Kitchen

[hyacinth003]

I learned to make them from my mother. I pretty much stay to her method as I LOVE them.

I know there are so many good ideas around for them. This is how I do them, and would love to know how others do theirs!

All the mashed up yolks

Miracle Whip to taste

French's mustard to taste

A little sweet pickle juice

Paprika for top

I tend to like mine with the "bite" of the yellow mustard predominating. I like to marinate the yolk mixture overnight. Taste is way better after it sets awhile in the refrigerator. Like them really smooth in texture.

Stumbled upon a Miracle Whip site with lots of tasty recipes. I have never used mayo. Miracle Whip has way more taste to me. I keep it pretty simple.

Hyacinth

[RedTop]

I'm allergic to egg whites, so I generally only eat eggs that are an ingredient in a recipe. However, I always make pickled eggs for my husband at Easter, and even knowing the consequences, I will eat an egg.

[Shelbelle]

Very similar recipe in todays paper, using Grey Poupon instead of French's.

[ECBG]

I do the cooked, warm egg yolks (6) with 1/3-1/2 C Dukes mayo, 1 1/2 tsp prepared mustard, and 1 Tbsp sugar; a dash of salt and a few shakes of pepper. I mix with my hand held mixer to get all the lumps out and give them a whipped texture, then stuff. Everywhere we go deviled eggs are always my assignment!

[mizzpeabody]

I LOVE deviled eggs! hmmm...now I'm thinking about whipping up a batch.

I don' care for sweet flavorings in deviled eggs, so I avoid miracle whip and sweet relish. Regular mayo and relish here. Maybe minced onion and celery. I like to add a little melted butter or bacon drippings to the filling. I've tried crumbled bacon too, but didn't care for the texture.

[Another new name Sue]

When we are invited to a potluck-type gathering, I like to take deviled eggs. They never fail to be eaten up, and they are so easy to make Sometimes I put crumbled bacon in them. I found a cute little carrying box on Amazon called the Snap 'N Stack Food Egg 2 Layer . Makes it easy to carry the eggs because they cannot slide around.

[kittymomNC]

hyacinth, I make them the same way you do, except I don't use mustard. Love them! I do want to make some and add a little minced onion and some finely chopped celery as mizzpeabody suggested. I've used a little celery seed a couple of times which gave a little added flavor. And I think crumbled bacon would be good as a topping! I'm getting hungry!

[DiAnne]

I make them the way my grandmother made them. Mash yolks. Mix with deviled ham, mayo, Dijon mustard. Snipped chives on top.

Sometimes just for a change I used smoked salmon instead of deviled ham.

[Sunshine Kate]

On 3/22/2015 hyacinth003 said:

I learned to make them from my mother. I pretty much stay to her method as I LOVE them.

I know there are so many good ideas around for them. This is how I do them, and would love to know how others do theirs!

All the mashed up yolks

Miracle Whip to taste

French's mustard to taste

A little sweet pickle juice

Paprika for top

I tend to like mine with the "bite" of the yellow mustard predominating. I like to marinate the yolk mixture overnight. Taste is way better after it sets awhile in the refrigerator. Like them really smooth in texture.

Stumbled upon a Miracle Whip site with lots of tasty recipes. I have never used mayo. Miracle Whip has way more taste to me. I keep it pretty simple.

Hyacinth

I make mine like yours Hyacinth, but sometimes use Hellmann's mayo, sweet pickle relish and sweet pickle juice.

I change it up all the time slightly, but keep it simple also.

[Gerdane]

If anyone is looking for some fun ideas for deviled eggs for Easter, you have to check out Pinterest. Saw lots of neat ideas I would never have thought to try.