View Full Version : People who make Deviled Eggs...

06-23-2003, 12:21 PM
What do you use in your recipe? Do you just mash up the egg yolk and add mayo to it or do you use any spices as well?? I am just curious as I know my MIL uses Horseradish in hers and I think she uses too much because they always have a sort of burning sensation after I eat one!

How do you make yours?

06-23-2003, 12:43 PM
Sometimes I add some dry mustard...I am not sure if this adds to the flavor, my grandma taught me that when I was a kid. Also you can add dill too. I like the taste of dill...but go easy on it cause its strong. and for a little color you can add paprika...that has no taste. and before I eat them I add salt, otherwise I would never be able to get them down!!


inky dinky doo
06-23-2003, 12:56 PM
I always used to use Miracle Whip, prepared mustard (just a little, for kick), and salt and pepper to taste. Since I've been doing low carb -- and Miracle Whip is off limits -- I've been using Hellman's mayonnaise, but doctoring it up first.

I have a recipe that makes Hellman's taste as good as Miracle Whip to me. In fact, my daughter, a devout Miracle Whip lover, commented on how good the eggs were the last time I made them. She was amazed when I told her what I'd done. I just may make a low carb'er out of her, yet!

inky dinky doo
06-23-2003, 01:06 PM
I meant to add . . .

I don't really measure either the Miracle Whip or the mustard, but I probably use about one t. of mustard for every two heaping T. of Miracle Whip.

I think the biggest difference, though, is the taste of Miracle Whip vs. mayonnaise. I think plain mayonnaise is just way too bland for deviled eggs. You can imagine how excited I was when I found a recipe that gave mayonnaise a Miracle Whip taste!

I've had people comment for years on how good my deviled eggs are, and that's really ALL that I do.

06-23-2003, 01:08 PM
Inky Dinky Doo...can you post this recipe for the mayonaise?? I adore Miracle whip in deviled eggs and would like to know what your secret is if you don't mind sharing?? :):)


inky dinky doo
06-23-2003, 01:14 PM
Beanie, I'm at work right now, but as soon as I get home this evening I'll post it. You'd think I'd have the darn thing memorized as much as I've made it, but the old memory isn't as good as it once was.


06-23-2003, 02:18 PM
Thanks, Inky! :):) I appreciate it! :)

06-23-2003, 02:21 PM
I love Miracle Whip also - will be looking forward to that recipe!

I use Mayo, prepared mustard and a dash of tobasco, salt and pepper - sprinkle paprika on top for color - yum!

sometimes if I'm feeling adventurous, I'll add a LITTLE bit of garlic powder or onion powder!!

06-23-2003, 02:51 PM
I use mayo, about a tsp. of prepared mustard, a dash of salt & pepper, about a tsp. of pickle juice, and a dash of Splenda. Sprinkle paprika on for color. :)

I like Miracle Whip, too, so am looking forward to that recipe. :)

inky dinky doo
06-23-2003, 05:59 PM
OK, guys, I actually have two recipes. The first one -- the one with the lemon juice -- is the one I use. The only thing I do different is I use a little less salt.

I haven't tried the second one because I've liked the first one so much, but I'll include both recipes here. You can decide which one you want to try.

Happy Miracle Whipping!! It's made all the difference in my deviled eggs, tuna salad, 7-layer salad, and ranch dip.

Mayonnaise to Miracle Whip I

1/2 c. mayo
1/2 t. salt
1 t. Splenda
1 T. lemon juice

Combine and let it sit at room temperature 20 minutes or overnight in the fridge to blend the flavors.

Mayonnaise to Miracle Whip II

1/2 c. mayo
1 t. white vinegar
1/2 t. Splenda

Combine and let it sit at room temperature 20 minutes or overnight in the fridge to blend the flavors.

06-23-2003, 07:57 PM
I dont make these for a diet, but when I do make them, I just mash up the yolk, add mayo and chopped sweet gherkin pickles. If Im making them for an event like a cookout, I will top with paprika.

06-24-2003, 09:03 AM
These are more salty than sweet but how I like 'em....

2 heaping tablespoons mayonnaise
1.5 tsp vinegar
1.5 tsp dry mustard

I always put equal amounts vinegar and dry mustard so if you use more eggs just stick to that rule- and enough mayonnaise to make it the consistency you like. I also sprinkle extra paprika on top.


06-24-2003, 09:07 AM
Thanks for the faux miracle whip recipes. My husband loves pimiento cheese with miracle whip and can't tolerate it with mayo.

I'm going to try these.

06-24-2003, 09:09 AM
I use a little mayo, mustard, vinegar, salt & pepper mixed in with the mashed up yokes. I don't measure anything, I just go by the texture.

06-24-2003, 11:35 AM
I concur with those above.

I always added miracle whip, mustard, s&p and I would add just a smidge of sweet pickle juice. My secret ingredient (handed down from grandma, to mom to me) (I must really like you guys) is butter (softened by not melted). It really smoths out the texture of the yolks and makes the creamiest deviled eggs you have ever known. I always make deviled eggs for any and all pot lucks (because nobody seems to make them anymore) and have always received rave reviews.

Thanks for the mayo to miracle whip recipes. Now I'll give them a try myself.

inky dinky doo
06-24-2003, 12:28 PM
Thanks for the secret butter tip, disneyeveryyear! I'm going to try that next time. Any idea how much butter you would use if you were deviling a dozen eggs? I know it's all approximate. ;)