Deviled Egg Experts Please Answer!

My Dad has always made THE best deviled eggs! Everyone always asks him to bring them, and even my Mom likes them!

Mash the yolks, and add some mustard, sweet pickle juice, mayo, and a little sugar. I can't tell you how much of this and how much of that. He always just tastes a little as he goes along. And they are so, SO good!

I use mayo, mustard, relish and paprica, salt and pepper. I try to get the shells off when they are still warm. It makes it much easier to get off. Then I just put a little mustard and lot of mayo and relish. But I would put some in stir it together and then taist it and see if it's what you want it to taist like then I dust it with paprica.

D. have you seen on Pintrest where instead of boiling the eggs they are baking them!! No mess, just put straight in the oven. I have to try because every time I boil they come out terrible. Mine never peel right.
Good luck!!
Blessings!
D.

ive read below and what I make for my extended family is closest to Charliesmom. My lineage is deep south country cooking. We do it like that, but don't frget the celery salt! and the obligatory sprinkle of paprika. The celery salt is that secret ingrediant that can't put your finger on.

When i make them for home I put the DEVIL in my Deviled Eggs! I use cajun seasoning, cayenne, garlic, trade the sprinkle of paprika for zatarrains!! fi-ya-ya

mayo, a dab of mustard, salt, pepper, the yolk...mix and sprinkle paprika on top.

mash up the yolk, some mayo and mustard and a sprinkle of celery salt. use pastry bag (or we use a ziplock w/corner cut off) to put it into the egg white cup. then sprinkle with a little bit of chili powder. yummm

My aunt told me a few years ago to be sure to use eggs that you have had in your fridge for at least a couple of days, because they peel easier. Believe it or not, it really does seem to help! So if possible, buy your eggs in advance. Then after boiling the eggs, rinse them in cold water until you can comfortably peel them without burning your fingers. I like to season the yolks with a little salt (not much), pepper, garlic powder, and onion powder before adding in the mayo and mustard. Depending on who I'm making it for, I will either use relish or just some pickle juice. Mix it all together, put in a ziplock baggie, cut a corner off the baggie, and use that to fill the egg whites.

mayo
dry mustard
a little horseradish sauce
salt and pepper
top with sliced black olive, or a couple slices of green onion, and paprika

(before adding wet ingredients be sure to mix your yolks up with a fork, it makes it much smoother and easier to blend in the mayo.)

I also saw the cutest idea to make deviled eggs into little baby chicks (black olives for the eyes and a sliver of carrot for the beak)! They are adorable!! http://saucymommy.wordpress.com/2012/03/30/adorable-devil...

I use mustard, mayo and pepperika......also a dash of blood from when i accidentaly slice my finger. lol

I make mine with celery salt, garlic and onion powder, mayo, little bit of yellow mustard and sprinkle with paprika. Half of the batch gets relish. Super yummy and easy. I like deviled eggs simple, where you can still tell you are eating an egg.

http://www.foodnetwork.com/recipes/emeril-lagasse/deviled...

Love love love this O.. Very easy. Hint: If you have a electric water kettle, put the eggs in it, fill with water, flip the switch, let them sit for 20 min, then take them out. No green rings around the yolk. Enjoy! :)

I go with the classic. If you google food network magazine they did a section last year. Like 18 different recipes that all looked good.

Same as Cindy R, but with 1/2 teaspoon or so of paprika. This is what makes them "deviled". :)

Sweet and Spicy Deviled Eggs

12 large eggs
1/2 cup light mayo
3 TBS apricot preserves
1 teasp. curry powder
1/2 teasp. salt
1/8 teasp. cayenne pepper (or pinch)

Place eggs in large saucepan and add cold water to cover. Bring to a boil over medium high heat. Reduce heat to medium and simmer for 12 minutes. Drain and run under cold water. Peel and cool completely.

Cut eggs in half lengthwise and gently squeeze yolks into a medium sized bowl, reserves the white halves. With a fork, mash the yolks with the mayo, preserves, curry, salt and cayenne until smooth.

Pipe or smooth the mixture into the white halves. Refrigerate at least 1 hour, until chilled.

yummmmm!!!

Super easy, super delicious!
For a dozen eggs (2 dozen deviled eggs)
Hard boil eggs (obviously), peel, Slice in half lengthwise and remove yolks into bowl. Older eggs work best (those at the sell by date... still totally edible- but not great for souffle- for another couple of weeks, but they'll peel nicely)

Smash and fluff yolks with a fork.
Two big dollops of mayo (Best Foods/ Hellmanns depending on region) (enough to make creamy and smooth)
About a table spoon dijon mustard

Spoon back into whites

sprinkle paparika over the finished plate of eggs.

Yum. Really this was O. of the first family gathering dishes I learned to make by myself as a kid (probably why I use such a simple recipe) but I STILL get rave reviews any time I bring them.

mayonnaise
mustard (either yellow or hearty depends upon your taste buds)
horseradish
garlic salt (or garlic powder)
cayenne pepper
sweet or dill relish (depends upon your taste buds)
sliced olives....I use black olives for the sweet relish and palmettos for the dill ones (so people know the difference)

I can't give you measurements as I don't know how many eggs you have.

Mix ingredients into egg yolks to YOUR taste. put in egg whites - top with cayenne pepper and voila!! done!!

I've done BLT deviled eggs...
cooked bacon (crispy is best) - chopped
grape tomatoes (chopped)
chopped/shredded lettuce
mix tomatoes and bacon to mayonnaise mixture, top with a piece or two of chopped/shredded lettuce

Hi,
This is my mom's recipe, and everyone loves them. She is a professional chef, and often makes these for parties - they are always the first platter to be emptied.

Curried Deviled Eggs
6 hard-boiled eggs
1 1/2 Tbsp mayonnaise
1 1/2 Tbsp sour cream
1 1/4 tsp curry powder
1/4 tsp ground cumin (or a little more if the curry isn't too hot)
1 Tbsp shallot, finely minced
1/2 tsp fresh lemon juice
1/4 tsp Tabasco
1 Tbsp prepared chutney of your choice (minced finely)
1 green onion, sliced thinly
salt and freshly ground pepper to taste
Paprika

1) Halve eggs crosswise, scoop out yolk, and mash yolks with a fork. For a more elegant presentation, cut a sliver off the wider end of the egg, so that it can stand upright. Slicing at a slight downward angle, remove about 1/3 of the top end of the egg and carefully scoop out the yolk. Proceed as follows. (You will only have 6 finished eggs with this presentation.)

2) Stir in remaining ingredients except paprika and green onion

3) Transfer filling to a pastry bag fitted with a large ribbon tip and pipe into egg whites. Garnished with sliced green onion, and sprinkle with paprika.

Simple, smooshed yolk with miracle whip or mayo, Dijon or regular mustard, dash of hot sauce if desired, salt and pepper

Top with a halfed olive and paprika

But for Easter I'm going to cot mine in half horizontal,,big on bottom small on top, fill with stuffing, place bits of black olive and shredded carotts to look like little chickies

Updated

Miracle Whip, a dab of mustard and egg yolks all mashed up until smooth and creamy. Can't tell you how much of each.

Hellmans/BestFoods
Yellow Mustard
White Wine Vinegar
Kosher Salt
Paprika

That's my gold standard. Some fun variations (I only ever add these to, like 4 dozen gold standard, 1 dozen novelty ones, instead of substituting or I'd be drawn and quartered): buffalo Red eggs, w/Franks Buffalo sauce. Wasabi Green, Food Coloring Green -for green eggs and ham-, sriachi, lox, proscuitto, kitchen sink, hollandaise, etc.

hard boil, cut in half, put yolks in a bowl along with:
-spicy mustard
-Ranch salad dressing
- a spoonful of pickle juice
- diced pickles
Mash and put back in the egg-white "bowls".
Top with Tony Chachery's or ground cayenne

Wow! These devil egg recipies sound great. Cant wait to try them.

Simple Tasty Devil Eggs

Ingredients:
Eggs
Mayo
Sweet Pickles or Relish
Season ( I use accent seasoning and Lawry's)

Boil eggs---Cut the eggs in half---Pop the yolk out---Put the yolk in a bowl and crumble it up---Add all ingredients and mix---Stuff mixture into eggs
Sprinkle the top with season salt or paprika

I hard boil eggs, drain off the hot water, and cover them with ice water to cool. They also peel more easily. Mash the yolks up with mayo (not Miracle Whip), brown mustard (not yellow), chopped kosher dill pickles, chopped green olives, and a touch of salt, cayenne, and paprika.

Hard boil eggs. Put them in cold water and cover. Bring to a rapid boil then turn off the heat, keeping covered. Wail 12 minutes, then rinse with cold water. If you have time put them in the fridge to completely cool.

Peal and cut in half. Take the yokes out and mix them with.

real mayonoise
a touch of brown mustard
a dash of half and half if you have it (this O. is not necessary)
salt and pepper

Put the yoke mixture back in the eggs and sprinkle with paprika.

Easy and great tasting.

I keep mine simple. I boil the eggs, halve them and put the yolks in a mixing bowl. I make sure to finely crumble them. I add some good mayo, usually about the same amount as the amount of yolk that's in the bowl plus two tablespoons. Do not use Miracle Whip, never ever Miracle Whip... I really like using the olive oil mayo, but not the O. with black pepper in it. Beat it with a fork or beat it with an electric mixer until it's a nice smooth texture, add salt and pepper to taste, and EITHER curry OR cumin to taste. Stuff the egg halves and sprinkle very lightly with paprika. Chill and serve.

I like to top my deviled eggs with caviar, the red and the black kind. Also really good is a chunk of smoked Salmon ( I add horse raddish instead of mustard to those).