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 find it interesting you think MSG was the problem here. By all accounts this should be a really great MSG dish. Are you sure it wasn’t the apple cider vinegar? It seems oddly sweet while also maybe interacting poorly with the mayo

Was the texture noticeably different to just using a hand blender on low and mixing ingredient+yolk? I’ve never had an issue with lumpy deviled eggs which is what I assume the sieve was intended to do

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 fucking love deviled eggs and haven’t had them in years. These look incredible and I think I know what I’m doing this weekend.

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!

Southern deviled eggs are a favorite of mine, if you’re looking for more variations to try.

For 6 eggs:

2 tbsp mayonnaise

1 tsp mustard

1-2 tbsp relish, or pickle chopped small if you have no relish

Salt, pepper, and paprika to taste

I once joined a cacophony society protest and my cause (for which i made a huge poster board sign) was PICKLES OUT OF DEVILED EGGS! NOW!

I am vehemently opposed, although i have relaxed my hardliner stance in my dotage and now just avoid them myself without judging (much)

I’m sure it’s good if you like that sort of thing though!

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!

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!

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