Deviled Eggs...

Maynonnaise, Gulden's Mustard, pickle relish (either sweet or dill) and egg yolks..mix and put in...top with paprika.

if you want to add some "pretty" to it - slices olives - either green or black..

I do them the way Tracy K says her mom did them, except I use dry mustard instead of prepared mustard. That way you can make it as spicy as you want without changing the consistency & making the filling runny.

My mom and mil have been making the same ones for 60 yrs. smash eggyolks with mayo, a little mustard, salt, pepper, and celery salt. fill and sprinkle with paprika. That is the most traditional, straight forward recipe I know of.

Mine on the other hand are deviled :) Why call them Deviled if there is no devil in them! I use tobasco, mayo, spicy brown mustard, cayenne, salt, pepper, garlic, and of course celery salt. Sprinkle with cayenne instead of paprika.

I mix mostly mayo, then a small amount each of Dijon mustard, Worcestershire sauce and horseradish (not the creamy kind) till I get the flavor I like. Once it tastes how I want it to, I mix it into smashed yolks. Sometimes I'll get adventurous and mix in crumbled bacon. And if I have it I'll sprinkle paprika on top. Mmmm....now I want deviled eggs.

Mayo, a bit of miracle whip, a touch of horserasdish (the creamy, already prepared kind), a touch of mustard, sweet pickle relish, salt, pepper all mixed up with the egg yolks.

Extra tip: put the mixture into a zip-top bag, cut off a bottom corner and pipe it back into the halved egg whites. Pretty and mess-less!

I do Tracy's recipe without the paprika (my brother didn't like the way it "looked splattered with paint" when he was a kid) and to make them smoother add about a 1/2 tsp of white wine vinegar (I actually have done it with white wine as well...lol).

So that would make my recipe:

mayo, a little mustard, salt, pepper, vinegar and celery salt.

Also a fusion blender will make them almost a whipped consistency instead of a creamy consistency if you use a beater or do it by hand which is really tasty.

I also run my yolks through my garlic press! It gets the lumpies out!!!!!!

1 dozen boiled eggs

Remove yolks, place into bowl
1/4 cup sugar
2 Tablespoons apple cider vinegar
Squirt of mustard
add enough Miracle whip to mix, not soupy
Celery salt
Salt
Pepper
mix and fill eggs
Top with Paprika
Sliced Olive optional
Also optional, add in very finely ground sweet pickle relish to mixture. Adjust Mayo/Miracle Whip for right texture or flavor.

note: if not using a dozen, the recipe is 2 parts sugar to 1 part vinegar for measurements.
I never see leftovers with this recipe.

the recipe I use is so simple it's pathetic! After boiling the eggs, peel and cut in half, toss yokes into bowl, "mix" with mixer and I add MIRACLE WHIP and regular vinegar "to taste" and consistency--no measuring b/c it depends if I use large or extra large eggs; I use my papmpered chef tool to fill the eggs with the small star tip and put a dash of paprika on each for color. They get devoured every time! ALSO, noticed someoen said to "cool" them. After mine are done boiling, I run cool water into the pan a few minutes while it sits in the sink (overflowing) to cool them down to the touch, but I peel them pretty quickly and mix up the other stuff b/c it gtes "fluffy" much easier that way.

Hard boil the eggs and cool. Cut in half and remove the yokes to a bowl. Mash up the yokes with real mayo and a bit of good brown mustard. I then add just a touch of half and half or cream. Salt and pepper to taste. Add the mixture back into the egg whites and top with paprika. Done. Nothing fancy, but they taste great. I think the cream adds a lot of smoothness to them, but if you don't have any, they are fine without it.

Like Tracy's MIL but we add a little chopped pickle. We like dill.. and I add 1 Tablespoon of melted butter into the yolk mix! Creamy!

I think mine tastes "normal." I am not a fan of mayo, so don't put that in there. In mine, I put:
yolks
diced up dill pickle
a squirt of Ranch dressing (instead of mayo)
a squirt of spicy mustard
a little ground pepper
a little salt
Put all that in the egg white and then sprinkle on Tony Chachery's very lightly on top (Tony's has salt plus other seasonings, so don't overdo it so they're too salty).

My MIL used zesty italian dressing in hers

I just mayo, spicy mustard, s&p and a dash of vinegar.

I mash up the yolks with mayo (not Miracle Whip), Creole brown mustard (not yellow), chopped kosher dill pickles, chopped green olives, and Tony Chachere's and sprinkle the tops with paprika.

I make mine using mayo, mustard, miracle whip, season-all and paprika. So people prefer to put pickle relish in theirs as well, I just don't. I just boil the eggs, cut them open, get the yolk out and mash it up and add the ingredients (except paprika that goes on top). I use both the mayo and MW because the MW gives it just a bit of sweetness. I start off with just a little of all of the sauces and add more where needed. If you don't like them have your teenager there with you to taste as you go along. You don't want the yolks to dry or to sweet. Then add the filling back to the eggs and sprinkle with the paprika.

I use mayo, a squirt of horseradish sauce, dry mustard and a little salt and pepper. Then I sprinkle with paprika and top (sometimes) with an olive.