How do you al make your deviled eggs?

Question

Hello all,

My son and I are making deviled eggs today and we are just wondering how you all make yours?what kind of mayo do you use? Do you use wet mustard or dry? Do you add anything else to your filling? Looking forward to hearing all your answers.

Answer 1

You can use a million things to flavor deviled eggs.  Mayo and mustard are traditional, but I've added bacon bits, chipotles, chives, tarragon, whatever your imagination can come up with.  Anything you can imagine putting in an omelet, you can put into deviled eggs.

The one tip I've learned that comes in handy, however, is to always boil an extra egg then put its yolk into the mix and toss the white.  That way, you'll always have more yolk than the eggs you're serving so that you'll always have enough to mound your filling.  Otherwise, you may wind up with flat tops.

Of course a little color on top is good.  Most people use paprika, but I prefer the Spanish pimenton (smoked paprika) to add a little zip.  You can also snip some chives or other herbs on top.

Answer 2

In my family, we make deviled eggs without mustard.

We do use mayonnaise though..I like using Hellman's in it- I think that's the name..and we add relish (sweet or dill) it gives it a good taste..I love them like that!!

Of course with the paprika on top!!

(can't forget the salt & pepper, either! =])

Answer 3

Hi! I use Mircle Whip dressing in mine, some squirts of yellow mustard, a dash of hot sauce, a little dill. Paprika on the top. mmmm..

Answer 4

You already have good answers but here's an additional tip. I use finely ground cayenne pepper instead of paprika to make them a little spicy. I don't really like relish in mine but it's a matter of taste.  

Answer 5

i've tried all kinds of deviled eggs try one of these recipes if u would like

SPICY DEVILLED EGGS

6 hard cooked eggs

1 tbsp. fresh parsley

1 tbsp. scallions, minced

1 small jalapeno pepper

1/4 cup Miracle Whip

1/4 cup shredded cheddar cheese

1 tsp. Dijon mustard

1/2 teaspoon cilantro (optional)

pinch cayenne pepper

pinch chili powder

1/4 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon horseradish, grated

1/4 teaspoon celery seed

Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine.

Spoon approximately 1 tbsp. of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.

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DEVILED EGGS WITH CRAB MEAT

6 hard cooked eggs, peeled

3 1/3 tbsp. mayonnaise or salad dressing

1 1/3 tbsp. finely chopped celery

2 tsp. dijon mustard

1 tsp. oregano

1 tsp. onion powder

few drops Worcestershire sauce

salt and pepper to taste

1 can (6 oz) salad crab meat, drained

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper.

Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired.

Serve immediately or store covered in refrigerator. Use within 3 days.

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LITE SPINACH-BACON DEVILED EGGS

1 dozen eggs, hard cooked and peeled

1/2 cup frozen chopped spinach, thawed and drained, squeezed dry.

1/4 cup mayo

1/4 cup bacon bits

2 1/2 tbsp cider vinegar

1 tbsp sugar

2 tsp black pepper

1/4 tsp salt

Cut eggs in half lengthwise, scoop out yolk and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg halves. Chill until ready to serve (should chill 2 hours to overnight to let the flavors blend.)

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DILLED HAM DEVILED EGGS

6 hard - cooked eggs

3 tbsp. mayonnaise or salad dressing

1/4 tsp. dried dill weed, crumbled

1 1/2 oz. cooked ham, finely chopped

Cut eggs lengthwise into halves; remove yolks. Mash yolks in small bowl. Mix mayonnaise and dill until smooth; stir in ham. Fill each egg white half with about 1 tablespoon of the yolk mixture. Refrigerate 1 to 4 hours to blend flavors. Makes 12 deviled eggs.

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GARDEN DEVILED EGGS

6 eggs, hard cooked

2 tbsp. mayonnaise

1 tbsp. Grey Poupon Dijon mustard

48 Wheat 'N Bran Triscuit wafer or other

1/4 c. garlic and herb cheese spread

2 tbsp. finely chopped scallions

1 tbsp. finely chopped pimentos

Parsley and tomato for garnish

Cut each egg crosswise in slices. Scoop yolks out into small bowl; mash well. Set egg whites aside. Stir cheese spread, mayonnaise, scallions, pimentos and mustard into yolks until smooth and well blended. Top each cracker with an egg white slice. Spoon or pipe yolk mixture onto egg whites. Garnish with parsley and tomato.

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MEXICAN DEVILED EGGS

4 hard cooked eggs

1/4 c. grated sharp Cheddar cheese

2 tbsp. mayonnaise

2 tbsp. salsa (med. hot to hot)

1 tbsp. chopped green onion

1 1/2 tsp. sour cream

1/4 tsp. freshly ground black pepper

Slice eggs in half lengthwise. Transfer yolks to medium bowl. Add remaining ingredients and mix thoroughly with a fork. Mound mixture into whites and refrigerate before serving. Makes 8 hors d'oeuvres.

Note: Recipe doubles or triples very well.

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LOBSTER DEVILED EGGS

6 hard boiled eggs

3-4 tbsp. mayonnaise

1 tsp. Dijon mustard, or to taste

1/4 c. chopped lobster, crab meat, tuna or other seafood

1/4 tsp. salt (opt.)

1/8 tsp. cayenne or white pepper

Chopped or slivered ripe olives, pimiento, capers, chopped scallions or sprigs of watercress (opt. garnishes)

Shell eggs. So eggs will sit flat, cut a bit from each end or opposite sides; reserve trimmings. Halve eggs. Gently remove yolks, placing them in small bowl with reserved trimmings. Using fork, mash yolks. Add mayonnaise, mustard, lobster, salt (if desired) and pepper; stir until well mixed but not mushy. Using a spoon or piping bag, fill hollow of egg whites with yolk mixture. Add garnish of choice. Makes 12 stuffed halves.

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hope this helped and good luck :)

Answer 6

Just very simple for me. Mash the yolks with mayo (not Miracle Whip) and a little plain yello mustard. I like them still a little lumpy. Then I sprinkle with paprika.

To mnake them fancier looking pipe them with a piping bag and a large holed writing tip or a large start stip (for the star tip they need to be as smooth as possible)

You can also line a piping bag by dipping a paint brush in paste food coloring and painting a stripe from the couple attatchemtent to about the middle of the bag, on the inside. This is kind of neat for team colors or graduation etc....

I have seen recipes using vinegar and all kinds of stuff but have never used it myslelf.

Answer 7

I use Best Food's Mayo and French's Mustard. I add a little bit of garlic powder, and pepper to the mix. And of course paprika on top when all done.

Answer 8

I make the filling out of the yolks, a bit of finely chopped onion, sweet pickle finely chopped and a bit of the juice, wet mustard, mayo, pepper, and a bit of salt.  I whip it up real good until its nice and fluffy.

Answer 9

I soft boil my eggs first so the yolk isn't tough.  I add miracle whip or mayo (any brand, it's all the same), Dijon mustard for a kick, maybe some green onions.  Pipe the filling back in or scoop with a spoon and sprinkle some paprika on top.

Answer 10

Boil eggs for ten minutes

Cool then peel

Cut in half long ways

Clean out yolk

Set aside white part on a plate or tray

Smash the yolk into tiny bits

Mix mayo and mustard to taste - add it a spoonful at a time while mixing so you don't accidently get too much(I use a mixer so it will be smooth)

Add Salt to taste

Once mixed drop spoonfuls of the mixture into the whites you set aside

Then sprinkle paprika and parsley on top

These are a family favorite

Answer 11

I get tired sweet-pickle deviled eggs. I use mayo, a little mustard, a lot of horseradish and cooked chopped bacon. Sprinkle some paprika over them for color and watch them disappear.

Answer 12

Hellmans mayo, wet mustard, relish, fresh dill and a can of white crab meat.