Deviled eggs//food vices??

[Anonymous]

I'm deeply invested in deviled egg creation, specifically with Cains mayonnaise (a Boston staple) and hot pepper relish over buttered white toast with snipped chives and piquillo peppers. I really love eggs. What is your vice?

[Anonymous]

Sorry that is not a vice that is a delicious food with real ingredients.

Something I would put in the same category I can not get enough of smoked salmon.

[Anonymous]

Deviled eggs are the bomb. So many different ways to prepare. I see no vice here.

[Anonymous]

Deviled eggs are delicious, affordable, and fairly easy to make. They are not a vice, they are a blessing.

[Anonymous]

I found my people! Let’s talk favorite combinations. I will start-Dukes mayo, a bit of horseradish, brown mustard, paprika, onion relish

[Anonymous]

I just had deviled eggs for dinner tonight. I have a kid who only eats egg whites, so I double the yolks for my deviled eggs and mix with hellmans, mustard, smoked paprika and chopped up dill pickles. So good.

My vice is queso though. I can eat a shocking amount of queso. Entire jars as a meal.

[Anonymous]

I’m a purest for deviled eggs: only mayonnaise, egg, and plenty of paprika. Keep your vinegary add-ins to yourself!

[Anonymous]

Try adding a teaspoon of sweet pickle relish per every 5 eggs.

[Anonymous]

Mayo, sweet relish, splash vinegar, old bay (or preferably JO’s seasoning) for summertime deviled eggs.

[Anonymous]

We are soon about to find out if even deviled eggs can be a partisan issue.

[Anonymous]

Deviled eggs are food of the gods, but they’re only amazing when someone else makes them. I’ve never been able to get them right.

[Anonymous]

Anonymous wrote:I’m a purest for deviled eggs: only mayonnaise, egg, and plenty of paprika. Keep your vinegary add-ins to yourself!

Vinegar is life baby. You don't know what you're missing.

[Anonymous]

I make “cheater” deviled eggs several times a week for lunch. Open the eggs, smash the yolks in a bowl with Hellman’s, French’s, and Maldon. That’s it. Simple is best, baby. Put back into whites without any fuss or pretty tubing.

[Anonymous]

What would you serve alongside deviled eggs if making them as the focus of the meal? Salad?

[Anonymous]

Anonymous wrote:I make “cheater” deviled eggs several times a week for lunch. Open the eggs, smash the yolks in a bowl with Hellman’s, French’s, and Maldon. That’s it. Simple is best, baby. Put back into whites without any fuss or pretty tubing.

How is that cheating?? Isn't that the recipe?