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Devilled Egg Discovery!

Been making devilled eggs...well, ever since I left home and couldn't get my mom's anymore. She made hers with just mayonnaise, dry mustard, and a little salt and pepper, to which I added a dash of Tabasco. I will eat the ones with curry powder incorporated, but I prefer the plain, egg-salad taste of ours. Anyway, I had a couple of boiled eggs left over from the other night and thought a devilled egg apiece would be a nice garnish for our cold-chicken supper tonight, and then I started thinking about that wasabi mayonnaise I'd gotten from Trader Joe's...h'm! It sure was good on my cold steak sandwich at lunch - bet it'd work for eggs, too. So I split the eggs, mashed up the yolks in a little bowl with a pinch of salt and a grind of pepper, then worked in enough of the wasabi mayonnaise to get the proper degree of gooeyness. Oh, my - this is a REALLY devilled egg! It was both pungent and rich, warm and cool - the wasabi goes right up your nose, though not harshly, and still that good eggy flavor comes through the way I like it. Granted, the color's a little weird, a kind of warm celadon, but I think it'd be fun to play that up with a scattering of minced parsley - or maybe go ahead and sprinkle on paprika, as Mom always did.

Anyway, there it is - no recipe, really, since it's a little less complicated than a baloney sandwich. More fun to eat, though!

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  1. Along a similar vein, I like to make mine with mayo and a little chipotle. But, yours sound great, and I'll have to most definitely try them.

    I'm not a big fan of eggs at all, but I do love them deviled!

    1 Reply
    1. re: QueenB

      What a great idea, Will. I have that wasabi stuff in the fridge and always wish I was using it in more creative ways. I will definetely try this.

    2. Forget mayo. Use butter instead, OMG!

      9 Replies
      1. re: Candy

        You tryin' to kill me all the way from Indiana, Candy?

        In response to QueenB, I hated hardboiled eggs when I was a kid, but as soon as some mayonnaise got mixed in somehow they became not only acceptable but wonderful. Devilled, eggs, egg salad, and of course our family's 1-egg-per-potato potato salad.

        1. re: Will Owen

          Will, I tried Candy's recommendation for butter a few months back, and it was marvelous and unique. I am of firm belief that she is not attempting to be the Butter Bomber from Bloomington. In fact, it adds an extra dimension to the "Southern Baptist Deviled Eggs" that seek to ameliorate the dry crumbly texture of overcooked yolk by the addition of mayo as a moisturizer.

          My current technique: Yolks barely set to hard, with a hint of soft orange still in the center. Shave some butter with a fork onto the yolks, then cream with fork. Add a bit of mayo as needed to moisturize. It seems like a 50/50 amount of first butter then mayo. (Forgive me, Candy, for reconciling the Butter Bomb with my traditional mayo roots).

          Wasabi is great, and I follow it with minced green onions and parsley to bring the color up to a fuller more recognizable green. Celadon is a color name that this Okie would have to look up on the internet.

          To achieve a similar effect to wasabi, without the green, use horseradish.

          1. re: FoodFuser

            FF, the butter/mayo mix in the devilled eggs sounds wonderful - must try it. On a related note, I have been using butter in my egg salad spread. (Yeah, I know...I'm going straight to hell but it will be a happy trip!) I use about 2 Tbsps. of butter for about 8 eggs, then mayo to moisten to whatever consistency. The butter enhances the egg so well.

            1. re: FoodFuser

              I have been referred to as the Butter Queen in the past, I guess youe majesty or mam'n will do.

            2. re: Will Owen

              Will - I am currently sitting in my house having tuna (canned) with that yummy wasabi mayo. I mix a little wasabi mayo w/regular mayo. (I also add chopped green onion and cranberries) YUM! Scooping with Tostitos "scoops". Wasabi mayo is great for all sorts of stuff. I also use in ahi sashimi or if I buy outside, tuna sushi rolls, I mix wasabi mayo w a little La Yu, chili oil and soy sauce to use as a "dip" for the sushi rolls. Glad you've discovered it. :)KQ

            3. re: Candy

              Candy, the butter sans mayo sounds interesting. Can you share more in the way of a recipe or proportions? Say, X butter to a dozen eggs, plus additions, etc?

              1. re: OldDog

                About a srick of butter to a dozen eggs. If it is not quite moist enough add a little more. You might cream some wasabi powder into the butter to get something approaching Will's wasabi eggs. If using butter instead of mayo and you refrigerate them, remember to let them warm a bit before serving because the butter will harden.

                1. re: Candy

                  Do you have the butter softened ahead of time? This sounds intriguing...

                  1. re: Candy

                    Thanks very much, Candy. I'll definitely try that for our next potluck.

              2. I also love the wasabi deviled eggs, and we like to sprinkle some egg roe (tobiko) for a little crunch and more asian flavor. Oh I long for Trader Joe's!!!!

                1. Thanks. This is a must-try. I'm already getting a chuckle just anticipating the looks on people's faces when I set out celadon-colored deviled eggs.

                  1. Yum! Thanks for sharing. I loved deviled eggs. Would be very x-masy with the paprika on top.

                    13 Replies
                    1. re: bite bite

                      My mother cuts out poinsettia petals from bottled red peppers to make a poinsettia on top of each egg with a bit of parsley at Christmastime

                      1. re: Candy

                        Interesting. I thought pointsettas were poisonous.

                        1. re: bite bite

                          i think she means that they cut poinsettias shapes from the roasted red peppers...
                          speaking of, isn't the poinsettia poison thing a myth? i heard to keep animals from them wasn't indeed truth?!? can anyone clarify?

                          1. re: lollya

                            Oh yeah. That makes sense. And sounds pretty too.

                            1. re: lollya

                              poinsettias are definintely poisonous, as is mistletoe-- not a myth at all. watch out for pets and little kids during holiday times if they like to eat strange, colorful plants. . .

                              1. re: soupkitten

                                I did a little research...and it all points to poinsettias not being poisonous.

                                okay so i just answered my own question by googling. serioulsy, will i ever learn!?

                                i can have poinsettias all over the place now!

                                1. re: lollya

                                  Including on your devilled eggs? :)

                                  1. re: bite bite

                                    heh. bite bite you kill me. thanks for the giggle this morning. ;)

                                  2. re: lollya

                                    lollya please be careful, just because poinsettias won't KILL you doesn't mean they are safe. the latex, leaves and stems of this plant are toxic and can cause dermatitis and severe vomiting. small children and pets should still be kept away imo

                                    1. re: soupkitten

                                      thanks, i know they are not necessarily safe to eat...i will make sure not to use them for a salad topping anytime soon! :)

                                      1. re: lollya

                                        LOL! i haven't had any problems with my cats with having poinsettias around at all, but i've totally seen little toddlers try to eat the big, pretty red leaves off of them. if you don't have any really little kids i suspect you will be fine-- just wanted to give you a heads up. :)

                              2. re: bite bite

                                As I said bottleled red peppers, the roasted type of red bell pepper. She just decorates them at Christimastine to look like they are decorated with mini-poinsettias

                                1. re: Candy

                                  I get that now. Such a sweet idea.

                          2. Will, Try a tiny amount of Spanish smoked Paprika to your concoction. (If you have access to Quail eggs, they are great party snacks when you Devil them.) And try pure Wasabi powder next time you mash potatoes.

                              1. Interesting ethnographically, the butter idea. I usually mash the yolks with olive oil and spicy French mustard, and throw in some chives or something like that. I never have processed mayo in the fridge as I am inordinately proud of having learned to make it myself. TJ is thousands of kilometers away.

                                1. I like to do these with some smoked salmon (I line the hole in the white with a small piece, fill with egg, then put a little decorative piece of salmon on top). And whether or not you do the salmon, a nice garnish is toasted sesame seeds - black ones have a good effect too. So if I'm making devilled eggs for a group I might do both a traditional version and this 'sushi' version.

                                  1 Reply
                                  1. My two variations:

                                    I'm a big fan of adding curry powder and topping them with crunchy Chinese noodles.

                                    In the spring, there is nothing better than Deviled Eggs with tons of fresh tarragon and finely minced capers and cornichons topped with a sprig of tarragon.

                                    4 Replies
                                    1. re: Carrie 218

                                      carrie, i'm throwing a mother's day event...care to divuldge details on this tarragaon deviled egg deal? I've just been growing it for the first time this year in the garden, so I'm not positive on quantities...also...small or large capers and what the hell are cornichons? those little sweet pickles?

                                      1. re: lollya

                                        Gosh - there really aren't details to speak of as I just do it... Cornichons are *like* those little sweet pickles but better and they are a bit on the tart side. Don't use sweet pickles as I think they are too sweet. If you can't find cornichons, you could just go with capers alone.

                                        For a dozen eggs, somewhat the standard recipe of egg yolk, mayonnaise, and a dash of mustard powder and a sprinkle of salt. I then finely dice about a two tablespoons of cornichons to one tablespoon of capers (I keep both large and small in the house - whichever you prefer). I've also added a tablespoon (or less) of finely diced green onion for depth. On the tarragon, I use a LOT - two to three tablespoons, finely chopped with a whole leaf garnishing the top. For me, it is always to taste and sometimes less capers are needed and more tarragon.

                                        1. re: Carrie 218

                                          In reply to Carrie 218's response to lollya - Cornichons are not sweet pickles at all...very tart. They are French and small, but not sweet.

                                      2. I make loads of deviled eggs. Great economical appetizer that doesn't kill an appetite for the main course. A few of my tips:
                                        1) I boil 30% more eggs than I want deviled eggs, for more filling. I scrap the extra whites; eggs are cheap.
                                        2) Extra large eggs. Jumbo have a higher weight-to-shell-strength ratio and tend to break during a vigorous boil.
                                        3) Successful "blendables" to my yolk-mayo mixture, other than mustard, include fresh horseradish, wasabi powder, anchovy paste, ginger, minced habanero.
                                        4)Successful toppings to the basic mustard variety (and they need a lot of salt) include small capers, red lumpfish "caviar" (the cheap stuff- like Romanoff), blue cheese pieces, anchovy strips.
                                        5) It's easy enough to make 3 or 4 "blends" from the same batch. You may want to label them because they appear similar but are not at all.
                                        6) Penzeys smoked spanish paprika is more than color- what a flavor kick!

                                        3 Replies
                                        1. re: Veggo

                                          Hey, GREAT idea to make more yolks for the eggs...I always feel like there is not enough!

                                          1. re: Veggo

                                            Actually my tip is to use Medium Eggs... and cook a few extra just for the yolks.

                                            I like the finished product's white to filling ratio better with Medium eggs. They're a perfect size for two bites.

                                            1. re: Jennalynn

                                              Another bonus to cooking extra eggs is, when you're peeling them, you'll always have a few "extra" in case some of the whites don't come out, are uneven, break, etc.

                                          2. Mmmm... that sounds very good. Am I the only one the adds bacon to my deviled eggs? I also add a little bit of bacon grease to it as well along with mayo and mustard...a really nice treat.

                                            14 Replies
                                            1. re: malenky

                                              You must be Southern(USA) :)
                                              I bacon to the last ones I made and the family loved it.

                                              1. re: Spencer

                                                My mom made deviled eggs all the time. Really good too. A little extra mustard for good measure.
                                                It wasn't until I married a southerner and had DE's with sweet pickle relish in the. As a fan of dill, to me it was a taking them to a whole new level not yet thought of. In my little Canadian world anyway.


                                                1. re: Davwud

                                                  Oh I definitely like to make 'em with lots of chopped fresh dill. With or without capers (and smoked salmon, sigh). Dilled egg salad also awesome.

                                                2. re: Spencer

                                                  yes, you are correct. Louisiana; from cajun prairie area now living in NO. It is quite strange when you grow up and things are done a certain way and you just assume that is the way everyone does it, but then you meet people from out of state and they look at you like you are crazy. The best example I can think of is putting beef stew on rice...we put everything on rice.

                                                  1. re: malenky

                                                    Well, we are neighbors- I'm from Texas. We are in an area where there are lots of rice farmers and we too put a lot of things on rice. One that I DON'T get, however, is rice on chili.

                                                    1. re: Spencer

                                                      ahhh haaaa but chili on rice is wicked good.

                                                      1. re: Spencer

                                                        okay, maybe if you're a vegetarian like me, and it's not "traditional" chili.
                                                        More like a rice and beans. WICKED, I tell ya.

                                                3. re: malenky

                                                  I haven't added bacon but my family has a passed-down recipe that adds deviled ham. It's really good, and the only time I ever use the stuff! (and yes, I hail from Mobile, Alabama)

                                                  1. re: auburnselkie

                                                    I remember the days of deviled ham and white bread.

                                                    1. re: auburnselkie

                                                      Im curious how you make the deviled eggs with the deviled ham...do you just mix it with the mayo or do you do something different to it?

                                                      1. re: KellBell

                                                        Wasabi deviled eggs w/ deviled ham--great idea for a Dr. Seuss party!

                                                        1. re: KellBell

                                                          I just mix it in with the mayo/yolk mixture (although now I may have to mix it with butter/yolk - thanks Candy!)

                                                        2. re: auburnselkie

                                                          I put bacon in my egg salad and occasionally like to mix egg salad with good old canned Underwood deviled ham.

                                                          1. re: Candy

                                                            Oh now I have got to try that Candy! I thought and I thought I was so clever making cream cheese and bagon bagel sandwiches!

                                                      2. Will Owne, your description of the wasabi going up your nose reminded me of a saying the French have along those lines...La moutarde me mont au nez - Literally, The mustard goes up my nose. It's used to indicate that something irritated you. It's my idea of a perfect use for what that feeling usually does to you...when it's NOT in the good way.

                                                        Btw, wasabi is a wonderful idea and I plan to use it soon. I've been making deviled egg sandwiches for us to take to work for a couple of years now. On Acme's whole wheat seed bread, with some arugula, sliced green onions and possibly tomato, they're heaven.

                                                        I usually use some mayo, mustard, chopped onions, dill pickles, capers, etc. Lately, however, I've been subbing low fat yoghurt for lots of the mayo. In addition to reducing the calories, it also gives a nice tang to the mix.

                                                        1. Southern Foodways had a major Deviled Egg competition and oral history project. You can read history, lore and see many many recipes at:

                                                          1. I find that a smidge of anchovy paste and European style butter makes a fantastic deviled egg. I also like them with bacon and shrimp. (And being Southern, the almighty sweet pickle relish version.)

                                                              1. Deviled eggs must have horseradish - wasabi works!
                                                                A little red wine vinegar, sugar, salt, mustard, dry or prepared, some Best Foods or Hellman's mayonnaise AND Horseradish!

                                                                1. Russkar's EX Mother-In-Law's Deviled Egg Recipe (she would die if she knew I posted it)

                                                                  I'm not about to say that this is the end all DE recipe but my ex MIL sold 10,000- (3 for 5- , thirty years ago) a year in the family's Gourmet Market for several years.
                                                                  Here goes:

                                                                  Perfectly Boiled Eggs (remove yolks)

                                                                  Yolks ground fine (everything to taste below)
                                                                  S & P
                                                                  Coleman's Powdered Mustard
                                                                  FLAKE OREGANO
                                                                  Sweet Pickle Relish (squeeze out some of the liquid)
                                                                  (make lots because they will disappear quickly)

                                                                  1. Here's an idea I haven't tried yet with deviled sggs per se, but as so often happens on CH you read other people's ideas and they cause a new combo to pop into your head.

                                                                    Given the wasabi/horseradish/mustard theme, here's a mustard powder that I love: S&B Oriental Hot Mustard powder. Given that it's yellow, it could be a real secret weapon as the invisible ingredient in deviled eggs.

                                                                    When you reconstitute it, keep it thick, like wasabi. Mix it in a cup, then invert the cup onto a plate or saucer so that no air is escaping. Mix at least 30 minutes ahead to allow volatiles to develop. For lovers of "nose clearing whiffs", take a whiff when you turn the cup open. It is hoter than Coleman's powder.

                                                                    Here's the brand I use:

                                                                    1. This is such a cool thread. Deviled eggs were a staple in our "hot weather cold suppers" at my house growing up. If only the kids were eating, a very mild Hellmans-Grey poupon mix with finely diced celery, pepper and salt (with paprika on top) was the recipe. I was a shorter tomboy Cool-Hand Luke, eating more eggs than a little kid ought to be able to hold. For company, my mom would dress them up some nights with a tiny bit of caviar (just a few beads on top, for color and tang) or mash a couple anchovies into the mix, or even some of her homemade cretons with a sliver of fresh basil on top. I love it. This takes me on a little Proustian journey of the eggie kind.

                                                                      1 Reply
                                                                      1. re: thegolferbitch

                                                                        I've added leftover grated bottarga to deviled eggs - wonderful. Also a big fan of chives.

                                                                      2. My friend and I decided to try to make Spanish style deviled eggs. We made out own mayo and instead of using low flavor vinegar and oil, we used extra virgin olive oil and sherry vinegar. Mixed some parsley in topped with anchovy and a sprinkle of smoked spanish paprika. Man were they good.

                                                                        1 Reply
                                                                        1. re: kolgrim

                                                                          Beet (red) horseradish gives a nice zip and a pretty pink color. Nice at Easter!

                                                                        2. I use more vinegar and mustard than mayonaise. They will make your mouth pucker but we love them! They alwasys disappear first on the buffet table too!
                                                                          I also have added radish not only looks pretty, nice texture and crunch with creaminess.

                                                                          1. What a good idea! That TJ's wasabi mayo has a kick, this is a great use for it that I hadn't thought of. We have been making deviled eggs with kewpie brand "cheese"-flavored mayo, which is also a very rich experience :)

                                                                            1. We've been discussing ingredients, but it occurs to me that a "discovery" of human nature I had a few years back was when I first threw a "deviled egg dinner", with literally hundreds available for consumption as the main course. For most people, the phrases "deviled eggs" and "Thanks, but I've had enough" are rarely conjoined.

                                                                              At the usual potluck, 2 or 3 per person is the routine ration. When I first did the "all you can eat eggs, I alloted 12 halves per person ( = 2 diners per carton). I first did this for a group most of whom had grown up with a 3-egg-limit at church potlucks. Table conversation revealed that for many folks this 3 egg limit had been perversely enforced throughout childhood at church potlucks by parents with an overheightened perception of overindulgence in public. Now, as adults, it seems that when they are presented with all you can eat deviled eggs, they find downright sinful pleasure in eating them until fully sated.

                                                                              I often by lots of eggs when they go on sale (79 cents at Albertsons this week), With ethanol production driving up the demand and price of corn supplies, the price of corn-based chicken feed is way up. Eggs will probably never get back down to the 49 cent range again, at least not until plasma physicists are able to perfect electrical generation from nuclear fusion. So, I'll buy 6 dozen at a time to save 3 or 4 dozen to age a few weeks for use as easier-to-peel deviled eggs.

                                                                              3 Replies
                                                                              1. re: FoodFuser

                                                                                Have you tried Scotch Eggs? Med. size is best for them. Hard cook the eggs, cool and peel. Then wrap each egg in good old bulk breakfast sausage, dip in egg wash and crumbs and deep fry until golden brown. Cut into wedges and serve with your favorite mayo sauce for dipping. Make more than you think you will need, they'll disappear quickly.

                                                                                1. re: Candy

                                                                                  You *ARE* trying to kill me! I adore Scotch eggs, though I think I'd rather have my usual Coleman's mustard with them, mixed fresh with just water and a pinch of salt. Rich egginess, crusty sausage and a sharp snort of mustard = heaven.

                                                                                  1. re: Will Owen

                                                                                    Hey, but threy are pretty low carb! Mustard is good too.

                                                                              2. Seems like a little Frank's Hot Sauce (ala Buffalo wings) and/or some sun-dried tomatoes would also add a bit of tang.

                                                                                1 Reply
                                                                                1. re: ducky

                                                                                  I put the hardboiled yolks in the food processor along with a can of anchovies, mayo or butter, stuff the eggs and then put a smoked oyster on the top of each one. Fantastic.

                                                                                2. I had to chuckle at the thought of serving eggs and chicken together...there's a breakfast joint here in Eugene that calls an omelet filled with chicken bits "Mother and Child Reunion" aargh...
                                                                                  Seriously though, can't wait to try the Trader Joe's Wasabi mayo for my next deviled eggs...just bought some for burgers,

                                                                                  4 Replies
                                                                                  1. re: archangelcat

                                                                                    One of my favorite comfort dishes is oyako donburi--chicken and egg over rice. Really simple but always hits the spot.

                                                                                    1. re: chowser

                                                                                      and indeed, 'oyako' literally means "parent and child" :)
                                                                                      (The omelet name sounds quite japanese-inspired!)

                                                                                      1. re: another_adam

                                                                                        LOL, I thought the omelette was named by a Paul Simon fan but maybe Paul Simon was Japanese-inspired.;-) Just showing my age...

                                                                                        1. re: chowser

                                                                                          I always thought of Paul Simon too in regards to that omelette...I guess it's natural that chicken and egg would be "complementary", and though I'm not a vegetarian I don't like to be reminded of my meal's parenthood and childhood stages!

                                                                                  2. MMmmm, nothing beats a good deviled egg. My secret is grated onion and some of the juice from grating. It gives the eggs a nice zip without drawing attention to the fact that there is onion in there. Smoked paprika is also great for a spicy devil.

                                                                                    1. holy cow, this thread has been jumping!

                                                                                      Deviled eggs topped with caviar (the cheap stuff works fine)
                                                                                      Lettuce wrapped deviled eggs add a nice crispness
                                                                                      Dill or fresh mint is a nice add-in to the mayo

                                                                                      My fav. way is slivers of cucumber & lime peel added to the yolk with plain yogurt instead of mayo.