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your best deviled eggs please

  • n

Have never attempted deviled eggs--would love my first try to be a hit. Can you post your best recipe/technique? Please and thank you!

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  1. Bleu cheese and horseradish are awesome in deviled eggs. I'll try to post my recipe later.

    1 Reply
    1. re: nimeye

      +1 for horseradish (I like the grated prepared better than creamy prepared). I also add sweet pickle relish, mustard & mayo, and salt to taste - yes, all at the same time.

    2. My mom made hers, still among my favorites, with a little vinegar (helps to dissolve the yolks), dry mustard, mayonnaise, salt and pepper, the ingredients added in that order and the mayonnaise being the main one. Halve the eggs and pop the yolks out into a bowl, then sprinkle a bit of vinegar (wine or cider) over them and start mashing with a small cooking fork. IF the eggs have been boiled properly they should mash fairly easily. Add about half a teaspoon of the dry mustard and mix that in, then add the mayonnaise a glob at a time, mashing thoroughly between each one, until you have a homogeneous yellow mass with no lumps and a consistency neither soupy nor stiff. Salt and pepper to taste and stir that in, then use either some sort of pastry filler (I use a cookie press without any tip) or a spoon and your finger to fill the egg halves. You will inevitably have about a quarter-cup of yellow goo too much, which is a Sign from God that you're supposed to eat it. Sprinkle with paprika if the mood strikes you. Use Spanish smoked paprika if you want to taste it.

      My own favorites, which I (and probably quite a few others) invented, uses the Wasabi mayo that Trader Joe's sells. In this case, all you really need is that plus salt and pepper, since it's already pretty zippy. I always put smoked paprika on those; if the wasabi mayo has given the eggs a greenish cast, that brilliant red really pops!

      THE MOST IMPORTANT PART: Do not under any circumstances use FRESH eggs! Trying to peel a hard-boiled fresh egg will reduce you to angry tears in no time. Last batch I made, I had to buy the eggs only a day before, so I made sure they were from some company in Ohio (I'm in California) and kept them out on the counter overnight.

      Boiling instructions vary, but I got my current technique from the newish Gourmet cookbook, the yellow Reichl-edited one. Cover with cold water at least an inch above the eggs, partially cover the pot, and bring JUST to a rolling boil. Cover and let boil for 30 seconds, then take the pot off the heat and let it sit covered for 15 minutes. Drain and plunge the eggs into a pan of ice water, let sit for about ten minutes, then start peeling under running water (it helps to lift the shell away from the egg - try it, you'll get the hang of it).

      25 Replies
      1. re: Will Owen

        Spoon leftover filling into a dish of sliced avocado, sprinkle with lots of red wine vinegar . Truly delicious.

        1. re: Nicolette S

          Horseradish and red wine vinegar, yes

        2. re: Will Owen

          leftover filling?

          i put the yolk mixture into a ziploc bag with a pastry tip on it to pipe into the eggs.

          ditto on less than fresh eggs.

          i add pickle juice to mine.

          i cover with cold water. bring to a boil, turn off heat, cover and let sit for 8 minutes. drain the eggs and plunge them in an ice bath to cool.

          1. re: Will Owen

            WO, you really leave them in the water for 15 minutes? yikes, that's a long time. i've found that past 8 or 9 minutes you end up with rubbery whites and dry yolks. you don't?

            1. re: goodhealthgourmet

              The book says 15 minutes, and when I'm boiling jumbos I give them more than that. Now, please understand that the "rolling boil" is not a full seething boil, but only the point at which the water is beginning to turn over instead of simply bubbling. I get very tender whites - almost TOO tender - and no green on the yolks. Eggs are also at room temperature to start.

              1. re: Will Owen

                interesting. i follow the same exact procedure - same level of bubbling, start with room temp eggs (that have also been "aged" on the counter for at least 48 hrs)...but i only leave large eggs in the water for 5 or 6 minutes when preparing them for straight eating, and 7 or 8 minutes MAX when preparing for deviled. the 8 minutes get me thoroughly cooked but not dry yolks, and whites that are firm enough to fill but not rubbery or tough.

                1. re: goodhealthgourmet

                  If you lay the egg cartons on their side during countertop aging, the yolks will find a good center, suspended by their chalaza, which yields more symmetrical open-faced halves.


                  1. re: FoodFuser

                    i flip them over each day - right-side up one day, upside-down the next...for as long as they're on the counter. could be 2 days, could be 6. depends how much i need to age them.

                    1. re: goodhealthgourmet

                      ghg, with gentleness, I'll re- my refrain to place eggs on their side, not top to bottom.


                      1. re: FoodFuser

                        FF, i truly appreciate the effort to sway/educate me, but physics & geometry were the only classes in high school in which i did NOT get an A...and that link just practically gave me an anxiety attack ;)

                        1. re: goodhealthgourmet

                          Like so many of us, you just had the wrong teachers.

                          Consider chalaza and chain catenary as a leisurely rock in the hammock; it's the same. Those yolks bathed in albumen, imperceptibly swinging. Each yolk, like us folk, settles to rest while supported by ropes attached firm to both poles.

                          1. re: goodhealthgourmet

                            I hear you. Why worry about dry yolks when you are softening them up with maya horserdish ect?

                            1. re: clogedartery

                              "Why worry about dry yolks when you are softening them up with maya horserdish ect?"
                              because i'd rather not dilute the delicious yolk flavor with too much mayo :)

                          2. re: FoodFuser

                            Thank you for posting this! With all the trouble I go to make the best deviled eggs I can and having them centered is huge to me. I'm from the camp where I bring the water to rolling boil, gently place the eggs in one at a time, and then cut the heat off. They sit from 8-10 mins, then fill the pot with cold water. I achieve a lovely bright bright yellow & creamy yolk and everything is beautiful. Except, the center is off at times. grrr..so thank you for enlightening me, I'll do this from now on. (the reason I add the eggs to the rolling boil is I don't have problems with shells sticking.

                            1. re: chef chicklet

                              Glad I could help centering yolks via rotating chalaza.

                        2. re: FoodFuser

                          @FoodFuser -- oh, thank you for that...I get so tired of deviled eggs that tear through the whites and make an oozy mess everywhere.

                          1. re: FoodFuser

                            I think you just blew my mind! All of a sudden I have the urge to make deviled eggs tomorrow.

                          2. re: goodhealthgourmet

                            ghg, I'm beginning to suspect that given the cooling rate of water (even in the glass pan that I use) there might not be too much difference between 8 minutes and 15. I'm going to start cutting back the bathing time in increments and see what ensues.

                            FoodFuser, thanks for reminding me of that. It's something I learned long ago and keep forgetting to do, simply because it's not become a habit. Yet.

                            1. re: Will Owen

                              You might also try steaming them. I warm my just out of the fridge cold eggs in warm tap water for about 5 minutes. Meanwhile, I bring water the the boil in a saucepan. When it boils, I add the eggs to a steamer insert (one of the kind that fits on top of the saucepan), put it over the boiling water and cover. For large eggs, I steam for 13 minutes. If I'm doing larger eggs, I increase that by one minute for extra large or two minutes for jumbo. At the end of the specified steaming time, I take the eggs and put them in ice water. After a few minutes, I peel them.

                              These make the most tender "hard" cooked eggs. Better than any other method I've tried.

                              1. re: Leepa

                                I do not keep mine in the refrigerator. The fact that most eggs sold worldwide, including in many of the European countries a lot of us came from, are sold from shelves rather than refrigerators, has convinced me that simply taking care to eliminate bad ones is protection enough, and I don't have to pre-warm them before cooking.

                                1. re: Will Owen

                                  Then one step you don't have to do!

                                  1. re: Will Owen

                                    I'm showing my age but, I remember that in the 70's Mother Earth News magazine did a study and decided that eggs can last for one year sans refrigeration. Haven't tried it though.

                                    1. re: Floridagirl

                                      I have heard of submerging the eggs in what I THOUGHT was saltpeter and water in a crock. All family and old cooks I have heard discuss it referenced it as egg glassing. My mother said she could remember it being done when she was a child in the Depression and I have some old cookbooks that discuss the process. I just found this link that says it is sodium silicate in water and discusses the various methods: http://standeyo.com/News_Files/Food/s.... I have a couple of old glassing crocks but have never dared to try this. :)

                        3. re: Will Owen

                          I let my cooked eggs sit in cold water too, before peeling. Helps the egg contract a bit inside the eggshell.

                          1. re: Will Owen

                            I use my Chef's Choice egg cooker and do 7 at a time. Doesn't matter how new or old the eggs are, they come out perfectly cooked, tender and easy to peel every time. I pop out the yolks, mash with a pinch of curry (hot or sweet, your call), a couple pinches of dry mustard, dill and onion powder to taste, likewise sea salt and white pepper, then mayo to the desired consistency. To change things around I've used (not all at once!) a few drops of Worcestershire, tarragon, cayenne pepper, wasabi powder, truffle oil (just a few drops), sweet pickle relish, celery seed...use your imagination...try a few of each flavor of your favorite pairings. Using a salad dressing such as Miracle Whip makes a totally different flavored devil than my standard Cain's mayo. I have to say that using the egg cooker has taken all the guesswork and peeling headaches away and I get my devils done and ready to eat in significantly less time.

                          2. I got into a deviled eggs phase and brought variations to different functions. The most popular were bacon and cheddar cheese; and smoked salmon and capers.

                            1. i agree that you should definitely use old eggs... many tears later, that became a resolution of mine some years back. i offer to swap with a neighbor if i'm out... i will buy a new dozen and replace hers and steal her old ones :)

                              some combos i have made and enjoyed:
                              -sour cream, curry powder, paprika, salt, ground mustard, dash of worcestershire, little lemon juice
                              -mayonnaise, sour cream, salsa, black beans, scallions, cilantro, jack cheese (these mix-ins in very small amounts)
                              -light cream cheese, sweet pickle relish, dry mustard, salt, pepper and paprika
                              -cream cheese, light sour cream, diced caramelized onions (cool), a little rosemary and thyme
                              -tuna, mayo, red onion, red apple, celery, and curry powder or spanish paprika, S&P

                              and apparently deviled egg casserole? yipe... but i am curious...
                              and apparently this one is endorsed by the Catholics http://www.catholicculture.org/cultur...

                              11 Replies
                              1. re: Emme

                                I know this is scandalous but my mom always used Miracle Whip instead of mayo. So now a deviled egg just doesn't taste right to me when made with regular mayo. Oh, and we always add a halved green olive to the top for decoration, pimento side up.

                                1. re: HungryLetsEat

                                  We keep both mayonnaise and Miracle Whip at all times. Miracle Whip is for deviled eggs, tuna salad, and potato salad. For anything else---bring out the Hellman's!

                                  1. re: Plano Rose

                                    That is exactly what we do. I've tried using and tried liking the Hellman's on many occasions, but for deviled eggs, tuna salad, potato, salad pimiento cheese spread, and certain types of sandwiches, we like Miracle Whip; just never could bring myself to like those made with Hellman's. On the flip side, there are certain things, I always have to have Hellman's. Just depends on what, that is why both are kept in my refrigerator.

                                  2. re: HungryLetsEat

                                    I'm with you on Miracle Whip. That's all my Mom bought when I was growing up. Scandalous or not....I still love it !!! Have never liked potato salad or other dishes that are made with Mayo.

                                    1. re: Phoebe

                                      I grew up on Miracle Whip but when I got married started buying Hellman's because my husband likes it. After a good number of years, I realized that I think Hellman's is boring and started buying Miracle Whip again. I'm not sure I'll ever go back to Hellman's; why would I?

                                      1. re: Phoebe

                                        Me too, my mom always used MW, she hated the taste of mayonnaise because to herit was greasy. But I now I use both, they each have a place in my fridge. MW with scirarcha sauce is pretty good as flatbread pread especially the low cal version.

                                        1. re: chef chicklet

                                          We had a mixed marriage -- my husband ate Miracle Whip, and I ate Hellmann's. There was a jar of each in the fridge door.

                                          Now I buy French mayonnaise -- the hint of Dijon is excellent, and makes fab deviled eggs -- or I just make my own. Now THAT will convince you never to go back to the glass jars.

                                          1. re: sunshine842

                                            While learning how to make sushi the other day I had my first taste of Kewpie mayonnaise. wow. The creamy yellowish color is rich, and the taste is something else - excellent. I'll be taking a trip to the Asian market in Stockton where they sell it. To make things even better, they sell it in a two pack, the bottles are a thinnish pliable soft plastic making it super easy to get all the mayonnaise out of the container! At the prices they pay for food in Japan, that's smart. But ooooo the taste, it's excellent! I can't wait to make their potato salad.

                                            1. re: chef chicklet

                                              and the taste is something else - excellent.
                                              that's the MSG talking! ok, to be fair they use rice vinegar instead of the distilled white in American mayo...but i'm still pretty sure your taste buds are responding to the MSG ;)

                                    2. re: Emme

                                      I know people say fresh eggs are hard to peel but I always use just laid eggs from my neighbor and they peel beautifully as long as I start them in cold water and let them sit in cold water 10 minutes before i peel. And they taste really good!

                                      1. re: Emme

                                        We did the basic mayo/dry mustard/vinegar/pinch o'sguar for the filling but we did a variety of spices on top - Spanish pimenton, Harissa, Ancho chili powder.

                                      2. My version starts with a traditional Southern recipe. These are the ones that remind me of the DE's that I would get at a picnic or BBQ. Mayo, sweet pickle relish and dijon mustard. Adding the ingredients gradually is key. Too much of any one and you're done. Start with the mayo and add relish and mustard sparingly. Make sure the consistency of the filling is very smooth (taking into account that the relish bits.will be visible). Where I differ is that I add abit of Sriracha. Just enough to add a little zip.

                                        1. In my family, we always make ours with a little dijon mustard and a dollop of mayo mixed with the yolks, and paprika sprinkled on top. That's it!

                                          1 Reply
                                          1. re: operagirl

                                            Exactly as I've made them for years! There are never leftovers!

                                          2. I hate hard-cooked egg whites. Anyone have a deviled egg recipe that somehow reduces the amount of white to a tolerable level---like one to one?

                                            1 Reply
                                            1. re: escondido123

                                              Can you just use the yolk mixture and put it on something else?

                                            2. When I'm not in the mood to experiment, my usual way to make them is pretty simple:
                                              Dry mustard

                                              For three eggs (off the top of my head) - 1TBS Mayo, 1/4 tsp mustard, a pinch or two of tarragon.

                                              1. People have offered to PAY for my deviled eggs

                                                Hellman's Mayo
                                                Miracle Whip
                                                Grey Poupon
                                                Worcestershire sauce
                                                soy sauce
                                                Goya sauzon
                                                garlic powder
                                                onion powder

                                                1 Reply
                                                1. re: C. Hamster

                                                  I used this formula (without the sauzon) and it was a hit! Super tasty.

                                                  Will look for the Sazón next time I'm at our local Latin America store. What's the difference between Sazón Natural & Sazón Complete?

                                                2. Mayo, a little mustard, diced pickled jalapeno, salt and pepper. Add a sliced jalapeno to the top.

                                                  1. After reading all the responses to this post, I've come to the realization that deviled eggs are nothing more than a deconstructed egg salad. Instead of chopping the white in with the yolk, as in a salad, it is left intact and filled with the yolk mixture.

                                                    10 Replies
                                                    1. re: mucho gordo

                                                      True to an extent. But I make deviled eggs much creamier and richer than I do egg salad, which I like much less mayoey.

                                                      1. re: magiesmom

                                                        If you enjoy the creamier deviled eggs, why not make the egg salad as creamy? What's the difference?

                                                        1. re: mucho gordo

                                                          Because I eat just one or two halves of a deviled egg, as an appetizer and along with other foods, and eat egg salad as a meal.

                                                          1. re: magiesmom

                                                            Aside from that appetizer/meal distinction, I would think the recipe is the same.

                                                            1. re: mucho gordo

                                                              You can certainly make it the same, but I don't :)

                                                              1. re: mucho gordo

                                                                How funny, I never thought of that, but now that you mention it, mine aren't the same. My egg salad has more ingredients with body, like celery, white onion, and dill pickle or pickled jalapenos.Oh almost forgot, I like to add tuna to egg salad too.

                                                        2. re: mucho gordo

                                                          In the way that a salade nicoise is a deconstructed tuna salad? Or a bruschetta is a deconstructed panzanella?

                                                          1. re: chowser

                                                            Not quite, chowser. The Nicoise has other ingredients not usually found in ordinary tuna salad. The panzanella / bruschetta deconstruction could go either way.

                                                            1. re: mucho gordo

                                                              "Ordinary" is in the eye of the beholder. There are many things in this thread that people put into a deviled egg that wouldn't be in "ordinary" egg salad, as your example goes.

                                                        3. If the ingesting crowd is pre-informed, and compadre,
                                                          Then dig in there with lots of smashed-up anchovies.

                                                          Those half -cut egg whites are a delivery vehicle
                                                          for yolks and anchovies and spices and mayo.

                                                          As garnish, slice some bits of anchovies
                                                          and drape them, with spacing, all over the top.

                                                          1. Mayonnaise (French mayo, which has a little bit of Dijon in it...just right for deviled eggs) and creme fraiche, salt, and pepper.

                                                            I think Martha Stewart does the mayo and creme fraiche recipe..only recipe of hers I've ever liked.

                                                            1. Maybe as I'm getting older and liking to keep thins simple, I've come full circle after going through many different recipes with various additions.

                                                              Classic - Mayo, a touch of mustard, salt and pepper.

                                                              As to cooking the eggs, I used to do the 15-20 minute soak method, but I found just boiling for 7 minutes got the job done with the same results.

                                                              1. Noya, A good supermarket or deli should have a jar of Moroccan Harissa paste. This spicy paste added to deviled eggs (along with mayo, salt & pepper) makes for a most unique egg dish. (This paste is also great on chicken wings, but toss the paste with the wings AFTER the wings are cooked, not before.)

                                                                2 Replies
                                                                1. re: Leper

                                                                  I've been wondering how that would work -- make it like regular Buffalo wings, with the butter, then toss the wings in the harissa/butter mix?

                                                                  1. re: Leper

                                                                    Not that related to your idea but it made me think--what about buffalo wings meat, mixed w/ egg yolk, blue cheese dressing, celery for the stuffing--kind of a chicken and egg type thing.

                                                                  2. For six eggs I use mayo, black pepper, a dash of dry mustard, a dash of curry powder, half a can of underwood deviled ham and about half a teaspoon of sweet pickle juice.

                                                                    1. my newest favorites:
                                                                      SO GOOD. i used shallots instead of red onion.

                                                                      1. Oldest sister fired mom when she used dry mustard powder and appointed me the maker of deviled eggs. We are simple people.

                                                                        Hard boil eggs. Remove the yolks, mash them with a fork, add mustard, real mayo and salt to taste. The last line is pretty funny in my family, as I hate mayo and don't even eat deviled eggs. Scoop this mixture into the egg whites and top with a really good paprika. When mom says "tastes good, but too salty," they're done.

                                                                        1. Hey, ghg, thank you, for prompting response
                                                                          of chains and chalaza and swings in the hammock
                                                                          all for the goal of our most beautiful eggs.

                                                                          The dimension thus added of each own's catenary
                                                                          swings sweet 'tween the cradle and the husbanding ladle
                                                                          and adds to the joy of just makin' them eggs.

                                                                          4 Replies
                                                                          1. re: FoodFuser

                                                                            i'm honored to have made it into one of your brilliant rhymes! just for that, i'm going to walk into the kitchen right now and turn the eggs on their *sides* instead ;)

                                                                            1. re: goodhealthgourmet

                                                                              Well, ya know, it makes perfect sense: eggs are not laid into cartons, but onto the surface of the nest, sideways. That's how they're supposed to rest: on their sides, so that the developing chick floats perfectly in its cushioning and nourishing bath.

                                                                              1. re: Will Owen

                                                                                see, now THAT is the perfect explanation and visual. thanks, WO :)

                                                                                1. re: Will Owen

                                                                                  In the case of the farmyard or backyard laying chicken
                                                                                  giving eggs on somewhat a diurnal cycle
                                                                                  there's clucking as the ovum emerges from cloaca
                                                                                  but that egg comes to rest on, not poles, but on side.

                                                                                  So, today, when we buy eggs in styro or cardboard
                                                                                  they've been oriented at north and south poles,
                                                                                  which means the chalaza on north is most stressed
                                                                                  while southward chalaza is weighted compressed.

                                                                                  Laying cartons on sides restores normal balance
                                                                                  between two poles and two ropes hanging the yolk

                                                                                  Our actions that mimic conditions of nest
                                                                                  where those eggs lie obovoidly on side
                                                                                  are great part of the perfectly boiled egg quest
                                                                                  where the yolk is perfectly centered inside.

                                                                            2. I don't know if anyone mentioned that brown eggs are great for hard boiling because it's easier to remove every bit of shell. I do deviled eggs with a bit of mayo (Best Foods) chili sesame oil and chives. Garnish with chopped chives and sesame seeds.

                                                                              1. OK, hang on to your socks. There is an old family Deviled Egg recipe from Jacques Pepin that will blow your mind. It's not that difficult and easy to make yourself.

                                                                                Google "Pepin Les Oeufs Jeanette" and you'll get a number of sites with the recipe. Check out the photos on Flickr for a mouth watering view.


                                                                                4 Replies
                                                                                  1. re: goodhealthgourmet

                                                                                    You got it.

                                                                                    Believe it or not, they make an amazing light diner. Just add a little crusty bread, a crisp white wine, and relaxed conversation....

                                                                                    I think I'm having that tomorrow !

                                                                                    1. It may not be as fancy as Jacques, but mine are pretty good too. Using a little ranch dressing mixed with the mayo and the smoked paprika sprinkle make them very tasty :

                                                                                      5 eggs, properly cooked hard boiled (see #1)
                                                                                      1T light mayonnaise (use just enough mayo/dressing to moisten, don’t make too creamy)
                                                                                      1T ranch dressing
                                                                                      A few drops of hot sauce
                                                                                      Pepper to taste
                                                                                      2T finely chopped green onions or chives
                                                                                      2T finely chopped celery
                                                                                      Paprika, hot smoked
                                                                                      Optional : chopped fresh parsley sprinkled on top.

                                                                                      1) Prick eggs, place in cold water, bring to boil covered, remove from heat immediately, let stand covered for 12 minutes, run under cold water, and cool completely before peeling.
                                                                                      2) Split hard-boiled eggs, remove the yolks, and set whites aside.
                                                                                      3) Mash the yolks with a fork, and mix with the other ingredients (just enough mayo/dressing to moisten, don’t make too creamy)
                                                                                      4) Spoon the filling into the cavities in the egg white, smoothing the mixture over the top
                                                                                      5) Sprinkle with smoked paprika over the top.

                                                                                      Little tang and a little crunch. Mmmmm.....

                                                                                      1 Reply
                                                                                      1. re: PoppiYYZ

                                                                                        This is egg salad in half a hard-boiled egg white...

                                                                                      2. This is making me want to twist some devil eggs tonight I'm thinking of pureeing egg yolks with mayo, sirachi, chorizo oil, salt and pepper and heavy cream. I wonder the consistency if put it in my new toy, isi gourmet whip. Then top it with smoked paparika and a thin chorizo chip. Sounds like a coronary waiting to happen but delicious at the same time.

                                                                                        3 Replies
                                                                                        1. re: clint1245

                                                                                          Ya gotta try a little ranch dressing mixed with the mayo too.

                                                                                          1. re: PoppiYYZ

                                                                                            I've done deviled eggs a million different ways, but my latest creation has been an Asian fusion type of thing. For the filling I use mayo as you normally would with a healthy dose of Sriracha Thai hot chile sauce, toasted sesame oil, salt & pepper to taste and garnish w/ some green onions. People generally don't expect deviled eggs to be hot, and the chili sauce not only adds a kick, but also gives the filling a fantastic bright orange/red color. You get a great nutty flavor from the toasted sesame oil too. I definitely recommend adjusting the amount of hot sauce to your spice tolerance, but give these a shot. I bet you'll like em.

                                                                                            1. re: AuntPlam

                                                                                              That sounds really good flavor profile I love asian flavors going to have to try that.
                                                                                              FYI tried those chorizo eggs last night flavor was amazing before I put had to dilute too much heavy cream to put it through Nitrious siphon. I guess piping with pastry bag or spooning in is still best method.

                                                                                        2. Has anyone seen molecular gastronomy on deviled eggs. Maybe use the yolks to make a liquid compound and then have little spheres of liquid yolk mixture. Messy but interesting?

                                                                                          1. Spicy Asia Style!

                                                                                            I'm going to make it today. Yolk mixture, simply yolks,mayo and, as Samuel Jackson's charcter said in Jurasic Park, 'Hold on to your butts," Sriracha! Oh yeah! I don't think I'll need any other seasonings with the Sriracha. Talk about flavorful and a kick!

                                                                                            1. Many great deviled egg variants at this link:


                                                                                              1. Deviled Eggs should be devilish. Enter Stephen Pyles' Hell's Eggs -

                                                                                                10 large, hard cooked eggs
                                                                                                1 clove, finely minced, garlic
                                                                                                2 serrano chilies, seeded (or not, for devil-be-damned) and minced
                                                                                                *** 2 additional serrano chilies, cut into thin sliced rounds for garnish
                                                                                                1/2 cup mayo
                                                                                                1 tea lemon juice
                                                                                                2 tea dried mustard powder
                                                                                                1/4 tea cayenne powder
                                                                                                1/4 tea pure chili powder
                                                                                                1/2 tea white pepper
                                                                                                salt to taste
                                                                                                1 tea chopped cilantro (or not)
                                                                                                1 teaspoon chopped chives for garnish

                                                                                                *** The chives are fine for garnish, but I added the garnish of sliced pepper rounds to give people fare warning that the green flecks they are seeing are not pickle!

                                                                                                Pyles puts a spin on his eggs by not slicing them length-wise, but instead, cutting off the top third of the small end white, chopping in into small bits and including it into the stuffing for re-filling. I tried this and it was most time consuming trying to get the yolk out without breaking the surround white. I broke more that one egg. Personally, I don't find it worth the effort, but you asked about "technique" and that's his.

                                                                                                1. Y'all,

                                                                                                  If I showed up with deviled eggs with any mayo other than Duke's and anything like horseradish, blue cheese or jalapenos, I'd get disowned/run outta town on a rail. Duke's, a little mustard, salt and pepper and paprika on top. That's it.

                                                                                                  1. I learned this from my mother. Make the filling in the food processor and add to the mix one or two of the egg whites that are ruined, which is almost inevitable. Thats maybe for a dozen eggs, I never make less. I add mayo, mustard, hot sauce, s&p, lea & perrins, cumin. I top half of them with a slice of pickled jalapeno and the rest with pickle or olive or whatever is open in the fridge. The egg whites kind of lighten up the filling and also give you plenty of extra if you're piping and some gets stuck in the bag.

                                                                                                    1. I have made them with chopped pickled jalapeno pepper, bacon, capers, cilantro, tarragon, dill-always fresh herbs, pimento stips or roasted red pepper. I've put shrimp on top and I get booed by my kids, they don't want shrimp on their deviled eggs for whatever. I like to always use chives.

                                                                                                      1. I found this recipe in 2005, it is wonderful. A warm stuffed egg that you broil.

                                                                                                        I use regular mayo, 1/8 tsp. dried thyme and add some melted butter to the bread crumbs rather than cooking spray. :)


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                                                                                                        1. Thanks for the tip about storing eggs in their cartons on the side - it makes sense! I'll have to try it.

                                                                                                          I use "old" eggs, too. There's really no difference between brown and white ... but if you're talking flavor, what you really want are *free range* eggs. Those are _usually_ brown, but the color doesn't do a thing to the taste. It's just whatever color the hens' skin is.

                                                                                                          I start with room temp eggs. Then I pierce the wider end with a pushpin. Drop them all in heavily salted water, or put a little white vinegar in it. Bring to a light boil uncovered, then cover and take off the burner and let them sit 12 - 15 minutes (depends on the size of the eggs). Drain off the water and pour the eggs immediately into a container of icewater. Let them sit for about 10 minutes. Peel them under running water. They usually come out perfectly cooked and tender with no discoloration, and peel neatly.

                                                                                                          As for the "deviling" ... I like simple the best ...
                                                                                                          Miracle Whip
                                                                                                          sweet pickle relish (with a little extra juice from the jar)
                                                                                                          a little prepared mustard
                                                                                                          a very little Durkee's sauce (this has a bit of a tang; taste it before you use it!)
                                                                                                          salt & pepper to taste
                                                                                                          paprika garnish

                                                                                                          ...other things I've added to devilled eggs: (not all at once, naturally!)
                                                                                                          minced ham (as fine as you can get it without it being ground)
                                                                                                          finely shredded cheese
                                                                                                          a tiny bit of anchovy paste
                                                                                                          soy sauce
                                                                                                          finely minced celery
                                                                                                          finely minced bacon
                                                                                                          tarragon and/or chervil
                                                                                                          McCormick's onion powder (that has green and white onion plus parsely)
                                                                                                          minced black olives (or use as a garnish slice)
                                                                                                          finely shredded carrot
                                                                                                          finely minced water chestnuts

                                                                                                          now I've gotta go start boiling eggs! LOL

                                                                                                          1. I steam the eggs - zero trouble with peeling those suckers. Then I run my paring knife lightly around each peeled egg lengthwise as if it was an avocado. This avoids cutting through the entire egg and running the risk of mangling the egg whites. The best 50% of the eggs go on to be deviled eggs and the rest are destined to become egg salad. Takes the pressure off the cook during what should be a simple procedure.

                                                                                                            1. I'll leave the technique to others- but i use an old Betty Crocker recipe- the first time i made them I took them to a party and everyone raved- still make them the same way- my old neighbors crave them- said they're the best

                                                                                                              For 6 whole gees/ 12 halves-
                                                                                                              smash up the yolks
                                                                                                              add appx 1-12 T. Miracle Whip only to start
                                                                                                              squeeze in some plain yellow mustard- French's or equivalent- start with 1 tsp.
                                                                                                              add 1/2 T. white granulated sugar
                                                                                                              add 1 t. vinegar

                                                                                                              mix well, put into the egg whites however you want= piping in, by spoon fulls - when done, sprinkle with paprika for color- then cut up small pimiento stuffed green olives- 2 or 3 depending on how thin you can get the slices for a garnish-

                                                                                                              you can tweak the ingredients to get the flavor you want - add a little more mayo and keep some extra "stuffing" to eat out of the bowl for a treat after the eggs are filled!

                                                                                                              1. My favourite recipe contains mayonnaise, a touch of yellow mustard, Dijon, horseradish and a capful of brandy. The brandy absolutely makes it.

                                                                                                                1. Wow, there are some incredible sounding variations here. Who knew there could be so many creative versions of such a humble snack/app?

                                                                                                                  I tend to take a minimalist approach: I buy my eggs pre-peeled because there isn't much I hate more than peeling twelve dozen eggs. Then into the yolks go some real mayo, a pinch of salt, some yellow mustard, onion powder and white pepper to taste. I whizz it very smooth in the Food Processor and use the Ziploc bag method as detailed above.

                                                                                                                  Over the top go sliced olives and a sprinkling of Paprika.

                                                                                                                  Here's a video I made on just this subject:


                                                                                                                  5 Replies
                                                                                                                  1. re: acgold7

                                                                                                                    ..." I buy my eggs pre-peeled...

                                                                                                                    You just blew my mind. I had no idea this was a thing. Damn small town!

                                                                                                                    And... my next money-making opportunity sits there, taunting me.

                                                                                                                    1. re: shanagain

                                                                                                                      Most restaurant supply houses have them. Problem is you have to buy six dozen at a time.

                                                                                                                      1. re: shanagain

                                                                                                                        I was still stuck at "twelve dozen eggs", presumably all at one time...

                                                                                                                        1. re: sunshine842

                                                                                                                          Twelve dozen might be a slight exaggeration. A bit of hyperbole, if you will.

                                                                                                                          1. re: acgold7

                                                                                                                            I don't think I've ever made more than 3 dozen quail eggs, or more than a dozen hen's eggs in my entire life....I was trying to wrap my head around even 6 dozen eggs.

                                                                                                                    2. Do NOT listen to anyone about their little Devilled Egg additives. I make devilled eggs that fly off the plate and everyone ignores any other food sitting around. I make my eggs so much I am sick of it because I am invited to parties, just because I will bring my eggs. Here goes, I make mine to taste and so will you DO NOT USE MUSTARD!!! Mustard is another wet liquid that will turn a good pastey egg into a runny mess. DO NOT use powdered mustard, all the secret "additives" people are using is to kill the mustard flavor and give a tangy kick, to use horseradish, onion, garlic, wasabi, hot sauce etc. is just never going to kill the mustard flavor. All that you need to use is 2 main ingredient.....Mayonaise and TUMERIC powder!!! Mix it up and add a little pepper or 1 small squirt of mustard just to say you used it, but TUMERIC powder is the mustard substitute. It does not make a runny egg, and also has a natural tang or zest to it. Once you try this, you will never try dill, or spiced mustards, or any kind of mustard for that matter. Mustard should never be used. Now for those out there who do not believe me, try it!! You will now understand the burden of creating the best devilled eggs on the planet, you will be asked to make them at every family function or party. The only reason I am posting this, is so that people can read it, finally believe me, and stop asking me to make them all the time. Really really simple,......NO MUSTARD!!! I was even approached to sell the recipe to a local grocery store so I told them the recipe for free.....and they did not believe me!! It is that simple, no strange spicy additives to kill the overpowering mustard flavor, just dont use it in the first place!

                                                                                                                      4 Replies
                                                                                                                      1. re: chrisboehler

                                                                                                                        Unless you, you know, *like* mustard flavor.

                                                                                                                        1. re: shanagain

                                                                                                                          I like mustard, especially spicy prepared mustard. That would be my choice for deviled eggs along with some ground cayenne.

                                                                                                                        2. re: chrisboehler

                                                                                                                          So, just to be clear, should I use mustard in my deviled eggs?

                                                                                                                          1. re: monavano

                                                                                                                            I would say use a homeopathic approach. Use so little you can't detect it. ;-)

                                                                                                                          1. A friend of mine made a standard deviled egg (mustard, mayo, salt, paprika) using pickled eggs this Easter (pickled in a beet juice solution) and they were AMAZING. The sweet tang of the pickle worked beautifully with the savory, salty middle. They were also BEAUTIFUL from the fuchsia color provided by the beet juice.

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                                                                                                                            1. re: biondanonima

                                                                                                                              That sounds good, like a mini egg salad.