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Related: Culture Forums, Support ForumsOhiogal
(32,068 posts)Ohiogal
(32,068 posts)Just not those. Or soft boiled.
Laffy Kat
(16,386 posts)whathehell
(29,093 posts)Floyd R. Turbo
(26,609 posts)Donkees
(31,454 posts)bearsfootball516
(6,377 posts)Floyd R. Turbo
(26,609 posts)underpants
(182,883 posts)Floyd R. Turbo
(26,609 posts)longship
(40,416 posts)Cannot stop eating them as long as there are more!
Yummy!
😛
Floyd R. Turbo
(26,609 posts)samplegirl
(11,502 posts)Horseradish and chives in the yolks!😛
Floyd R. Turbo
(26,609 posts)Zoonart
(11,879 posts)Try them with wasabi powder and mayo... top with a sliver of salmon and tamari... delish.
Floyd R. Turbo
(26,609 posts)Glorfindel
(9,736 posts)Definitely hellicious.
Floyd R. Turbo
(26,609 posts)jpak
(41,759 posts)Eat 'em up!
The Velveteen Ocelot
(115,858 posts)Floyd R. Turbo
(26,609 posts)OriginalGeek
(12,132 posts)so everyone else can have one too.
I don't know why she doesn't just make more. I mean, we are Costco members.
Floyd R. Turbo
(26,609 posts)Requires documentation just in case!
alphafemale
(18,497 posts)Not the church supper invitation to food poisoning room temp ones.
Where creativity is
"I was out of paprika so I used cinnamon. Looks the same...right?"
Floyd R. Turbo
(26,609 posts)Thx
(81 posts)and trouble, boiling the eggs, peeling 'em, de-yolking the whites, preparing the filling...
All to be devoured in 2 minutes!
Makes me feel just a little bit guilty.
Thx
Floyd R. Turbo
(26,609 posts)Go in peace my son!
DetroitLegalBeagle
(1,926 posts)Or else nobody will get any lol.
Floyd R. Turbo
(26,609 posts)mbusby
(823 posts)...never liked them.
matt819
(10,749 posts)More data for the data miners.
Hmmmm. . . Anchovies, deviled eggs
Floyd R. Turbo
(26,609 posts)Ohiya
(2,240 posts)GulfCoast66
(11,949 posts)And topped with a bit of smoked fish, preferably mullet.
Floyd R. Turbo
(26,609 posts)csziggy
(34,137 posts)It takes long enough to make them in the first place - to add the time to decorate them with unnecessary frufru seems frivolous.
The most decoration deviled eggs need is a sprinkle of paprika!
Kali
(55,019 posts)(I know, not really much difference)
csziggy
(34,137 posts)I can't eat anything that is on the Scoville Scale of heat. Paprika is as close to "hot" as I can get to in the pepper family. So I use various paprikas especially the smoked kind but mostly I stick to sweet paprika.
I miss the days when I could get away with eating a small amount of hot pepper, but now it is too painful to even try. I make my own mixed spices for stuff like curry and taco seasoning (yeah, I know non-hot taco seasoning is just not right for most people) and recently started making my own herb seasoned sausage.
Floyd R. Turbo
(26,609 posts)Nac Mac Feegle
(971 posts)When making a batch, after preparing the yolks (you do you):
Put the yellow stuff into a plastic sandwich bag, cut off a small bit of one corner, about 1/4 inch at most.
And squeeze into the cavity of the whites, sort of like toothpaste from a tube.
What you're doing is making a small piping bag, you can control how much and where the filling is going.
And it's pretty quick. And much neater.
Floyd R. Turbo
(26,609 posts)I actually use a piping bag!
Kali
(55,019 posts)I like 'em chunky - basically egg salad stuffed back into the whites - relish, lots of onion, mayo, mustard, a couple of chopped whites that got messed up during the peeling operation and the yolks mushed up and stirred with a fork.
Floyd R. Turbo
(26,609 posts)backtoblue
(11,345 posts)Floyd R. Turbo
(26,609 posts)MissMillie
(38,580 posts)then again I like most kinds of eggs. (not poached)
Floyd R. Turbo
(26,609 posts)TexasBushwhacker
(20,214 posts)I add a bit of horseradish and garnish with fresh dill.