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[pmillen]

My deviled eggs are usually a bit spicy 'cause I add finely diced jalapeños and more.  I've been asked to leave them out this year.  I'd welcome a new recipe, one that's tasty but without heat.

I looked on the Internet and so many appear to be rather bland.

[Bentley]

I do have a good one for me, but I believe it would be considered bland.  It is the usual suspects, mayo, S n P, sweet pickle relish and hot sweet mustard...

[hughver]

During the summer at pot lucks I do a version with bacon crumbles that everyone seems to like. It's readily available on the internet.

[Brushpopper]

My wife makes really good deviled eggs.  I'll get the recipe and post it.  She's getting some well deserved sleeping late time.

[dk117]

I do have a good one for me

therein lies the challenge.  It's really personal preference.

Pickling deviled eggs has been popular for a decade plus at brewpubs.   I've seen addition of bacon bits, even brisket or pulled pork.   Last year I made avocado deviled eggs (though the coloring was off, the taste was good.)  I'm kind of a fan of them all, but my go-to are very simple only difference is 2.5 times the suggested portion of sweet relish. 

[Brushpopper]

Sorry y'all!  My bride can't really tell me how she makes them because she does it by looking at how much of everything is in them.  That's the same way my folks cooked too.  I do some things without a recipe so I suggest guess at the amount.  I know she uses dill relish and mustard then tops with cayenne pepper.  Not enough cayenne for me but enough for everyone else.  Sorry I'm no help!

[Kristin Meredith]

I guess it depends on what flavor profile you are looking for.  I like mine on the sweet side, so I use Miracle Whip, sweet pickle relish juice (I don't like the relish in them, just the juice), a dab of yellow mustard and salt and pepper.  Then sprinkle a little paprika over the top when filled.

But, if you like savory, then make a base and go for it with one or a combo of the suggestions here -- dill pickles, bacon, hot mustard, even a dab of horseradish.  You could put herbs in the mixture -- thyme, rosemary, basil.  You could add pimentos or cheese. The base of mashed egg yolks is so bland that it lends itself to an endless variety of things being added.

[Bentley]

Curious how you fill the egg half?  I am a piping guy...

[pmillen]

I do it various ways but most recently have liked loading the yolk filling into a sandwich bag, cutting the bag corner off and squeezing the filling into the egg half.

[Bentley]

A fine piping bag!

[JeffCO]

Sorry, I'm way late to the party.  This is from foodnetwork.  They were a hit when I made them.

14. Beef-Horseradish Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon creamy horseradish and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; top with more creamy horseradish, strips of deli-sliced roast beef and chopped chives.

[pmillen]

Most of the suggestions appear to be better choices than what I made.  Which, as I recall (I didn't save the mixture), was sour cream, bacon pieces and chives.  BLAND.

I love my daughter, but in the future she can pass on mine and make her own.

[Kristin Meredith]

Most of the suggestions appear to be better choices than what I made.  Which, as I recall (I didn't save the mixture), was sour cream, bacon pieces and chives.  BLAND.

I love my daughter, but in the future she can pass on mine and make her own.

 

[Jiggle Racing]

I add Kikoman Wasabi Sauce 

[Bentley]

A Blast from the past!

I add Kikoman Wasabi Sauce