(Note: this post is written by Mrs.Atlas)
Looking for context on what y’all think counts as a single deviled egg.
Is one deviled egg both halves of the single egg that has since been deviled, or is it one half as it sits on the plate?
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The latter
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This question is a trick one. There are only “deviled eggs”; not a “deviled egg”. That’s like asking what’s the nutritional value of a single M&M? No one knows - nobody has ever eaten a single one.
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One half is how we have always “counted” it. I love them so not sure how fair that is.
Both of these are individual deviled eggs.
“Would you like a hard-boiled egg before your burger?”
“No, that’s too much food.”
“What if I mixed the yolk with mayonnaise and stuck it back in?”
" . . . I’ll have 12."
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When I lived at home (parents), I helped my mother make deviled eggs. They were one of my favorite “appetizers” that my parents served. When it came to getting my fair share of deviled eggs, I declared that both halves were required to qualify as a whole egg.
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I just had this conversation with my sister. One dozen eggs makes 2 dozen deviled eggs.
Yes please.
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Do you have a recipe for deviled eggs you are willing to share? My mom used to make them and they were wonderful. Mine are edible but that’s it. I am missing something.
Or anybody else!
Mustard?
Thanks! I will try adding a little next time. I absolutely would not eat mustard when I was a kid so she may have snuck it there without me knowing.
I think mine have mustard, mayonnaise and a splash of vinegar. 
My husband swears it is the vinegar that makes the difference.
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Thanks! It’s worth a shot!
This question has me all torn asunder. I was just humming along, everything hunky-dory, and now I’m puzzled. Conflicted. At odds.
Its disconcerting.
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Isn’t mustard (French’s) made with ground mustard seeds in vinegar?
I think my mother sprinkled on some paprika for decoration and some added flavor.
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DEVILED EGG DUO
6 deviled eggs: 3 sweet sorghum topped with red pepper bacon marmalade and 3 spicy, deep fried with house rub.
This is my appetizer at a restaurant that my wife and I frequent. It’s ridiculously good.
They seem to think half an egg equals one deviled egg.
Drop the eggs in boiling water for 12 minutes, shock in ice water.
Press the yolks through one of these.
Add mayo (I think miracle whip is better, but that’s from a southern upbringing), distilled white vinegar, mustard powder, salt, and pepper and stir until smooth. I don’t have measurements, just make it taste good.
Do any fancy piping or garnishes you want. I usually just do chives and paprika if it’s for me.
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Thank you! I will try this Sunday.
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That’s a brave question to ask on these boards. I can see it coming:
12 eggs
6 scoops of Metabolic Drive Vanilla Protein
4 tbs fat free mayonnaise
4 tbs mustard
sprinkle of Surge PreWorkout Powder on each
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I used to make this for family meal when I was working at a Michelin starred restaurant and staff went nuts for it. So you can claim you have some super-secret recipe if you want street cred.
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