Deviled Eggs?

Question

I know a lot of people make different variations of these.....I usually use yellow mustard, mayo and paprika in mine. They are very basic but very tasty........

How do you make yours?

Answer 1

I use salt, pepper,mayo, yellow mustard, sweet pickle relish,paprika on top. Yum, now I'm hungry!

Answer 2

I'm with toolkoolfool - I hate pickle relish in mine! I usually just use a little brown mustard, a little real mayo, minced onion, and some salt and pepper. Horseradish is really good, if you like a little kick, though! Or sometimes I mix in some freshly minced chives, and then sprinkle a few on top when they're all made.

Answer 3

I use Best Foods mayo (Hellman's if you are on the East Coast), a little mustard, white pepper and curry. Then I top it with Paprika.

I attended a 50th wedding anniversary where they cut the bread into round circles, put the Deviled egg salad mixture in the center and topped with a piece of Lox (soft-smoked salmon). You'd be surprised how wonderful that tasted with the salmon piece on top!!

Answer 4

boil the egg, cut them in halves, separate the yolks and the whites. Then mix up the yolks with salt, pepper, mustard, mayo, paprika, and bacon crumbles (Not bacon bits!! Imitation Bacon bits or Bacos give the eggs a funny after taste). The bacon makes the world of difference. I think.

Answer 5

I like to use mayo, dijon mustard and some fresh garlic. I sprinkle with some paprika and top it with a green olive. I like to put my filling in a piping bag with a star tip to make it a little fancy.

Answer 6

I use yellow mustard, a little mayo, salt n pepper and i chop green onions and dill pickles really fine and mix in. I then sprinkle to top with green chopped green onions. A hit at every family gathering!

Answer 7

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. I normally never have any leftovers!!!!

Answer 8

I have several different recipes that I use. In one recipe, I add a little finely minced onion, some capers and tarragon. For another, I use some finely chopped sun-dried tomatoes and chopped chives. And another favorite is with chopped shallots, tarragon, cayenne pepper, hot pepper sauce, and chopped crabmeat. All 3 recipes have gotten raves by my family.

Answer 9

I use Dijon, dill relish, and a splash of white vinegar in my hubby's. Mine get yellow mustard, sweet relish, and vinegar. But they all get garnished with paprika and olives. Black olives for his, green olives for mine. :)

Answer 10

best foods mayo, salt and pepper, and a sprinkle of paprika or dry dill on top. that's it. I HATE it when people use relish!! YUCK!!