how do you make your deviled eggs?

cbcarden

Well I got stuck with bringing deviled eggs for Thanksgiving this year. I have never made them before. I've googled a few recipes, and here is one of them:
https://www.foodnetwork.com/recipes/pauladeen/traditionalsoutherndeviledeggsrecipe/index.html

Anyone have a tried and true recipe?

lancyjo

I can't get your link to copy/paste.

My family is notorious for the "little dab" kind of recipes, so this might not be any help whatsoever.

We mix the yolks with some mustard, mayo, a little bit of vinegar, and some sugar. All to taste. Sometimes I sprinkle a little pepper over the top when they're finished.

Also, if you scoop your filling into a plastic baggie, then cut off a bit of a corner, you can easily pipe the filling into the egg. (SO much easier than spooning it in there!)

Edit: I can't believe I left out mayo. Thanks to jldubb for posting. Without it, I bet your eggs would be pretty bitter! Ick! Also, I think it's best to use real mayo for the eggs.

jldubb0626

We boil the eggs, shells them, slice them in half and scoop out the yolks. We mix the middle with some mayo and mustard, then plop it back in. I add paprika on top when they're all done.

LoveBeingMama

Yeah, no actual recipe here either, but we add mustard, mayo, worcestershire sauce, a little sweet relish (sometimes), celery salt, and sprinkle paprika on top.

Jen0204

1

kayladay

We mix the egg yolks with mayo and mustard and sweet relish a little salt and pepper. Then sometimes we will put half a green olive slice on top.

footnotegirl

I make mine with a special ingredient. 

I add to the yolks a mix of about 3 parts deli mustard, 3 parts garli glaze (the secret ingredient, it's a jelly made out of hot garlic and apples that I buy from a shop called Garlic Festival) and 1 part either plain greek yogurt or mayonnaise to get it to the consistency necessary to pipe the mixture back into the whites. Sprinkle with paprika and a dash of ground pepper.