Your recipe is about the same as the one I always use although I've never used tabasco in mine. I do put in pickle relish--maybe a heaping tablespooon.

Your pictures are always wonderful!

Our grandson loves deviled eggs so I always have some in the fridge when he comes for visits. He calls them "paprika eggs" - LOL. They're so easy to make, too. I'll make up a half a dozen and they're gone in a day.

I LOVE your egg dish! How cute! Great post Elise.

I love deviled eggs! One of my favorite ways to eat eggs. I like it simple. I usually use spicy brown mustard and tabasco sauce. I like to make them the day before serving them.
Donna A.

My recipe is pretty much the same, except for the dijon mustard - instead, we substitute the hot chinese mustard that comes with take-out. It's delicious!

I make them almost exactly the same way except I use chives, a tiny splash of red wine vinegar and leave out Tabasco. When they are all done, decorate with a slice of pimento-stuffed green olives. Nice way to use up an abundance of Easter eggs but they are good anytime. Lou

These are so simple and almost always the first appetizer to disappear. Another nice addition is very finely crispy crumbled bacon. Fresh herbs are nice too - tarragon or parsley anyone? Another variation - Miracle Whip. Gives it a slightly sweeter taste if you like that. Finely chopped cornichon...the possibilities are endless, and they're cheap enough to make and experiment with.

As you mentioned in the article, there are many different ways to have deviled eggs. I personally like to add garam marsala (an Indian spice) into the mixture. Also, sweet pickle relish is also a great addition.

Jim

It sounds kind of gross, but I add tablespoon or two of pickle relish. It adds a nice crunch. Come to think of it, finely chopped half-sours would be even better.

I also prefer mine a bit tangy, so a squeeze of lemon and a bit of sumac sprinkled on top does the trick.

spanish prepare deviled eggs as tapas - about one pepper stuffed olive per egg and mayo etc

Deviled Eggs always remind me of Easter and my grandmother... she taught me to make them when I was a little girl. All we'd add is salt, pepper, paprika, Best Foods mayo and French's mustard. The key was to mash until there were no lumps left. :)

I usually use dry mustard instead of prepared and I leave out the Tabasco sauce and add dill. Another variation uses pesto to taste, not only does it taste fantastic, but it gives the filling a lovely pale green color. I've also done the finely crumbled bacon someone mentions above, as well as topped them with very finely chopped scallions.

That rabbit dish is darling! And I love the top photo with the festive colors in the background.

I know the phrase "old eggs" sounds none too appetizing, but the reason you've heard that they make better hard boiled eggs is because very fresh eggs can be extremely difficult to peel (and I know this from personal experience).

It is also nearly impossible to make meringue using eggs that are just a day or two old. I don't know the science of this, just the fact that it's true.

Since this is the second time this week I've read about cracking the hard boiled eggs as you're cooling them, maybe it's the secret I've been looking for, and I will now be able to boil up eggs as soon as I nab them from my crazy hens. : )

The family has an absolute horror of mayonnaise, even if we whip it up homemade-style, and the youngest enjoys the simple tang of regular mustard.
So...
We replace the mayonnaise with plain yogurt or sometimes Nancy's Honey Yogurt if we've it on hand, available in the chi-chi organic markets that the Pacific NW is good for. The trick with the yogurt is to mix in enough to just whip everything together. Too much, and it'll just taste like yogurt.
To compromise between the gourmet and non-gourmet family members, we whip up a batch of half French's mustard (regular hot-dog mustard) and coarse-grain mustard, sometimes flavored with wasabi.. which the youngster really doesn't approve of, but what he doesn't know won't hurt him.

Love the dish. I use Lawry's Seasoned Salt, pepper, Best Foods Mayo, French's Mustard and if I'm in the mood dill pickle relish. A dash of paprika on top of the egg mixture for garnish. Made it this way for years and my grandfather loved them.

I always enjoy piping out the egg yolk mixture, and I think it's a lot faster and easier than spooning it. I just put everything in a ziplock lock, mash it up, and snip the corner. Dash some paprika on top, and it takes no time at all.

I use a cookie shooter (you know, hollow tube with a plunger and tips? - you can usually get cheap-o plastic ones in the supermarket). It's really easy to spoon into them, the plunger is usually tight enough that there's very little waste.

I like to keep deviled eggs in my refrigerator to eat as a snack or a mini-meal. I am a diabetic and mix in a little dill relish (not sweet relish) with enough mayo to moisten the yokes. I add pepper and a small amount of salt and sprinkle with a bit of paprika. Your recipe sounds good, so I think I will try it next time. These are great at curbing my appetite!

Once, I mashed up leftover baked salmon in with the egg yolks (about half a filet for a dozen, I think it was). Delicious! The boyfriend and I loved it.

For some unknown reason, I have always thought that the term deviled meant that horseradish must be included! I make my deviled eggs with mayo, mustard, horseradish, salt, pepper & paprika on top. I have even been known to make egg salad with the same recipe ... yummmmmmmmm.

I use relish and leave out the tabasco. The best eggs, however, are Easter eggs. Especially if they had cracks, so you get the extra bits of color on the egg white. In the old days, we used vinegar to make the egg dye, so any cracks also let in the tang of the vinegar. I may try the suggestion of a splash of red wine vinegar next time to see if it makes up for the water based dye we use nowadays.

I thought all you Devilled Egg addicts might like a historic recipe: this one is from Cassell’s Dictionary of Cookery (circa 1870)

Eggs, Devilled.
Cut four hard-boiled eggs into halves, remove the yolks without breaking the whites; mix the yolks with a tea-spoonful of anchovy sauce, a little cayenne pepper and salt, and fill the white-cups with it; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely cut lettuce. Time, fifteen minutes to boil eggs.

I haven't tried it. If you do, I'd love to know.

Now you've started me off, I have to try to find an earlier recipe! Maybe the very earliest.

I'm somewhat of a garlic/heat fiend...though I don't super hot sauces, I've tried making deviled eggs with Chili/Garlic sauce with good results. Adds some heat and depth of flavor.

This may sound really crazy, but I use Marzeti's Cole Slaw dressing in my deviled eggs, just the yolks and the dressing and a little paprika on top.

The dressing gives the eggs a nice sweet and tangy taste.

Everyone loves them and wants the recipe when I serve them, I just smile and tell them it's my nana's secret and I can't share it.

I've never tried your approach to hard boiling eggs -- add eggs to cold water, bring water to a boil, remove from heat, cover and let sit for 15-17 minutes -- Do you avoid the dreaded blue border between yolk and white with this method? I've always let the eggs continue boiling for 8 mins or so then cooled and not got the blue line. But sometimes, due to variations in egg size the yolks might still be a little soft. Your method sounds more foolproof if there's no line.

The version of deviled eggs I had learned from my mother and the people outside of our family who has tried it thinks that it tops any that they've had before. There are not exact measurements, but below are the ingrediants.

boiled eggs, mayo, mustard, salt, pepper, cider vinegar.

When whipping the cooked egg yolks put in enough mayo to make it relatively creamy. For six eggs about teaspoon of mustard works, but it's up to you for taste. Just a pinch of salt and pepper (pepper is up to you how much you like). The secret is the cider vinegar that seperates this variation from all others that I've tried. A teaspooon for a half-dozen egg recipe generally works, but as you make more batches it's a matter of experimentation. After mixing the yolk filling the spread is good for going back into the egg white halves. I actually prefer chopping the egg whites and mixing in the filling to make a develed egg sandwich spread. Again, the above mentioned measurements are approximate and is something that I tweak till I get that right mixture of mustard and tang from the vinegar.

Many of you have commented that you like the dish. It is made by Dedham Pottery located in West Concord, MA. Should you be interested in getting one, their website http://www.dedhampottery.com provides a history and how to find a retailer near you. Heidi

I don't know what 'anchovy sauce' is, so unfortunately I can't try the most unusual suggestion in the list. My recipe is similar to Elise's, except that I often use a Miracle Whip clone. I can tell RobertF that yes, the nasty green ring is avoided by the "boil and let 'em sit" method. My son would live on hard boiled/deviled eggs if I let him, and even he noticed how much prettier they looked without the ring after I learned this trick!

You can avoid the dreaded blue line in the eggs by not over-cooking them. Add your salt or vinegar, low (soft) boil for no more than 17 minutes and plunge into cold water to get them to stop cooking ASAP. You'll avoid the blue line forever.

My Mom always added just enough mayo to wet the yolks down, added some sweet relish to the mix and spooned into the whites with a dusting of Paprika. It works better if you lose a few of the whites and have extra yolks for a nice mound.

I never had them with horseradish before until my boyfriend's mother made them. I had never spit out a devilled egg before that day! I had to go home and vindicate my tastebuds by making "Mom's" devilled eggs.

I love deviled eggs! The best recipe I've eaten/made so far uses mayonaise, sour cream, bacon and fine grated cheddar for the egg yolk filling.

Unfortunately, I'm going to have to disagree and say that fresh eggs make for hard deviled eggs. You don't have to use old eggs, but I've found ~3 day old eggs to be the best for hard boiling, because it makes it easier to peel them cleanly. Also, the addition of the cold/ice water after cooking is essential to prevent the nasty grey egg yolk coating that happens due to excessive cooking.

To jazz my recipe up, instead of Tabasco and the onions, I like to add some wasabi, and somewhere I have heard of adding sugar. But really, they're all good!!

I usually add pureed calves liver to the mix —the leftovers of liver and onion are great for this. I also use the whites when I end up breaking some of them when I try to cut them.

I don't know what anchovy sauce is either, but we just buy the anchovies in the little glass jar, dice them up, and throw them in. Don't put in too many or you risk very salty deviled eggs. Also, we use spicy mustard, but no tobasco.

I loved deviled eggs too as do most of my friends. To make them a bit extravagant I sometimes top them with just a tiny spoonful of caviar(domestic). The salty briny taste goes so well with the creamy yolk filling and shallots.

Every year I try to come up with a new/different stuffed egg recipe for class - this one maybe an original - HA! Maybe!
Wasabi Stuffed Eggs
6 hard-cooked eggs (see directions below)
¼ cup mayonnaise
¼ cup sour cream
2 teaspoons wasabi paste, out-of-tube, or dry wasabi to taste
2 green onions, finely minced
1 teaspoon lemon zest
Salt
Garnish: sprinkle with furikake (seaweed and sesame seeds sprinkle)

1. Peel hard-cooked eggs, slice in half, remove yolks to a small bowl.
2. Add mayonnaise, sour cream, wasabi paste, green onions, and lemon zest. Mash to combine.
Taste for wasabi and salt.
3. Transfer to a pastry bag fitted with a fluted tip - use a disposable plastic bag and you'll never go back.
Prior to serving fill whites with wasabi filling. Sprinkle on optional seasoning/garnish.
How to Hard Cook Eggs: (I call this the Julia Method)
Place eggs in a pot with cold water to cover.
Bring to a simmer, cook for 3 minutes.
Remove from heat and cover. Set aside to cook in residual heat for 17 minutes.
Drain and rinse with cold water until chilled. Set aside for 5 minutes in cold water.
Drain and shake to crack shells, peel off shells under running water. Can be cooked several days ahead.
Yield: 12 servings

I love deviled eggs, does anyone have a suggestion for quickly de-shelling the eggs? That's the killer to this favorite snack for me.

I use a variation of the standard way of making it with pickle relish by replacing the pickle relish with corn relish.

My favorite way to make deviled eggs is really simple: just mayo, dijon, and curry powder. The dijon and curry taste gives them a real bite!

Love deviled eggs - I use a pastry blender to quickly mash the yolks and other ingredients together. I also cut the eggs in half with a "wavy" slicer to make them more interesting in appearance. And I add one whole egg (white and yolk) to the filling mixture.

Wow! You guys make fancy eggs! My grandma's recipe is just Miracle Whip, yellow mustard, salt and pepper. We add paprika to the top of some, but leave most plain, as most of us prefer them as is.

My grandma's trick for hard boiled eggs, which has never once failed me: Put eggs in cold water. Boil. As soon as it comes to a boil, cover and turn off the heat. Set a timer for 11 minutes and then remove and run under cold water. That's it! No fail, every time.

I work at an egg plant,and the reason your eggs are hard to peel is because they arnt "aged". Our eggs sit in an airconditioned room for 5 days and THEN we put then in the cooker for 17 mins. They go into a cooling bath for 35 mns at 40 degrees, then the peeler, (thats what i do). sometimes the peeler misses eggs and i just grab them put a little pressure on the end and they "pop" right out of the shell.

I use just Dijon mustard, salt, and freshly ground pepper. The yolks mash up better if you use a fine sieve (like you would use for sifting flour). Just use a spoon to press it through.
After I add the yolks back to the whites, then I top them with either paprika, pickle relish, or capers (if you don't know what they are, check here: http://en.wikipedia.org/wiki/Capers).
Grey Poupon brand makes the best Dijon mustard I know.

Thank you for the recipes! I love deviled eggs, but am the only one in the family who does - I don't get to experiment much.

Someone mentioned the water vs. vinegar-dyed eggs and how the vinegar can get into the eggs. We use the Pas brand of dye - and use very little water. (for sharper color). The dye tabs still use vinegar to dissolve. I did not realize that I was out of plain vinegar this year before dying time. I brought out the fancy, red wine, salad stuff instead (the sacrifices we make for our children). As typical, with preschoolers, our egg shells did not survice the process 'whole'. I was very tickled about the comment about 'extra color' in the dish and the added vinegar taste... isn't that the way Easter deviled eggs are supposed to be?! We'll have to see how the red wine vinegar affects the taste - good thing I wasn't down to just 'balsamic' vinegar... hmm? but I bet a few drops of that might taste pretty good too.

Since deviled eggs are always the first to be eaten and no one seems to get enough, I decided one Easter many years ago to enlist help from #1 son to make 72 of them. We used the basic recipe of mayo + yellow mustard + salt to taste, ..and challenged family to finish them. They did! It's now an expected tradition every easter. I'm looking for a unique modification to try. Dijon mustard seems to easy.

Funny how food triggers memories - I had forgotten all about deviled eggs. Growing up in the south they were a staple at nearly every social food function - weddings, funerals, church picnics, you name it. Your picture took me right back. Thanks.

I have never had spicy devilled eggs -- in my family devilled eggs are sweet. I make mine with equal parts Miracle Whip, yellow French's mustard (just enough to hold it together) and sugar to taste. Garnish with paprika and they're good to go. I make my egg salad the same way. Both are a crowd pleaser and never last long.

I'll have to try the spicy variety -- I'm especially intrigued by horseradish and wasabi additions. Thanks!

I do the real simple deviled eggs and they are always gone at family functions.

Filling: yolks, mayo, sweet relish

Bring a pot of water to boil, leaving eggs on counter to get the refrigerator chill out to lessen the possiblity of them cracking. Once boiling, add eggs with a spoon, gently settling them in the water one or two at a time, dash some salt and when the water begins rapidly boiling again, start a timer for 15 to 20 minutes.

Dump out as much of the hot water as possible and run cold water in the pot til full. When it is bearable to touch the eggs, roll the egg center gently on the edge of the counter to make it cracked and once you get the center picked off, the ends pop off, sometimes you don't even have to pick off the center.

Cut eggs in half and pop yolks into a bowl. You can mix the filling the night before, but don't put it in the egg whites until close to time to leave or moisture will get on the eggs and make them funky. Mix in mayo and relish to taste after mashing the yellow with a fork, then spoon in and top with paprika sprinkled on.

I am so known for these deviled eggs that my sister bought me a Pampered Chef deviled egg tray that is perfect for parties, though the 24 it holds don't quite fit the bill since I usually to 18 to 2 dozen eggs at a whack.

Chives! I like them with chives, whole seed mustard, a little bit of miracle whip, white vinegar, hot pepper sauce, salt, and pepper.

I like to use worcestershire sauce. Gives it a good kick.
Shallots sound like a good idea. I'll give it a try.

Great, quick recipe! But for others like me, even this can be too much when I have a craving for deviled eggs (I can eat about a dozen, too!) So, what I do is mash the yokes up with creamy salad dressings instead of mayonnaise, mustard, and seasonings. A creamy Caesar, Blue Cheese, or tangy Italian are my favorites. The great thing about salad dressing is the filling does not need anything else but the sprinkle of paprika. It takes me all of two-minutes to mash up and fill. Definitely the lazy-girls’ way to quick and tasty deviled eggs! LOL

If I want something a little "fancier", I add plain old yellow mustard instead of Dijon (just a good “squirt” really), sweet relish from a jar, and some black pepper for spice. I just reconstitute some dried onion flakes, a few dashes of Louisiana-style hot sauce, and I’m good to go!

I'm not sure why I love deviled eggs so much - I actually hate mustard, lol! But if you put a plate of them w/in my reach, don't expect them to last long.

Anyway, I just wanted to guess the "anchovy sauce" may in fact be Worchestershire sauce, since its key ingredient is anchovies. And I just saw a deviled egg recipe w/ it that I'm about to try!

No-yolk! It seems that all my husbands family has heart problems or diabetes. I love deviled eggs for holidays. So I am trying a new recipe for Thanksgiving using real boiled egg whites for the cups and "eggbeaters@" for the filling. I'm pretty sure I'll have to BAKE the filling and then add the tasty stuff to mix it. I'll send my recipe in. Anyone tried this yet?

Rubbermaid makes a deviled egg tray too, and it has a sealable lid. It's $5 at Wal-Mart. One tray isn't enough for my family's consumption of deviled eggs either. Be careful not to over-salt them or they'll not be eaten, but other than that Mom hides them in the refrigerator or they won't see the event that they were made for.

As for the grocery store prepped eggs, oh come on, they're made in minutes!

My mother calls the following variation "Angel Eggs"- they're light, delicious and worth a try, especially if you don't adore gobs of mayo, like me. Simply do half mayo and half full-fat sour cream. Awesome stuff- it inspires me to snip chives on top and crumble little bits of leftover bacon on, too. For a low-carber like me, it becomes lunch. Much more interesting than simple boiled eggs.

Anchovy sauce is also known as fish sauce. You can get it from any Chinese grocery store.

I'm a big fan of Paula Deen's "Goat Cheese Stuffed Eggs."

Recipe
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33887,00.html

My Results
http://www.flickr.com/photos/jbaugher/282662058/

I like deviled eggs with sour cream instead of mayo. You have to add a little extra salt, but really there isn't a great deal of difference taste wise. I can't eat a lot of store bought mayo on account of a soy allergy and I am usually to lazy to make my own.

My family has had ARGUMENTS about deviled eggs. There was a whole email thread last year at Christmas between us all about who was making the deviled eggs and whether or not they could put anything extra in them.

Our recipe is as absolutely simple as it gets. Mayo, mustard, and if we're feeling daring, maybe a little paprika on top.

It was only this year that I decided that putting relish in them wasn't the end of the world.

I use a pastry blender to mash up the yolks. My devilled eggs never turn out the same, because while I use a basic set of ingredients, I always add them by taste and sight. My ingredients include: mayo, sour cream, mustard (yellow or dijon), sweet pickle relish, a small dribble of honey (or just some of the pickle juice), and some sort of spice, according to my mood. Sometimes it's a salt-free blend, sometimes it might just be garlic powder and pepper. I avoid salt - I've discovered even a little bit negatively affects the flavor.

One of these times I may skip the pickles and honey, and sub wasabi for the spice blend.

Want a different flavor. Just use blue cheese dressing. It is wonderful and your guests will wonder what you used.

Hey Thanks for the great recipes, I've found many on this site.

My personal favorite for deviled eggs is

Filling:

Egg yolks
Stone Ground Mustard --Inglehoffer's
Mayonoise
Regular Dill pickles finely minced --to taste
Several Slices of Bacon crumbled
slight amount of grease from bacon
paprika for garnish

Mix all with a fork and put into egg whites

If you want to try something truly unusual, use sour cream instead of mayo, a little fresh dill weed and chopped pickled beets instead of sweet relish. Kind of a russian borscht variant. Use a mixture of sour cream and a little of the beet juice to just make the yolk creamy. Purple deviled eggs!!! Bring it to your next Klingon food party! Believe me though, it tastes heavenly!

The one thing I've realized is that there seems to be as many deviled egg recipes as there are people in the world. I haven't really had one I didn't like, though!

Here are my ingredients:

Eggs
Mayo
Miracle Whip
Yellow Mustard
Dill Pickle Juice (not the pickle itself!)
Horseradish
Salt
Pepper
Paprika

I eyeball it and taste as I go. Just be careful with the horseradish and the pickle juice! Makes for a very smooth, sweet, yet tangy egg.

I love when an old favorite has its own family traditions! I adore eggs this way and having grown up in a hot climate, meals made up of a few salad dishes were the most common type.
My mum always called these Curried Eggs, and I love them. To the yokes I add mayonnaise, some excellent Indian curry powder, a pinch of cayenne pepper to spice it up and a pinch of turmeric to boost the yellow, salt and pepper. The filling is canary yellow and delicious. Packed lunch gold!

I replace the paprika with Old Bay seasoning. It adds the same color, but has a bit more of a flavor.

All the variations sound great. I make them with mayo and horseradish sauce. They need to have a little zing or they're angel-ed eggs. LOL.

My mom always makes hers with mushrooms. Back in Russia we've made the eggs with dried mushrooms. But here we usually just use baby bella mushrooms. Fry them up with onions, then put them through food processor and mix with some mayo and egg yolks.

I've also mixed yolks with french onion dip. That was so yummy. I've also tried it with salsa creamy dip, was not bad either.

I love deviled eggs and I'm even more of a fan of my families variation more so than anyone else's. It's very simple and tangy delicious.

The yolk filling is a combination of boiled yolks, mayo, mustard, pinch of salt, ground black pepper and a dash of cider vinegar. It's the vinegar that really sets off the filling and whether it's used as deviled egg filling or mixed with chopped boiled egg white for an excellant deviled egg sandwich spread I always get compliments on how delicious it turns out.

I love all the variations. Can't wait to try each one. On special occasions from time to time, I will use a recipe that calls for honey-glazed salmon mashed into the basic deviled eggs recipe and topped with capers. Yummy!

I also use your 'bring to a boil & remove from heat' egg boiling method. Have not had the blue ring thing happen either. Up until last year, I didn't know there was any other way. In fact, had a 'argument' with a friend until we looked it up on the internet and found both ways were described. :)

I'm going to try the breaking the shells while cooling trick. Thanks for all the great tips!

I don't have time right now to read all of the comments, but my stepmother, who was an amazing cook, always added a bit of curry powder to her deviled eggs, and they were a revelation.

I used the method you described and never had an easier time hard boiling eggs. No gray/green film around the yoke, and they peeled so easily. I also didn't have any crack while cooking this time. Yay, thanks for posting this recipe with the instructions. And guess what's in my lunch today :) The husband doesn't like deviled eggs, so they're all mine!

Sounds like different vinegars and pickle juice are added to a lot of these recipes for that much needed tangy zing.

I once tried adding a splash of rice wine vinegar to the yolk mixture and it was so good I have since refused to try anything new in my deviled eggs.

Well, I prefer jalapeno sauce over tabasco, since the latter is more stingy, but also more acidic and less "pepperoni-like", if You know what I mean. And shallots are pretty different from onion, though the difference is subtle, especially when raw. I personally use chives instead of onion or shallot, and often add curry - self made, of course.

Here's a fun deviled eggs recipe I just came across on Slashfood*:

3 Color Deviled Eggs
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=42d2e8a345c0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

*http://www.slashfood.com/2007/04/10/martha-stewart-redesigned/

I never ate deviled eggs growing up. Much like raw tomatoes, they were something that just kind of skeeved me out for no good reason.

Lately though, I've been avoiding the grocery store because I'm afraid that if I buy lots of food that I like, I'll slip back into eating out of stress - a habit I'm trying to break.

So, I've been cooking with things still in my kitchen and trying to see what I can make out of what I happen to have around. And since eggs are a staple that I simply can't live without, I figured why not give this recipe a try.

I had everything on hand (thanks to my roommate for having some Miracle Whip in the fridge!), so I just made them. And they were great! No blue/gray ring around the yokes or anything.

Unfortunately, I didn't read all the comments before I started (finished, and ate) my deviled eggs. I used to be grossed out by this dish, but now I like it so much that I can't wait to make it again trying wasabi or wine vinegar! Thanks!

To make hard-boiled eggs...

Put eggs in saucepan with a tight fitting lid. Add enough water to cover and bring to a boil with the lid on. Let the eggs boil for one minute and then remove from heat. Let stand for 10 minutes, covered, and then drain off water. Then add cold water to pan to instantly cool the eggs. Drain off the water again and, put the lid back on, and shake gently to crack all the eggs. Peel and enjoy however you like.

I find this always cooks the eggs perfectly. They are never tough and never turn green/blue. They are also incredibly easy to peel. I generally use large eggs, but it works just as well for medium.

Every year I head over to our university's poultry science building. An ancient professor has a flock of quail up on the 10th floor. He sells me several dozen quail eggs - laid just that morning. Maybe a penny a piece. I dye some, fry some and the rest are deviled for Easter sunday. (mayo, curry powder). Tiny, eetsy, beetsy deviled eggs!! Labor intensive but ever so good

I've been making devilled eggs for a good while and have found that boiling them is a waste, and makes for less superior eggs. You need to steam them. In my stock pot I put in an inch of water (boils very fast) put a steamer over it, drop the heat to medium high, put the eggs in, cook for 12 minutes then plunge in cold water; makes peeling easier.

for a dozen eggs, I use 1/4 cup mayo, 1/4 cup creme fraiche (make it myself once a month, goes great in this pizza dough recipe I made). Other than that, I goes standard recipe and it is delicious.

I love deviled eggs. All of these are wonderful variations--and I plan on trying as many as I can. For my recipe--when I am in a seafood mood--I use the mayo, yellow mustard with a bit of cayenne/red pepper to taste and for heat; then add the mini frozen pre-cooked shrimp-thawed and thoroughly drained; then spoon them back into the whites and sprinkle with a dash of chives. Yummy. But I would eat them just about any way.

Sooooo good. I've been wanting deviled eggs for about a week now and am glad I came across this recipe. It's my new standard ;-)

Deviled eggs are my favorite part of Easter, Thanksgiving and Christmas -- well maybe not Christmas. I don't have much to add that hasn't already been said, although the caviar or anchovies sound fantastic. I am also a fan of white vinegar or pickle juice, but please keep crunchies (relish) away from my eggs.

HOWEVER. The comment ^^^ about Eggbeaters? Baked? And placed inside of real eggs? Because people have high cholesterol? BLASPHEMY.

I recently had some deviled eggs at a potluck dinner that included salmon. They were the best ever! Anyone have a recipe?

I'm a deviled egg addict, binging on vast quantities during the holidays. The recipe I use is much like yours minus the Tabasco, but with a bit more onion. However, one year I was out of paprika, and was forced to substitute CELERY SALT. I've never gone back to boring old paprika. Enjoy!

For the folks who love deviled eggs, but don't have time to go to all the trouble, or maybe don't have a group of folks to make them for, you can easily make yourself individual portions when you go out to eat at a salad bar! Many salad bars have whole hardboiled eggs on the line, and you can get mayo and mustard at just about any restaurant. Grab a couple of eggs, slice, mash up your yolks with some mayo, mustard, salt, pepper, whatever on your plate and spoon it back in. I used to do this in my college dorm cafeteria, and my friends all thought I was genius for thinking of it! Of course, that defeated the point of easily making some just for yourself, when 15 dormies ask you to make them some too! I saw the post above that mentioned subbing ranch, caesar, or blue cheese dressing for the mayo/mustard, which would be even easier. Wish I had thought of that before! The best part? Somebody ELSE deals with boiling and peeling the eggs and washing the dishes, and you can have deviled eggs any time you want--no family gathering necessary!

My sister and I make deviled eggs with ranch dressing, dijonnaise, white vinegar, and chili powder topped with paprika. Creamy and spicy in Texas.

I always put in half a teaspoon of horseradish as well. It really adds a nice kick.

I always put anchovy paste in my deviled eggs, and I was surprised when I found out that this is unusual. (Or at least *very* old fashioned, given that recipe from the 1870s.)

I actually make a separate "tartar sauce" (which doesn't resemble anyone else's tartar sauce, but whatever) out of mayo, sour cream, prepared mustard, sugar, and lemon juice. Then I combine a few tablespoons of the sauce with the yolks, add a couple of squeezes of anchovy paste and sprinkle with white pepper. If available, I also add some fresh chopped chives (but not too much because the taste can get too strong) and/or parsley. After filling the whites, I spoon on some more of the tartar sauce.

Another completely different recipe which I don't see mentioned much is to use braunschweiger or liverwurst. Just don't add too much, because then you might as well omit the yolks and call them liver-stuffed eggs.

Tried this recipe for 5 eggs and substituted the onions with minced fennel. Nice and light.

I love deviled eggs! I also recommend adding a little olive juice to the mixture. It really adds a great touch!