Deviled Egg "Recipes"

My deviled eggs are made with
boiled eggs. cut in half long ways. Pop out the yolk and put in bowl. I use miracle whip not mayo. and a little bit of yellow mustard. mix it up good add a little celery salt. when the mix tastes the way you want it put into a ziplock bag. cut corner and then squeeze into egg halves. sprinkle with a little paprika for fancy color. yummmmm

My moms traditional eggs were yolk, mayo, mustard, and pickle relish. Sprinkled with paprika.

I go a bit further.

The "Devil" in my eggs is spice. Not so much that it is uncomfortabley hot, or overpowers the egg flavor, just enough to be very flavorful. I use stone ground, cajun, or dijon mustard. Maybe a little bit of mayo for consistency. A dash of hotsauce, celery salt, garlic, cumin, salt, and pepper. I sprinkle the top with Old Bay or Zatarains cajun spice instead of paprika. I do still add the dill pickle relish. I pipe mine into the eggs with a ziploc and use the remaining filling for an egg salad sandwhich for myself. :)

REAL mayonnaise!!!

Fresh relish - you can chop up the pickles and onions yourself - really fine...if you have time....

Depends on your taste buds if you want sweet relish or dill relish - i usually do half and half - yeah - it takes more time, but it's worth it.

I use horseradish and Guldens mustard in the mix, garlic powder or salt depending upon my mood - salt, pepper and some paprika.

On the ones with dill relish I use sliced green olives so that people know the difference between the sweet and dill.

I put paprika on all of them for color and a TAD bit of spice.

I use mustard, real mayo, ranch dressing, salt, pepper, chili powder, dill and/or sweet relish, onion and of course, the egg yolk. Sometimes, for a little more crunch, I'll add a bit of celery. My husband likes it. And now, I feel like making some deviled eggs.

R. D.
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WorkAtHomeLike.Us

We always use, Mayo, small amount of onion salt, mustard, a little peper & vinegar. Mix all to taste because there has never been an actual receipe.

I don't have any secret ingredients. Actually, no real recipe either. Just the yolks, miracle whip , mustard, a little sugar and a little vinegar. All to taste. How much you use depends on how many eggs you are fixing. For 12 eggs, probably about a 1/4 cup of miracle whip, a spoon ful of mustard and a teaspoon or so of sugar and vinegar. Some people put pickle relish in their deviled eggs, and it is pretty tasty. Also, some people use dijon mustard instead of regular yellow mustard. You can really use your imagination with deviled eggs. Have fun!

I mix the yolks with mayo (NOT Miracle Whip), spicy brown mustard, green olives and chopped kosher dill pickles, season with a little Tony Chachere's and paprika.

My SIL just made some with pesto sauce instead of mayo-mustard. Sounds YUM and worth a try.

WOW! Lots of folks use mayo of some sort! Might have to pull this back up and try some of these!

None are close to the one I learned - yolks, celery salt, a little sugar, pepper, paprika, sometimes dry mustard (depends on taste) but mixed w/a bit of apple cider vinegar and water. Not too much vinegar or you'll taste it - that's why the water. This mixture isn't as fine as mayo ones, obviously - but not sure where it came from back in the family! (3 of the aunts made eggs differently)

Well..I take them to a whole new level..lol.
Make the ingredients with the yolks however you choose from the many suggestions below..all I have used..BUT use the entire EGG and at a thick consistency. Use Jalepeno' wedges that have been deseeded and cut into thumb size pieces. Smear egg mix onto each pepper- shake on paparika or hot pepper mix. Not hot just right, Yum!

mine are simple. the same amount of mayonaise as Yolks, mixed with a few tablespoons of yellow mustard and topped with a dash of paprika on each one.

If I want to be "extra fancy" I whip the eggs mayo and mustard and then use a "cake decorating" bag to fill the egg whites with "filling" so it looks fancier and I finish of with a dash of paprika.

I am surprised that almost everyone uses pickle relish in their deviled eggs! I have never in my life had them that way! huh... funny, I will have to try that sometime!

-M.

I don't use a recipe either but go with the standard mayo, mustard, and pickle relish. My devil is the hot Hungarian paprika!

My secret weapon is SPLENDA and a sweet/hot mustard

I use real mayo (Helmans), chopped up bread and butter pickles(or sweet relish is fine too), squirt of the sweet/hot mustard (one I use is made by Koops) and a few packages of splenda. I have always been on deviled egg duty at every holiday because noone knows how I make it.

Usually for 12 eggs (24 deviled) I would use about 2 spoonfuls of mayo , 3 or 4 splenda, 2 or 3 squirts of the mustard and 1 or 2 spoonfulls of the relish
Another key is to mash up the yellow before adding any ingredients, After mashing, add the slenda, then the relish...mash again. once I put in the mustard and mayo, I usually get out a mixer and beat it till whipped and creamy... Another key I have is to add the mayo last, that way its not too mayo'ee. We like ours sweet with a kick, but not to mayo tasting. Eye yi yi Wish I could have one right now :):)

i use miracle whip, creole mustard, Worcestershire sauce, salt and pepper, then i slice a olive on top and sprinkle with paprika.