Deviled eggs//food vices??

[Anonymous]

Anonymous wrote:Hate deviled eggs. Boiled egg yolk smashed into Mayo is disgusting.

Then what, prey tell, is your vice?

[Anonymous]

Anonymous wrote:

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

I posted about euphoria of poached eggs a while back, check out PBS episodes of Julia and other French chefs on eggs. So many good ones and so much enthusiasm

Speaking of vinegar, I learned that a half teaspoon of vinegar in the boiling water guarantees a good poached egg

[Anonymous]

Anonymous wrote:Love the classic Hellman’s , paprika, and salt.

My vice is pimiento cheese. The stuff at Balducci’s is so good, I can eat a vat. Paired with a really thin cracker like 34 degree.

Have you tried adding pimento cheese to your deviled eggs? So. Good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Love the classic Hellman’s , paprika, and salt.

My vice is pimiento cheese. The stuff at Balducci’s is so good, I can eat a vat. Paired with a really thin cracker like 34 degree.

Have you tried adding pimento cheese to your deviled eggs? So. Good.

+ Add jalapeño/jalapeño powder

[Anonymous]

I’m embarrassed to say it, but I grew up on Miracle Whip and don’t particularly like Mayo. I love deviled eggs - Miracle Whip, paprika, and chives.

[Anonymous]

Also if it’s around Thanksgiving and I have those crunchy French fries onions around, I put some on top of deviled eggs.

[Anonymous]

Anonymous wrote:I’m embarrassed to say it, but I grew up on Miracle Whip and don’t particularly like Mayo. I love deviled eggs - Miracle Whip, paprika, and chives.

Eat those at home, and we’ll look the other way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I like to drink ranch
Pour that goodness in a glass
Perfect for fall nights

-Flip Driscoll

Although 'tis the fall
Curb your enthusiasm
No pumpkin spice ranch

- Wannabe

🤩

[Anonymous]

Can’t go wrong with classic Hellman’s, French’s and paprika. But a little Duke’s Mayo is heaven, too!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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?

Because I just smash with a fork and dump it back in - no fancy fluting or doing anything with the mix. Sometimes I just cut the egg in half and add a smear of Mayo, a drop of mustard, and a sprinkle of salt straight onto the egg divine.

My grandmother and mom never did any fancy fluting, although they did mix the mayo, mustard, and paprika in with the smashed egg yolks. The Firefly restaurant used to make fantastic deviled eggs; I don't know if they are still on the menu.

[Anonymous]

Anonymous wrote:

Anonymous wrote:We do hellmans and the Trader joe garlic aioli mustard and lots of paprika. I would do pickle relish too but my kids hate pickles.

When we do them for dinner, we do it as an apps dinner or picnic style dinner. So maybe carrots with humus, corn on cob, caprese salad, pasta salad, stuff like that.

I don't do deviled eggs that often, but I bet this is great. This is one of my favorite condiments ever.

I’ve never had that but it sounds fabulous. Looks like I am headed to TJ’s.