How do YOU make your deviled eggs?

[Soubrette]

Mom's recipe: mayo, red wine vinegar, and celery seed. They always turn out great.

 

[arminnie]

It's a "Southern Belle" thang.

I've never seen relish in deviled eggs. I've lived in Arkansas, Louisiana, Oklahoma and Texas - spent a lot of time visiting friends in Mississippi and Tennessee.

The ones I made this week: sour cream (new for me), mayo, ground chipotle pepper, garlic powder, Crazy Salt, Greek seasoning (ie whatever I feel like from my seasonings cabinet) and a little dry mustard. I like lots of seasonings but no hunks of stuff like onions, celery, pickle.

I had some smoky paprika that I brought back from Budapest that I put on top. I often use Sumac.

 

[RickinNYC]

I usually just waggle my finges at Joe and say, "Joe, make me some deviled eggs."

 

[LakeAriel]

Mayo, salt, pepper, a dash of vinegar (I thought that was the "devil" part of the deviled eggs - I'm surprised no one else has mentioned it) and some horseradish if I have it.

I've never seen relish in deviled eggs either. That ingredient surprises me.

I use a little vinegar also. Mayo, mustard, a bit of relish also. Garnished with paprika.

 

[tw1nsmom]

I usually put mayo, dijon mustard, worcestershire, a dash of tabasco, a little sugar and paprika on top. This year I made them pretty bland so the spices wouldn't hurt DD's throat (she just had her tonsills/adenoids out on friday). The only thing in them is mayo and honey mustard.

 

[MAKmom]

DRY MUSTARD
Mayo
salt
pepper is the base.

Then I divide the yolk mixture into 3. 1/3 I leave plain 1/3 I add Bacon Crumbled & the remaining I add Tabasco & top with a slice of Jalapeno pepper.

 

[gris gris]

I don't think I saw all my ingredients - this is my grandmother's recipe and I was nominated to make them for every event (did it this morning!) since she died 7 years ago.

12 eggs
2 tbls + 1 dash of mayo
1 tsp dijon mustard
1 tsp dill weed
4 shakes of Worchester sauce
2 tbls relish

Then I put paprika on the top and a slice of a green olive with pimento.

I'm in the Northeast - if that makes a different for the whole relish debate!

 

[becka]

I have not had deviled eggs in years and now I really want some.

I think I will have to make some tonight. I usually use Miracle Whip Light, mustart and salt and pepper but I love the thought of adding horseradish. Yummy!

 

[RickinNYC]

To the OP, my cholesterol thanks you. I just asked Joe to make some deviled eggs because of this thread. MMMmmmmmmm....

 

[DisneyPhD]

To the OP, my cholesterol thanks you. I just asked Joe to make some deviled eggs because of this thread. MMMmmmmmmm....

I wonder how many of us are in that category now. I had no plans to make deviled eggs today. Then this thread got me thinking......... I have hard boiled eggs....... And guess what we had for breakfast.

 

[RickinNYC]

I wonder how many of us are in that category now. I had no plans to make deviled eggs today. Then this thread got me thinking......... I have hard boiled eggs....... And guess what we had for breakfast.

Yep. And the deviled eggs are now happily in my belly!

 

[Kimmie5870]

I use Miracle whip, mustard salt and pepper and dill pickle juice. I don't like sweet pickles at all so would never use relish...

Some of these recipes sound good though. never thought of horseradish.. hummm that sounds good. I like a little bite. Might just have to try that.

I make mine the same way except I add a little sugar and a smidge of milk. It's the same recipe I use for potato and macaroni salad and since we don't like sweet relish I use the dill relish in my salads to..... there all a big hit at gatherings.

 

[marybet]

I use Miracle Whip, French's yellow mustard and a pinch of sugar, with paprika on top. I made some about a month ago and they were yummy.

 

[Melp]

It's a "Southern Belle" thang.

Lol I live in the north and we do pickle relish too

I use Miracle whip, mustard salt and pepper and dill pickle juice. I don't like sweet pickles at all so would never use relish...

Some of these recipes sound good though. never thought of horseradish.. hummm that sounds good. I like a little bite. Might just have to try that.

they do make dill pickle relish too


My mom is the one who usually makes them but since she hates eggs I am the one who makes sure that the recipe is right though lol. We always do mayo, pickle relish (always have sweet on hand), and usually the dash of paprika on top.

 

[Serena]

We do pickle relish here too. But thanks to this thread I finally got what I had been forgetting for the last couple years. Seriously, I knew something was missing and couldn't figure it out. I kept adding this and that and it was pickle juice. I had relish, I guess I really should dye my hair blonde.

 

[minnieandme]

I use Miracle whip, french's mustard, salt, pepper, and sweet relish. It sounds like most people that use relish are from the north.

 

[antmaril]

I made them this morning to take to the in-laws. Mayo, yellow mustard, a little horseradish sauce, salt and pepper.

They were delish!

 

[Mysteria]

Sat, pepper, Miracle Whip and paprika on top. Simple and everyone seems to love them. If we have pot luck dinners it's what my mom was laways asked to bring.

 

[iNTeNSeBLue98]

I typically make devilled eggs with Miracle Whip and yellow mustard, with a sprinkle of Paprika on top. My mom used to add pickle juice and I've seen devilled eggs with relish, but I don't care for the texture. I have added a bit of milk to make the mixture creamier.

I have tried making them with the garden vegetable cream cheese and they were really good. The recipe was from Pampered Chef and was on a card that came with a product I bought, the Easy Accent Decorator, I think. The recipe was for 6 eggs and when I tried to make a whole dozen it didn't seem as smooth.

A friend of mine recently made hers with Tastefully Simple' Tangy Honey Mustard sauce. I really liked hers and bought a bottle of the sauce to try on my next batch.

 

[debbiedoo]

reg mustard
boarshead mustard
onion
relish
black pepper
top with paprika

and I am from the south. . . .