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Deviled eggs anyone???

robinseggs wrote: Deviled eggs anyone???


Oh how I love those little devils hehehehe

robinseggs wrote: Deviled eggs anyone???What are devilled eggs?

abbey wrote: What are devilled eggs?




Oooo my the best things ever hehehe well my version ...

boil and egg or a few, till hard, cut in half, scoop out the firm yolk, into a bowl, mix with salt pepper and mayo, or miracle whip, and dallop it back into the cooked whites, sprinkle with paprika, and serve... cold. Kind of egg salad without bread hehehe

abbey wrote: What are devilled eggs?




You first have to know what a hard boiled egg is. So if not I will tell you. Many people have many different versions of how to get a perfectly cooked egg that peels well in the end. Here is what works for me:

Place your eggs in a pot and fill with water to just cover the eggs.

Set on stove and bring to a boil--as soon as it boils, turn down heat to a simmer, that is about medium, and set timer for 18 minutes.

When done, place pot in sink and begin running cold water into the pot of hot water and eggs until eggs and water are COLD.

You now have a hard boiled egg--grab a bowl and some salt and eat!

If you want to devil them:

Peel your eggs and then halve them length wise.

Put yolks into a bowl and mash with a fork.

Everyone has different versions of what to add, but here are some yummy ideas that you stir/whip in together to make a creamy filling to spoon back into the egg halves:

Mayo, Miracle Whip, ranch dressing, brown mustard, spicy brown mustard, pickle relish, chili powder, red pepper, paprika........

Most sprinkle the top with paprika to garnish when done! Enjoy

I take my hat off to you Robinseggs, you certainly know your eggs!

For the most delectable deviled eggs, you need to push the egg yolks through a sieve. This makes the filling ever so much more creamy.

Using Mircle Whip, instead of the blah Mayo, gives it a bit of tang, but a few shakes of red wine vinegar really zests them up.

Horseradish sause in them also is a kick.

Far Rider wrote: you wear a hat abbey? what kind, what brand and how much did you pay for it, get it out of the country somewhere? whats it made of...size? color? what? c'mon we want to know!Actually Far, i do have a hat fetish, i cant walk through a store without trying a hat on.

Its just a thing i have.

SnoozeControl wrote: Ew, Miracle Whip!:yh_sick


I don't care much for Miracle whip either but maybe in the eggs its ok...and yes Sojourner added to the list of wonderful things to add ....if you like tangy, the red wine vinegar is awesome!! And how could I have forgotten the horsradish???!!

Thanks, Sojourner

Far Rider wrote: Is there butter in it and is it refridgerated or left to soften?


ha ha. lol

One thing to add: Eggs you hard cook should be a few days old.

The really fresh ones are a pain to peel, they tend to stick to the shell

too much...

BTW, robins, I have this really pretty crystal dish made just 'specially

to hold deviled eggs!!



:-6

pete wrote: Deviled eggs downunder have the yolks mixed with french mustard and wostershire sauce, topped with cayanne or smoked paprika..
Now that sounds yummy and I will have to be trying it soon.

My aunt makes deviled eggs and puts chopped black olive in them and I refuse to touch them. That's just wrong.

Your right, they should be green olives.

pete wrote: Deviled eggs downunder have the yolks mixed with french mustard and wostershire sauce, topped with cayanne or smoked paprika..


Oh that DOES sound good!!!