Devilled Eggs Recipes

Jules

Jules

SF VIP
This is one of those ‘speak of the devil’ moments. No pun intended.

A couple of days ago before making devilled eggs, a thing I’ve made for years, I decided to check out some recipes. Many of them, especially by celebrity chefs, called for red wine vinegar. I just made my standard concoction. The next day while listening to a podcast the host was ranting about his housekeeper using one of these online recipes. She’d never had devilled eggs and went against his wishes. Everyone hated the way her eggs turned out.

I thought devilled eggs were a staple for picnics, potlucks or with ham dinners.

Has anyone not heard of or tried devilled eggs? What are your standard ingredients when making them?
 

I don't remember a picnic, potluck or Easter without deviled eggs growing up. I have my go to recipe that I've used for years & I've also have one that uses truffle oil for something a little different. My go to is still my main one.

Standard ingredients include real mayo, cider vinegar, granulated onion, celery salt, green peppercorn & no added sugar.
 
I've been making deviled eggs for 60 years. Some things work, some don't.

I added caviar once to the mixture. It turned the egg mixture grayish-green...the most unappetizing thing I've ever seen.

You can't go wrong with mayo, salt, pepper and spicy mustard. Sprinkle with paprika.

I absolutely despise pickle relish in deviled eggs....it's an abomination of Biblical extent.
 
Lilac said:
I don't remember a picnic, potluck or Easter without deviled eggs growing up. I have my go to recipe that I've used for years & I've also have one that uses truffle oil for something a little different. My go to is still my main one.

Standard ingredients include real mayo, cider vinegar, granulated onion, celery salt, green peppercorn & no added sugar.
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These sound good.
We eat them for breakfast with a berry protein shake.
 
I'm told that back in the old days, you wouldn't bring deviled eggs or devils food cake to the church picnic.....you'd take "stuffed eggs" and "midnight cake".

My great-grandma was severely criticized for serving the new parson devils food cake when he came to dinner....not by him but by the old biddies of the church. Granny said, " He ate it just fine and asked for another piece!"
 
Maybe I’ll take devilled eggs to the potluck I’m going to this week.

Mine are the standard mayo, mustard and a little salt. Topped with paprika. There’re never any left on the plate.

Maybe I should experiment with a few additions in, at least for the last few eggs in the dozen. Maybe not.
 
Does anyone else have a plate that’s designed to hold the devilled eggs? I found one at an antique store for my daughter. Not a plastic one, an actual ceramic one. She gets rave reviews for her eggs.

I just use a layer of lettuce to set the eggs on.
 
jujube said:
I've been making deviled eggs for 60 years. Some things work, some don't.

I added caviar once to the mixture. It turned the egg mixture grayish-green...the most unappetizing thing I've ever seen.

You can't go wrong with mayo, salt, pepper and spicy mustard. Sprinkle with paprika.

I absolutely despise pickle relish in deviled eggs....it's an abomination of Biblical extent.
Click to expand...
That's the way i like them. I recently made some and a friend added horns and tails made with slivers of red bell pepper. Long ago if I made a huge batch, I would put a slice of stuffed olive on some and a bit of anchovy on others per request of a family member.
 

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