Recipes

[Flatbush]

@Tinkrbl44 

I didn't know about the name change!

Thanks for telling me.

[Flatbush]

@Tissyanne 

Yes, I will try this.

Looks easy enough.

Thanks.

[wagirl]

I don't make them--and I will eat maybe a few--just not a thing for me but my SIL does all the time-- not sure what she uses but they are good--last time she made them and my brother smoked them in his smoker and OMG I would have eaten them all. 

[rockyrose1]

I have been making them the same way for over 40 years.   I have pretty much perfected it, whereas, at any gatherings I attend, I am always asked to make deviled eggs. 

I don't follow a recipe.  I only use Hellman's Mayo and Gulden's Spicy Brown Mustard.  You must use these brands to achieve the right flavor.  I add onion and garlic powder.   I whip them up to a very creamy mix, leaning towards a lighter gold color. Sprinkle with paprika.

[lork]

I make a lot of devilled eggs.  I mix the yolks with mayo, several tablespoons of yellow mustard and "a good splash" of white vinegar.  I mix these ingredients until smooth and spoon into the halved whites.  I like to garnish these eggs with chopped fresh chives, a "bit" of Cowboy Candy (sweetened/pickled jalapeno pepper slices) or a sprinkle of paprika.

[Tinkrbl44]

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@rockyrose1 wrote:

I have been making them the same way for over 40 years.   I have pretty much perfected it, whereas, at any gatherings I attend, I am always asked to make deviled eggs. 

I don't follow a recipe.  I only use Hellman's Mayo and Gulden's Spicy Brown Mustard.  You must use these brands to achieve the right flavor.  I add onion and garlic powder.   I whip them up to a very creamy mix, leaning towards a lighter gold color. Sprinkle with paprika.

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@rockyrose1 

My sister makes hers similar to your recipe.   They are very good.  

[rockyrose1]

@Tinkrbl44 

Your sister must be a great cook!    Sometimes I find that "Less is Best!"   Mixing too many ingredients in a recipe, the ingredients will compete for the flavor.   It is better to find which will blend together to achieve a great taste.

[GinaV24]

I haven't tried it with butter. I've always done the simple thing of mayo and mustard.  I do like the idea of adding horseradish to them. That would spice them up. 

I've seen recipes with relish in them too and for me that's a no because I like the creamy texture. I don't eat "stuff" in my tuna salad either.  I like it plain with maybe celery. 

[Tinkrbl44]

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@GinaV24 wrote:

I haven't tried it with butter. I've always done the simple thing of mayo and mustard.  I do like the idea of adding horseradish to them. That would spice them up. 

I've seen recipes with relish in them too and for me that's a no because I like the creamy texture. I don't eat "stuff" in my tuna salad either.  I like it plain with maybe celery. 

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@GinaV24 

Not to derail my own thread ... LOL .... but just wanted to share that I had to substitute celery when making tuna salad .... and I roughly chopped most of a can of sliced water chestnuts!   They were great!   

I no longer use celery in my tuna salad.