Best deviled egg recipe.What ya got?

Simple is my favorite and that’s pretty close. I like fresh dill and green onions in there too.

I find the single most important factor in getting easy-peeling eggs is to use slightly older eggs.

Salt, white pepper, mayo and mustard mixed in the yolks. Paprika sprinkled on top for color. You can also add a sliced of black olive on top for a black-eyed Susan effect.

Cut a tiny slice off the bottom of the egg white so that the egg half sits stable.

Use the smallest eggs you can find, because they are a better mouth size. This isw not easy to do in chain groceries.

One of my cousins will grind up a pack of Ritz crackers and blend into the filling mixture. Gives a nice, buttery flavor to the eggs.

Add a packet of dry Ranch seasoning to mix. Thank me later, I think Lil Veron's in Lafayette does this, best eggs in town.

One issue I do have is putting them in the fridge overnight (I'll make em on Friday for Saturday tailgating) Sometimes they come out a little mushy the next day. I always cool down the eggs and put em in ice after boiling but there's sometimes condensation when I put em on a trey in the fridge and cover them over.

I usually just smash yolks w/fork, fold in Hellman's mayo, Crystal Hot Sauce, salt & pepper, and using a pastry bag, pipe in filling to halved egg whites. Garnish w/paprika, bacon crumbs, cracklin crumbs, just nice & simple as it gets...

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One issue I do have is putting them in the fridge overnight (I'll make em on Friday for Saturday tailgating) Sometimes they come out a little mushy the next day. I always cool down the eggs and put em in ice after boiling but there's sometimes condensation when I put em on a trey in the fridge and cover them over.

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I put the eggs in the ice water bath after taking them out of the boiling water and that cools and helps with peeling. Then I put two layers of paper towels down on the tray while I make them, and put them in the fridge uncovered until they cool. Then remove the paper towels as they have soaked up some of the moisture, and cover. There sometimes is still a little condensation, but not enough to worry with or make them mushy. If I have time, I will chill the whites and yolk mixture separately before I pipe the filling in.

Another tip, cut a small part of the end off each half. Creates a flat surface and they don’t roll around on the tray after you fill them.

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you use bacon please God use some of the bacon fat with the yolks. It's incredible.

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Thought about that.Ill give it a shot next go round.

I would eat all of these, even the sweet relish ones

my basic DE:
mayo, a socially unacceptable amount of dill weed, garlic powder, celery powder, ground mustard, horseradish, finely chopped dill relish or a splash of pickle juice, and whatever cajun seasoning... garnish with a slice of green or black olive