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Featured Replies

I used to hate these things and now crave them all the time. Now with Easter, I need your best recipes to make this weekend. 

Some folks make sweet deviled eggs.

Some folks make tart deviled eggs.

 

I'm on team "tart deviled eggs."  Use enough mustard and dill pickle relish in your yolk mix.  If you want to dice up some pickled jalapenos to add some zing, I wouldn't criticize you.  And don't be shy with the good paprika on top at the end.  That's it.  Keep it simple -- yolks, mayo, mustard, dill relish and/or jalapenos (use some of the juice/vinegar, too), topped with paprika.

I can eat about a hunnert of those.

I like to use the pickled jalapenos, and replace the paprika with some cajun seasoning. Keeps the lightweights away from the eggs. 

Bacon-Jalepeno-Cheddar version aka best deviled eggs ever
To the base mixture add...
-
8-10 strips of bacon, cooked and finely chopped. If you want to save
time you can use pre-cooked bacon, though obviously it's better if you
cook it yourself. Set aside about 1 tbsp of the chopped bacon.
- 1 jalapeno pepper, minced (should be about 1/4 cup)
- 1/4 cup shredded cheddar cheese
- Top deviled eggs with the chopped bacon you set aside earlier
Bacon-Jalepeno-Cheddar version aka best deviled eggs ever To the base mixture add... - 8-10 strips of bacon, cooked and finely chopped. If you want to save time you can use pre-cooked bacon, though obviously it's better if you cook it yourself. Set aside about 1 tbsp of the chopped bacon. - 1 jalapeno pepper, minced (should be about 1/4 cup) - 1/4 cup shredded cheddar cheese - Top deviled eggs with the chopped bacon you set aside earlier

This. This is good stuff.

Sometimes I add chopped up boiled shrimp.

Sent from my SM-G930P using Tapatalk

Will probably get crucified for this, but my Mom always made them with Miracle Whip instead of mayo so that's the way I make them. May have to try the bacon and/or jalapeno twist though.

Will probably get crucified for this, but my Mom always made them with Miracle Whip instead of mayo so that's the way I make them. May have to try the bacon and/or jalapeno twist though.
I've got no problem with this. Makes them a bit more tangy.
Smoke 2 dozen eggs at 200 for four hours (The smoke permeates the shell)
Make deviled eggs
?????
profit
What kind of papers do ya use?

Mayo, mustard, salt, pepper and top with paprika. Simple, delicious and a lethal fart generator.

A few months ago I got bored and decided to make some deviled eggs.

My Mom's "Usual" Preparation is mustard, mayo, pickles with a little brine, and maybe some pimentos.

I decided to experiment

Wu9ccNR.jpg

 

From Twelve O'clock and moving clockwise:

Mrs. Renfro's Ghost Pepper Salsa dusted with Smoked Ghost Pepper Sea Salt

Chipotle en Adobo dusted with Trader Joe's South Africa Smoke Seasoning Blend

Mom's Standard noted above with pickled Serrano

Mom's Standard dusted with fresh cracked Black Pepper

Pimento Cheese with Chopped Fresh Chile Arbol

And the ones in the center are Bacon, Mayo and Mustard with a Bacon Chip Garnish

 

Crab is good too.

 

Edited by DoobieWah

I’ve loved deviled eggs forever. Used to be the redheaded stepchild at Thanksgiving. Nobody at them but me. But now every farm to table and new American bistro has fancy deviled eggs on their appetizer menu. 

9 hours ago, Amos Moses said:

Mayo, mustard, salt, pepper and top with paprika. Simple, delicious and a lethal fart generator.

This guy fucks...  and farts.

10 hours ago, DoobieWah said:

A few months ago I got bored and decided to make some deviled eggs.

My Mom's "Usual" Preparation is mustard, mayo, pickles with a little brine, and maybe some pimentos.

I decided to experiment

Wu9ccNR.jpg

 

From Twelve O'clock and moving clockwise:

Mrs. Renfro's Ghost Pepper Salsa dusted with Smoked Ghost Pepper Sea Salt

Chipotle en Adobo dusted with Trader Joe's South Africa Smoke Seasoning Blend

Mom's Standard noted above with pickled Serrano

Mom's Standard dusted with fresh cracked Black Pepper

Pimento Cheese with Chopped Fresh Chile Arbol

And the ones in the center are Bacon, Mayo and Mustard with a Bacon Chip Garnish

 

Crab is good too.

 

Yep. I do mi e with lump crab, a little old bay and some panko to dust for added texture

my grandma made the best i've had.  my mom can replicate them to about 80% as good.  i order them anytime i see them on a menu just to see if i can find any better or as good.  nothing close yet.

My mom pickles her own shit. Following her recipe with store bought pickles is useless. Never the same.

Get some good guacamole, mash the yolks up in it, and use that for the filling.  If you're a Surly 1%er, add a small bit of caviar as garnish.

My mom makes the best I've ever had, and I will probably eat about a dozen all by myself on Sunday.  

Dozen boiled Eggs deconstructed

Dukes mayo  approx 1/2 cup

Cream cheese approx 8 oz

Mustard to taste

Horseradish to taste

Tabasco to taste

Salt & Pepper

 

Mix all together until smooth.  Fill whites.  Eat.

21 hours ago, Harley Sullivan said:

Smoke 2 dozen eggs at 200 for four hours (The smoke permeates the shell)

Make deviled eggs

?????

profit

This sounds tempting 

Pro tip: use instant pot to cook eggs. 5 min. Put in cold water. Shells peel off perfectly with zero effort.

My preferred method for cooking hard boiled eggs: put them in an electric kettle and cover with 2” of water and switch kettle on. After kettle switches it self off, wait 13-15 minutes and the take out the eggs and put them in an ice bath. Perfect every time.

Ever tried fried deviled eggs?

They're pretty good

Had one at the fair before TX/ou last year. Not bad at all. 

Had deviled eggs topped with smoked salmon at a restaurant a few weeks ago.  They were pretty good.

I have a dozen and a half eggs to devil tomorrow.  Probably go traditional with some and chopped pickled japs with the others.

I like mine with mayo+horseradish and covered with hand diced chunks of thick applewood bacon or that HEB hatch pepper thick sliced bacon 

Had one at the fair before TX/ou last year. Not bad at all. 
I just use a seasoned egg wash with panko to fry the white. Then fill with filling. It's pretty easy, but one suggestion: fry them a bit darker than you think you should so the breading won't fall off the egg.

Mayo, Dijon mustard, whole-grain mustard, lemon juice, cayenne pepper. Paprika as the garnish.

Made four varieties yesterday - traditional with paprika; sweet pickled jalapeno; bacon; and Caesar. 

Caesar was by far the best - freshly minced garlic, Parmigiano-Reggiano, anchovy paste, Worcestershire, mayo, dijon, black pepper. 

On 3/29/2018 at 6:33 PM, Farty Acres said:

words

  • 11 months later...

Was searching for a mustard thread and decided this one needs bumped for Easter. So, bump for Easter.

2 hours ago, Okie State said:

Was searching for a mustard thread and decided this one needs bumped for Easter. So, bump for Easter.

Thanks for bump.  I totally forgot about the Caesar deviled eggs.  I'll do those again.

On April 2, 2018 at 9:52 AM, Jerry Callo said:

Caesar was by far the best - freshly minced garlic, Parmigiano-Reggiano, anchovy paste, Worcestershire, mayo, dijon, black pepper. 

Seems like it could use some olive oil. Maybe a little drizzle on top. Maybe a sprinkling of crumbled croutons.

Dukes mayo us a must.

I use pickled jalapenos for tart and candied jalapenos for sweet...instead of or in conjunction with the corresponding pickle relish.

We also stir in some smoked boudin from time to time.  Makes for an great change of pace.

  • 3 weeks later...

Trying some new things before tomorrow. Used Dijon mustard instead of regular. I like the crunch from the bacon. Japs need more kick though.db5308771f0a5261a1e70fa4d1f462c7.jpg

Pro tip: use instant pot to cook eggs. 5 min. Put in cold water. Shells peel off perfectly with zero effort.
Also did this and holy shit...amazing.

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