| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Apr 22 2011 : 07:03:12 AM
I have had many a devilled egg in my little liftime. Some I love, some I leave on the plate.
I typically like the more creamy, mayo-ey ones, with a hint of mustard and pickle relish.
It occured to me, just now, as I sit at my computer on Good Friday, that I don't know "how" to make them. It would be prudent, I think, to learn...quickly. 
What's your recipe?
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| 12 L A T E S T R E P L I E S (Newest First) |
| MagnoliaWhisper |
Posted - Apr 23 2011 : 5:54:01 PM
Most my family wouldn't touch them with peppers. My FIL hates spicy foods, and so do most the kids in my family. lol But, my step father would probably go wild for them! lol My hubby and I like peppers, but they don't like us! lol We will have indigestion for days for just having one dish with a little peppers in it.
http://www.heathersprairie.blogspot.com |
| adnama |
Posted - Apr 23 2011 : 4:34:32 PM
Wow, you ladies are very tame on the "deviled" egg part. I am asked often to make this, and it is very "deviled" as in hot, hot, hotter, I add finely chopped jalopeno peppers to my yolk mixture, and designate hotness with the strips of jalpenot across the top one being not so hot, two more so and threewatch out we're in for a wild ride. In addition to the ingredients mentioned I add paparika, and chile powder to the dressing, mustard and milk . I have made these for years both as a caterer and just for friends, men like em. |
| MagnoliaWhisper |
Posted - Apr 23 2011 : 06:58:37 AM
Oh and Fannie you aren't kidding, I made 4 dozen for my baby shower, and they were gone in minutes. But, when I looked around I seen some men had taken like 6 or 8 halves per a person!
http://www.heathersprairie.blogspot.com |
| MagnoliaWhisper |
Posted - Apr 23 2011 : 06:57:34 AM
Here's my favorite recipe for them. Since you don't like mustardy ones, I suggest only using half the mustard called for here, and tasting. You may want to wait a few minutes (sometimes the mustard flavor gets stronger in a little while) and figure out if you would like more or not. Personally I was not fond of much mustard in deviled eggs or potato salad when I was growing up, but now I really like it.
This recipe also says to cut eggs lengthwise which I have always done! However, Martha Stewart a few times has just cut off the narrow end of the egg, and filled the whole egg up and then just put the little narrow end back on top kind of to a slant as a little cap. And I think that is CUTE! I so want to do that some time!
As far as mayo versus miracle whip my husband and I were opposite, however, I started using mayo to get him to shut up and I now like it. So maybe every year or two cut back on the miracle whip a tablespoon or two, and add a tablespoon or two more mayo, and maybe he won't know the difference and begin to like it! lol
6 hard-boiled eggs
1/3 cup mayonnaise
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
Paprika
Cut eggs in half lengthwise and remove yolk. Place yolks in a medium bowl and mash well using a fork. Add mayonnaise, mustard, and pickle relish. Mix well to combine. Refill egg white halves by spooning 1 full teaspoon filling mixture into each half. Lightly sprinkle paprika over top of each. Cover and refrigerate for at least 30 minutes.
http://www.heathersprairie.blogspot.com |
| Fannie |
Posted - Apr 23 2011 : 05:20:34 AM
That's how I make deviled eggs. I also add a little sour cream...seems like I never make enough though.
Fannie
Farm Girl #2746 |
| Candy C. |
Posted - Apr 23 2011 : 05:12:53 AM
Another tip for filling the eggs is to put the filling mixture into a plastic baggie and snip the end off and use it like a pastry bag. No muss, no fuss, no clean-up!! I like mayo, salt and pepper, and a hint of coarse-grind mustard in my deviled egg, pretty basic.
Candy C.
Farmgirl Sister #977
www.calicocandy.etsy.com
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Go confidently in the direction of your dreams. |
| graciegreeneyes |
Posted - Apr 22 2011 : 8:43:59 PM
I looove deviled eggs. I use the Better Homes recipe too and use champagne vinegar and sweet hot mustard - I like a little kick to it.
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| HollyG |
Posted - Apr 22 2011 : 3:57:42 PM
My recipe is similar, but with a bit more seasoning. I always "set back" a carton to boil - old eggs peel easier. I also slice lengthwise, pop out the yolks, the prepare. I end up using a mixture of 1/2 mayo and 1/2 salad dressing. My husband is a miracle-whip fan and I can't stand the stuff. So, if I half it, we both get the taste we want without offending the other. I add a generous squirt of prepared yellow mustard, followed by about 1-2 t. of Nature's Seasoning - a type of seasoned salt with more seasoning and less salt. I mix well, taste, and usually add more mustard! I just spoon it back into the whites and dust with paprika. I usually devil a dozen at a time, so my measurements are probably closer to 1/4 C. each of the mayos, 1/8 C. mustard, and then the seasoning. I just dollop it in and taste until I like it. I have a carton set back now I'll devil for the weekend. Hope you find a flavor you enjoy!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Simple Seamstress |
Posted - Apr 22 2011 : 11:54:27 AM
Ladies, I'm glad you like it. I know what I'll be making today! I was also thinking you could try those flavored mayo's. I bought the chipolte (sp?) flavor, it was great on sandwiches. It wasn't super hot, but it had some spice to it.
Farmgirl Sister #2858
"No good deed goes unpunished."
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| embchicken |
Posted - Apr 22 2011 : 11:01:24 AM
Wow- thanks for posting this. I, too, have eaten many a deviled egg but have never made them(I don't know how I got away not doing it all these years).
~ Elaine
"Be the change you wish to see in the world." - Gandhi
Farmgirl sister #2822
http://embchicken.blogspot.com
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| FebruaryViolet |
Posted - Apr 22 2011 : 10:48:18 AM
Awesome! That's exactly what I'm looking for! There seems to be a movement in this area of eggs that largely have mustard and vinegar...and that's about all the flavor!
Thanks so much--and also for the suggestions of the additions.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Simple Seamstress |
Posted - Apr 22 2011 : 10:39:17 AM
I use a simple recipe from my old BHG Barbecues and Picnics, it's from 1964. Here it is:
Deviled Eggs
Halve 6 hard-cooked eggs lengthwise; remove yolks. Mash yolks; mix with 1/4 cup mayonnaise or salad dressing, 1 teaspoon vinegar, 1 teaspoon prepared mustard, 1/2 teaspoon salt, and dash pepper. Refill egg whites, using pastry tube, if desired. Chill. Trim with thin pimento strips.
It's a pretty plain recipe so we like to add more stuff to them, not pimento fans, so we leave those out. We make these year round. My daughter Zoey, she's 8 and loves to make them. I saw some in the store the other day that were sprinkled with color, I'd never seen that before.
Some things I like to add:
garlic seasoning
top with shredded cheese
chopped mushrooms
onion seasoning
bacon
Farmgirl Sister #2858
"No good deed goes unpunished."
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