I don’t like them I’m not a mustard lover and cold eggs and my digestion do not mix wicked sulfur farts ;D

No need for a holiday to consume wonderful, delectable deviled eggs. I’d never heard of such a holiday.

WHY WAS I NOT INFORMED OF THIS GLORIOUS HOLIDAY SOONER

@Grisaille i think you just were ;P

What a horrible holiday

yay :) I shall thanks @erichw1504 !!

I had never heard of the holiday. But since I’ve just been informed, I think I will go start boiling some eggs :)

I’ve never liked hard boiled eggs so I won’t be making or consuming them but I did a little research and I found this on Wikipedia:

The term “deviled”, in reference to food, was in use in the 18th century, first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

I consider them creepy food.

If I do not make them. I will not eat them. Once they are out of my sight, if I made them, I wont eat them.

Nope

Mashed egg yolk, a bit of dijon mustard, mayo, and a spoonful of dill pickle relish. Mix well. Spoon into boiled egg white halves. Add a light dusting of paprika. CHOMP!

would love one right now

I won’t be making them, but now that this question was asked I’ll be craving them.

Send the damned things back to Hell where they came from.

I’ve never had one, anyone have a recipe? I’d like to try it out.

Now I know what I’m having for lunch!

I’m with @Grisaille on this one. I wish I had planned for this far in advance so that I could have them for every meal today. It’s definitely ON for post-movie snack tonight, though…

New spin on an old favorite Hummus Deviled Eggs. As a vegan, deviled eggs are my true weakness!

You don’t need a recipe to make deviled eggs! Just hard boil the eggs. To do that, put the eggs into a pan with enough water to cover. Bring to a good boil, cover, and remove from heat. Let it sit for 15 minutes. Drain off the hot water, add lots of cold water and ice. Give the eggs a few minutes to cool, and then peel them. Cut them in half lengthwise, pop out the yolks.

Mash the yolks up in a bowl with enough mayo to hold them together. Some people add mustard as well, but you don’t have to. I usually add dry mustard, garlic powder, black pepper, to taste. The mayo is salty enough for me, so I don’t add any salt. Don’t hesitate to taste as you go to make sure it’s seasoned to your liking. Spoon that mixture back into the egg white “shells,” sprinkle with paprika, and enjoy!

If you really must have a recipe to go by, try a search at www.allrecipes.com to find one that sounds good.

@MissAusten Isn’t that a recipe?

No, that’s winging it. A recipe would include measurements. :)

I do like deviled eggs, but my stomach is unhappy today, so no deviled eggs for me.
I use mayo, mustard powder, salt, pepper, & vinegar in mine. Gotta try that Hummus one, though!

I can’t believe I missed deviled eggs day :(

This may just be one of the yummiest holidays ever! I usually only eat them once or twice a year. Once on or near Easter, and then usually once during the summer for a picnic. I love them, but it never occurs to me to make them at other times. My brother could probably eat a dozen deviled eggs in a day. I’m usually good with 2, 3 is too many, and 1 is not enough.

One of my friends has a vintage deviled egg platter that I’ve always coveted.

I always like to see them with a little bit of paprika sprinkled over the top—that’s a great childhood memory.

I love deviled eggs and pretty much follow @MissAusten recipe except that I do use a little Dijon mustard, Duke’s mayonnaise, and… wait for it!! a teaspoon of creamy peanut butter! It makes a huge difference in the taste and they are delicious! Also to make clean-up easier and to make the eggs look really pretty, I put the yolk mixture into a ziplock baggy, cut one small corner from the bottom of the baggy, and pipe the yolk mix right into the white shells. I, too, have an antique deviled egg plate which is Italian pottery-style and brightly colored.