Crunchy deviled eggs?

biscotti: I think maybe you and I should stick with the non-crunchy deviled eggs? I'm not really that great at cleaning.

Eew, relish inside deviled eggs? What is the world coming to? I won't even begin discussing the atrocity of Miracle Whip or the lack of mustard powder in a recipe (surely you want the eggs to have a little self-respect when you're done with them).

Diced or thinly sliced http://www.sweetonions.org/ are a very sweet and mild addition to many foods--eggs, smoked salmon, salads, etc. You'd hardly know it was an onion. Try this one: Hard boiled free-range eggs mayonnaise diced smoked salmon diced sweet onions diced black olives fresh fennel, dill, or tarragon parsley capers mustard

Cool! (Okay, what happened to the yoks? More blue food coloring, I assume?) Oh, and I second finely minced celery.

i just like 'em with mayo, salt & pepper, and a dash or two of curry powder. then the customary dusting of paprika. the yolks can absorb an amazing amount of mayo before getting to be the right texture, so i often use a combination of mayo and milk (just alternate some of each a little at a time until you get the proper consistency). it really doesn't change the flavor at all, and keeps the fat content down. this is making me hungry, too!

I know this has already been mentioned in here but I use sugar in my recipe too. For a dozen eggs I use 2 tablespoons, which seems like a lot and could probably be taken down a bit, but it adds a little bit of "gritty" texture and is a good balance to the flavor. (You really can't taste the sugar but you know there's something extra in there) I made them for our Halloween party at work and they flew off the plate - everyone was commenting on how good they were and what was my secret. Sugar! :) It's basically 6 tablespoons of mayo, 2 tsp of mustard and 2 tbsp of sugar for a dozen eggs. I use paprika after I put all the stuff back into the eggs more as a "garnish" than as another ingredient. Man, this thread just made me hungry.

Yep, the eggs I remembered turned out to be made with chopped dill pickles (aka dill relish, I assume...Is there a difference between relish and chopped pickle?) Anyway, thanks for the great ideas (web-goddess: that cracked-egg + soaking overnight thing is awesome!), and happy deviled eggs to all!

It's totally relish.

Another vote for finely-chopped celery. If someone tricked me into eating [barfs] relish by hiding it inside something as otherwise wonderful as a deviled egg, I would have to hide a deviled egg under their fridge or sofa for them to sniff out later.