Just wanted to share this tip with everyone. You will be using your own recipe or search for the many fine ones here.
When you slice your egg in half, place the yolk into a ziplock bag. Add the rest of your ingredients to the ziplock and macerate or mush-up. Then cut off a small piece of a bottom corner and you have a little pastry bag to fill the eggs with. You can use a spatula to get every last bit. Sprinkle with paprika and there ya go!

Thanks for the tip :thumbup:

Brilliant idea! Thanks so much!

thanks for the tip

(I use two spoons, dip one in the mixture and use the other one to scrape off into the white part)

I WHIP mine with an electric mixer...then put in a bag if I feel real creative.

Folks around here are just super happy to get deviled eggs!

Thanks, that IS a great idea!

Thank you for the tip :D:D:D

A lot of people are quick to criticize devilled eggs -- too high in calories/fat, too high in cholesterol. But put them out at a buffet and they're the first thing to be gobbled up. I admit it -- I love them, and I don't think I'm alone.

Good idea. Thanks for the tip.

thanks for the tip, i'm making them next eekend for my house warming party.
do you have a good recipe fr mac salad. te pasta always sucks up the mao... any help here?
thanks

I use my food processor. It's the fastest way I know to make them.

What a GREAT idea! Thanks.

I have to share how I do my eggs. I use Best Foods or Helmans sandwich spread with the yolks. A little garlic salt, some mayo, and I like them with some mustard too. The spead has the finely chopped pickles etc and everyone always asks me how I make them. Now I will have to make some as I am hungry for them.

Thanks that is a great tip,I will do it from now on when I make deviled eggs

Patti in Ohio

I always had a problem with cooking the eggs just right...But my friend gave me these instructions...
Cover eggs with water.Bring to a boil..
Turn off heat and cover with a lid and let set for 20 minutes...
Rinse with cold water and peel...They turn out perfect for me every time...
p38flygirl

Great idea. It's always so messy putting the stuff in the eggs. Love This!!!

Every time I take them to a pot luck they are gone in an instant! Go figure.....

One trick my little hillbilly Grandma did for her own
German Deviled Eggs was to simplify the peeling.

After it was cool enough to handle, she would gently
crack them all over, pull off a tiny bit of the shell AND
skin. Then she would slide a table tea spoon under the
skin and it would slide all over the egg and would easily
remove the shell.

Grandma always used salt and pepper, enough vinegar
to slightly moisten the yolks. Mayo, finely diced onions,
some yellow mustard and plenty of sweet pickle relish.
Sharp and sweet at the same time, the onions add a
touch of tang..if you have any German Mustard it will
add a special touch.

Thanks for the great idea! I make mine with a can of deviled ham, some grated onion or finely chopped, some mayo and some mustard, salt and pepper. They are great and no fat or calories!!! LOL

Well annieb definitely wins for best recipe, no fat or calories, but I can't wait to try Ramona Byrd's granny's tip for removing the shell so maybe it's egg salad for lunch today. Thanks ladies!

Yes, peeling hardboiled eggs with a teaspoon is faster, for me, especially when the eggs are well chilled.

Also, for the filling, I use a small "ice-cream scoop" with the metal 'sweeper' that sweeps contents out of the scoop when you push on the little thumb handle. Restaurants use them for butter balls. Also works nicely for melon balls.

A slightly larger one (still smaller than an ice-cream scoop) works nicely for cookie dough.

I just found a good substitute for part of the fat in deviled eggs. The recipe used only half of the egg yolks, then substitute silken tofu for the remainder of the yolks. It works best to make ahead of time and refrigerate several hours or overnight, as the tofu absorbs whatever flavor it is mixed with. I never knew much about tofu, but everyone raved about the deviled eggs the next day and the only complaints were that I had not made more.

Adding cream of tartar to the water before boiling makes the eggs much easier to peel.

Thanks for the tofu alternative. Tofu really does absorb the flavor it's mixed with and this sounds like it's worth trying.

Add a couple of teaspoons of salt to the water before boiling works as well.

lynnie, I don't know if this will work for you, but it did for me. I always used to mix my mac salad while the mac was still slightly warm because I heard that it would more readily absorb the flavors of the other ingredients, but as you say, the mac always sucked up the mayo, like it just melted away.

So what I did was let the mac cool to room temp, but added all my other ingredients to the mayo so the mayo absorbed the flavors, then mixed it altogether when the mac was cool. It worked, and my mac salad is never dry anymore and it's still just as tasty as ever!

Do you still need a recipe?

What a great tip. Thanks, I will try it Sunday for after church dinner.

Thanks for the good tips.

I've done this- makes filling the eggs so much easier!!! :thumbup:

I love mac salad but I
Do NOT add the Mayo until just before serving to keep it from sucking up everything. I will always cook the noodles, add the other ingredients ahead of time and store in a zip lock so all I have to do is mix with the mayo and put in a nice bowll. I also TRY to judge about how much I'll need for the number of people served so I don't have bunch of leftover mac salad after the party.

That is a great tip. Think I will go make some deviled eggs for dinner.

A practically cholesterol-free way of making deviled eggs is to discard the yolks and use prepared instant mashed potatoes mixed with some mustard and salt and pepper. I like a little sweet relish, too. Then fill your whites and enjoy!

thanks for the tip

Good idea