Hot Deviled Eggs

How To Ruin A Classic

maeault - December 15, 2006 11:41:10 AM PST

Okay, this has gone too far. Jalapenos, celery,????? Here is my grandma's recipe (okay, Fannie Farmer's actually)

Boil eggs in salted water. Why? If they crack they won't spread all over the pan. After 10 minutes, turn off eggs. Drain, cover with cold water to cool. Remove from cold water and peel. Slice in half, put yolk in bowl, put whites on plates, a deviled agg plate if you are lucky enough to have one. Add 1 T pickle relish, 2 T Mayonaise,
1 T Mustard (plain old yellow works, but suit yourselves). Mash up with a fork. Arrange cooked egg whites on chilled plate. Use a teaspoon. Scoop up a spoonful into egg white. Fill all eggs. Now if you feel really ritzy, sprinkle some paprika over the tops. Again, chill until serving.

You'll see - this is just so good.

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Take out the veggies!!

Jenn Turner - December 14, 2006 05:04:13 AM PST

Oh how I love eating and making my devilled eggs but they need to be smooth. The jalepenos and onions (especially!) and celery are a distraction from this and they can be show-stealers too. Keep it simple: mix the boiled egg yolks with mayo and mustard and a little salt and pepper (all to taste, I never measure), fill up the little boiled eggwhite halves and sprinkle with paprika and heaven...mmmmm

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Agree with the others

gracie680 - December 26, 2006 12:02:06 PM PST

I made the old fashioned, seen-em-a-million-times-at-picnics-etc devilled eggs yesterday. They were gone 10 minutes after I set the plate out. Same ingredients - mayo (I used light Miracle whip), plain yellow mustard, sweet pickle relish, salt, smash it up and dab into white halfs. Some people just appreciate the "oldies" - that someone even bothers to make them anymore - and don't want the odd ingredients.

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Celery? Jalapenos? Bah! Humbug

max.winter%40sbcglobal.net - December 15, 2006 11:29:51 AM PST

First, buy the eggs about five days before you boil them. Very fresh eggs do not boil as well. Boil for 12 minutes, cover with cold water, and let them rest about 15 minutes. Peel them under running cold water. Mash yolks with 2-3 T mayo and mustard, and a few drops of Tabasco. Mound gently into egg halves... you don't want them to crack. Dust lightly with cayenne. There you have it.... smooth and creamy deviled eggs!! If you are carrying them elsewhere, place a toothpick into each half so the filling will not be disturbed when covered with Saran Wrap.

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Great eggs!

oakmag - December 19, 2006 04:53:48 PM PST

The jalapenos and celery added a wonderful taste and texture.
They were such a hit that I've been asked....begged....to make
them for the Christmas Eve party at my son's house.

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Leave well enough alone.

lutickerchecker - March 14, 2008 09:29:05 PM PST

I like the old fashioned deviled eggs. Why does Rachael Ray always think she has to add odd things to tried and true recipes?

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German recipe

wedmath17 - December 29, 2006 12:56:17 PM PST

Instead of sweet relish use a dash of vinegar and a tsp of sugar. This makes the filling even smoother with the familiar tange.

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Skip the jalepenos and add bacon

rosie636 - December 23, 2006 05:57:40 PM PST

My deviled eggs are the best! I use chopped celery, green onion, dijon mustard, pickle relish, mayo, hot pepper (drop or two) bacon bits, and vinegar (dash). The eggs then must refrigerate for a few hours for the flavors to blend. These eggs are fabulous!

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Use Colemans DRY mustard blends better than jar stuff

jodababe - March 21, 2008 08:05:43 AM PST

This makes better blend less liquid, Drain relish or pickles or peppers I like to pipe it from pastry bag looks better. with nice swirl instead of spooning it. I like a little shallot minced and relish. to each their own

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They should use

ja_davis - January 31, 2008 11:08:39 AM PST

My first reaction was "Gross, they should be served cold, not hot!"

I like to use the standard recipe, but add a little horseradish. It gives it a muted kick that is delicious! I think I'll make some for the SuperBowl.

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Deviled Eggs

Debbie - January 29, 2008 03:17:56 PM PST

I am always asked to bring my deviled eggs to potlucks. I use vinegar in the water while boiling for easy peeling.

I use prepared mustard, sometimes a little dijon mustard, choppped crispy smoked bacon pieces, a little sugar and mayo to taste. Dust them with Paprika.

I think variety in eggs is fantastic - I've used shrimp, green peppers, onions, smoked ham- whatever I had on hand and it's always a hit.

Think outside the box - this recipe sound great.

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I agree with most....

purplereign12010 - January 28, 2008 08:48:42 PM PST

that an old classic shouldn't be messed with. I will try it, though simply because I love deviled eggs, and curiosity is getting the better of me. An entire stalk of finely chopped celery seems a bit much, though for 12 eggs. I'll use only 1/2 of the stalk. Who knows. I may be pleasantly surprised!

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Don

t c - January 29, 2008 09:37:13 AM PST

I thought it was very good as I always put a splash of hot sauce on my devilled eggs. Anyway where would we be without a little food experimentation? Bored and without any new food products or taste combinations-EVER!

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quit yer cryin

amunzo - January 29, 2008 01:50:02 AM PST

you all sound like a bunch of old whiney farts. of course a traditional deviled egg recipe is delicious,but adding a dash of creativity should be encouraged not condemned. cooking is supposed to be an exciting experience where you create and explore new ways of enjoying food. were you all mad when they added ingredients to vanilla ice cream? open your minds a bit.

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Devilishly Wonderful deviled eggs

Linda K - December 12, 2007 01:22:18 PM PST

For deviled eggs with a sweet hot kick, ditch the plain jalepenos, celery and green onions and try "Joy Peppers" sweet-with a kick jalepenos. You will think you've died and gone to Heaven! You can dust the eggs lightly with cayenne for an even bigger kick.
You will slap your grandmother once you taste these!

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Change is good

tlaw06854 - January 10, 2007 01:27:48 PM PST

I know everyone likes the regular, run of the mill deviled eggs but... THIS RECIPE IS GREAT! As another reviewer mentioned, the taste and texture of the jalepenos and celery give this recipe a kick and a crunch that is to be eaten to be believed. I made them for New Year's Eve and then a week later just to have in the house come snack time, they were SOOOOO good!
Give it a try just once. I think you might be surprised how much you like these eggs. I was.

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If it ain't broke, don't fix it!!!

guerrero_elle - December 28, 2006 05:06:53 PM PST

I don't understand why the old, but VERY good, style of deviled eggs can't be left alone!!! It doesn't need anything "special" because they are already special enough. Celery? Onion? Jalape?NO!!! stick with the basics and you'll have a winner every time... mayo, mustard, relish, salt and pepper... you can't go wrong!

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Jalapenos? Not an American tradition!

Kilkennycat_ - December 24, 2006 01:00:02 PM PST

Simple is best. Like others have stated, mustard to taste, mayo to taste, skip the pickle relish and finely grate sweet pickles into the yoke mixture. Mash up nice and smooth, place in a ziplock bag, cut a tiny hole into a corner then push the yoke mixture into the white halved egg!

Sprinkle with some paprika and voila! Delicious devilled eggs!

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to all the pansies out there....

Tony R - April 29, 2008 01:45:20 PM PST

If you don't like onions, celery, and jalepenos go jump in a lake! Enjoy your heart attacks later in life! This recipe is great as is! I like to add garlic! Lots of garlic!!

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Better deviled eggs

jennifer h - March 20, 2008 10:24:53 PM PST

Substitute your jalapenos and celery with pickle relish and a tsp. of splenda....this is wonderful.Kids love it!

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Just One More Way!

Melinda - March 20, 2008 09:47:29 PM PST

Besides the jalapeños and onions which is great. Try using dice dill pickles and bacon bits.

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I take it a step further

NoseEone - March 20, 2008 07:22:50 PM PST

I take the recipe a giant step further

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The Best

rcpoole57 - January 29, 2008 05:40:57 PM PST

Absolutely the best eggs ever. One minor change, use Coleman's dry mustard for a little more heat.

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forget the jalapenos

Melanie K - December 18, 2006 04:44:18 PM PST

use miracle whip instead of mayo.. forget the celery and jalapenos
its all about being smooth and tasty

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Awesome Idea

Dan - March 20, 2008 03:24:49 PM PST

Nothing is better than a little jalapeno spice ! I bet one of my seasonings like Bacon Jalapeno Butter would be a great substitute for the salt and pepper. I will try it and let you know.

Dan

Owner

DAN

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THIS IS GREAT!!

ttw good - March 13, 2008 08:14:05 AM PST

I would rather have onions,celery, and Jalapenos in my eggs than pickled relish any day.

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!!!!!!!

imapirate4life - March 9, 2008 01:16:30 PM PST

rachel ray ROCKS!!!!@......Bye???/

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A Classic with a twist

OldJettaMan - December 30, 2006 09:55:28 PM PST

Try making the "classic" version of deviled eggs (mayo, mustard, relish with a dash of paprika/salt/pepper) with 2-3 tablespoons of chopped leftover chicken.
I tryed this once with some day-old grilled chicken breast and wow! Not for everyone but it's really good!

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