My mom makes the best deviled eggs and the plate is cleaned at every party. I would always try other peoples and it was always too tangy and not very savory, tasting overpoweringly like mustard, and there would always be left overs. I finally got my mom to give me the secret and it was to use ground mustard instead of the condiment. It adds that much needed unique kick that mustard gives without all the added vinegar that comes with liquid mustards. Trust me, anyone reading this, use ground mustard in place of liquid, and remember to only use a fraction of ground mustard as it's far more potent than liquid mustard.
Recently I’ve been making them with a bit of dill pickle juice and then add a wee piece of dill weed on top, my kids loved them. I still add a bit of mustard to darken the yellow and some celery salt, paprika and always add a bit of dill or a piece of pickled red pepper for decoration. They’re soooo good.
Totally agree with relish - I use mostly prepared mustard, small amount of mayo, a lot of India relish (moisture strained out) and paprika on top. Also I just mash (not puree) the yolks and some of the whites that were too thin or ripped during the peeling/slicing.
I love deviled eggs! I will deffinately add 2 tbls of real butter. I never use margarine or artificial butter anymore. Unless of course, the recipe calls for it. B4 there was all this artificial stuff, people were healthier & more satisfied after eating. Just eat until you feel you've had enough.
Real creamery butter ..no false stuff. But that’s been part of family recipe for years …each one of us has added our own special ingredient to make them our own different recipe. I use horseradish or horseradish sauce…in addition to Mayo. Sometime use a brown mustard with horseradish in it instead…but just a little and always with Mayo.
My secret ingredient - pickle juice (from dill pickles, not bread and butter). Just pour a little of the water from the pickle jar into the mix. Use sparingly because too much will make the filling runny, but this butter trick might help that.
@@kendallevans4079 If you like that, try putting a little pickle juice in your tuna salad. I know, I know, but next time you make tuna, take a spoonful and put a couple drops of pickle juice on it. You'll be thanking me. I do it for chicken salad too.
Wow. My family has depended on me for the last 40 years to make at least 10 dozen deviled eggs. It's my great grandmother's recipe. However, I've never heard of adding butter. I'll have to try this, at least once. 🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚
I never use butter in my deviled eggs., And believe me. I have to make a lot. For friends and family. Get-togethers 3 dozen of eggs. Not any leftovers.
My deviled eggs. Boil eggs for 9 1/2 minutes (put baking soda and salt in water for easy peel) Once boiled let cool completely Peel..cut the obvious Filling: Egg yolks, 1/2 cup mayo, 1 tbsp mustard, 1 tbsp pickled relish Sprinkle paprika on eggs after.
We use a mixture of mayo, a dab of mustard and sugar to taste to stir in the mashed egg yolks. They go over big time. Have been asked for the "recipe."
Also if you are putting dill in your deviled eggs, that's nasty. You need sweet relish.💯 once you go sweet relish, you will never go dill again!😂 people argue over my deviled eggs!👀😂
You people sound like old timers set in their ways, try something new, you closeminded Doofasses! Butter is always delicious, make these for the nursing home patients your living with, lmao!!!!
I like your picture. I want to know how to get the paprika on the egg without looking clumpy (too much in one place) and evenly thinned like it should be. It looks so pretty if not too much in places.
I'VE NEVER EVER SEEN LEAKY DEVILED EGGS, @LEAST, NOT IN MY HOUSE OR ANY OTHERS ! **Butter seems 2B an unnecessary addition of bad for all, saturated fats.** Usually these eggs @ holidays dont last on serving plate4 long & if any leftover, they're gone by next day.
Sandy Manor Butter is Bad huh, I suppose you still believe the lies of margarine is healthy. LOL yeah a healthy tub of artery clogging heart attack vegetable oils.
@@RedneckHillbilly-ho9md no butter is not bad... I only keep real butter in my home. It just seems an unnecessary addition- that really all I meant- WHY add it? I've never seen leaky deviled eggs either- anywhere... And yes mayo not the best either. I prepare my deviled eggs with neither- grandmas recipe passed down from her grandmother...maybe further but that's all my grandmother th old me.
ok ok hear me out. corned beef with rice and deviled eggs, mixed all together in a pan. serve in a bowl. add cream cheese, let it melt, mix. top with kimchi. 😋 *chef's kiss* you're welcome
What's the best egg dish ever?
Shakshuka with layer of melted cheese on top
Egg foo young
They make dishes out of eggs?
@Robin Kidwell ... slow of wit or perhaps working at 6OO6L6 too long?
@Robin KidwellDarmok is funny, what in the hell is your problem, dooffuss!
BUTTER....the secret ingredient is butter. There you don't have to watch the video!
No, it’s breast milk.
Now people have to watch the video.
@@colin72 cause that's a readily available ingredient??
You can just read the description and not have to watch the video either. Butter no thanks, Ill stick to my tried and true deviled egg recipe.
Lol, Thank you
Thank you 😊
My mom makes the best deviled eggs and the plate is cleaned at every party. I would always try other peoples and it was always too tangy and not very savory, tasting overpoweringly like mustard, and there would always be left overs. I finally got my mom to give me the secret and it was to use ground mustard instead of the condiment. It adds that much needed unique kick that mustard gives without all the added vinegar that comes with liquid mustards. Trust me, anyone reading this, use ground mustard in place of liquid, and remember to only use a fraction of ground mustard as it's far more potent than liquid mustard.
Use curry powder instead...😉
@@AnnabelleJARankin Ooooh now that I gotta try thanks!
thanks for sharing!
That's what I use also
Recently I’ve been making them with a bit of dill pickle juice and then add a wee piece of dill weed on top, my kids loved them. I still add a bit of mustard to darken the yellow and some celery salt, paprika and always add a bit of dill or a piece of pickled red pepper for decoration. They’re soooo good.
Try dill relish
Totally agree with relish - I use mostly prepared mustard, small amount of mayo, a lot of India relish (moisture strained out) and paprika on top. Also I just mash (not puree) the yolks and some of the whites that were too thin or ripped during the peeling/slicing.
Once I discovered the perfection of hard-boiled eggs cooked in my Instant Pot, they never last long enough to actually get to the deviling stage.
I add some yellow mustard to mine. It brightens the color,and flavor of the egg yolks & mayo.
I use dry mustard. Gives it a real zip!
@Joseph Small Me too! Absolutely needs yellow mustard!
Same here👍
I thought mustard was the main ingredient
@@andreagayle7510 It's the egg yolks & mayo.
I love deviled eggs! I will deffinately add 2 tbls of real butter. I never use margarine or artificial butter anymore. Unless of course, the recipe calls for it. B4 there was all this artificial stuff, people were healthier & more satisfied after eating. Just eat until you feel you've had enough.
Real creamery butter ..no false stuff. But that’s been part of family recipe for years …each one of us has added our own special ingredient to make them our own different recipe. I use horseradish or horseradish sauce…in addition to Mayo. Sometime use a brown mustard with horseradish in it instead…but just a little and always with Mayo.
My secret ingredient - pickle juice (from dill pickles, not bread and butter). Just pour a little of the water from the pickle jar into the mix. Use sparingly because too much will make the filling runny, but this butter trick might help that.
I do that to! Really makes a difference but, as you said, not too much!
@@kendallevans4079 If you like that, try putting a little pickle juice in your tuna salad. I know, I know, but next time you make tuna, take a spoonful and put a couple drops of pickle juice on it. You'll be thanking me. I do it for chicken salad too.
@@kilroy2517Pickle juice is mostly vinegar so you can use that also, but less
Cut uncooked bacon strips into about one inch squares, fry up in skillet, put one cooked bacon square on each egg. Your welcome.
Wow. My family has depended on me for the last 40 years to make at least 10 dozen deviled eggs. It's my great grandmother's recipe. However, I've never heard of adding butter. I'll have to try this, at least once.
🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚
Wow you're a real hero
Did you try making them with butter? How’d they turn out?
I recently had some deviled eggs with horseradish in them and they were so good.
I Always add either Celery seed or celery salt 🤔 I add it to my egg salad sandwich mixture also
We Always make dozens so we DO have leftovers, but I don't recall mine Ever weeping!
Ahhh!!!!!! My most favorite snack / appetizer!!!!!!!! 😍
Thank you for sharing and giving your time everything looks delicious thank you for your recipe💗👍👌🐔
I always add whipping cream to thin the yolks a bit. It makes them rich and creamy.
I use crab meat and bay seasoning in my deviled eggs for a summer treat ...
That sounds good!
Have to try that 😋
White vinegar is much healthier than butter and it helps keep the eggs longer.
But it taste disgusting in eggs
How much do you put in for a dozen eggs which will make 24
omg
Honestly! Now I am so hungry for an egg!
Sugar mustard saladressing. And paprika on top yum
I never use butter in my deviled eggs., And believe me. I have to make a lot. For friends and family. Get-togethers 3 dozen of eggs. Not any leftovers.
Mine don’t last long enough to get “weepy”
This.
I use sweet pickle relish
that sounds awful .........
I add pickle juice, and I too with crumbled bacon and spring onion
My deviled eggs.
Boil eggs for 9 1/2 minutes (put baking soda and salt in water for easy peel)
Once boiled let cool completely
Peel..cut the obvious
Filling: Egg yolks, 1/2 cup mayo, 1 tbsp mustard, 1 tbsp pickled relish
Sprinkle paprika on eggs after.
I like to use sour cream and some apple cider vinegar, salt/pepper, herb of choice…finish with Tajin sprinkle
We use a mixture of mayo, a dab of mustard and sugar to taste to stir in the mashed egg yolks. They go over big time. Have been asked for the "recipe."
Take half the sugar you use out, add sweet pickle relish. Tang, sweet, salty, savory.
Nobody asked
@@silvermediastudio sorry, I asked.
Hmm i was always told they were called deviled eggs because my father always used deviled ham 🤔🤔🤔🤔🤔🤔 i guess you learn something new everyday! 😀😃😄😅😂
A tablespoon of unsalted butter per 6 eggs...
will give it a go! Always put good pinch of
curry powder in too.
Delicious
Most outstanding!!!
Pickled jalapeno slice under the filling is what I do. Adds a fun kick to the flavor
A couple of dashes of Tabasco sauce for a good flavor!
My secret ingredient: parmesan cheese. Yum.
I literally just tried this randomly the other day and i figured i was a genius! Lmao guess im not the only weirdo haha
True. .. now it's just the two of you
I ❤ Deviled Eggs!🤤🥚
Also if you are putting dill in your deviled eggs, that's nasty. You need sweet relish.💯 once you go sweet relish, you will never go dill again!😂 people argue over my deviled eggs!👀😂
Sweet relish is nasty 🤢.
@@wickedwonka9155I agree, it’s disgusting. I won’t be arguing over those eggs. They can have them. Ugh 🤢
I'd like to put a slice of Jalapeno in the egg before I add the filling it's a nice surprise
As a deviled egg purist only miracle whip a bit of sugar and a small amount of white vinegar is needed. Dust with paprika.
Sounds too bland
@@nikkystapp7955 yours sound just as bland Nikky.
y'all suck. all of you. it's a fact.
Egg purist 🙄🤣
I find a splash of Worcestershire really adds to the flavor.
I've always added butter but I melted it. I'm def going to try it softened instead. Never weepy.
I jus did my devil eggs feeling the munchies
Tumeric, butter smoked paprika onion powder dry mustatd mayo
This is AWESOME for keto! Your welcome 😎
Deviled egg filling; yolks, miracle whip, yellow mustard, sugar,distilled vinegar.
Dried mustard so much better, and adding sweet relish, agree on the miracle whip
Not a fan of dried mustard.
Miracle whip, chopped onions, dry mustard, little bit of salt, topped with paprika. Use vinegar while boiling eggs, makes them easier to peel.
People.....add a tablespoon of Durkee's sandwich spread.
Instead of boiling my eggs, I steam them. The shells slip right off.
That is an interesting trick I have never read, got any advice on how long to steam?
About 15 minutes worked well for me.
@@phillydragonfly Thank you, will try that today. I usually let eggs sit in the fridge for couple weeks to get the shells off easy.
How do you stream them? Please share
I just use a bamboo steamer.
I don't know about using butter. I think I'll just stick with just Mayonnaise
It's better to use butter than margarine
Your missing out on the taste and extra vitamins from the butter
Im working on a Deep Fried Deviled Egg for the next county Fair coming up in the spring
Johnny Rotten Harry T's in Destin, FL offers these.
Try crab meat and bay seasoning...its a crowd pleaser
I used cream cheese and bacon bits in mines
Butter in my deviled eggs? Never. I have never had my deviled eggs get weepy.
Agree! 'weepy'???? Butter? 👎👎ick
Uuuuuuuu butter YUCK!
Gwyn Quiros You sound like a weepy person, your eggs dont get weepy, you do!! Lmao!!!
You people sound like old timers set in their ways, try something new, you closeminded
Doofasses! Butter is always delicious, make these for the nursing home patients your living with, lmao!!!!
@@LB-pg3no What are 'doofasses'???
LOLOL!!! 😁😁😁
If your eggs get weepy.......you've put too much mayonnaise in them.
My uncle puts a FUCK TON into his eggs
My secret ingredient is a small bag of BBQ chips; I need to try adding this to it! 😊
I like your picture. I want to know how to get the paprika on the egg without looking clumpy (too much in one place) and evenly thinned like it should be. It looks so pretty if not too much in places.
try a very fine sieve - tap it gently to dust the paprika over?
What do you do with all the leftover filling?
Pipe into mouth
if you made it properly there shouldnt be leftover filling. if you do, just use it as a spread for some toast.
spoon, Cole, Cole, spoon....
I use mayo, regular mustard, pepper and paprika.
Add a dash of yellow curry powder 😉
A little dry mustard mayo green onion and finely chopped celery mmmmgood
I agree.
So there's no actual recipe then?
My secret ingredient is honey. I also use some dill relish.
Even better.... cream cheese!
She took a bite of the egg white part and her eyes rolled back into her head… didn’t even eat the filling
Secret ingredient EGGS !
butter oh my heart😲
Butter depends on how runny the ingredients are that you use. It might help for mine..
I prefer to excise my demons. If you exercise them, they just get stronger.
Greg USMC: Exorcise
That works too!
Pam H. Exorcise is definitely the better word. You win! 😊
@@gregusmc2868 😉 I wasn't meaning to compete, I just figured that was the word you were trying for! 🥚
Secret ingredient you should be using...mayonnaise. 😳😆
That's not a secret, that's a staple
I know, it was a joke. People are so serious here...wow!
Butter your butt, makes it smooth, smooth and fabulous. You are welcome 2:18
Try Egg yokes, mustard and Deviled Ham... Then Paprika ........ Now that's A real Deviled Egg !!!!!
I always used butter, no secret for me here.
Now I want deviled eggs!
I use Kewpie mayonnaise instead. Easier, tastier and performs the same function.
YES or Duke's Mayo!! Equally amazing and delicious
An Eggcellent recipe :) Who else Like it?
Wrong, should be using miracle whip, sweet relish...and the secret ingredient is dried mustard
Not sure about that, I just haven't found a better recipe than that, eaten hundred of different types
Use melted bacon grease, you're welcome
I perfer angel eggs...
My secret ingredient is a splash of vodka.
These comments are killing me! 😂😂😂😂
Use a small amount of pickel relish and mustard seed!
It's yum yum sauce for me😁😁😁try it. It's amazzinggggggg😊
Interesting
Lol summer and sometimes thanksgiving 😅😅😅😅😅😅
I add smoked salmon. Also good in scrambled eggs.
I'VE NEVER EVER SEEN LEAKY DEVILED EGGS, @LEAST, NOT IN MY HOUSE OR ANY OTHERS ! **Butter seems 2B an unnecessary addition of bad for all, saturated fats.** Usually these eggs @ holidays dont last on serving plate4 long & if any leftover, they're gone by next day.
Sandy Manor Butter is Bad huh, I suppose you still believe the lies of margarine is healthy. LOL yeah a healthy tub of artery clogging heart attack vegetable oils.
@@RedneckHillbilly-ho9md no butter is not bad... I only keep real butter in my home. It just seems an unnecessary addition- that really all I meant- WHY add it? I've never seen leaky deviled eggs either- anywhere... And yes mayo not the best either. I prepare my deviled eggs with neither- grandmas recipe passed down from her grandmother...maybe further but that's all my grandmother th old me.
Pickle juice and a teaspoon of dill weed are my secret ingredients. Don't need butter.
Generous sprinkle of paprika on top.
Loretta Tay!or Smokey paprika !
Major Grey's chutney on top. You're welcome.
Just use miracle whip and mustard
Use some holy water or crumbs from communion wafers.
They are called deviled eggs because they were once made with deviled ham in them
Deviling refers to the process of taking ham or eggs, grinding it and usually adding mayo, to make a spread.
what about clarified butter?
I love deviled eggs. They are good for the heart, the more you eat the more you FART 😜😵😁💋💜🇺🇸
ok ok hear me out. corned beef with rice and deviled eggs, mixed all together in a pan. serve in a bowl. add cream cheese, let it melt, mix. top with kimchi. 😋
*chef's kiss* you're welcome
Radiculously Rawthentic sounds really tasty and also like something I would make if I was wasted. 😅
Kyle Patton. l think one would have to be wasted to even want to try and eat it.💩😲😵🎃
Sounds like garbage. Add some chocolate and goose liver . 🤮🤮🤢
mustard overwhelms other flavors. I leave it out. Try dicing a little onion and celery for a bit of crunch.
I use mustard powder. Easier to control how much you want in it.
Mince finely is even better.
Mustard is critical. Don't leave it out , just stop adding much.
摩天楼オペラ Colman’s mustard!
I haven't used margarine for anything in at least twenty years. Butter is better in whatever.
So, if you have a serious dairy allergy you need to watch out for the deviled eggs too.
No shit Sherlock
The secret ingredient is...
❤YOU💜
😀🌟 THANKS YOU🌟 GOODNESS 💯.♥️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜. EGGS DEVIL 😃♥️ BLOOD,🖤 AFRICAN,💚 HOPE,
Daphne Rodriguez 🤪🤡🤪🥴kookoo !
YUMMY
Dried powders mustard NOT prepared mustard
jeannine grant ....Colman’s mustard! My mom’s recipe...delicious!
Dijon mustard
dont tell me what to do with my eggs
I won't unless your talking about bad eggs
2T of butter per dozen hard-boiled eggs.
(Just saved you 3 minutes of extraneous blathering.)
Deviled ham in deviled eggs...!