Lots of good ideas came out of the what goes into your tuna salad sandwich recipe I thought I throw this one out. My wife is always in charge of making the deviled eggs so this is her recipe.

Hard boiled eggs of course. For the yolk mixture she mixes it with Top The Tater. Some of you may not be familiar with this product and it's your loss just like I can't get Dukes mayo around here this stuff has a limited distribution area. But it's basically a sour cream with chive and onions. Then she adds deviled ham and a little worsy. Mixes it to proper consistency and refills the egg whites. Then she dust on paprika and tops off with bacon bits. The deviled ham is what puts them over the top I think. She puts them out once all the guests are here and 24 egg halves are usually gone in less than 24 minutes.

quote:

Originally posted by bigeinkcmo:
Some chipotles in adobe sauce mixed in is a real nice kick if you like spicier. I also like topping them with a green olive slice. Some crispy bacon bits sounds good to me too, I may try that next!

Wife uses a hot spanish paprika to give it that little spice kick. Seems to be the perfect amount of heat so as not to over power the other flavors.

ALWAYS made it traditionally.

Hard boiled large eggs. Mayonnaise. Colman's mustard powder. Sweet relish. Salt, pepper, dusting of smoked paprika. That's it.

Steamed eggs

Duke's mayo
Mustard
Sugar
Salt
Paprika
Bread and butter pickle juice

I use only non gmo eggs from evil chickens, after putting them through hell.

They don't need anything else.

My wife uses a little “Dukes” Mayo and horseradish sauce. Topped with paprika and chives.

quote:

Originally posted by oddball:
ALWAYS made it traditionally.

Hard boiled large eggs. Mayonnaise. Colman's mustard powder. Sweet relish. Salt, pepper, dusting of smoked paprika. That's it.

That's the deal. We only add a tiny bit of cayenne and go very light with the relish. If you overdo, all you taste is relish. I could eat a plate full. But don't put your head under the sheets.

I'm on a Heart Healhy diet so mayo for deviled eggs is a no go. Was looking in my freezer one day to finalize what to do about dinner and spotted my stash of home made guacamole and a bell went off. Used the guac as a substitute for the mayo. It was a rather brilliant move. Deviled eggs should have some heat to them and I happen to like my guac with a fair bit of heat.

Yeah, the yolks do come out green. While I don't keep ham in the house I would bet these deviled eggs would pair up nicely with some ham.

quote:

But don't put your head under the sheets.

Truth.

quote:

Originally posted by NavyGuy:
That's the deal. We only add a tiny bit of cayenne and go very light with the relish. If you overdo, all you taste is relish.

Yeah. Too much relish ruins the batch. Same with too much mayo, I use just enough to get the taste and retain the bright yellow color. Do not want the texture of soft serve ice cream.

Mayo, mustard, Worchester sauce, horse radish, vinegar, paprika.

I asked my wife about the relish seeing as how it's come up several times here. She said it contains too much liquid so it makes it harder to control consistency plus the flavor would clash with the flavor profile she goes for. She wants the deviled ham to be almost on par with the egg flavor and it does come out that way. I don't tell her how to make deviled eggs and she don't tell me how to smoke brisket!

I like the horseradish idea mentioned here though.

quote:

Originally posted by lastmanstanding:

Wife uses a hot spanish paprika to give it that little spice kick. Seems to be the perfect amount of heat so as not to over power the other flavors.

Sounds like a good alternative. I don't use much of the chipotle in adobo for the reason you describe. I love eggs but only have deviled eggs every few years it seems.

A dab of this and a shake of that.

I love eating deviled egg sandwishes the days after Christmas and Easter.

When my mother made them sometimes she placed a sliced olive With the red spot of pimento in the center of the olive. Made it look too much like a persons eyeball. ......................drill sgt.

quote:

Originally posted by lastmanstanding:

I like the horseradish idea mentioned here though.

We put a little horseradish in our deviled eggs. I can't imagine them without it.

Jim

eggs,
mustard
mayo (Dukes)
salt/pepper,

whip it together, and dust with paprika,

no pickles, (nasty )

quote:

Originally posted by lyman:
eggs,
mustard
mayo (Dukes)
salt/pepper,

whip it together, and dust with paprika,

no pickles, (nasty )

This. Add mayo or mustard until it tastes right. Salt and pepper to taste. Dust with paprika. No need for the other crap.

Pulled pork

quote:

Originally posted by houndawg:

quote:

Originally posted by lyman:
eggs,
mustard
mayo (Dukes)
salt/pepper,

whip it together, and dust with paprika,

no pickles, (nasty )

This. Add mayo or mustard until it tastes right. Salt and pepper to taste. Dust with paprika. No need for the other crap.

Same here.