I had a deviled egg that a coworker made recently, and it was life-changing. I have always made what I call good deviled eggs, but hers were so much better.
Here are her instructions:
Immediately after all the eggs have boiled, and I’ve drained all the hot water, I submerge them in VERY, VERY cold ice water. This will help them peel better.
I make sure all of the yolks get pulverized into a very fine crumble, and then I add the following dry spices first.
- Italian seasoning (be pretty heavy-handed with this)
- Season All (blue top)
- Black Pepper
- Onion powder
- Garlic powder
I stir it up to combine thoroughly and then add mayo (maybe 5 or 6 heaping tablespoons worth, but again this depends on how many eggs – the final color should be a pale yellow). Before stirring in the mayo I’ve added, I add sweet relish juice (maybe a couple of tablespoons worth depending on how many eggs I’ve used), and a little actual sweet relish. I then stir thoroughly to combine all ingredients. Then taste.
I would suggest going lighter on the season all, onion and garlic powder from the beginning as you can always add more in, but too much salt (season all) or garlic and onion is harder to rectify on the backend.
Once the taste is satisfactory, I stuff the eggs. Finally all are topped with a sprinkle of paprika for some extra color.
The only difference I made – was I bought already boiled and peeled eggs, and didn’t have any paprika or relish.
I also have made them with pickled red beet eggs, and they were yummy.
These are oh sooooo good!
Let me know if you give them a try or have a favorite way to make Deviled Eggs.