The secret to a great devilled egg is to use real mayo, not Miracle Whip, and my grandfather’s secret ingredient..... just a touch of horseradish.

Perfection!!!!

I have to admit that I gave up using anything other than Grey Poupon Dijon mustard when I make them. I just remove the egg yolks, mash until almost smooth, add mustard until it is the consistency I want. Then either just spoon or pipe into the hollow of the egg whites although often I cover the whole side with the mixture. If they would need additional thinning for piping I add just a little sweet pickle or relish juice.

Hellmans mayo, cooked crumbled bacon, cayenne, salt.

I use mayo, Worcestershire sauce, lemon juice, Old Bay, horseradish, Dijon mustard, minced garlic, and dried basil. Sprinkle Old Bay on top. Sounds like a lot but eggs are really good. I’m always asked to bring my deviled eggs to potlucks.

Am with happy2b. Do enjoy a thin sliced olive on top.

No pickles, no pickle juice for me.

Deviled Eggs

6 hard boiled eggs, 1/4 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. dry mustard, 3 T. mayo.

Avocado Deviled Eggs

6 hard boiled eggs, 1 avocado, diced, 3 slices cooked bacon chopped, 2 1/2 T. mayo, 2 tsp. lime juice, 1 clove garlic, crushed, 1/8 tsp. cayenne, sea salt to taste, 1 jalapeño sliced

Shrimp Deviled eggs

12 eggs, 2 tsp. butter, 1 green onion, 1 pinch garlic powder, 1 C. salad shrimp (small), 1/2 C. mayo, 1 tsp mustard, 1/4 C. chopped dill pickle, 1 dash tabasco, 1 T. chopped parsley. Melt butter, cook and stir shrimp, green onion and garlic pow. 4 min. Mince shrimp. Stir 3/4 of shrimp and remaining liquid into egg yolks. Add mayo, mustard, pickle and hot sauce, mixing well. Scoop into shells and garnish w/ remaining shrimp and pinch of parsley. Chill at least 30 min.

The first is your basic deviled eggs, but I've also made the other two just for variation. Particularly like the avocado one.

Mine is simple and never take any home, NEVER. Boiled Eggs, Mayonnaise (not miracle whip), small amount of white sugar, salt and sweet relish. Just to get the right texture and top with paprika. I always serve chilled.

I use MW and mine are good. I absolutely hate mayo

I go with the mustard/mayo mix but add just a tiny amount of barbecue sauce. I know it sounds weird but it is barely detectable. It adds a tiny bit of smoke and spice.

Yes to Mayo and Dijon. A splash of Worcestershire sauce. Sprinkle paprika on top.

Thank you everyone! Happy Thanksgiving!

6 hard cooked eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard

1 teaspoon minced onion

1/4 teaspoon hot sauce

mayo to preferred consistency

top with paprika

Best if made 8 hour before eating

I never measure.

Salt & pepper

greek yogurt

fresh chives

bacon

a touch of paprika on top if I’m feeling randy

I add a little French's mustard and a little kraft real Mayo original. Mix it up. Add a little bit of kosher Dill pickle juice and some salad olive juice and finely diced salad olives. Season with some Tony's and a little bit of pink salt. Serve with a bottle of Louisiana hot sauce for those who want a kick. I steam my eggs so they peel easily.

Occasionally I add extremely finely Chopped purple onions.

For shrimp deviled eggs I grind boiled shrimp very fine and add it to the mix. The shrimp are boiled in old bay Seasonings.

For a dozen egg yolks, I add approx 1/2 tsp dry mustard, 1/4 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp white pepper (optional). Blend the yolks with the dry ingredients, then add approx 4 Tbsp mayo (I use Duke’s), 1 tsp regular or Dijon mustard, and sweet pickle relish. I mix with a pastry blender but can use a fork.

The pickles are optional, and I sometimes make half my eggs with the pickles and half without. And I often mix it up with part dill pickle relish and part sweet relish. Garnishes range from an olive slice, jalapeño slice, or a small pickle slice.

I’m so surprised at the amount of people using mustard and relish in their devilled eggs. I’ve only ever seen devilled eggs with relish once before at a community event, and everyone hated them.

I've never made them but there were some brought to a pot luck that were topped with capers. Loved them.

'Deviled' means spicy so mustard is a must!! And only enough mayo to make the filling workable. No relish or pickles or anything sweet (heaven forbid Miracle Whip!!) but add seasonings to your taste. I use Beau Monde seasoning, S&P and some Madras curry powder and minced chives. Horseradish (or wasabi) or a dash of hot sauce would work if you don't like curry. Garnish however you like - paprika is traditional, but capers, a slice of black olive or just parsley or chives are good as well.

I detest anything sweet in mine. Especially sweet pickles or relish.

@Judy Good, I have a friend from Iowa who puts a small amount of sugar in her deviled eggs. She is the only person I have ever known who added sugar.

^^ Nasty!! Unless you are making a custard or baking flan, eggs should not be sweet.

I’ll stick with the horseradish. No mustard.

I think it is regional, I have roots in Iowa. For us we like a "little" sweetness.

Thank you everyone. I did a trial run of just 4 eggs. My brother in law told me mayo, s&p and some sweet relish. That's it. They were ok. I scooped out the filling of the last 2 and added some mustard. Better.

So for our Thanksgiving dinner, which we are having today, here are my deviled eggs! Mayo, mustard, S&P and some sweet pickle relish and a sprinkle of paprika.

I like a touch of sweet in deviled eggs, too.

I'm going to try the deviled eggs with relish. It sound close to the sauce I use in my potato salad. Sounds yummy.

They look yummy but you lost me at sweet pickle relish. :-)))

I'll try to enter the recipe later. But for halloween I made truly deviled eggs

with eyes and noses made from capers, and small slices of red jalapeno for horns smiles or tongues.

Mine will have yellow mustard and either mayo or Miracle Whip, I like them both, depends what jar is open. MIne will a have a bit of sugar in them too. I want the yellow smooth so no relish or anything like that in them. Would you believe someone asked at Thanksgiving where are the deviled eggs! Guess I will have to make sure there are some for Christmas.

Sue

mayo [I like spin blend], whole grain mustard w/ horseradish, splash of AC vinegar and a pinch of sugar to off set the vinegar ... sometimes I go wild and throw in some dry ranch dip ... or add brandy in lieu of vinegar

How fun, Bob! I'll bet they were delicious too!

Lots of paprika, mayo, a dab of yellow mustard, and a generous amount of Del Monte Sweet Pickle Relish.