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!
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
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😂 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
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