These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

I can’t make deviled eggs because I’ll eat every single one and that’s just not healthy! So I only eat them at parties and hoover them up then!

These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

I am similarly unenthused by deviled eggs without them! They taste fine, but have the mouth feel of being prechewed…

These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

I am similarly unenthused by deviled eggs without them! They taste fine, but have the mouth feel of being prechewed…

These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

I am a sucker for Gulden’s spicy brown mustard… it’s the only mustard that I like for every use of mustard. Dijon, honey, and standard mustard all have a specific niche for me.

Since everyone is giving me recipes I thought I would share the recipe i grew up with in the south that’s actually perfect and unassailable, the platonic ideal of deviled eggs; it’s just a cultural oddity that i happened to be born in a house where they were made perfectly there’s no other explanation.

For 12 eggs:

• One giant glop of mayo. You can add more later.
• one hefty squirt of gulden’s spicy brown mustard
• a bunch of shakes of old pre ground pepper that’s left stored open on the counter
• a few shakes of salt

have a small child mash this all up with a fork adjusting as necessary. scoop into egg halves while hitting the child with the spoon when they try to steal them off the plate. dust with paprika that hasn’t been used since the last batch of deviled eggs.

cover with saran wrap and put in the fridge, threaten everyone’s lives if they eat them before the party. Actually make a second tray for the party and hide it because they all get eaten before the party anyway!

The language you used for this recipe is nothing short of amazing and you should really consider writing a cookbook lol. I’m having a little bit of a tough time with one of the requirements though.

I feel like I’m pretty decent when it comes to units of glops, squirts, and shakes (also happens to be the name of the mixtape I’ll be dropping this upcoming fall). What are the maximum dimensions of the small child who should be doing the mashing though? Pease feel free to answer in any unit of measurement you see fit

you are a sweetie pie.

for optimum flavor the small child needs to fit in a size husky pair of Sears Toughskins.

It’s not the small(ish) child’s fault they get fed so many deviled eggs they are doing their best okay!

you are a sweetie pie.

for optimum flavor the small child needs to fit in a size husky pair of Sears Toughskins.

Not being able to figure this one out makes so much sense now - I was today years old when I first heard about Sears Toughskins. I also definitely didn’t buy some on eBay in the time between seeing your reply and typing this out. That would obviously be an insane thing to do (they should be here sometime next week)

These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

Been a while since I’ve made deviled eggs, but here’s the ingredients I usually use:

• 6 eggs
• Vinegar, 2 teaspoons
• Dry Mustard, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Worcestershire Sauce, 1 teaspoon
• Mayonnaise, 4 Tablespoons
• Shake on paprika when done

Since everyone is giving me recipes I thought I would share the recipe i grew up with in the south that’s actually perfect and unassailable, the platonic ideal of deviled eggs; it’s just a cultural oddity that i happened to be born in a house where they were made perfectly there’s no other explanation.

For 12 eggs:

• One giant glop of mayo. You can add more later.
• one hefty squirt of gulden’s spicy brown mustard
• a bunch of shakes of old pre ground pepper that’s left stored open on the counter
• a few shakes of salt

have a small child mash this all up with a fork adjusting as necessary. scoop into egg halves while hitting the child with the spoon when they try to steal them off the plate. dust with paprika that hasn’t been used since the last batch of deviled eggs.

cover with saran wrap and put in the fridge, threaten everyone’s lives if they eat them before the party. Actually make a second tray for the party and hide it because they all get eaten before the party anyway!

i taste as i add each ingredient so I know what it’s doing to the dish. Idk wtf the msg was doing and it’s difficult to describe it just added a bizarre almost metallic mouth feel that was out of place! The mustard and msg went in last and it went from disappointing to :(:(

Only a very tiny amount of the vinegar went in and while i wouldn’t use it again it wasn’t bad.

The XHS users use the yolk mashing thing to make egg sandos and i guess it works there but i much prefer the coarser fork mashed yolk of a traditional deviled egg.

This might just be a thing where i have been eating them one exact way for 50 years and i’m just sensitive to changes but i don’t think that’s it because i love most other folks eggs or sometimes (rarely) even storebought

I am a sucker for Gulden’s spicy brown mustard… it’s the only mustard that I like for every use of mustard. Dijon, honey, and standard mustard all have a specific niche for me.

Been a while since I’ve made deviled eggs, but here’s the ingredients I usually use:

• 6 eggs
• Vinegar, 2 teaspoons
• Dry Mustard, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Worcestershire Sauce, 1 teaspoon
• Mayonnaise, 4 Tablespoons
• Shake on paprika when done

What kind of vinegar do you use?