A couple of years ago a very good friend and I decided to make deviled eggs once a week switching back and forth. We gave it a good 6 month run with different types each week. Had a lot of fun with it. Different mustards, dressings, spices, toppings, Relishes. You name it we stuffed it into a boiled egg white. The all time favorite was a ranch and bacon bits with just a touch of heat. I was found of the smoked salmon one and Amy loved the blue cheese batch
I use English dry mustard, grated onion, finely chopped dill pickle and a bit of pickle juice, jarred horseradish, Hellmans, salt and pepper with a drop of Franks hot sauce.
I think bringing deviled eggs is one of the few foods that most people enjoy. I like adding Old Bay seasoning being from Maryland but then there are the times I like to top them off with fresh watercress or sweet pea shoots
I personally don't like deviled eggs but I am THEE person on call whenever there is a get together. Everybody loves my deviled eggs, kids and adults alike. I use Kraft mayo, little bit of yellow mustard, little bit of lemon juice, sweet pickle relish, extra little bit of sweet gherkin juice, chives, celery flakes, parsley, salt and the teeniest bit of sugar. I top with paprika or slices of pimiento stuffed olives. Have to say, the paprika ones usually go first! 6 eggs is a joke though -- at least for my group! Have to do at least 16 eggs! I have 2 special holders that I use for transport and then switch to pretty lettuce leaves as a base when I arrive. I never thought of using a lovely flower though -- I think 3 pansies will adorn my platter on Easter! Thanks for the idea!
We didn't eat Deviled Eggs very much, but my Mom Dorothy was known for her Potato Salad. My Mom is doing well at 93, but our family gatherings have become a lot smaller and I do all of the cooking. Her recipe is very simple - potatoes, eggs, onions, celery, salt, pepper and not mayonnaise - but Miracle Whip. You've inspired me to make it for her.
Now you did it...I’m craving deviled eggs because of your post. 😀 In all seriousness, I adore these little morsels & am a sucker for any style. One of my favorites, though, is the version served at The General Muir here in Atlanta. I haven’t figured out exactly what the chef does to make them so silky smooth other than the yolks must be sieved. Does the chef add crème fresh? Does the chef mix the yolks with butter? I don’t know the secret, but they’re fantastic. I’d eat an entire plate by myself.
Great article- I want to try all of these ideas! I bet there are almost as many differing opinions on the best way to hard boil eggs.... I steam them for 15 minutes... but I’m going to try your method of turning off the heat etc....
Hard to find in grocery anymore. Have been ordering online for a couple of years now. Just scored a HUGE savings in the large jar on amazon. I don't mind refilling my small squeeze bottle at all... extra frig always has bulk mayo, too, and now Zatarains mustard 8# jar...
I love deviled eggs, but I'm the only one in the immediate family who does, so I only get them at picnics, church potlucks, reunions, and such. I own a pretty glass egg plate and a tupperware egg container. They're never used.
I use mayo, mustard, and sprinkle with paprika. That's probably the Pennsylvania way.
My Pennsylvania-German grandma liked to make blown eggs, but they weren't decorated. She was Plain, so that may be why.
I leave the devils for someone else. Why do I write? Because in our neck of the woods of Central California on the ocean, we love potlucks. They are very popular because the host(ess) does the main course and the guests bring the sides, the apps, or the dessert, depending. Many times, you score when the guest brings their tried and true favorites. Yummy and tasty and easier on the entertainer. Win-win, it is.
Made me laugh a little when I saw the recipe for using 6 eggs 🤣 I'll have to double or triple it! My Granny always said, " If you don't know what to take to a coverd dish gathering, take deviled eggs. All MEN love Deviled Eggs!"
I am a huge fan of deviled eggs and rarely see them up in the North East, but if they're ever offered to me or on a menu I instantly order them because they're just such a treat!
My grandmother taught me to make her deviled eggs using just a touch of yellow mustard, mayo and a little pickle juice. I prefer dill pickle juice, but my husband prefers sweet pickle in his deviled eggs. Sometimes I compromise by using bread and butter pickle juice. Be careful, or your filling may be too runny.
The Devil Made Me Do It - No. 105
A couple of years ago a very good friend and I decided to make deviled eggs once a week switching back and forth. We gave it a good 6 month run with different types each week. Had a lot of fun with it. Different mustards, dressings, spices, toppings, Relishes. You name it we stuffed it into a boiled egg white. The all time favorite was a ranch and bacon bits with just a touch of heat. I was found of the smoked salmon one and Amy loved the blue cheese batch
I use English dry mustard, grated onion, finely chopped dill pickle and a bit of pickle juice, jarred horseradish, Hellmans, salt and pepper with a drop of Franks hot sauce.
I think bringing deviled eggs is one of the few foods that most people enjoy. I like adding Old Bay seasoning being from Maryland but then there are the times I like to top them off with fresh watercress or sweet pea shoots
I personally don't like deviled eggs but I am THEE person on call whenever there is a get together. Everybody loves my deviled eggs, kids and adults alike. I use Kraft mayo, little bit of yellow mustard, little bit of lemon juice, sweet pickle relish, extra little bit of sweet gherkin juice, chives, celery flakes, parsley, salt and the teeniest bit of sugar. I top with paprika or slices of pimiento stuffed olives. Have to say, the paprika ones usually go first! 6 eggs is a joke though -- at least for my group! Have to do at least 16 eggs! I have 2 special holders that I use for transport and then switch to pretty lettuce leaves as a base when I arrive. I never thought of using a lovely flower though -- I think 3 pansies will adorn my platter on Easter! Thanks for the idea!
We didn't eat Deviled Eggs very much, but my Mom Dorothy was known for her Potato Salad. My Mom is doing well at 93, but our family gatherings have become a lot smaller and I do all of the cooking. Her recipe is very simple - potatoes, eggs, onions, celery, salt, pepper and not mayonnaise - but Miracle Whip. You've inspired me to make it for her.
Now you did it...I’m craving deviled eggs because of your post. 😀 In all seriousness, I adore these little morsels & am a sucker for any style. One of my favorites, though, is the version served at The General Muir here in Atlanta. I haven’t figured out exactly what the chef does to make them so silky smooth other than the yolks must be sieved. Does the chef add crème fresh? Does the chef mix the yolks with butter? I don’t know the secret, but they’re fantastic. I’d eat an entire plate by myself.
I make mine with Chinese dry mustard, greek yogurt and garnish with some chives and lox.
My mother in law gave us a pretty platter with a dozen indentations (fill them up as they go)
Great article- I want to try all of these ideas! I bet there are almost as many differing opinions on the best way to hard boil eggs.... I steam them for 15 minutes... but I’m going to try your method of turning off the heat etc....
Hard to find in grocery anymore. Have been ordering online for a couple of years now. Just scored a HUGE savings in the large jar on amazon. I don't mind refilling my small squeeze bottle at all... extra frig always has bulk mayo, too, and now Zatarains mustard 8# jar...
I love deviled eggs, but I'm the only one in the immediate family who does, so I only get them at picnics, church potlucks, reunions, and such. I own a pretty glass egg plate and a tupperware egg container. They're never used.
I use mayo, mustard, and sprinkle with paprika. That's probably the Pennsylvania way.
My Pennsylvania-German grandma liked to make blown eggs, but they weren't decorated. She was Plain, so that may be why.
I leave the devils for someone else. Why do I write? Because in our neck of the woods of Central California on the ocean, we love potlucks. They are very popular because the host(ess) does the main course and the guests bring the sides, the apps, or the dessert, depending. Many times, you score when the guest brings their tried and true favorites. Yummy and tasty and easier on the entertainer. Win-win, it is.
Made me laugh a little when I saw the recipe for using 6 eggs 🤣 I'll have to double or triple it! My Granny always said, " If you don't know what to take to a coverd dish gathering, take deviled eggs. All MEN love Deviled Eggs!"
I am a huge fan of deviled eggs and rarely see them up in the North East, but if they're ever offered to me or on a menu I instantly order them because they're just such a treat!
I do them simple. Egg, mayo, s&p, a touch of yellow mustard, maybe chives on top. Going forward, I'm gonna experiment, thanks to u!
My grandmother taught me to make her deviled eggs using just a touch of yellow mustard, mayo and a little pickle juice. I prefer dill pickle juice, but my husband prefers sweet pickle in his deviled eggs. Sometimes I compromise by using bread and butter pickle juice. Be careful, or your filling may be too runny.
Delicious story.