Recipes

[JeanLouiseFinch]

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@Sooner wrote:

You can make the filling, put it in a zip lock bag, seal and refrigerate, then in the morning cut off one of the bottom corners and use it like a pastry bag to fill the eggs!  

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GMTA, @Sooner.  This is how I fill my deviled eggs, too. but done on the same day and refrigerating the completed product.  When making the hard cooked eggs, to begin with, I usually make one or two extras so I can have extra yolks.  DH or I will snack on the whites.

[Marp]

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@JeanLouiseFinch wrote:

Refrigerated overnight, they'll be fine, but make sure your storage container has a good seal or the filling will darken and dry out some.  

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@beach-mom,  to expand on this it will be helpful if you line the bottom of the container with a paper towel to absorb any condensation that may develop.

I always do that with my hard cooked eggs and it makes a big difference.

[goldensrbest]

O f course,that is what most people do.

[goldensrbest]

What do  all put into your delived  eggs?

[Marp]

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@goldensrbest wrote:

What do  all put into your delived  eggs?

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I keep mine simple--mayo, mustard, salt, white pepper, cayenne and smoked paprika.  That is the family preference.

I do sometimes add either finely minced jalapeno to the yolk mixture or sliver jalapeno and place it in the white then fill with the yolk mixture.

[LavernLuvsShoes]

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@Marp wrote:

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I keep mine simple--mayo, mustard, salt, white pepper...

I make mine similar to yours, but with sweet pickle relish (along with the juice) - We like ours a little on the sweet side. 

[deepwaterdotter]

Mayonnaise, Dijon mustard, red wine vinegar, and a dash of Worcestershire sauce.  Paprika sprinkled on top.

[JeanLouiseFinch]

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@goldensrbest wrote:

What do  all put into your delived  eggs?

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Filling-

Dukes Mayo

Woeber's Horseradish Sauce (to taste)

A dab of Weber's Horseradish Mustard 

Sprinkle of paprika over the filled eggs

[beach-mom]

Thanks everyone! I learned a lot about make-ahead deviled eggs! 

In the end I ran out of time last night and got up very early this morning to peel them and make the filling.

But now, thanks to you, I feel comfortable about making them ahead.

 The theme was Harvest, and they were a hit! I adapted a recipe for Thanksgiving deviled eggs I found online from "Delicious Table " and made 24 (doubling the recipe). 

Here is the original recipe, for 6 hard boiled eggs:

6 Hard boiled eggs 

Filling:

2 Tbsp. mayonnaise (I used Duke's)

1 Tbsp. Dijon mustard 

1 Tbsp. fresh lemon juice 

1 Tbsp. crème fraiche or substitute soft cream cheese or sour cream (I used soft cream cheese)

2 Tbsp. smoked paprika - don't use the hot one!
1/2 tsp. sea salt 

1/2 ground pepper 

Garnish: sprigs of fresh sage or fresh thyme (I didn't use these) 

ETA: The filling will be light to medium brown in color. You could tweak it with food coloring, but I left it alone.  

[Tinkrbl44]

@beach-mom 

Many have deviled eggs at parties, but I make them about once a month, trying various ingredients.

Deviled eggs are a great high protein snack, and are fun to make.  

Kept tightly sealed, they are good for 3 or 4 days .... if they last that long.