A true deviled egg consists of dill pickle relish, mayo, mustard, seasoning with salt and pepper, anything else is a dressed egg. I'm 53 years old and except for when I was a newborn, I've been eating deviled eggs my whole life. They are a staple here in Kentucky and I'm sure the rest of the south as well. I'd like to try some of the other ingredients you all have mentioned, but don't mistake them for deviled eggs.You all have a nice day.

Loved all of the comments. Try adding a little horseradish, it is so good!

Yes, I have to agree with some of the comments about using older eggs. That's how mom did it too,
and she was a ranch cook for years. When you're cooking for 30 or more men at a time, you learn the tricks fast.
On a different line, making your eggs portable.
I mix up all my egg yolks with what-ever I happen
to prefer each time. But if you're going to be
taking them to another place and don't want to mess with chasing them all around and getting yucky. I put the mixture in a zip-loc baggy, then
when I get to the destination, just snip a corner off the baggy and fill your eggs. Works just like
a pastry bag. No mess, and pretty too.

Another note. I sold fresh eggs to my fellow co-workers once for easter egg dying. Boy, were they mad. The eggs wouldnt peel.

Sorry, you have it wrong. When the eggs are impossible to peel without taking half the egg with it, it means the eggs are very fresh, not old. I raised chickens, so I know. I always boil my eggs for seven minutes and douse with cold water; been doing it for 65 years or more. Always the same, fresh wont peel and store eggs do.

First, it is the membrane from fresh eggs that stick not older eggs. Secondly with much of the south in drought stsge what a horrendous waste of water. Think green Zola.I put my eggs in cold water with a tablespoon of vinegar, bring to a rolling boil and cover. I let them set 15 minutes...save the boil water for watering plants and run under cold.No problems.

Instead of adding salt try putting in at least a full teaspoon of dill pickle juice. It should be adjusted for taste but if you put too much in then all you taste is the dill.

I disagree with your recipe for boiling eggs. I bring mine to a boil in cold salted water, covered. The minute it comes to a boil, I remove from the heat and let sit covered for 15 minutes, then run under cold water. No green, just perfect eggs every time!