Deviled eggs - egg salad
 

What do you put in your deviled eggs and/or your egg salad?

Occasionally (okay, frequently) my "nice" egg whites get mangled, so my deviled eggs turn into egg salad - but it still tastes good.

For my easy egg salad for sandwiches - its chopped up hard-cooked eggs, Hellman's mayo, and sweet pickle relish.

The rest of the family is not as fond of the sweet pickle relish in the egg salad as I am, but - if I'm fixing it - they will eat it!

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*** Egg Salad: yellow mustard, DUKEs Mayo (ONLY), salt, pepper, & EITHER dill cubes or sweet cubes.
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*** Deviled Eggs: the same minus the pickles.
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*** Dukes Mayo is made in Greenville, SC by C.F. Sauer from a very old lady's recipe and it is the best made.
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*** It is not sweet like Hellman's.
*** Most Southerners will not touch Hellman's.
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My egg salad: chopped eggs, yellow mustard, mayo (at moment Best Foods Light), sweet relish, salt and pepper.

Deviled eggs: same minus the relish~

*Around here, we don't have Hellman's or Duke's~~ ;)

My deviled eggs and egg salad are made the same way; with minced celery (pealed first), green onion, thyme and a dollop of prepared mustard. Mayo is a battle my husband and I cannot resolve - I like Best Foods and my DH Miracle Whip. So, I use 1/4 Miracle Whip to 3/4 Best Foods to keep us both happy. Egg salad I put in a tiny amount paprika and deviled eggs I sprinkle lightly with paprika.

My deviled eggs are always received well. I don't care for chunks or pieces of anything in them. A couple of drops of Tabasco, a couple of drops Worcestershire sauce and enough mayo to nicely hold together - not too much as then they are soupy and unappealing. Paprika sprinkled on top.

I only use M. Whip and a touch of yellow mustard. The pickle relish sounds good. I'll have to try that.

deviled eggs: Hellman's, salt and pepper
egg salad: Hellman's, onion, salt and pepper

Hellman's, yellow mustard, and dill relish, not sweet relish.

Miracle Whip, mustard to taste and the piece d'resistance - Horseradish sauce (just a teeny bit, the creamy stuff, not the ground stuff).Take it from a half Swede who knows her Deviled Eggs! Great Aunt Clara and Aunt Selma used to make the best egg salad sandwiches and deviled eggs - same thing! Egg Salad used to be on Limpa Bread (a dark bread with the taste of Heaven. Edie

Best deviled eggs I've ever had were recently at a dinner. She said Marzetti's Slaw Dressing instead of mayo. I found a jar of it at Walmart, but have not tried it.

Wicked chickens lay deviled eggs

For deviled eggs I use cream cheese, a little mayo and a little bit of spicy mustard. I decorate with half of a black olive and sprinkle with paprika. Light n fluffy.

That sounds good and a bit different...will try....

LynnG that does sound interesting I think I too will try it.

I

I use Kraft Coleslaw dressing - try that with cucumbers and a little onion and parsley and black pepper. Marzetti's would taste about the same. Enjoy. Edie

I make my deviled eggs like a lot of you- mayo, a touch of mustard, and pickle relish- but my friend uses mayo, a little salt, pepper, and bacon. We all make her bring these eggs to any event and everyone loves them!

Mariposa, you are using Hellman's, Best Foods and it are one in the same, just sold in different parts of the country. I loved and used nothing else for years, but Hellman's, then was perturbed when they went to 30 oz jars. Switched to Duke's, still 32 oz, and really like it. I think companies feel customers are stupid and never read labels.

Here's an article regarding same ingredients, different labeling names: http://www.huffingtonpost.com/2012/0...n_1250304.html

For my deviled eggs, I use mayo and a small amount of Marzetti's Slaw Dressing, gives it a sweet flavor like if you put pickle relish in. I like my eggs smooth, not pickle bumpy. If I have no Marzettis, I just use some pickle relish juice to give it the sweetness. Sprinkle with nutmeg.

Egg salad gets the same except I sometimes use the relish in it. When boiling eggs, I put 2 heaping tsp of baking soda in the water, bring to a full boil, turn off, let set on burner for 20 min. Then immediately run under cold water and let set in it as you peel. It helps when peeling them. If you want them in shell for later, put them into fridge asap.

I like the sharpness of 1/3+ mustard, -2/3 mayo (Dukes!) in both. Egg salad is just chopped rather than mashed deviled eggs to me -- and I top deviled eggs with a sprinkle of paprika. No pickles please!

Jan in VA

Jbl137 is right. There is nothing like Duke's mayo, but if you're transplanted in other parts of the country, you have to improvise. I use Hellman's and I think it's a good substitution. My deviled eggs are made using yellow mustard and mayo, and I sprinkle paprika on top. When I make egg salad for sandwhiches, aka deviled egg sandwiches, I make it with the same ingredients, or sometimes I make a variation with mayo and sweet relish.

I actually like just a touch of curry in my egg salad (in my tuna salad as well).

My deviled eggs contain 1/2 miracle whip-1/2 hellman's lite, mustard, salt, pepper, dash of sugar and 1/4 to 1/2 t. white vinegar. My mother made her potato salad the same way and I find that it makes deviled eggs just a little more tasty to use the sugar and vinegar.

The best deviled eggs I ever made were an accident of planning. I had a very dear BIL that had asked me to make him some deviled eggs for Thankgiving dinner. Along with everything else I had to do that week, I forgot to be sure I had sweet and/or dill relish. In desperation, I grabbed the jar of something (his mom made by the gallon) that she called "chow-chow", a southern regional relish type goodie. I chopped some up small and used it to make the deviled eggs. They were a huge hit with his family who had never tried it, but had eaten her chow-chow all thier lives. Unfortunately that lovely lady is gone now and none of us got her recipe, so we just have the memory of her culinary gift. Warm memories. She once threatened to "slap the silly right out" of my sister that had us all laughing. She was a gem.

I sometimes wonder why people are so reluctant to share a recipe. So many good ones have been lost when the maker died.

Even when shared, it seldom comes out exactly like the first person makes it.

I love chow-chow. I grew up eating the stuff because my family canned it each year. We usually ate it with beans and cirnbread. I'll bet it's good in deviled eggs.

I make my potato salad with mayo, yellow mustard, dill pickles, eggs, and sometimes onions. I am a southern girl living up north. I've been asked for the recipe more than a couple times.

I make deviled eggs with mayo, a little worcestershire sauce, a little pickle juice (have to have the pickle juice, relish would work, but I have weird texture "issues"), ground mustard (the dry stuff, just a dash). Sometimes I add a little turmeric, garlic powder/onion powder, paprika, or dill. I've also added a little curry for something different. One time, I replaced the mayo with melted butter, and that was really good too.

For egg salad, I do the same thing, but might add relish and/or onions.

I do what Mariposa does.....learned about using mustard instead of salt at Weight Watcher's. I also use Best Foods Light as no Hellman's or Duke's here in CA. I seldom make deviled eggs, but would make them the same only without the relish. I don't usually put relish in my egg salad either, but have and it's OK.....

For egg salad I put eggs, of course, cut up, onion, Miracle whip & about a T. or less of yellow mustard, For deviled eggs just Miracle whip, a little mustard & the I sprinkle paprika on top when they are all put together

I have to have green olives in mine. If they are small ones, I put them in whole. Then the mayo, mustard, and if I have fresh basil leaves, chop them up and add them. Also celery seed. Also a small amount of my home made sweet pickle juice, not much though.

I boiled some eggs to make deviled eggs one time and then realized I was out of mayo so I used tarter sauce. It worked ok.

so many brilliant ideas! I'm going to try thousand island dressing in place of mayo next time I make tuna sandwiches.
Rob has taking over the cooking and I never ask what's in something, just eat it. I never want to get the job back :)

I like Clausens pickles in my egg salad.

I use Hellman's mayo , chop the eggs, and add a touch of minced fresh onion. Sometimes I add pepper and a tad of salt. No relish for me or vinegar or etc. These are my great grandmother's and grand mother's recipes

For some reason, I am not fond of adding anything sweet on my eggs. Just a personal preference. In fact, if we go to a restaurant where they put pancakes and eggs and bacon on the same plate, I will always eat the eggs first, lest they get pancake syrup on them.

Regarding Deviled eggs or Egg salad, I use: French's mustard, Best Food Mayonnaise, salt and pepper as the basics. When I want something special, I'll add either Dill Weed (not a lot) or Beau Monde seasoning instead of the salt (from Spice Island) or chopped up crispy bacon. The chopped up crispy bacon seems to always win, hands down.

Smart girl.

My husband rarely cooks for me, but when I came home from the hospital last year, I couldn't do anything for 3 weeks. His idea of cooking is hot dogs, bologna sandwiches, hot dogs and any kind of take out and did I mention hot dogs?

I was smart to buy a lot of fresh fruit and vegetables that only had to be cleaned and served. Even though I bought a lot of frozen food that he only had to put in the oven and I thought would be really easy for him, he burned or under-cooked everything. With the exception of under-cooked foods that were not healthy to eat, I ate everything with a smile on my face and never questioned the strange sounds or burned smells coming from the kitchen. Fortunately I lived through this ordeal and lost 10 pounds, to boot. All's well that ends well, so they say.

I love this thread. My husband has a theory: No matter how many deviled eggs one takes to a potluck, there will be no leftovers. I often take deviled eggs since I have a wonderful Tupperware stacking egg holder that fits in a cake taker. It holds a dozen eggs, two dozen deviled eggs. We do not have leftovers no matter how small the gathering is.

Deviled eggs: Mash yolks and add mayo (Best Foods with Olive Oil), and a little salt. If the filling is a bit dry, I might stir in a few drops of sweet pickle juice until it is the consistency I like. I then pipe the filling into the white halves. I realize that some of you will think it is too much trouble, but think of this. If I pipe, I can go around very quickly and fill the whites. If I don't pipe, I must pick up each white individually, spoon in the filling, and do this for each one. The time for each is approximately the same.

Egg salad: Chop up the eggs. I like to do this quickly by using an egg slicer. I put the eggs in and slice it the short way, then turn it the long way and slice again. This makes long slices, but I just give them a few quick chops with a chopper and it is done. I add mayo (same as above) and salt to taste. If I am the only one eating, I might add sweet pickle relish, but usually not. That is it.

Potato Salad: Potatoes chopped into very small pieces, eggs chopped as described above, small amount of onion chopped very fine (maybe even minced as I don't care for large pieces of raw onion), dill pickles cut into very small cubes, salt if needed, and a sprinkle of Lawry's seasoning salt. Mix with enough mayo to hold all together. Add pickle juice if needed. I also am a Southern girl and people ask for this recipe all the time. The main secret is the chopper. We use a hand chopper with a handle and a solid cutting base. I have seen these with serrated bases, and also with an inner circle for cutting donuts. When they ask, I tell people that first they need to watch my mother make potato salad every week for fifteen years, then . . . They are laughing by then, but since few really reproduce it the way I make it, maybe I am not so far off!

deviled eggs (southern) - minced onion, sweet relish. salt and pepper, mustard, mayonnaise, sprinkle with paprika
deviled eggs (mine) - minced shallot, chopped spanish olives, celery seed, mustard, mayonnaise, cayenne, sprinkle with paprika
deviled eggs (pseudo-Japanese) - wasabi powder, rice vinegar, mayonnaise, top with pickled ginger
egg salad - chopped onion, chopped celery, mayonnaise, salt and pepper

mayonnaise is Hellman's or store brand (same)