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Reply to "Deviled eggs//food vices??"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=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. [/quote] How is that cheating?? Isn't that the recipe?[/quote] 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. [/quote] 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. [/quote]
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