What is your favorite Deviled Egg Recipe?

After a lively discussion about whether Deviled Eggs could be a main course or only an appy, and what meal they could be a part of over in the MD forum here, , members went looking for recipes here on permies.

So here's the spot people! Please post the recipe/s you adore.

My friend's vote is "Curry Deviled Eggs", but I usually go for a very simple chives and mayo, and where many people go all fancy and pipe the filling in, I just use a spoon. Somehow they all disappear despite the simplicity!

I will share a basic idea of my process for Deviled Eggs

Ingredients

12 eggs
1/3 cup Mayo
1 tbsp Mustard
3 tbsp Pickle Juice
Salt and Pepper to taste
Pinch of Paprika

Steps
1. Hard boil some eggs (10 minutes?)
2. Remove the shell
3. Halve the hard boiled eggs with a knife
4. Scoop out the yolks into a mixing bowl.
5. Add mayo, mustard, pickle juice, salt, pepper and paprika.
6. Mix and mash it together in your favorite fashion (I utilize a fork)
    6.5 Taste the mixture and adjust to your liking. (You can have fun with textures)
7. Either use a spoon or piping bag and distribute evenly back where you removed the yolk.
8. Top the deviled eggs with your favorite toppings. (Dust with paprika or kosher salt?)



I have to fess up, I recently obtained some bantam chicken hens because I heard their small eggs make excellent one bite deviled eggs.

Deviled eggs are serious business.

I have never used a recipe.

Boil eggs.  Peel. Cut in half, scoop out yolks, mash yolks.

Add Miracle Whip Salad Dressing, dab of mustard.  Fill egg white halves.

Eat and enjoy!

Boil eggs -- however you want is fine, but these last few years I use the 5/5/5 Instant Pot method. Put the eggs in a steamer basket and seal the IP up. Five minutes on high pressure, five minutes natural pressure release time, move to the sink and five minutes in an ice bath. They're perfect and easy to peel.

Extract yolks from halved eggs, add the stuff you want to add -- mix it pretty well but getting it perfect doesn't matter. Refill the eggs -- I've just used a spoon but piping them sounds smart. Top them with whatever you want, but something. You can mix in anything that sounds fun. You can top with anything that sounds tasty or pretty. Mixing liquid in needs to be pretty limited to prevent it going runny.

Things I am exceedingly likely to mix in: mayonnaise; mustard
Things I have mixed in: lime juice; fruity vinegar; diced pickles; pickle brine; black pepper; diced dried fruit; minced fresh herbs; hot sauces like sambal, sriracha, Cholula, etc; minced garlic; miso; diced kimchi; diced jalapeno; ground cumin; finely diced celery; diced (purple) onions; probably other stuff
Things I might mix in: gochujang; shoyu; citrus zest; ground coriander, fennel, star anise, cardamom, etc; green curry paste; diced olives; sun-dried tomato; thick yogurt; crumbly cheese; minced Indian pickles; whatever occurs to me

Exceptionally common toppings: black pepper, smoked paprika
other toppings: black sesame seeds; freeze-dried garlic; seaweed; cumin; olive halves; slices of colorful radish; etc

Christopher Weeks wrote:

Exceptionally common toppings: black pepper, smoked paprika
other toppings: black sesame seeds; freeze-dried garlic; seaweed; cumin; olive halves; slices of colorful radish; etc

I love the idea of seaweed sprinkled on top! Thanks for the suggestion.

I don't have any improvements on the basic recipe ingredients listed in the excellent recipes above.

I tried mixing pickled beet juice into the yolks and I did like the added sweetness.

My favorite so far is to used eggs I have pickled with beets for a week or two and go from there.

Never use a recipe. But I do know lots of chives & dill are important!

All of these recipes sound delicious! My hens are slacking off so I don't have the capacity for this great dish right now. Isn't it amazing how long this recipe, in all its glorious forms, has been around? Here is my favorite:  

1. Add room temperature eggs to rapidly boiling water.  I usually make 8 eggs = 16 halves.
Some folks say a few drops of vinegar to the boiling water makes them easier to peel. You won't need it if you don't overcook your eggs. Also, overcooked eggs are not as nutritious - just so you know.
2. Drain the water after 5 minutes. The eggs will continue to cook just due to the heat.  
3. When the eggs are still slightly warm (cool enough to handle) start peeling. If you use a bowl of cool water instead of the tap water, you'll probably save water and be able to save most of the shell.
4. Save shells for the garden or grind them down for your hens.
5. Don't cut them just yet! Let the eggs cool completely. I like to place them in a bowl in the refrigerator for about 30 mins. You'll find the egg whites stay in tact better this way. This helps retain the nutrients too!
6. Remove from fridge. Slice the eggs in half and scoop out the contents into a bowl. Reserve the egg whites to fill. Mash the yolks in a bowl.
7. If any of the yolks are not the pale yellow some are used to - that is good! Use them. They are so much better for you and your Deviled Egg Recipe will be so much more glorious on the table with a bright yellow color!
8. Add to the mashed yolks, 1 Tbs balsamic vinegar, 1/4 tsp cayenne pepper, 1/4 tsp mustard powder, and a few tablespoons of Chosen Foods Classic Avocado Oil Mayo (just enough to make it creamy). Garnish with Hungarian sweet paprika powder. In winter, we usually add finely chopped fresh garlic for the extra immune boosting. Enjoy!

Chosen foods also has an Avocado Deviled Egg recipe if you're a fan. It is here: https://chosenfoods.com/blogs/central/avocado-deviled-eggs

Any recipes for without mayo?

Anne Miller wrote:I have never used a recipe.

Boil eggs.  Peel. Cut in half, scoop out yolks, mash yolks.

Add Miracle Whip Salad Dressing, dab of mustard.  Fill egg white halves.

Eat and enjoy!

OMG Anne, were you my secret sister?!?  That is how my mom always made them, and how I prefer to make them now.  (I took a batch to work for a pitch-in, and my boss was quite upset that I didn't use a set recipe he could take home to his wife! 🤣)  I've experimented with regular mayo, keto mayo, aquafaba, garlic salt, cayenne, horseradish, Dijon mustard and so on, but always come back to good ol' Miracle Whip with plain yellow mustard to taste.  Maybe some salt and pepper if I'm not feeling lazy.  It's how I make egg salad too.

Although I have to say adding pickle juice as mentioned above sounds interesting... I may try that next time.  I already add sweet relish to my tuna salad and just a bit to grilled cheese sandwiches, and I love the flavor it adds.  

My mom likes to make a mix of finely diced pickles, rotisserie chicken/boiled mushrooms, dill and mayo made from the egg yolks plus mustard and oil. She fills the egg whites with a spoon and covers the top with the remaining mayo. She particularly appreciates those deep orange yolks from free range backyard hens roaming between raised beds.

Avocado deviled eggs with bacon. Real bacon.  Lots of recipes are available online.  I will second curried deviled eggs using Sri Lankan curry powder.

Nina Wright wrote:Any recipes for without mayo?

I have not tried, but I'm musing here so take it with a grain of salt.

I wonder if greek yogurt or sour cream would be a close substitute? It may require some 'dressing up' with spices and accoutrements but I could see those working.

Nina Wright wrote:Any recipes for without mayo?

It depends on what you are trying to avoid with not using mayo.

We make ours at home with egg, avocado oil, and vinegar.

Nina Wright wrote:Any recipes for without mayo?

Hi Nina - the recipe from Chosen Foods is without Mayo. Here it is:
Time: 15 min
Servings: 2-4

Ingredients

   5 hard boiled eggs
   1 medium avocado
   ½ tsp salt
   2-3 fresh ground pepper turns

Optional toppings:

   1-2 tsp whole-grain pickled mustard seed
   ½ tsp of truffle salt

Directions

   Cut the hard boiled eggs in half, lengthwise. Gently scoop out the egg yolks and place them in a small bowl or immersion blender cup.
   To the same bowl or cup, add the avocado, salt, and fresh ground pepper. Blend together on high until it's smooth as can be.
   Add the the avocado mixture into each half.
   Top with mustard seed and truffle salt if you’re feeling fancy!

Timothy Norton wrote:

Nina Wright wrote:Any recipes for without mayo?

I have not tried, but I'm musing here so take it with a grain of salt.

I wonder if greek yogurt or sour cream would be a close substitute? It may require some 'dressing up' with spices and accoutrements but I could see those working.

I'd experiment with mashed avocado, pureed cucumber or red bell pepper (fresh or roasted) or celery or carrot juice, maybe with some puree, unsweetened plant milk (or dairy cream,) and so on.  I've used pureed cucumber (without the seeds) mixed with cashew cream to make a sour cream-like base for raw spinach dip... so just think of flavors you like and think of how to make those things into the consistency you need.  It won't be just like mayo, but could turn out to be even better!

I’m not gonna call this a favorite, but last week we made a big batch of chive pesto and last night I made deviled eggs with the leftovers. They were good, but not great.

Christopher Weeks wrote:I’m not gonna call this a favorite, but last week we made a big batch of chive pesto and last night I made deviled eggs with the leftovers. They were good, but not great.

These would look ghoulishly good on a Halloween platter!