Recipes

[SydneyH]

I rarely make them so I need your easiest, foolproof tips and recipes STAT, thank you in advance.

[Silver Fox1]

I always keep them simple.   Hard boil the eggs then cut them lenght wise and scoop out the yokes.  Mash the yokes up and add a pinch of salt and pepper. Then I add dill to taste and mayo.  Fill the scooped out egg whites and chill.   Sometimes I'll  chop up a couple of  sweet pickels and add that instead of the dill.  .  

[Silver Fox1]

Please forgive the spelling , I ment yolks, length and pickles.  It's late for me to be up .  

[beach-mom]

Like @Silver Fox1, mine are pretty simple. I use mayonnaise, regular (not Dijon) mustard, and a little onion powder. I sprinkle paprika on top. 

[CinNC]

This is my favorite recipe. 

DEVILED Eggs From SowFresh Organics

12 large eggs

1/3 cup yogurt

3 tablespoon low fat mayo

1 tablespoon Dijon mustard

2 tablespoon chopped onion(optional)

1-2 tablespoons hot pepper sauce

1/8 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper

Discard 3 yolks

 (my tweaks - I used toasted onion flakes from Penzy's, a whole container of F*ge full fat greek yogurt, smoked paprika, and sometimes almost all the egg yolks, and whatever mayo I have available )

[novamc1]

@SydneyH

Check out this deviled egg recipe thread from November.  Same subject and lots of suggestions from regular deviled egg makers.

https://community.qvc.com/t5/Recipes/Deviled-eggs/m-p/4190735#M87829

[on the bay]

Everytime I have made them people say they are so good, or the best they've ever had and how do I make them?

The only thing I put in them is Hellman's mayonnaise. It has its own amount of salt. I think that's why they always taste just right.

If I have it I sprinkle dried parsley on top to make them look nice.

Also don't mash the yolks so much that it is like a puree. Mash just enough.

Boiling-you can bring eggs in the water to a boil, then turn off heat, cover and let sit 15 minutes.I like this cause no danger of forgetting and burning a pan.

peeling-the hardest part!

Peel while running under cold water.

When you slice the egg in half, continue to wipe off the knife so its easy to cut and clean.

(I know this is sort of an unconventional recipe, not all in order but its what I thought of as I was thinking about it)womanhappy:

then yes put on nice plate, cover and keep in refrig til ready to serve.

If you are going to do this on any regular basis (and I don't anymore and hope people don't ask me to)it is so nice to get those 12 slots for deviled egg plates. There are pretty ones, or nice plain white ones. They are so good for carrying and serving.

I'm sure there are covered plastic ones too but I think if you go to the trouble to make them, it is so nice for you and guests to serve them in an attractive egg dish that you enjoy using

[FranandZoe]

I do them very simply too - Miracle Whip, salt and pepper, dry mustard, shake of garlic or onion powder.  A sprinkle of paprika or parsley on top.  I also will sometimes slice a green olive or anchovy and put a small piece on top.  

[Eileen in Virginia]

If you aren’t sure about making hard boiled eggs from scratch, Eggland’s Best sells them ready to use (ie, cooked and shelled). They’re right beside the regular eggs and are my go-to eggs when I don’t have time to boil them myself. There are no cracks in the egg whites, no dark rings around the yolks, etc. 

[PINKdogWOOD]

@SydneyH  The whole thing starts with nice hard boiled eggs ie, WATCH your timing - once they start to boil time them 5 full minutes, take to sink empty hot water, run cold over eggs and/or add a few ice cubes to cool them and stop the cooking process.

Slice in 1/2 lengthwise, put youlks in a bowl to mash w/a fork. I use only hellmann's, regular yellow mustard, no salt, a little pepper. Mix/mash to blend and restuff into whites. I sprinkle diff things on top - paprika, chives, Old Bay or nothing at all if you so choose. ENJOY!!!!