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Plain or fancy? How do you like your deviled eggs?

I am a devotee of plain old deviled eggs made with mayo and mustard. But this weekend I decided to try something fancy and made Mark Bittman's Shrimp Deviled Eggs. They were very tasty but I the color of the fillings was kind of gray. So, how do you like your deviled eggs prepared?
Here's the link to the Bittman recipe

10 Comments:

Sorry, HERE's the link to the Bittman eggs.

Mayo, bit of mustard, a little relish and sprinkled with paprika.

Mayo, mustard, hot sauce, salt, pepper, aleppo pepper (yes, I put it in everything, just about). Devilled eggs should be spicy, in my book!

Hellmann's mayo, bit of mustard, a splash of vinegar and sprinkled with paprika. But I'm going to try the relish .....

I don't recall ever having had a devilled egg that I didn't like, but when I make it, I use mayonnaise, dijon mustard and relish.

Mayo, mustard powder, chopped half-sour pickles and hot paprika. Thanks for the Bittman link. I have his "How to Cook Everything Book," and find that most of the recipes are flexible enough to be seriously tampered with. The pizza dough is our favorite.

Speaking of tampering, I'm thinking of making the shrimp stuffed eggs again except omitting the worcestershire and adding mustard. I mean really, I can't have deviled eggs without mustard!

I don't like miracle whip on anything except deviled eggs. When I make them I use miracle whip and mustard and I add the mixture to the eggs, then I always put a piece of a green olive on tip and then sprinkle with paparika. Delicious!

Just Hellman's, mustard & salt & pepper.

I make them with Hellman's mayo, Coleman's dry mustard, tarragon, and capers. Pretty much the same as I make egg salad. I like other kinds,too, though-- like with pesto, or with curry.

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