Deviled eggs? - Democratic Underground

Lucinda

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Thu Jan-29-09 02:04 AM
Original message

Deviled eggs?

I can cook a mean boiled egg.
I get no weird green stuff, and have perfect whites and yellows every time.
But when it comes to deviling them, I suck.
Or maybe I'm just bored with the same old dill, mustard, mayo.
I need filling inspiration.

Any suggestions?

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grasswire

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Thu Jan-29-09 02:47 AM
Response to Original message

1. you'll get a lot of responses, probably

Here's what I use: a dash of curry powder, a little splop of yellow mustard, a pinch of sugar, some finely minced onion, and Best Foods/Hellman's mayo.

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Lucinda

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Thu Jan-29-09 03:08 AM
Response to Reply #1

2. Hopefully! I turn to eggs when I'm having pain and don't want other protein sources

and have never really had a "WOW! thats good!" deviled egg recipe. I figured if anyone could inspire me, it would be C&B. :)

Thanks for the suggestion!
I love the curry powder flavor, but I'm not crazy about curry dishes, so this might be a good fit!

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troubleinwinter

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Thu Jan-29-09 05:19 PM
Response to Reply #1

15. Curry is what I often use too.

Men who haven't even a clue what "curry" is seem to go apeshit over them.

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Tsiyu

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Thu Jan-29-09 04:52 AM
Response to Original message

3. Try a little horseradish and paprika and dijon

If adventurous try chili powder, real finely diced red and green bell peppers, bit o mayo and sour cream

or fresh dill and a smidge of honey and whole grain mustard, mayo

or tsp apple cider vinegar, diced bread n butter pickles, black pepper, yellow mustard

or minced chives, olives,

try different dressing, rather than just mayo

Essssperiment!!!!!

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Tesha

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Thu Jan-29-09 07:52 AM
Response to Reply #3

5. You won't believe this, but...

there is a web site for this!!

http://www.deviledeggs.com/deviled_egg_recipes.html

I always add a little wasabi these days.

ever try adding green olives? mmmmm

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Lucinda

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Thu Jan-29-09 11:20 AM
Response to Reply #5

6. Great link! Thanks.

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Tsiyu

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Thu Jan-29-09 12:05 PM
Response to Reply #5

11. Actually I am half Italian and I am ashamed to say

Edited on Thu Jan-29-09 12:06 PM by Tsiyu

I hate olives. Isn't that a scream? I love olive oil, though.

But others love them, and I remembered in Upstate NY they had an Egg and Olive sandwich so I might make that version for Yankee family...

Thanks for the link. I'll check that out. (Now if I could get my little hens to lay, but they are waiting for more sunlight.) :(

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Tesha

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Thu Jan-29-09 05:06 PM
Response to Reply #11

14. You wanna rent our parrot?

She decided that several weeks ago was the right time to go
"on the nest" and this time, laid a clutch of three eggs (which
is down from five the last time and about a dozen the first
time).

There's no boy parrot around, so it's all rather sadly in vain,
though.

Tesha

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Tsiyu

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Thu Jan-29-09 06:30 PM
Response to Reply #14

19. How do the parrot eggs taste?

That could be a new delicacy.

I actually looked into raising quail this spring to sell quail eggs. But parrot eggs, now that could be a whole new industry!

Poor baby with no mayun. I bet you adore her. :D

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Tesha

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Thu Jan-29-09 08:30 PM
Response to Reply #19

21. After several weeks of brooding, we're sure not going to taste them!

But yes, she's a sweety!

Tesha

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Lucinda

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Thu Jan-29-09 11:23 AM
Response to Reply #3

7. Some great suggestions! Appreciate it!

The honey mustard and dill sounds especially yummy!

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Tsiyu

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Thu Jan-29-09 12:08 PM
Response to Reply #7

12. I love to throw whatever in the deviled eggs

Most of time it works. lol

Let me know how you like that version :hi:

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Lucinda

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Thu Jan-29-09 12:10 PM
Response to Reply #12

13. LOL

I will!

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MagickMuffin

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Thu Jan-29-09 05:46 AM
Response to Original message

4. I make like you do with the exception of Miracle Whip instead of the mayo

I don't make them very often tho, so I don't really get bored with them.

Some of the other suggestions sound interesting.

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Lucinda

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Thu Jan-29-09 11:25 AM
Response to Reply #4

8. I used to use miracle whip too. Switched to mayo when I was low carbing

I liked the extra zip of miracle whip in eggs. I may have to switch back!

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MagickMuffin

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Fri Jan-30-09 02:26 AM
Response to Reply #8

26. Something else to consider Lemon Pepper

I have grown especially fond of Lemon Pepper, I add it to everything, gives dishes a certain zest of citrussy flavor.

I also add sweet pickle relish as well as the dill pickle relish.

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Lucinda

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Fri Jan-30-09 03:06 AM
Response to Reply #26

27. That sounds like a good option too!

Thanks for the suggestion. :hi:

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hippywife

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Thu Jan-29-09 11:55 AM
Response to Original message

9. I do the traditional

but in addition to the mustard and mayo (no dill) I add salt, pepper, a little bit of sugar and apple cider vinegar. I don't like them with anything else in them.

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Lucinda

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Thu Jan-29-09 11:59 AM
Response to Reply #9

10. I've never added sugar, but I will add sweet pickle juice when I have pickles on hand

I'll have to give sweetners a try.

I'm a fairly creative cook as a rule, but I normally make deviled eggs when I don't feel well, so I just toss the usual suspects together, and get "it will do" deviled eggs.

I'm trying to plan ahead this time. :)

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The empressof all

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Thu Jan-29-09 05:19 PM
Response to Original message

16. The touch of wasabi suggestion is sublime

I do it all the time. I also add a little sprinkle of caviar from Trader Joes when I can get it. A little goes a long way.

I have also mixed the yolks with a mixture of cream cheese with the mayo which adds a bit of heft and creaminess.

Other simple add ins are Sri Racha, mustard, green onion or chive, barbeque sauce, blue cheese, parm, pesto or chimichurri.

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Lucinda

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Thu Jan-29-09 05:23 PM
Response to Reply #16

17. Thanks for the suggestions. I think wasabi may go on my shopping list!

I like it, but never buy any.

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mtnester

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Thu Jan-29-09 05:47 PM
Response to Original message

18. Miracle whip,a little mustard, some sugar, and a bit O' vinegar

topped with a good bit of papriak (regular), or just a TOUCH of spanish paprika (the smokey bit of it can overwhelm, just a bit can add a lovely different twist)

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Lucinda

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Fri Jan-30-09 12:26 AM
Response to Reply #18

23. Bill is a fan of regular paprika on deviled eggs and tuna salad so thats a frequent addition but

I've never tried the spanish on eggs. Sounds very interesting! Thanks for posting it!

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mtnester

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Fri Jan-30-09 04:17 PM
Response to Reply #23

29. Go easy...you know how smoky it is

It is heaven to me to smell it, it relaxes me, and is such a lovely smell. Still have to go easy easy easy or it will take over the egg, vinegar and all

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Lucinda

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Fri Jan-30-09 10:03 PM
Response to Reply #29

31. Maybe just a pinch then?

Or we could just sniff the jar and take a hit of egg. :rofl:

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mtnester

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Sat Jan-31-09 06:45 AM
Response to Reply #31

34. Better idea!

You nailed me on that! You should see me inside Penzey's spices. Like letting a junkie loose in the drugstore. And they actually have sniffing containers for each spice.

Sigh...I will now have to go there today again :)

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Lucinda

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Sat Jan-31-09 10:39 AM
Response to Reply #34

36. Sorry! Didn't mean to push you towards getting a fix.

I spent a good 15 minutes the other day drooling at their website. And that's without smell-a-vision.
I think the closest store to me is 7 hours away. :(

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Tangerine LaBamba

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Thu Jan-29-09 07:05 PM
Response to Original message

20. Once again,

my favorite deviled egg recipe:

Mayo or Miracle Whip
Chutney
Bacon
Green onions

Mince the chutney and the crisp bacon. Add to the egg yolks and the white stuff. Stuff the eggs and sprinkle minced green onions on top.

Crunchy, sweet, delicious.

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Lucinda

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Fri Jan-30-09 12:26 AM
Response to Reply #20

24. And something totally new for my taste buds!

Thanks for posting the idea! :hi:

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AwakeAtLast

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Thu Jan-29-09 08:39 PM
Response to Original message

22. I add Old Bay seasoning to mine, along with the regular mayo and mustard

Anyone who tastes them says something like, "Wow! Those are good! What do you DO to them!"

My little secret is now yours! :hi:

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Lucinda

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Fri Jan-30-09 12:27 AM
Response to Reply #22

25. Ohhh...thats sounds interesting too! Another one to add to the "try this" list!

Thanks much!

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cali

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Fri Jan-30-09 08:16 AM
Response to Original message

28. chipotle peppers and a bit of sour cream. delicious.

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Lucinda

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Fri Jan-30-09 06:08 PM
Response to Reply #28

30. I love chipotle! Thanks for suggesting it!

:hi:

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RushIsRot

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Sat Jan-31-09 12:09 AM
Response to Original message

32. My Deviled Egg Recipe.

Hard boiled eggs - I usually only do two.
Mayonnaise or Miracle Whip. It doesen't matter to me.
Some finely chopped onions.
Some sweet pickle relish.
A little yellow mustard.
Some sprinkled cayenne pepper.
A little salt and pepper.
Sprinkled Paprika as a garnish.

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Lucinda

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Sat Jan-31-09 12:46 AM
Response to Reply #32

33. YUM! Thanks for posting yours!

Cayenne would be a nice addition to my recipe!

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hippywife

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Sat Jan-31-09 07:47 AM
Response to Original message

35. Y'all are making me really hungry

Edited on Sat Jan-31-09 07:47 AM by hippywife

for deviled eggs this morning. I hardly make them anymore because with fresh eggs from the girls out in the yard, they are a real devil to peel! So I guess, in a way, I do have devilled eggs. Or frash debelled aigs as the case may be. :rofl:

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Lucinda

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Sat Jan-31-09 10:41 AM
Response to Reply #35

37. I haven't made any with "fresh from the coop" eggs...

Are they that much harder to peel?

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hippywife

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Sat Jan-31-09 01:47 PM
Response to Reply #37

38. The frasher the aig

the harder it is to peel. I don't know why specifically. I suspect it has something to do with that membrane that is between the shell and the aig.

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Lucinda

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Sat Jan-31-09 03:29 PM
Response to Reply #38

40. I guess I'll find out for myself soon! I think I'm about to make some.

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ginnyinWI

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Sat Jan-31-09 03:08 PM
Response to Original message

39. vinegar.

I find that it makes all the difference. Either white or apple cider vinegar will do--just a little bit.

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Lucinda

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Sat Jan-31-09 03:30 PM
Response to Reply #39

41. Thankie for the tip!

Will give it a try. :hi:

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pengillian101

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Sun Feb-01-09 12:07 AM
Response to Original message

42. Deviled eggs. Hard-boiled eggs

I think the best way is to start off for deviled eggs is in cold water, bring them a boil for a minute or two. Cover and remove from heat for 10 minutes. Immerse in cold water. That seems to elinate the greenish tint for me. Do you do it differently?

Deviled eggs - my favorite is to add tiny bits of cooked shrimp and crumbled bacon to the regular recipe. This is not a new idea. I even found a pic online, lol. Yum!

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Lucinda

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Sun Feb-01-09 12:12 AM
Response to Reply #42

43. Very pretty! I boil them for 5 minutes, then turn off the heat and let them sit for 20.

Then peel under cold running water. No ick and the shells slip right off. So we do the same basic thing, just slight variations.

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