Deviled eggs

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

Mayo, yellow mustard, pickle relish, splash of vinegar, paprika on top. That's old school to us. People RAVE about my deviled eggs, which is hilarious because I follow my mom's recipe of just squirting the ingredients into the bowl by sight until it looks right and tastes good.

Yup, same here. People moan in ecstasy when they have mine. Make sure you put enough salt in, too.

People moaning in ecstasy with a mouth full of deviled eggs is one of the most disgusting images of all times. That said, I am only in this thread to get ideas for my DH who loves them. He will have to moan far far away from me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

Mayo, yellow mustard, pickle relish, splash of vinegar, paprika on top. That's old school to us. People RAVE about my deviled eggs, which is hilarious because I follow my mom's recipe of just squirting the ingredients into the bowl by sight until it looks right and tastes good.

This is exactly how I make them, too.

[Anonymous]

I've made them with wasabi and they're really good!

[Anonymous]

Mayo, greek yogurt, dill, cayenne pepper, sweet pickle relish/dash curry powder, dijon mustard. Top with smoked salmon, gulf shrimp, or bacon. Yum!

[Anonymous]

Anonymous wrote:I don't like them.i can't get past the mayo taste. Am I really missing something?

You're not missing something. If you don't like may, you won't like them. That's the best part.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Old school all the way, although I do sub dijon for plain yellow mustard. I've made deviled eggs twice this week-for myself.

But what is old school? Just Mayo

Mayo, yellow mustard, pickle relish, splash of vinegar, paprika on top. That's old school to us. People RAVE about my deviled eggs, which is hilarious because I follow my mom's recipe of just squirting the ingredients into the bowl by sight until it looks right and tastes good.

Yup, same here. People moan in ecstasy when they have mine. Make sure you put enough salt in, too.

People moaning in ecstasy with a mouth full of deviled eggs is one of the most disgusting images of all times. That said, I am only in this thread to get ideas for my DH who loves them. He will have to moan far far away from me.

Just a little harmless hyperbole. And I didn't even mention the ones who fall writhing to the floor in their joy. Don't you like to see your husband enjoy sensual delights? Or is it deviled eggs that disgust you?

[Anonymous]

candied bacon garnish

[Anonymous]

There are two kinds of people: people who like pickle relish in their deviled eggs, and people who are not totally disgusting.

[Anonymous]

Anonymous wrote:There are two kinds of people: people who like pickle relish in their deviled eggs, and people who are not totally disgusting.

Lol.

No. 1) You mean people who like relish in them and 2) unwashed heathens.

[Anonymous]

I just use mayo, Creole mustard, and a tiny bit of sour cream or greek yogurt. Proper seasoning is a must: salt and some white pepper.

My best tip is kind of obsessive--I push the yolks through a very fine sieve and it makes the filling extra fluffy.

[Anonymous]

Greek yogurt in deviled eggs is blasphemy. Go big or go home.

Mayo, yellow mustard and Dijon, sweet pickle relish, salt, pepper, paprika on top. Don't mess with perfection!

[Anonymous]

I'm definitely in the camp that hates pickle relish in deviled eggs. Way to ruin a good egg.

I make curried eggs. I do about 2/3 mayo to 1/3 mustard (typically a mix of brown and dijon). I then add curry powder, a touch of extra cumin, and paprika. I then fill half of the shells with this and top with sprinkled dried parsley. Then I add some hot sauce, hot paprika and cayenne. I top these with a pinch of paprika. So green ones are mild and red ones are DEVILED. Always popular and always disappear.