Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

Mayo, yellow mustard, pickle relish, splash of vinegar, paprika on top. That's old school to us. People RAVE about my deviled eggs, which is hilarious because I follow my mom's recipe of just squirting the ingredients into the bowl by sight until it looks right and tastes good.

Yup, same here. People moan in ecstasy when they have mine. Make sure you put enough salt in, too.

I just made some last night! For 1 dozen eggs, I used half cup mayo, squirt of Dijon mustard, 2 teaspoons clauses pickle juice, dash of white vinegar, and a squirt of sriracha. Mixed in food processor. Chopped some with chives, some with smoked paprika. So good! I normally use hot sauce or franks sauce, but didn't have any, so I used sriracha, which was awesome!

I want to make the pickled deviled eggs that they have at Food Wine and Co. They are divine.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

Mayo, yellow mustard, pickle relish, splash of vinegar, paprika on top. That's old school to us. People RAVE about my deviled eggs, which is hilarious because I follow my mom's recipe of just squirting the ingredients into the bowl by sight until it looks right and tastes good.

Thank you!

Mayo, Dijon, a touch of tarragon vinegar.

Anonymous wrote:

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

Mayo, yellow mustard, pickle relish, splash of vinegar, paprika on top. That's old school to us. People RAVE about my deviled eggs, which is hilarious because I follow my mom's recipe of just squirting the ingredients into the bowl by sight until it looks right and tastes good.

I love deviled eggs.

I usually make mine with dijon, mayo, yokes, S&P and capers.

Sometimes, I use a little white truffle oil instead of capers. Truffles and truffle oil are remarkably good with eggs.

I like old school but with interesting toppings. Candied bacon is the best.

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

I will sometimes put tuna or crabmeat in mine.

Crate and barrel used to sell (and maybe still do) a cookbook entirely devoted to deviled eggs.

I don't like them.i can't get past the mayo taste. Am I really missing something?

For a dozen eggs, mix:
- yolks
- a bit less than 1/4 cup mayo
- 1/8th cup sour scream
- lots of salt and pepper
- a small squeeze of dijon or brown mustard
- a few shakes of dry mustard

Variations (I divide filling into thirds and make a variety of eggs):
- Leave plain, top with paprika.
- Mix some green onions, parsley, chives, dill into one. Top with small green herb sprig.
- Mix drop of liquid smoke into filling; top with piece of (candied) bacon and black pepper.
- Mix a tbsp or two of pureed, sun-dried tomatoes in oil into the filling. Top with grape tomato.
- For a fun variation, pickled or dye your hardboiled eggs in beet juice. Make the usual plain recipe. Instead of topping with paprika, do a small sprig of dill or parsley for green.

Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

So, until I saw them pop up a few times on this forum, I hadn't given them much of a thought since I was 10 and eating them off the brunch platter. I'm not sure why, as I'm all for eggs.

Now, in doing research, I see they've come a long way from plain mayo and a sprinkle of smoked paprika. Wasabi, sriracha, etc... I'm smitten by some of the ideas, but a little unsure if the combos look great on paper but don't really work.

What's your favourite recipe or combination for deviled eggs? Or are you an old school purist?