I’ve read about avocado but haven’t tried it. Does the filling taste of avocado? I do like the yolk-y flavor… not that I don’t like avocado, just curious.
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The avocado is mellow with the yolk but you don’t need mayo.
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After the mustard (Dijon) I add a splash of lemon juice. Then a good mayo. A little paprika sprinkled atop for color.
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You can try a creamy salad dressing.of your choice in place of some or all of the mayo. Also, peruse the jarred offerings in the supermarket baby foods aisle. You may be inspired to add pureed carrots, for example.
My favorite is to add curry powder or vadouvan.
Steaming the eggs is for sure the best route to eggs that peel easily - even if very fresh.
If you need to transport them, halve crosswise, so you can use the egg carton as a container.
Jacques Pepin’s Les Oeufs Jeannette (googlable recipe) is a marvelous brunch dish of sauteed devilled eggs over bitter greens, with a dressing incorporating yolks.
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They all look great Im inspired!
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Not unlike mashed potatoes,IMO absolutely anything goes as long as the combination appeals to you. If using mayo, homemade is a definite must though. The only way to screw up a deviled egg is to mess with texture. Rooster, the mention of dill, baby shrimp and egg transported me to Denmark, where my favorite open faced sandwich was composed of those ingredients, except the shrimp were fresh, I’d eat that daily. I like everything from a classic southern deviled egg to those with truffle oil or bonito flakes and everything in between… truth be told I’m partial to soft boiled halved and toped with a dollop of something or other 
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That’s so clever! I actually bought a small 2-tier container… that hasn’t seen use yet…
I think I read about this on another thread a while back - sounds tasty! Next round…
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@Saregama, what is your egg cooking method and desired texture?
Every time I think I’ve found the ideal way to cook eggs for deviled eggs, it eventually fails me. But I have had many successes with Kenji’s steaming, and lots of folks swear by InstantPots.
Serious Eats perfect Hard -boiled eggs
With a link to even better and faster Perfect Steam Boiled eggs
I boil my eggs by putting them into a cold pot of water, bring to a boil and turn off and let stand in the pot for 9 minutes. I then dump in ice cubes and chill them right down so they are easy to peel.
I will boil a dozen eggs. 6 of them are cut in half and the yolk is not removed. 6 of the eggs are cut in half and the yolk is removed. The whites are set aside for use in a different dish . The six yolks are prepared much as those noted above. After the yolk filling is prepared the cut eggs are then topped with the filling, so you have half a complete egg, topped with some more prepped yolk topping. (Double your egg pleasure)
Some of the filings I like to add mayo and some curry powder. I also will top with capers, smoked salmon, pieces of anchovies, chopped red onion or minced shallots.
The egg whites are usually given to my BIL who lives next to us, or I chop them and make a ham or smoked fish salad with them.
Here are some that I tried to be creative with. They tasted fine but I failed in appearance . Cherry tomato topped, mushroom topped and a chive attempt to make it look like a person.
I
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Are deviled eggs a Southern dish?
I always sort of assumed everyone made them but this discussion is interesting.
Funny you should ask,
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kick this version around…my sister in law does these.
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I like a bit of Thai curry pastes sometimes - usually massaman. Chopped pickles or capers (not with curry paste, though). I absolutely use Best Foods, not homemade mayo - that’s would be wasted in a devilled egg I think. I’ve tried MSG and siracha and think they are both mistakes in this context.
As far as piping vs scoop - if you have a plastic bag you would throw out anyway (like grocery store produce bags), it makes a fine disposable piping bag with no cleanup required. You get the last bit of filling even if only making a few eggs.
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Best Foods/ Hellman’s is on point, but I get Dukes shipped to California, for deviled eggs, and my other summertime shenanigans.
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I doubt making homemade mayo for deviled eggs is worth the trouble, but if you have some around, why not. Dukes is good and easy to get for me in NC. But Blue Plate, the mayonnaise of New Orleans, is a step up because it is made with egg yolks, no whites. IIRC Aldi’s store brand mayo is also made with, if not exclusively egg yolks, at least a higher proportion of yolks. I use it and it can’t be beat, certainly for the price.
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Fed ex ground $7.53 for four!
Two things:
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Halve eggs, put yolks into a medium-mesh wire strainer, then rub them through that with a wooden spoon into a bowl. Then you can simply stir your other ingredients in instead of having to mix and mash at the same time, and the texture is much better and more consistent. Don’t forget some salt to taste!
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Yes, I use wasabi mayonnaise too. When Mrs. O is making them she adds a touch of green food coloring in to make them greener, and then we both add a dash of good paprika – sweet, hot or smoked – which bounces off the green very nicely.
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Nice tip about using the mesh strainer. I’m going to try that out next time.
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Tell you what: It changed my life, as far as deviled eggs are concerned. It’s a bit of work, but it saves much more and simplifies the process. I love them but used to dread making them. Now I’ll throw a bunch together anytime anybody wants some. And if all I have are very fresh eggs, which can be impossible to shell cleanly, the ready-boiled ones at the grocery store, Trader Joe’s or Kroger, are perfectly adequate for the job.
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This photo is from a couple of years ago. I was bored one Saturday afternoon so I boiled up a half dozen eggs and made six different versions.
I don’t recall exactly what each one was but horseradish, mayo , mustard, bacon, hot sauces, pickled serranos, and a few other things were involved. I shared with one other person and none of them made it to dinner time.
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