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Jan 6, 2011 01:18 PM

your best deviled eggs please

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. 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: 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

                              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.