These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.
One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.
pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.
this is the bit I learned from rednote/XHS. This was incredibly tedious.
it produced a very fine yolk though!
These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.
These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.
Nobody else minded though they were demolished with a quickness.
Thanks for reading!
I can’t make deviled eggs because I’ll eat every single one and that’s just not healthy! So I only eat them at parties and hoover them up then!
that is 100% valid
I counted and I started with 36 egg halves and there’s 26 that made it into the picture so I ate 5 eggs while making these 😂 I eat the ugly/broken ones first!
Been a while since I’ve made deviled eggs, but here’s the ingredients I usually use:
- 6 eggs
- Vinegar, 2 teaspoons
- Dry Mustard, 1/2 teaspoon
- Salt, 1/2 teaspoon
- Worcestershire Sauce, 1 teaspoon
- Mayonnaise, 4 Tablespoons
- Shake on paprika when done
What kind of vinegar do you use?
Distilled white vinegar
You should try Hungarian hot paprika.
oh that sounds like a nice one
Since everyone is giving me recipes I thought I would share the recipe i grew up with in the south that’s actually perfect and unassailable, the platonic ideal of deviled eggs; it’s just a cultural oddity that i happened to be born in a house where they were made perfectly there’s no other explanation.
For 12 eggs:
- One giant glop of mayo. You can add more later.
- one hefty squirt of gulden’s spicy brown mustard
- a bunch of shakes of old pre ground pepper that’s left stored open on the counter
- a few shakes of salt
have a small child mash this all up with a fork adjusting as necessary. scoop into egg halves while hitting the child with the spoon when they try to steal them off the plate. dust with paprika that hasn’t been used since the last batch of deviled eggs.
cover with saran wrap and put in the fridge, threaten everyone’s lives if they eat them before the party. Actually make a second tray for the party and hide it because they all get eaten before the party anyway!
The language you used for this recipe is nothing short of amazing and you should really consider writing a cookbook lol. I’m having a little bit of a tough time with one of the requirements though.
I feel like I’m pretty decent when it comes to units of glops, squirts, and shakes (also happens to be the name of the mixtape I’ll be dropping this upcoming fall). What are the maximum dimensions of the small child who should be doing the mashing though? Pease feel free to answer in any unit of measurement you see fit 🙃
you are a sweetie pie.
for optimum flavor the small child needs to fit in a size husky pair of Sears Toughskins.
It’s not the small(ish) child’s fault they get fed so many deviled eggs they are doing their best okay!
you are a sweetie pie.
for optimum flavor the small child needs to fit in a size husky pair of Sears Toughskins.
Not being able to figure this one out makes so much sense now - I was today years old when I first heard about Sears Toughskins. I also definitely didn’t buy some on eBay in the time between seeing your reply and typing this out. That would obviously be an insane thing to do (they should be here sometime next week)
oh lord the bane of my childhood wardrobe. They hadn’t invented autism yet so instead of having sensory issues I was just a naughty child who didn’t want to get ready for school! I fukkin hate pants.
I’ll say this for 'em, they are goddamn indestructible! I hope you love them :)
oh i do have one variation of this I call Huevos Diablo. You blanch (outdoors, never do this indoors) 1 habanero per egg, puree the fruits and add it in to the yolk mash, reducing the mayo a bit to made up for the wetness. Then dust the tops with volcano dust instead of smoked paprika
That’s almost identical to my mom’s recipe, except she uses regular yellow mustard.
I find it interesting you think MSG was the problem here. By all accounts this should be a really great MSG dish. Are you sure it wasn’t the apple cider vinegar? It seems oddly sweet while also maybe interacting poorly with the mayo
Was the texture noticeably different to just using a hand blender on low and mixing ingredient+yolk? I’ve never had an issue with lumpy deviled eggs which is what I assume the sieve was intended to do
i taste as i add each ingredient so I know what it’s doing to the dish. Idk wtf the msg was doing and it’s difficult to describe it just added a bizarre almost metallic mouth feel that was out of place! The mustard and msg went in last and it went from disappointing to :(:(
Only a very tiny amount of the vinegar went in and while i wouldn’t use it again it wasn’t bad.
The XHS users use the yolk mashing thing to make egg sandos and i guess it works there but i much prefer the coarser fork mashed yolk of a traditional deviled egg.
This might just be a thing where i have been eating them one exact way for 50 years and i’m just sensitive to changes but i don’t think that’s it because i love most other folks eggs or sometimes (rarely) even storebought
I prefer the yolks be as smooth as possible, but I just use a whisk attachment on my hand mixer. Beautiful, fast, easy, and I may have eaten the extra mixture stuck to the whisks when I’m done.
Interesting, I guess I can’t argue with the methodology. Sounds like MSG is not great and the sieve isn’t worth the effort it takes
“Is this a portion?”
I fucking love deviled eggs and haven’t had them in years. These look incredible and I think I know what I’m doing this weekend.
thank you :) good luck with your eggs!
Southern deviled eggs are a favorite of mine, if you’re looking for more variations to try.
For 6 eggs:
2 tbsp mayonnaise
1 tsp mustard
1-2 tbsp relish, or pickle chopped small if you have no relish
Salt, pepper, and paprika to taste
😂 I once joined a cacophony society protest and my cause (for which i made a huge poster board sign) was PICKLES OUT OF DEVILED EGGS! NOW!
I am vehemently opposed, although i have relaxed my hardliner stance in my dotage and now just avoid them myself without judging (much)
I’m sure it’s good if you like that sort of thing though!
😂 I am similarly unenthused by deviled eggs without them! They taste fine, but have the mouth feel of being prechewed…
Texture is essential. I use some of both sweet and dill relish; the filling is greatly improved. And a razor-thin slice of jalapeno and a hearty piece of coarsely-chopped crispy bacon to each one.
Also my secret other ingredients. I make them every year for the family gathering and they get destroyed every time
i’ll tell you a secret, the ones pictured actually have pickles, if you zoom you can see 'em. Once I accepted i wasn’t going to be eating them I added them to try and fix the bad flavor from the mustard. I resent them so much i didn’t photograph them or include them in the description 😂. One of the folks that ate these said they were some of the best they have had so there’s really just no accounting for taste.
This is a recipe for the yolks from a hotel I used to work at
50g mayo 25 grams creole mustard
Shallot
2 sprigs dill
Pickled Cherry pepper Brine of same
Salt peppersounds good!
9/10 would eat and die from paprika allergy
I am a sucker for Gulden’s spicy brown mustard… it’s the only mustard that I like for every use of mustard. Dijon, honey, and standard mustard all have a specific niche for me.
Asheville’s Lusty Monk Mustard is like nothing else…
strongly agree! It’s perfect on everything.
Another one I had saved
Deviled eggs
Per order, 4 halves (2 eggs) freshly piped filling and dusting of paprika (maybe smoked paprika)
For the yolk filling:
Mayo,
Diced shallot,
Diced dill pickle (or dill relish)
Dijon or creole mustard
Fresh dill
Pickled cherry pepper/red sweet pepper, diced
Brine from peppers
Salt PepperEdit:
Deviled eggs are one of my all time favorites. Bringing nice deviled eggs to a party shows that you devoted a significant amount of time for the event. Like a good dip or any homemade hors d’oeuvres- no shade on people who buy the chick fil a party platter, but something made by hand is a different way to show careI couldn’t agree with you more! Thank you for sharing these great looking recipes!
My love for deviled eggs is known so a friend got me a Deviled Egg Cookbook one year and my partner decided to try a couple recipes for a party (i rarely deviate from the recipe i posted in the comments).
She made dessert deviled eggs that had cocoa and peppermint bark on them.
they were so absolutely vile that people kept dragging friends over to dare them to eat them. i mean just abominable 😂
this has been a delightful post for me! You all are a bunch of good eggs :) Please keep the recipes coming 🥚
