Deviled Eggs- I am late to the party- pls share your face recipe
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Anonymous
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After reading the references to deviled eggs in another thread, I realize that, yes, I really do like them. (Just had some grocery store ones because I was inspired by that other thread.) However, I'm not an aficionado.
I'm wondering if there is a consensus on the best way to prepare them or if there are many styles which I should be exploring. |
Anonymous
| *fave recipe. Autocorrect!!!! |
Anonymous
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I like mine really "doctored" to get rid of the egg taste (I know)!
I mix some mayo, mustard, and pickled relish + then whip up the yokes. Then, I put on a ton of pepper and paprika with a dash of salt. Then, I crumble some bacon top. You can find lots of different recipes online. |
Anonymous
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This is a very good basic mix which can then be doctored with additions (finely chopped celery, red onion, avocado, etc):
12 eggs 70g Mayo 10g Dijon 1 t apple cider vinegar Salt and pepper to taste (Finish with a dusting of paprika over the filled egg halves) |
Anonymous
| If the use of plastic doesn’t gross you out, the easiest way to fill the halves is to place the mixture inside a ziplock bag, seal the bag, then snip off a corner. You can then neatly “pipe” the yolk mixture into the egg white halves. |
Anonymous
| I don’t have the recipe but I have a friend who makes deviled eggs in his smoker . They are amazing |
Anonymous
Anonymous
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Next, I want to try these:
https://www.howsweeteats.com/2015/04/bacon-blue-deviled-eggs-with-roasted-garlic-and-asparagus/ |
Anonymous
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I use a recipe from Chef Rick Bayless:
1 medium red-skin potato 6 large eggs 1T yellow mustard 2T mayo 2T sweet pickle relish Cut and boil the potato along with the the eggs in salted water. Cool and peel eggs, scoop out yolks and set egg whites aside. Mix yolks, potato and other ingredients with a fork. I use a small ice cream scoop (i.e. the size of a melon ball) to school yolk mixture into the egg white shells, then I gently drag a fork across it. You can garnish with whatever you want (I use paprika). Simple, but very tasty (I always get rave reviews on my deviled eggs). He also has a jalapeño variation here: https://parade.com/871608/solanahawkenson/rick-baylesss-creamy-jalapeno-deviled-eggs/ |