PLurker
Prolific Pea
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Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Nov 25, 2020 4:03:31 GMT
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kelly8875
Pearl Clutcher
Posts: 4,391
Location: Lost in my supplies...
Oct 26, 2014 17:02:56 GMT
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Post by kelly8875 on Nov 25, 2020 4:12:20 GMT
I only learned that Deviled eggs were a Thanksgiving food for some last year. We have them for Easter or during the summer. I use mayo, mustard, dill relish, and a dusting of paprika. They are an every event food for our family. They always have been. Funny how every is different. Heck, I’ve been known to make them on a random day just because.
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Post by littlemama on Nov 25, 2020 4:14:14 GMT
Usually simple because I always have the ingredients.
But, give me a little time to plan, and I'll make avocado deviled eggs and Bleu Cheese deviled eggs. The Bleu cheese ones are so, so good.
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Post by lesserknownpea on Nov 25, 2020 11:55:26 GMT
The important thing is that they’re pretty!
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dawnnikol
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'A life without books is a life not lived.' Jay Kristoff
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Sept 21, 2015 18:39:25 GMT
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Post by dawnnikol on Nov 25, 2020 12:03:26 GMT
My DDs took over the eggs 2-3 years ago. They like plain and jalapeno. They make up the same filling, using mayo, mustard, and seasonings, then top them with paprika or jalapeno. We've tried the fried onion topping and fried jalapeno topping for some crunch, but they were kinda blah.
The Child ones look so cute!! It's ironic he would be the egg being consumed this time though... >.<
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schizo319
Pearl Clutcher
Posts: 3,030
Jun 28, 2014 0:26:58 GMT
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Post by schizo319 on Nov 25, 2020 12:12:31 GMT
Simple. Exactly how my dad taught me to make them when I was a little girl. My grandpa would get mad if anyone else in the family brought deviled eggs - he only wanted mine. One year a distant cousin brought some and he spent the next dang year complaining about how terrible her eggs were LOL! Mayo, mustard, dill relish, salt, pepper, garlic, paprika.
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peabrain
Pearl Clutcher
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Jun 25, 2014 22:18:04 GMT
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Post by peabrain on Nov 25, 2020 13:32:50 GMT
Usually simple because I always have the ingredients. But, give me a little time to plan, and I'll make avocado deviled eggs and Bleu Cheese deviled eggs. The Bleu cheese ones are so, so good. I agree. I add bleu cheese and bacon. YUM. But I do like a traditional one too. I may also have to try the pickle juice. The bleu cheese just adds a nice zing.
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maryannscraps
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Posts: 4,736
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Nov 25, 2020 14:14:38 GMT
Love them any way, but I make them simple. I only make them at Easter with the decorated eggs.
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Post by auntkelly on Nov 25, 2020 14:33:26 GMT
I constantly mix up my deviled egg ingredients. They always turn out good.
I’m so happy that deviled eggs are trendy again. I’ve always loved them but it seems like from about 1980 on they fell out of favor w/ foodies. I once told a hostess I would bring deviled eggs to her 4th of July picnic and by her reaction you would have thought I offered to bring a platter of bologna sandwiches on white bread. (I did bring the deviled eggs and guess what was the first thing to go?)
Now, you can go to lots of trendy restaurants and buy a few deviled eggs as an appetizer for $7. I would never pay $7 for a deviled egg, but I’m glad they are popular again!
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iluvpink
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Posts: 4,298
Location: Michigan
Jul 13, 2014 12:40:31 GMT
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Post by iluvpink on Nov 25, 2020 14:36:01 GMT
Traditional. Mayo, Mustard, little bit of pickle relish and paprika on top.
I have at times sprinkled bacon bits on top but not usually as I hate cooking bacon.
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Post by mollycoddle on Nov 25, 2020 14:37:44 GMT
Simple. Yum!
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,574
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Nov 25, 2020 14:43:18 GMT
...but the paprika is just for looks, right? I can never taste it!
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Post by tenacious on Nov 25, 2020 14:46:02 GMT
...but the paprika is just for looks, right? I can never taste it! That’s why I use smoked paprika. With that, you can taste it a tiny bit.
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Deleted
Posts: 0
Jun 2, 2024 13:04:42 GMT
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Post by Deleted on Nov 25, 2020 14:51:04 GMT
Growing up, devilled eggs were a staple at every family dinner - Easter, Thanksgiving, Christmas, any large family dinner.
It was always mayo, mustard, a splash of pickle juice from the jar of pickles that was always put out (sweet gerkins), a pinch of salt and pepper and topped with paprika. I started putting two small pickles in the food processor to chop them really fine and add that to the mixture. When I did that for the in-laws one year, you'd think I was some kind of genius. It never occurred to then to add pickle anything to their devilled eggs. No wonder they were so dry for so long.
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kelly8875
Pearl Clutcher
Posts: 4,391
Location: Lost in my supplies...
Oct 26, 2014 17:02:56 GMT
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Post by kelly8875 on Nov 25, 2020 15:01:36 GMT
...but the paprika is just for looks, right? I can never taste it! smoked paprika is good on them. But I use smoked paprika in lots of foods.
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Post by ghislaine on Nov 25, 2020 15:07:45 GMT
Usually simple because I always have the ingredients. But, give me a little time to plan, and I'll make avocado deviled eggs and Bleu Cheese deviled eggs. The Bleu cheese ones are so, so good. I have always made very basic ones though I have varied the toppings a bit. I once used Japanese furikake. I now need to try them with blue cheese!
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julie5
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Jul 11, 2018 15:20:45 GMT
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Post by julie5 on Nov 25, 2020 15:10:26 GMT
Simple. Because we’re just going to cram them down our faces lol
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garcia5050
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Jun 25, 2014 23:22:29 GMT
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Post by garcia5050 on Nov 25, 2020 15:26:00 GMT
When you say simple or fancy, I thought you meant how they looked. It’s hard to mess up deviled eggs. Even ones with non-standard ingredients still taste good. Fancy to me is using the piping bag, which I always do.
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Post by NanaKate on Nov 25, 2020 16:10:08 GMT
I don't think I've ever had pickle juice or relish in deviled eggs. Ours are usually mayo, mustard, lemon juice, paprika, salt & pepper with another dash of salt, pepper & paprika over the refilled eggs. Same here. Never had them with pickle relish. I make mine similar to yours but I always add a little green onion chopped super fine and a little garlic powder. They vanish quickly around here!
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SharonScraps
Full Member
Posts: 144
Jun 27, 2014 23:36:35 GMT
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Post by SharonScraps on Nov 25, 2020 16:25:16 GMT
Traditional. Just a bit of mayo, a bit of mustard and the sweet relish mixed in with the egg yolk. Sprinkled on top with paprika before serving. This is how I learned to make them. YUM! Sharon
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Post by greendragonlady on Nov 25, 2020 16:26:11 GMT
I've added deviled ham to mine sometimes.
Now I want deviled eggs, too! (but without the ham this year)
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Post by **GypsyGirl** on Nov 25, 2020 16:35:25 GMT
Those seriously look like green pig snouts to me!
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Post by jenr on Nov 25, 2020 17:10:14 GMT
Simple...I love the idea of tabasco in them! I'm totally trying that!
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Post by myshelly on Nov 25, 2020 17:23:16 GMT
...but the paprika is just for looks, right? I can never taste it! No! I love the taste of paprika. If you can’t taste it yours might be old. Spices lose their taste as they get older.
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kelly8875
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Location: Lost in my supplies...
Oct 26, 2014 17:02:56 GMT
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Post by kelly8875 on Nov 25, 2020 17:33:48 GMT
I've added deviled ham to mine sometimes. Now I want deviled eggs, too! (but without the ham this year) this sounds great. I need to try this sometime. My mom LOVES deviled ham.
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Just T
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Jun 26, 2014 1:20:09 GMT
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Post by Just T on Nov 25, 2020 17:54:40 GMT
I came across a recipe for deviled eggs on Pinterest this morning with a "secret" ingredient. That secret ingredient was a tablespoon of softened butter. Sounds intriguing, I might have to try that tomorrow.
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Post by NanaKate on Nov 25, 2020 18:27:53 GMT
I came across a recipe for deviled eggs on Pinterest this morning with a "secret" ingredient. That secret ingredient was a tablespoon of softened butter. Sounds intriguing, I might have to try that tomorrow. I’m sure it would be good. Our favorite egg salad recipe calls for butter and it is delish!
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,574
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Nov 25, 2020 19:46:28 GMT
If you can’t taste it yours might be old. Spices lose their taste as they get older. No doubt! It's probably from when I first set up house in the 1980s.
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Post by workingclassdog on Nov 25, 2020 19:50:22 GMT
I don't normally make them at Thanksgiving but when I do make them.. simple.. mayo, mustard, worshershire (apparently I can't spell that even getting close to make it right.) and paprika. And I hate them. But everyone loves them. haha.. DH always is the taste tester.
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cycworker
Pearl Clutcher
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Jun 26, 2014 0:42:38 GMT
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Post by cycworker on Nov 25, 2020 20:10:06 GMT
Simple. I do not like relish or pickle juice. My recipe is Miracle Whip, mustard, a little kick of this particular ranch dressing that I think is only available in Canada, and salt/pepper.
It's a thicker ranch, not too tangy, not too mild. It's meant to be chip dip, but it works. I think I actually did it once because I used mayo instead of Miracle Whip, and I needed the extra kick. Yet it's mild enough to work even with Miracle Whip.
I really want to try bacon one time.
Now I want to try garlic powder. Or Worcestershire
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