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Post by craftedbys on May 23, 2015 14:57:03 GMT
The other tread gave me a hankering for deviled eggs this weekend. I was wondering how other people make their deviled eggs.
I used to be very traditional and just use mayo (specifically Miracle Whip, but don't tell or I will lose my Southern card), a bit of mustard and sweet relish with salt/pepper and a bit of garlic powder and then sprinkle paprika on top.
Now I use the same but add a squirt of sriracha sauce for a nice zing, but not too much.
Last week I was at a function and someone had put a small piece of bacon on top and that wasn't bad. It got me to thinking about putting a bit of pulled pork on top of an egg. To me it sounds good, but then again BBQ is so big in Memphis and we like anything BBQ.
Would anyone else care to share how they devil their eggs?
And while we are on the subject, what are the secrets to getting eggs to peel cleanly? I've tried using old eggs and putting vinegar in the water. I'm tired of ugly eggs.
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Post by ktdoesntscrap on May 23, 2015 15:05:00 GMT
There was a thread about peeling eggs recently I was going to make some deviled eggs this weekend too... I make mine the traditional way but would be open to new idea.
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Post by padresfan619 on May 23, 2015 15:09:45 GMT
I've made Ina Garten's smoked salmon deviled eggs for a brunch potluck. They were a big hit.
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marianne
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Post by marianne on May 23, 2015 15:13:44 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc.
The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards.
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Deleted
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May 9, 2024 21:12:56 GMT
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Post by Deleted on May 23, 2015 15:21:39 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc. The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards. This is exactly what I do. I'm a bit of a deviled egg snob..I scrape off most of the filling and just want a little taste of it. And I won't eat it if it's got olives or pickles or anything it it other than the above. I could totally get behind some pulled pork tho! Wow! |
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GiantsFan
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Post by GiantsFan on May 23, 2015 15:35:46 GMT
Mayo (Best Foods, please), celery salt, black pepper, ground mustard, and sweet pickle relish.
This is the same recipe I'd use to make egg salad sandwiches.
FWIW ==> I always use a piping bag and star tip to fill the whites, just to make them "fancier". One time I made half with the star tip and half using two teaspoons to fill. I set both out at the same time next to each other and the piped ones were gone first. You (the general you) really do eat with your eyes.
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Post by winogirl on May 23, 2015 15:40:16 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc.
This except I use garlic salt. Dh loves deviled eggs so I don't change up what works. I make a lot of food at holidays and one time I completely forgot to set them out. Dh was thrilled the next day to find out he had the whole tray to himself. 
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Post by cadoodlebug on May 23, 2015 16:06:08 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc. The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards.  word for word!! |
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Post by pastlifepea on May 23, 2015 16:42:48 GMT
Deviled eggs are one of my "things" that I bring to cookouts & parties. It seems like everyone loves to eat them, but there aren't that many of us that love to make them. I use mayonnaise but ONLY Duke's. Sadly, it is not sold in California so my friends and family keep me supplied when they visit from South Carolina or in the case of my mom, they send me an entire large priority mail box full of it. The only things I put in the yolk filling is salt, pepper, lots of Dukes, about a teaspoon of mustard, pickle juice, and bacon. I cook the bacon to all the way crispy then put it in the food processor to get it about the consistency of rock salt. I also sprinkle them with paprika.
I have never had to bring home a leftover deviled egg. Now I'm wanting them too.
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Post by cmpeter on May 23, 2015 16:51:45 GMT
Mayo (Best Foods), a little Dijon mustard, salt, pepper and a bit of curry powder. Sprinkle with paprika.
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oldcrow
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Posts: 3,828
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Post by oldcrow on May 23, 2015 16:55:13 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc. The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards. |
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Post by sacteach on May 23, 2015 17:29:28 GMT
I used to be very traditional and just use mayo (specifically Miracle Whip, but don't tell or I will lose my Southern card) Miracle Whip is NOT mayo! I rarely make them, my mom usually does for gatherings, but when I do, it's mayo (not MW - nasty!), mustard, salt, pepper, garlic salt and paprika sprinkled on top. My mom sometimes adds diced onions but keeps those separate for those in the family that love them with onions and puts out the "regular" ones for everyone else  |
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Post by Miss Ang on May 23, 2015 17:57:54 GMT
I make mine with Miracle Whip (I know, but I think it tastes better than mayo!). For a dozen eggs (24 deviled eggs, for the record! haha!) I use about a 1/2 cup of Miracle Whip, 2 tsp. mustard, 2 tsp. white vinegar and some salt and pepper. I sprinkle the tops with paprika.
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stittsygirl
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Post by stittsygirl on May 23, 2015 20:09:26 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc. The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards. This is me too. I really like deviled eggs, but adding anything more than the above to them tends to make me a bit nauseated. |
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Post by eebud on May 23, 2015 20:36:10 GMT
I like to make them with a little mayo and mustard. One of my favorite things to add is something that many here might not like. I know many of you don't like pickles in your devil eggs. I don't put pickles but I do put some of my homemade jalapeno relish. It is not super spicy but adds a nice little kick.
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Post by craftedbys on May 23, 2015 20:55:16 GMT
I like to make them with a little mayo and mustard. One of my favorite things to add is something that many here might not like. I know many of you don't like pickles in your devil eggs. I don't put pickles but I do put some of my homemade jalapeno relish. It is not super spicy but adds a nice little kick. Oooh, that sounds good. And I have a couple of jars of jalapeno relish and pickled jalapenos from my MIL. She always plants way too many bushes each year and has an abundance of peppers to do something with. |
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Post by gmcwife1 on May 23, 2015 21:21:21 GMT
Mayo (Best Foods), mustard, salt/pepper, dash of salad elegance and paprika on top.
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Post by originalvanillabean on May 23, 2015 21:34:13 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc. The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards. This! |
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maurchclt
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Post by maurchclt on May 23, 2015 21:45:22 GMT
Another traditionalist in the making, but my "secret" to get the grandkids to eat them was a wild story I made up one year about hearing a LOUD noise in the neighborhood that woke me up. I checked it out and I found a dinosaur with a nest of dinosaur eggs. I got so curious and excited I crept up to the nest, took some dinosaur eggs from the huge snoring dinosaur and made my special dinosaur eggs!
They loved the story and they love gamma's special dinosaur eggs. Lol
Now they ask for dinosaur eggs every time I visit them.
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Post by metaldancer on May 23, 2015 23:03:10 GMT
I use Duke's sandwich relish, a shot or two of mustard and a little seasoned salt.
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Post by littlefish on May 23, 2015 23:11:00 GMT
I will say I'm not much for the "traditional" kind, but I make my own about 2x a month.
I use plain Greek yogurt, dijon mustard, Wickles Pickle Relish, and a little salt and pepper. I top them with Tony's Creole Seasoning.
The Wickles was a game changer. Pickle relish with a kick.
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caro
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Post by caro on May 24, 2015 1:16:45 GMT
I make mine with Miracle Whip (I know, but I think it tastes better than mayo!). For a dozen eggs (24 deviled eggs, for the record! haha!) I use about a 1/2 cup of Miracle Whip, 2 tsp. mustard, 2 tsp. white vinegar and some salt and pepper. I sprinkle the tops with paprika. I use MW too. I put a sliced green olive on top. We love them that way. |
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Julie W
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Post by Julie W on May 24, 2015 3:08:20 GMT
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Post by eebud on May 24, 2015 3:29:35 GMT
I like to make them with a little mayo and mustard. One of my favorite things to add is something that many here might not like. I know many of you don't like pickles in your devil eggs. I don't put pickles but I do put some of my homemade jalapeno relish. It is not super spicy but adds a nice little kick. Oooh, that sounds good. And I have a couple of jars of jalapeno relish and pickled jalapenos from my MIL. She always plants way too many bushes each year and has an abundance of peppers to do something with. Try them with the jalapeno relish. Mine always seem to be a hit. |
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Deleted
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Post by Deleted on May 24, 2015 3:40:03 GMT
I'm a traditionalist, a little mayo, enough mustard to give it zing, a little s&p, mix to a nice, creamy consistency, sprinkle paprika on top, ba-da-bing, ba-da-boom, done! Not real fond of additions like relish, olives, etc. The way I do my eggs is bring water/eggs to a boil, cover, turn off heat and let sit for about 13-15 mins. Dunk in icy water until cool and peel. Works pretty much all the time. I have found that if you put them in the fridge unpeeled, they're a booger to peel afterwards. I make it that way, but use Miracle Whip instead; the traditional way in my family. |
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Deleted
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Post by Deleted on May 24, 2015 4:19:37 GMT
Deviled eggs are one of my "things" that I bring to cookouts & parties. It seems like everyone loves to eat them, but there aren't that many of us that love to make them. I use mayonnaise but ONLY Duke's. Sadly, it is not sold in California so my friends and family keep me supplied when they visit from South Carolina or in the case of my mom, they send me an entire large priority mail box full of it. The only things I put in the yolk filling is salt, pepper, lots of Dukes, about a teaspoon of mustard, pickle juice, and bacon. I cook the bacon to all the way crispy then put it in the food processor to get it about the consistency of rock salt. I also sprinkle them with paprika. I have never had to bring home a leftover deviled egg. Now I'm wanting them too. I've got to try this with the bacon as you describe. Do you just sprinkle the bacon on top, or do you mix the bacon in??? Thanks! |
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Post by betty on May 24, 2015 4:19:58 GMT
Duke's mayo, a little mustard, salt, pepper & pickle juice. My family gobbles them up!
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Post by pastlifepea on May 24, 2015 4:37:28 GMT
Deviled eggs are one of my "things" that I bring to cookouts & parties. It seems like everyone loves to eat them, but there aren't that many of us that love to make them. I use mayonnaise but ONLY Duke's. Sadly, it is not sold in California so my friends and family keep me supplied when they visit from South Carolina or in the case of my mom, they send me an entire large priority mail box full of it. The only things I put in the yolk filling is salt, pepper, lots of Dukes, about a teaspoon of mustard, pickle juice, and bacon. I cook the bacon to all the way crispy then put it in the food processor to get it about the consistency of rock salt. I also sprinkle them with paprika. I have never had to bring home a leftover deviled egg. Now I'm wanting them too. I've got to try this with the bacon as you describe. Do you just sprinkle the bacon on top, or do you mix the bacon in??? Thanks! Bacon is mixed into yolk mixture. I hope you try it out...I love them and eat far too many. |
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Deleted
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Post by Deleted on May 24, 2015 5:19:52 GMT
I make mine with Miracle Whip (I know, but I think it tastes better than mayo!). For a dozen eggs (24 deviled eggs, for the record! haha!) I use about a 1/2 cup of Miracle Whip, 2 tsp. mustard, 2 tsp. white vinegar and some salt and pepper. I sprinkle the tops with paprika. This is how I do mine. Same way my mom taught me, lol. L |
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oaksong
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Post by oaksong on May 24, 2015 6:02:21 GMT
I make mine with mayo, Dijon mustard, a little salt, and capers on top. I have also made them with sweet-hot mustard (no capers). I never thought about adding bacon. That sounds delicious!
I like to put the mixture into a sandwich Baggie, snip off a corner and pipe it into the egg white, with or without a decorating tip. My mom always just spooned it in.
As for hard boiled eggs, place eggs (better if they're not fresh) in a pan, cover with water, bring to a gentle boil and boil uncovered for 12 minutes. Immediately take them out with slotted spoon and put them in a bowl of ice water.
After years of frustration trying to peel eggs, this is the method that I find works best.
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word for word!!
