Deviled Eggs...?

Question

Anyone have a good recipe? Do you use vinegar in your deviled eggs? Don't like relish in it... Any ideas???

Answer 1

Boiled egg yolks, yellow mustard and mayonnaise, salt and pepper. That easy. I always sprinkle a little paprika on mine - looks pretty and gives then a little kick.

Answer 2

I do use vinegar. For the record, I do not use mayo because I really don't like it! You can get the same creamy, silky texture with a different method. I usually make both of these when I make deviled eggs:

--Garlic and vinegar: In a little saute pan gently heat a couple tablespoons good olive oil with some pressed garlic (say 3 cloves to stuff 12 egg halves, i.e. 6 eggs). When the garlic has turned golden (NOT browned), put in 3 tablespoons wine vinegar. I usually use Champagne vinegar but any kind you like will do fine. When you do this stand back, because the fumes from the vinegar are strong. Stir for just a few seconds, then pour this mixture all over your mashed egg yolks. Keep mashing until the mixture doesn't look too lumpy, and add some salt and pepper to taste. Then start beating the mixture with a small fork to aerate it, adding more olive oil as you think it needs it for that silky texture. Stir in a good handful of finely chopped parsley and fill the whites, garnishing with more parsley.

--Ham and herbs: To every 6 well-mashed egg yolks (which is to say 12 halves, add 3 tablespoons softened butter, 1/4 cup finely chopped ham, a tablespoon or so finely chopped parsley, and 2 tablespoons of freshly chopped dill. If you like, add a teaspoon or so Dijon mustard--sometimes I use it, sometimes I don't; it's good both ways. Be sure to taste to see if it needs salt or pepper after you add the ham, because some kinds of ham are saltier than others. Fill the egg white halves with the mixture and garnish with dill sprigs.

You can get fancy and fill the whites with a pastry bag, but I never do. If you fill them with a spoon, just make sure you pack down the filling well with the bowl of the spoon so that there are no air pockets. No one will complain, and I guarantee you'll go home with an empty plate!

Answer 3

Always use a touch of vinegar! My mom taught me that, and she was a total 1960's cook, so very authentic!

I like sweet relish in mine, but I've converted to dill relish. Whatever you do, make sure to put the paprika and a green olive slice on top!

Answer 4

TRY THIS! My boyfriend makes eggs that everyone raves about - hard boil the eggs, mix the yolks with Thousand Island dressing to a thick consistency, fill up the sliced egg whites, then top each with a sliver of a black and a green olive.

Answer 5

I just use eggs, mayo & mustard. Sometimes I sprinkle them with paprika.

I tend to use a ratio of 1 tablespoon of mayo & 1 teaspoon of mustard for every 2 egg yokes.

Answer 6

My Mom put in dehydrated onion flakes mixed with some parsley and a tad of mayo and after she stuffed the eggs she put some paprika over the top

Answer 7

1 can small deviled ham
1 teaspoon Dijon mustard or 1/4 tsp dry mustard
mayonnaise to make a thick paste
salt pepper
perhaps a bit on onion powder
Capers are good
Tiny bits of celery or parsley chopped

Tabasco or Cajun spice mix if you like it spicy

Answer 8

I tried using Italian Dressing once (the kind w/all of the spices in it) Shake it well and add about 2 tablespoons along with the mayo and mustard. I thought they turned out very good.

Answer 9

MY mom always made this one

for 6 eggs use,

1/4 cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/8 teaspoon salt
dash pepper

spicy:

dash hot sauce

Answer 10

I use Miracle Whip, mustard, pepper, paprika, and sometimes onion, in addition of course to the egg yolk. I just mix it to taste, so it's different every time.