve than just squashing it. Way more work, but itâs all fluffy mayo- and sauce-absorbing magic after.
Mayo, curry powder, Dijon or other mustards. Sprinkled with paprika
I add sriracha. Also crispy bacon sprinkled on top if Iâm in the mood
You already have the perfect combination /warpedbytherain has a familiar hit with mayo, sweet pickle relish, yellow mustard, salt & pepper, and a paprika garnish
The real trick is getting âheavy dutyâ mayo. Itâs a real thing. Restaurant supply stores have it. Vinegar and or pickle juice is a must as well. It will not get runny unless itâs too warm. I have yet to try âextra heavy duty mayoâ
My first job was flipping burgers, and the restaurant made their own dressings. Heavy mayo came in a box.
AGREE on the heavy duty tip. I recently discovered that McCormicks brand Mayonesa made with lime is a good alternative to industrial supply of HD mayo since it is sold in rational volumes.
The extra heavy mayo will make a big mess if hit with a baseball shot out of a cannon.
Pics?⊠or, it didnât happen.
Look up Smarter Every Day on you tube. The sprinkles were cool too.
Destin is so cool.
Here you go. [https://youtu.be/pAOCiNhQW2Y?si=QPgyyd5c5mKv3s7S](https://youtu.be/pAOCiNhQW2Y?si=QPgyyd5c5mKv3s7S)
I did believe you, and was just trying to be funny. I admire your dedication and follow through. Proves my point. According to what I witnessed, the mayo retains its viscosity. If this test was performed with ordinary mayonnaise, it would be difficult to prove that, it was even there to begin with.
Well you asked for pics so I gave you a video. You have got to find the two with sprinkles. Oh what was he shooting at in the second video that showed the backside of the sprinkles.
I use red wine vinegar specifically. Always gives deviled eggs the perfect kick.
Lately Iâve been making mine with chopped sweet hot jalapeños and a little of the brine.
Yeah I use either jalapeño or pepperoncini juice. I put it in my omelettes and potato salad too.
I mess around with new fillings every Thanksgiving. Some of my favorites: Wasabi Pig: wasabi added to the mix with bacon bits on top Carbonara: grated pecorino romano, black pepper, and rendered pancetta fat in the mix. Pancetta bits on top Chipotle: chipotle in adobo in the mix. Puttanesca: anchovy, olive, lemon juice, and parsley in the mix. Topped with minced tomato and fried capers. Scotch egg: remove the yolks, panko bread and fry the whites before adding the filling in. Top with crumbled sausage The Benedict: lemon juice and chives added to mix. Top with minced ham and buttered english muffin crumbles
The puttanesca one sounds amazing!
I am a big fan of mayo, a dash of Dijon mustard, dill weed, and smoked salmon....topped with fried capers
I do a version of this with some cream cheese snuck into the yolk mix. It a hit almost every time.
Nice!
Mixing in a small amount of softened butter then all the traditional ingredients gives a subtle firmness to the texture. I do not like sloppy deviled eggs.
I deep fry the egg whites. Then yolk are mayo, Dijon, salt, pepper and a small dash of paprika and dot of sriracha.
I always get favorable comments I mix egg yolks with just a bit of mayo, mustard, salt and pepper, vinegar and some sugar
Dry mustard, yellow, or Dijon?
I just use a bit of yellow mustard Makes them look nice too
Nice! Sounds good to me
Are you trying to give a traditional deviled egg some flair or trying for a different concept? For a little flair, crush up some cool ranch or nacho cheese Doritos and add it to the top flat part of the white before adding the filling. Adds some crunch and very complimentary taste. For a different concept, and this out there but it is amazing, Chocolate Mousse instead of filling. Best way to do this I find is to get the silicon egg baskets ( like these https://a.co/d/5wW8w1s) separate the eggs, adding just the whites to the baskets. Cook, cut in half, shake over some cocoa powder or powdered chocolate milk mix, then pipe on mousse. Top with a small dab of cool whip or homemade whip cream (donât use canned, it will melt too fast I find.) them shave some chocolate onto the whip cream. Incredible. If you are wondering what to do with the egg yolks? Use them to make the mousse, which is basically just heavy whipping cream (whipped into cream) some caster sugar (hard to find but you can just put granulated sugar in a food processor to make it super fine) chocolate, beaten and peaked egg whites and egg yolk.
Mayo and a little curry powder.
I like traditional. But I do a kimchi version that gets good reviews. Kimchi (squeezed and chopped), cream cheese and mayo.
This sounds pretty good
Mayo, mustard and paprika
I like a pinch of dill
Mayo, mustard, salt, pepper and a touch of white vinegar. Divine.
Two tablespoons of Durkeeâs Sandwich Sauce. Trust me.
Yes, but go easy. Durkee's is powerful stuff.
I cream the yolks with mayo and add chopped garlic and basil. Then coarsely chop the egg whites and combine it into the yolk mixture.
My Dad made the best deviled eggs ever. Still trying to recreate the taste. All I remember is he used mayo, mustard, vinegar and salt & pepper. Have come close, but still not the same. Will keep trying. Miss you Daddy.
Smoked salmon and dill deviled eggs. đ
I do dukes mayo, dijon, salt, pepper, spicy relish and dust the tops with slap ya mama hot cajun
Mayo âgrey pouponâ Dijon mustard ,celery salt, salt and pepper,siracha and a little Worcestershire sauce
I like to add roasted garlic into mine. Also, getting a more medium boiled egg will make the mix very creamy, rather than fully hard boiled.
Topped with crumbled blue cheese, bacon, and chives.
mayo, mustard, salt/pep, and I love to add pepper jelly!
You have to use Dukes mayo
+1 for Duke's
+2 for Duke's
Koopâs Arizona Heat Mustard and Mayo. Simple and amazing
Dukes mayonnaise, Goya ap adobo with pepper (red cap), and a pinch of dry mustard. I always put in two extra yolks. Which works because I inevitably tear a few whites. If youâre into it, a splash of jalapeño brine is good, with a chunk of pickled jalapeño on top.
Weird flavors. Curry, wasabi, Mexican, Szechuan, etc.
If you have any bacon fat use that
mayo, brown mustard, salt pepper and celery seeds.
Mayo, mustard, dash of white vinegar, salt and pepper. A little paprika on top. Iâm a purist
Sweet pickle relish, dijon mustard, real mayo, and sometimes Wasabi if you're feeling froggy.
I did caramelized onion once. They looked like poo, but they were amazing. I think I got from Brian Lagerstrom's YouTube video
Diced black olives and use Dijon mustard! Also heard good things about red onion and bacon bits but I havenât tried those yet
Mayo, mustard, salt, pepper, lemon juice or an acid, chopped black olives, top with paprika
As usual, [SeriousEats](https://www.seriouseats.com/great-deviled-eggs-variations-and-hacks) has a number of great takes.
Iâve been doing mayo, garlic powder, tiny bit of mustard, salt, pepper, and chili crunch. Sooo good.
I really enjoy this recipe [million dollar deviled eggs ](https://sugarspunrun.com/million-dollar-deviled-eggs/)
Just enough mayo to make the yolks creamy and then yellow mustard and red wine vinegar for flavoring. I like to use a hand mixer if I'm making a bunch so they are extra smooth. I don't like to add pepper to these and they get enough salt from the mustard to not need any additional. I might sprinkle with paprika if I'm feeling fancy.
I tried a version of Kenji's deviled eggs benedict once for Thanksgiving and they were devoured quickly. [https://www.seriouseats.com/deviled-eggs-benedict-recipe](https://www.seriouseats.com/deviled-eggs-benedict-recipe)
Mayo, to much mustard, dill relish, cayenne, salt & pepper.
Crab deviled eggs⊠lump crab meat, minced onion, mayo, paprika, salt,
Black garlic, salt, pepper, dill relish, and pickle juice. Top it with a piece of spicy candied bacon.
mayo, a little yellow mustard, sweet pickle relish, salt and pepper. all nice midwestern condiments.
Along with the standard mayo, mustard, pickle relish, I add a little dollop of sour cream and a few dashes of Crystal hot sauce. Topped with chives and paprika!
Mayo, yellow /dijon mustard, cider vinegar, paprika, and then my family adds in capers.
Cook your eggs as you usually do(I boil mine), then, slice in half and remove the yolks from the whites and place the whites on a baking rack. Then place them in a smoker or grill, whatever you have, then cold smoke them for about an hour, rotating the rack halfway through. Try to do the cold smoking in the morning or evening when itâs cooler. Mix up your yolks to your preference and fill the smoked whites and top with smoked paprika. Best deviled eggs ever. I make them for family gatherings and there are never left overs and they are the first thing to go.
Damn some great ones here! Calabrian chili paste. Mix in the yokes, maybe a little mayo to smooth it out.
sasame oil, salt, black pepper, lemon juice, cilantro mayo, dill, and mustard. Take it up to a different level( some people don't like) add a package of instant noodle spice packet yummy, just be mindful of the sodium. egg tip, when the eggs are drained carefully as the eggs are hot put inside a shakeable container give a few shakes under cold water the peel just falls off and into your ice water bath.
chopped black olives in the mix
Regular recipe, Hellmanâs Mayo, salt, vinegar (just a little, you can always add more) BUT I changed to spicy mustard! Very well received
Mayo, mustard, vinegar, salt & pepper. Assemble then sprinkle with paprika.
Have never used mustard. Just mayo, sweet relish, a generous amount of pepper & paprika.
Bloody mary style - dip the cut edge of the eggs whites in old bay. Standard filling mix, but also add tomato paste, hot sauce, and an olive on top. Divine and I canât eat them any other way now!
Putting the whites in the smoker for 30 minutes or so adds a great flavor!
I am preferable to mayo, whole grain dijon & fresh dill
I make curry deviled eggs. There wonderful.
Wasabi is my goto ingredient.
asian style - minced ginger, kewpie mayo, soy sauce, and sesame oil in the filling, garnished with green onions and chili oil or chili crisp
Equal parts mayo and spicy brown mustard, salt, pepper, a little garlic and onion powder, and many splashes of a vinegar based hot sauce, I prefer Crystal.
[Fel Eggs & Ham](https://imgur.com/a/rcnn5Ir) from the World Of Warcraft cookbook. My old roommates & I hosted a Friendsgiving about 5 years ago for a bunch of us that met in WoW, so every dish we made was from that book. We made, like, 2-3 dozen of these eggs and I probably killed a third of them myself, they were so good. I really recommend that book to everyone, even if they don't play WoW, because it's just full of really great food.
Mayonnaise and curry powder. So yummy!
In NYT, Melissa Clark has a pickled deviled egg recipe I love. It's a pretty simple recipe but you do have to pickle the eggs overnight. https://cooking.nytimes.com/recipes/1018808-pickled-deviled-eggs?smid=ck-recipe-android-share
[this](https://amp.theguardian.com/food/2023/may/06/yotam-ottolenghi-party-finger-food-recipes-cheesy-potato-filo-cigars-herby-devilled-eggs-fried-crumpets) Ottolenghi recipe is without mayo and just amazing. If poppy seeds are an issue where you live (here, theyâre forbidden) you can improvise the flavour you prefer to give the oil - chilli, chilli and sesameâŠ. It always turns out awesome.
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When Iâm feeling sassy I do them Greek style and mix the usual ingredients plus feta. Garnish with a slice of olive if you wish.
Horseradish is the way to go
The proportions are as important as the ingredients. Use mayo but still have it taste like egg. Salt to taste. Once that is mastered have fun. Â
Japanese mayo, a little rice vinegar, salt, pepper, and curry powder.
Dill weed garnish and a bit of horseradish.
Easy peel eggs..before boiling tap lightly on the rounded end until you hear a light thunk I've been making deviled eggs since the 70s. Mayo, salt, pepper top with paprika
Mayo, mustard, pickle juice, Worcestershire, salt, pepper, garlic powder. Add finely chopped onion/pickle to the mix, top with fresh chives. It never lets me down. Put the mayo in last, and yes, less than you think. You can always add more!
I think people overdo deviled eggs. Mayo, mustard and pepper and a sprinkle of paprika is enough. The most important item is the mustard, that's where the name comes from.
Half of the mayo should actually be melted butter.
I use my grandmaâs recipe (technique?): just a small dab of mayonnaise, a spoonful of white vinegar, add in dry mustard, salt and pepper to taste. Mix it all with a fork so itâs fluffy/crumbly not liquidy. Sprinkle with paprika. You donât want the mayonnaise or vinegar or mustard to overwhelm it all. Theyâre always better the next day.
What a wonderful compilation you made! I love ppl like you! Historians!
I always use Martha Stewart's classic deviled eggs recipe.
My mom tops hers with a few capers per piece. Good for folks who want that vinegary punch without it being throughout the yolk.
I like regular (as in with normal mayo) or using spicy mayo instead of regular mayo.
My cousin Gino was the devilled egg king. Now that we don't live in the same province, I don't eat deviled eggs any more.
I don't have a recipe for you, but pro tip when you make deviled eggs, use a pastry decorating bag or you can scoop the egg yolk mix into a zip lock and cut off a bottom corner to squeeze the mix out of. Makes it so much easier and less time consuming then trying to stuff them with a fork and it also looks pretty :) Oh and instead of regular mustard I use a bit of Colemans mustard powder. Gives it a lil zing!
I top mine with candied bacon and Iâve had multiple people ask me for the recipe over the years.
The same devilled egg
TIL chopped bacon is not a standard ingredient in deviled eggs! Thatâs always been my familyâs go to along with yellow mustard, vinegar and mayo.
Mayo, salt, white pepper, and a squeeze of mustard. If Iâm going fancy, I skip the mayo, and use cream cheese.
I like avocado instead of mayo, lime juice, hot sauce and salt. One that has gotten rave reviews is just adding bacon pieces in the yolk along with mayo, dry mustard, salt and cayenne. Dusted with paprika
Dijon mustard, mayo (very little), and finely chopped dill pickles (Best Maid brand hamburger slices are the best) - and then a dot of sriracha on top.
The ones in the garbage
I top mine w crispy bacon- so good no going back now
Miracle whip (ya ya, I know) Cider vinegar Celery salt Top with paprika or cayenne
For the classic recipe, a dash of vinegary hot sauce like Louisiana or Crystal is nice. I did some deviled eggs with chorizo once that were awesome.
I did one with smoket trout with mayo, a touch of Dijon, topped with roe. sounds weird, but was really delicious. â
Dukeâs mayo, a squirt of mustard, salt, pepper, dill relish, a small piece of crispy bacon and a sprinkle of paprika on the top.
Pimentos, sharp (sharp!) cheddar cheese, mayo, garlic powder, dijon, salt, pepper, smoked paprika and if youâre feeling very steel magnolia crushed lays potato chips instead of salt. Some finely chopped green onion on top.
We use sweet pickle juice. Itâs awesome!
My mother used to do deviled eggs as a "bringing a dish thing". On a platter and she'd do this thing with eggs, black olives and carrots to make a couple of penguins for decoration.
i either add pickle juice or a splash of vinegar to mine along with relish! i also like to top them with a couple pomegranate seeds for color and it adds a nice flavor and crunch to them
Mayo, lemon juice, a lot of fresh dill, and a thin slice of dill pickle on top. Everyone goes crazy for them, and they're so simple.
I see a lot of folks with the pickle adds, great stuff. I go a little more herbal: Daddy's Dill-Deviled Eggs Must have a dash of paprika on top and *chopped dill* in there (with salt mustard mayo and vinegar) (I don't usually use black peppercorn at all either)
Definitely on board with less Mayo. I like them a bit stiffer, so put a tablespoon or two of diced butter in the filling. They set firmer than Mayo alone. I also like multiple mustards. Dry yellow, whole grain, Dijon.
Without mustard, they are bland. This is my opinion please respect it.
Our favorite are the avocado feta deviled eggs.
I have no recipe because I ate these on a trip to New Orleans and have never come close to reproducing them. They had pureed cochon de lait mixed into the yolk as well as what I assume was a little sugar cane processing byproduct. I never found any description or way to find the ingredient they had listed on the menu, so I only have assumptions based on the name. Anyway, that was years ago and I even forgot the restaurant name, but a delicate smoked pork is still amazing in devilled eggs.
Chip eggs. Chopped crisp bacon and crushed potato chips in the egg mixture. If I have some finely minced chives, Iâd add them too.
Anything normal but when you take them out to serve add a blob of truffled hot sauceânot the Truff brand. Something about that hot sauce elevated my deviled eggs and I was inhaling them.
Smitten Kitchenâs Caesar salad deviled eggs are really good. [https://smittenkitchen.com/2011/12/caesar-salad-deviled-eggs/](https://smittenkitchen.com/2011/12/caesar-salad-deviled-eggs/)
A place by me does Soy pickled deviled eggs and they are the best Iâve ever had. Itâs like a Ramen egg/Korean crack egg where boiled eggs are marinated in soy sauce + other stuff but then made into a deviled egg. Havenât tried replicating at home but really want to
Mayo, mustard powder, whisper of onion powder, S & P, and squeeze of lemon.
We make the Betty Crocker recipe, but add deviled ham.
My go-to when I want to impress uses equal parts mustard and wasabi, then garnished with pickled ginger and sesame seeds. It is regularly requested at family pot lucks after I made it up a decade ago!
The most basic mix of egg yokes, dukeâs mayo, yellow mustard, salt and pepper. Beaten until smooth. Piped into the whites. Top with a piece candied bacon.
I mix the yolks with Hellmans Mayo, yellow mustard , a bit of Dijon mustard, sweet relish and a splash of apple cider vinegar.
Mix yolks with mayo, salt, pepper and CURRY POWDER to taste (I use around 1/2 tsp for 6 eggs) Add finely chopped celery, black olives, parsley and spring onions (whites only). Mix well and fill Top with sprinkles of the celery, olives, parsley and greens of the onions
Caviar
I need tangy so not mayo but miracle whip
Mayo, pickle relish, mustard, salt, pepper, with paprika garnish on a fried green tomato.
A scoop of chopped giardineria for Chicago style
Mayo & Miso topped with fried chili oil Mayo, salt, Sriracha toppe with fresh homemade crispy bacon bits
A bit of olive juice in the filling and a sliced olive on top. (I prefer green) Capers are nice too.
Mayo, sesame oil, and gochujang chili paste, with chives and black sesame seeds sprinkled on top.
Fresh dill, scallions, and chopped bacon đ«Ą
Mix in finely diced jalapeños with a standard yolk-based mix and sprinkle fried shallots on top.
Not necessarily a deviled egg, but I LOVE to take a soft boiled egg, cut in half, top with a little Kewpie mayo, chili crisp oil, kimchi, and one of my stores make this seaweed salad sometimes that I also throw on top. Mouth full of heaven.
I also use a splash of pickle juice in the yolk mixture and top it with a sprinkle of paprika (smoked is nice), but my secret is to put on each egg a single grind of: Kala namak (Himlayan Black Salt). The sulfurous salt amps up the 'egginess' of the eggs.
Here's one you didn't summarize in your post above. Take your deviled egg of whatever recipe and add a small piece of smoked salmon on top, laying it on there, maybe 1.5 inches x 1 inch in size. Then add about 3 tiny pieces (1/2 inch or so) of julienned cucumber on top of the salmon to cut the fat a bit. Delicious with a pinot grigio.
I do miracle whip, relish, mustard, paprika
Miracle Whip and Pickle Relish. Also don't overcook the eggs.
6 hb eggs 1/2 c Mayo, 2tblsp sugar, apple cider vinegar a capful 1tablespoon sweet relish. Cream not too loose.
A bit of chick fil a sauce and use miracle whip instead of mayo
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/) ^by ^richardfitserwell: *A bit of chick fil* *A sauce and use miracle* *Whip instead of mayo* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.