Tips for deviled eggs that are completely different?

In all modesty, mine are the best ever. I use dry mustard which is milder than prepared mustard. Of course, you want to use salt to taste. I also add to taste: garlic powder, crumbled bacon (bacon and eggs!), finely onion powder or finely chopped onion, celery powder, sweet pickle relish, and mayonnaise. Top with paprika and cayenne pepper for color and flavor. Don't worry if you don't have all of the ingredients, this is something you can add or change to your own taste.

I like adding pickle relish. You can also add chopped olives. I also like a little salsa. You can also add flavored mustards as well to give the eggs a different flavor.

Also-I like to top them with paprika.

mayo w/ the mustard, onion powder, garlic powder , maybe curry, chopped spanish olives, and topped with peprica.
mom mom makes them this way and theyre reallly good.

Mash the egg yolk, and mix it with mustard, mayonaise, salt, and pepper. Then top it off with some paprika.

Hi! I discovered that using "Kraft Cole Slaw Maker" really adds a zing! I usually mix the yolks with mayo and a little mustard. I was out of mayo and with it being Christmas, all the grocery stores were closed. So I improvised and it came out great! I top my eggs with paprika.

Have a nice day!

Mom uses a little sugar to sweeten it a little. It's good.

Here is my family recipe I never measure so bear with me on this. Boil eggs, shell and slice in half lengthwise. Remove yolk and put in bowl add about 3 tablespoons of mustard (whichever kind you like) I prefer Grey Poupon, 2 tablespoons of vinegar any kind, and some mayonnaise about 3 tablespoons. Mashed the yolks with all the ingredients then place it into the holes of the whites. Add a dash of paprika on the tops. Fantastic adjust the amounts to your taste. Sometimes we sprinkle them with cayenne pepper and add Tabasco to the yolks, for a spicy deviled eggs.

Same as you have started, but always with Miracle Whip, and instead of the pepper, paprika on the top.

This is how I make them…

Deviled Eggs
12 hard-cooked eggs
1/4 cup mayonnaise
2 to 3 Tablespoons sweet relish, drained
1 teaspoon prepared mustard
1 Tablespoon fresh dill, chopped
1/4 teaspoon hot pepper sauce
Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, relish, mustard, dill and hot pepper sauce. Pipe or stuff into egg whites. Sprinkle with paprika on top. Refrigerate until serving. Yield: 2 dozen.

Easy Classic Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

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A Little Bit Devilish Deviled Eggs:

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
1 teaspoon dijon mustard
1 teaspoon chives, chopped very fine for filling
1 teaspoon chives, chopped fine for garnish
3 dashes of hot sauce, your choice of brand and heat
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

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Sweet Pickle and Horseradish Deviled Eggs:

6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice)
2 tablespoons sweet pickle relish (Bick's is nice)
1 - 2 teaspoons horseradish (more or less to your taste), well drained
1 teaspoon dijon mustard
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

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Crunchy Veggie Deviled Eggs:

6 hard-cooked eggs, peeled and cut lengthwise
3 to 4 tablespoons Light Mayonnaise or Salad Dressing
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, red pepper, onion, cerey, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

Some things that I add for fun and flavor, though not together:

A dash or two of worcestershire

Curry powder

Capers

Bit of minced garlic