Deviled eggs - recipes

[Anonymous]

So many people say they love these. I do too.

What are your favorite recipes/seasoning? Considering bringing them to a superbowl party. I’ve always had boring traditional- mustard, mayo, paprika. Would love some unique spins in this 1960s classic.

[Anonymous]

I like them with Sriracha mixed in, maybe with a little crumbled bacon and chives on top

[Anonymous]

Rick Bayless has some jalapeño deviled eggs:

https://parade.com/871608/solanahawkenson/rick-baylesss-creamy-jalapeno-deviled-eggs/

[Anonymous]

I'm going to give you my secret to my deviled eggs that disappear at parties, that my friends all request.

Replace some of the mayo in your eggs with sour cream and a little bit of ranch dressing. So use 50% mustard, 20% mayo, 25% sour cream and 5% ranch dressing. No relish. A splash of garlic powder and onion salt. Ideally Dijon mustard or a grainy brown mustard.

You can also sub in some avocado for mayo but it ends up being kind of bland.

[Anonymous]

Gross

[Anonymous]

Hijacking to ask for tips to remove the shells from hard boil eggs without creating pockmarks? This is always so time consuming for me.

[Anonymous]

Add a hit of rice wine vinegar to the yolks to get them fluffy and add to the flavor.

[Anonymous]

Anonymous wrote:Hijacking to ask for tips to remove the shells from hard boil eggs without creating pockmarks? This is always so time consuming for me.

Boil water. Add eggs, cover, reduce heat, and cook for 13 minutes. Drain and run under cool water until eggs cool.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hijacking to ask for tips to remove the shells from hard boil eggs without creating pockmarks? This is always so time consuming for me.

Boil water. Add eggs, cover, reduce heat, and cook for 13 minutes. Drain and run under cool water until eggs cool.

* I put the eggs in a strainer in the pan (I don’t immerse them).

[Anonymous]

I say just make the classic deviled eggs you have always made. Plenty of paprika and maybe a sprinkle of parsley or chives will make them pretty.

If you really feel like adding something, a garnish of a piece of candied bacon on each works well.

I also like dicing green onions and adding them to the eggs, but I think when taking them to a party it's better to keep them classic.

[Anonymous]

https://www.theflavorbender.com/miso-ramen-asian-deviled-eggs/

[Anonymous]

I like them basic, but flavorful. I use this recipe and typically do more Dijon and/or vinegar to taste - they're always a huge hit: https://www.marthastewart.com/317419/creamy-deviled-eggs

To the question about how to peel - I do the eggs in the Instant Pot and they're SO easy to peel.

To fill them, I put all of the goop in a gallon size Ziploc bag and cut off the corner to use like a piping bag. Easy make-ahead prep and cleanup.

[Anonymous]

I mix mayo, dijon, salt/pepper, and a dash of tarragon vinegar to the yokes. No paprika. They go really fast at parties.

[Anonymous]

Anonymous wrote:I like them basic, but flavorful. I use this recipe and typically do more Dijon and/or vinegar to taste - they're always a huge hit: https://www.marthastewart.com/317419/creamy-deviled-eggs

To the question about how to peel - I do the eggs in the Instant Pot and they're SO easy to peel.

To fill them, I put all of the goop in a gallon size Ziploc bag and cut off the corner to use like a piping bag. Easy make-ahead prep and cleanup.

Me again. Also, use Duke's mayo.

[Anonymous]

50% mustard is gross. That’s way too much.