Foolproof Deviled Egg Recipes: Tips and Special Ingredients to Win Over a Former Egg Skeptic

[zumaman]

I've never made deviled eggs before because I didn't really like eggs for many years but now I kinda do like eggs. I've searched the group and seen that you all mention the 555 egg method and I'm assuming that's cooking for 5 minutes naturally release for 5 minutes, and then cold ice bath for 5 minutes. I'm going to do that but I'm just curious if any of you have a foolproof good deviled egg recipe other than the ones I've read, with a special ingredient that might make me for sure like them. I'm kind of scared to make them and then not like them but I kind of want to do it lol. I like bacon bits so I'm considering mixing bacon bits in them. Any advice would be appreciated. Thanks

 

[jonerone3]

deviled eggs can be personalized. you can add anything you want to deviled eggs. 555 method is 5 minutes high pressure, 5 minutes natural release, and 5 minutes in ice water. It's always worked well for me and I'm at a higher altitude.

 

[tfaulkner]

I found that low pressure doesn’t explode any eggs…

 

[jonerone3]

@tfaulkner oh ok. I have never had any issues with the eggs exploding

 

[mimi0909]

I use the 5-5-5 method. Works great. For the deviled part of deviled eggs, I mix the yolks with mayo, a little mustard and some sweet pickle relish. Fill the egg whites with the mixture and sprinkle the top with paprika. They are really good.

 

[iamamuslimsowhat]

@mimi0909 that's how i make them exactly.

 

[sctarch]

@iamamuslimsowhat - same here except I use dill relish and add a little sugar along with some pepper. We have also started adding 1 pickled jalepano to the top of each egg....delish.

 

[anviet212]

@mimi0909 , @zumaman, that’s exactly how I make em. The addition of crumbled bacon would be great!

 

[jennb]

@mimi0909 I use this recipe and add chopped olives. Skip pickle relish.

 

[untoldriches]

@mimi0909 That’s how I fix them too but my guys like extra mustard..!!!

 

[alexrkr]

I loosely follow this recipe. Instead of mayo, onion & celery, I use 2 Tbsp of prepared ranch dressing. My family doesn’t want crunchy bits in the yolk so the ranch adds the seasonings while keeping the yolk smooth. I also add less salt. You can always sprinkle more on top but you can’t take it back. And yes you are correct on the 555 method. I often only pressure cook for 4 minutes tho. That just makes the eggs the way we like them so you can play around with it.

https://www.allrecipes.com/.../222589/simple-deviled-eggs/

 

[zumaman]

@alexrkr yes the Allrecipes was the first one I looked at because I always like theirs. I don't think I would put celery or onion in there to crunch either. I might use onion powder a little bit. The ranch sounds interesting but I've never made it either way so I don't know which to do I think I'll do the traditional way with mayo to try first but I think the ranch could be a good idea for me if I end up liking them overall

 

[ali123]

I put mine on a rack above a cup of water. Then set it for 3 minutes high pressure, and forget it! After maybe half an hour or 45 minutes I comeback and put them in cold water and they are always perfect.

 

[alittlebroken]

@ali123 now that is my kind of cooking!

 

[ali123]

@alittlebroken it is an adaptation of the method I got from This Old Gal and it works perfectly every time!

 

[alittlebroken]

@ali123 I love that because I almost always have the rice ready way before the rest of dinner is ready.

 

[jabs]

If you like bacon, add bacon. Everything tastes better with bacon!

 

[jgcoble]

@jabs and a little slice of fresh jalapeño on top puts it over the top!

 

[zumaman]

@jabs right my sentiments exactly

 

[angelofhearts]

@jabs I had a new family member ask me at Thanksgiving which dishes we brought (also after expressing surprised pleasure at our bacon green beans) and I told her that our dishes are the ones with bacon - everything we brought had bacon except the salad, which had optional bacon bits.