Thread: ? about Deviled Eggs

Lass Chance_2 wrote:
> Got a good recipe?
>
> Thans!!!
>
> Lass
>

Mix egg yoke with mayonnaise or salad dressing, ground mustard and
little S&P, placed back into whites and sprinkle with paprika.
Source: Google

LassChanc wrote:
>
> Got a good recipe?


http://www.kraftfoods.com/kf/recipes...lad-56948.aspx

On Nov 13, 10:37 am, LassChanc...@webtv.net (Lass Chance_2) wrote:
> Got a good recipe?
>
> Thans!!!
>
> Lass

It ain't the filling that's tough - it's producing a bunch of eggs
pockmock free. I would NEVER commit to bring these to a gathering.
AFAIC, it takes planning ( to have oldish eggs around ) and a some
luck.

Neighbor came home on her lunch hour, cooked up a dozen eggs, peeled
em and left to cool, went back to work, came home later to find that
the hubster, a retiree, had eaten half of them. I don't know what she
brought to the buffet affair. Bag of chips, maybe.

On Thu, 13 Nov 2008 09:25:07 -0800 (PST), [email protected]
wrote:

>It ain't the filling that's tough - it's producing a bunch of eggs
>pockmock free. I would NEVER commit to bring these to a gathering.
>AFAIC, it takes planning ( to have oldish eggs around ) and a some
>luck.

Try soaking them in water for six hours before cooking. Also, I
have always added one teaspoon vinegar to the water. Keeps them
from "leaking" while cooking.

On Nov 13, 12:25�pm, tweeny90...@mypacks.net wrote:
> On Nov 13, 10:37 am, LassChanc...@webtv.net (Lass Chance_2) wrote:
>
> > Got a good recipe?
>
> > Thans!!!
>
> > Lass
>
> It ain't the filling that's tough - it's producing a bunch of eggs
> pockmock free. �I would NEVER commit to bring these to a gathering.
> AFAIC, it takes planning ( to have oldish eggs around ) and a some
> luck.
>
> Neighbor came home on her lunch hour, cooked up a dozen eggs, peeled
> em and left to cool, went back to work, �came home later to find that
> the hubster, a retiree, had eaten half of them. �I don't know what she
> brought to the buffet affair. �Bag of chips, maybe.

A big bowl of egg salad is so much better.

In article <[email protected]>,
[email protected] (Lass Chance_2) wrote:

> Got a good recipe?
>
> Thans!!!
>
> Lass

2 parts squashed yolks to 1 part lime mayo. Per 1/4 cup of that mix, add
1 tbs. catsup, 1/4 tsp. mustard powder, a dash of white pepper, and a
light sprinkling of worcestershire sauce, mix well.

Fill egg white halves and top with a little paprika or alternately, salt
free lemon pepper.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Lass Chance_2 wrote:

> Got a good recipe?
>
> Thans!!!
>
> Lass
>

Mooshed up egg yolks, mixed with some mayo, a little dijon mustard, some
pepper vinegar (like the stuff they have on the table at Steak-n-Shake
to put on your fries) and a little sugar. Or, if there's no pepper
vinegar to be had, use a little sweet pickle juice instead of the pepper
vinegar and sugar, and add some ground white pepper for heat.

Pile the filling back into the egg halves, top with a sprinkle of dill.
Or paprika.

In article <4A_Sk.6726$[email protected]>,
Kathleen <[email protected]> wrote:

> Lass Chance_2 wrote:
>
> > Got a good recipe?
> >
> > Thans!!!
> >
> > Lass
> >
>
> Mooshed up egg yolks, mixed with some mayo, a little dijon mustard, some
> pepper vinegar (like the stuff they have on the table at Steak-n-Shake
> to put on your fries) and a little sugar. Or, if there's no pepper
> vinegar to be had, use a little sweet pickle juice instead of the pepper
> vinegar and sugar, and add some ground white pepper for heat.
>
> Pile the filling back into the egg halves, top with a sprinkle of dill.
> Or paprika.

Hey dill topping sounds good! I'll have to cut the catsup and try that
next time. Now that I can get dill weed in bulk, it's about 1/5th the
price I've been paying so I can afford to use it more.

I use quite a bit of it on steamed veggies.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"Lass Chance_2" <[email protected]> wrote in message
news:[email protected]..
> Got a good recipe?
>
> Thans!!!
>
> Lass
>

egg yolks from the boiled eggs, Miracle whip, a touch of french's mustard,
salt and pepper pepper to taste. Once the egg whites have been filled with
the mixture sprinkle a bit of paprika for color.

Lass Chance_2 wrote:
> Got a good recipe?


There is no single recipe, but they are fiddly things to make. You had
cook as many eggs as you are going to need, then carefully peel them,
split them in half and scoop out the yolks. Mash up the yolks and add
some mayo or salad dressing, add a little dry mustard and maybe a little
cayenne and combine everything. Then spoon or pipe the yolk mixture back
into the eggs halves and garnish with a sprinkle of paprika, and maybe a
slice of olive or gerkin.

> It ain't the filling that's tough - it's producing a bunch of eggs
> pockmock free. *I would NEVER commit to bring these to a gathering.
> AFAIC, it takes planning ( to have oldish eggs around ) and a some
> luck.

All it takes is an expensive electric invention called the egg cooker
- it will make the freshest eggs eminently pealable with no pits or
pockmarks in the whites. People refuse to acknowledge my superior
answer to this perennial egg question, but I know whereof I
speak. ;-) Try it! Oster makes a great one.

N.

On Thu 13 Nov 2008 12:49:18p, Nancy2 told us...

>
>> It ain't the filling that's tough - it's producing a bunch of eggs
>> pockmock free. *I would NEVER commit to bring these to a gathering.
>> AFAIC, it takes planning ( to have oldish eggs around ) and a some
>> luck.
>
> All it takes is an expensive electric invention called the egg cooker
> - it will make the freshest eggs eminently pealable with no pits or
> pockmarks in the whites. People refuse to acknowledge my superior
> answer to this perennial egg question, but I know whereof I
> speak. ;-) Try it! Oster makes a great one.
>
> N.
>

One of the best little appliances I ever bought.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

On Nov 13, 3:22*pm, Wayne Boatwright <wayneboatwri...@geemail.com>
wrote:
> On Thu 13 Nov 2008 12:49:18p, Nancy2 told us...
>
>
>
> >> It ain't the filling that's tough - it's producing a bunch of eggs
> >> pockmock free. *I would NEVER commit to bring these to a gathering.
> >> AFAIC, it takes planning ( to have oldish eggs around ) and a some
> >> luck.
>
> > All it takes is an expensive electric invention called the egg cooker
> > - it will make the freshest eggs eminently pealable with no pits or
> > pockmarks in the whites. *People refuse to acknowledge my superior
> > answer to this perennial egg question, but I know whereof I
> > speak. *;-) *Try it! *Oster makes a great one.
>
> > N.
>
> One of the best little appliances I ever bought.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *

I knew it! Someone else believes in them! ;-) My original post
should have said, "inexpensive," not expensive. They run about $25-30
and last a lifetime with proper care.

N.

Lass Chance_2 wrote:
> Got a good recipe?
>
> Thans!!!
>
> Lass
>

Try adding horse radish to the yolk mix, or any of the followings, to
taste.

curry powder,
anchovy paste,
crushed garlic,
cider, wine, malt or herb vinegar, balsamic if you have it.
finely diced shallots,
finely diced celery
small dice of gherkins,
flaked fish,
small shrimp

Forget about the egg whites (or chop into small dice and add to yolks)
and serve the seasoned egg yolk from an iced bowl as a spread with small
rounds of pumpernickel or rye or other bread or cracker.
--
Joseph Littleshoes

On Thu 13 Nov 2008 08:37:50a, Lass Chance_2 told us...

> Got a good recipe?
>
> Thans!!!
>
> Lass

The only way I’ll eat them…


* Exported from MasterCook *

Grandmother's Deviled Eggs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 tb Onion, finely minced
2 tb Celery, finely diced
1 tb Sweet pickle, finely diced
2 tb Bacon, finely crumbled
(optional)
1/2 ts Yellow mustard
1/3 c Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water and
slowly bring to boil. Cover and remove from heat. Let stand 15
minutes.

Drain hot water from eggs and cover with cold water to cool. Peel eggs,
slice in half lengthwise and separate yolks and whites, placing yolks in
medium mixing bowl. Reserve egg whites on plate.

Mash egg yolks with fork until well broken up. Add crushed crackers,
onion, celery, pickle, and bacon (if using) to egg yolks, tossing
together until well mixed. Stir in mayonnaise and mustard until well
mixed. If egg yolk mixture is too dry, add additional mayonnaise or a
small amount of cream. Season to taste with salt and pepper.

Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
into top of egg, and sprinkle lightly with paprika. Serve immediately
or refrigerate. If refrigerating, remove from refrigerator 1/2 hour
before serving to improve flavor.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

Om wrote:

> 2 parts squashed yolks to 1 part lime mayo. Per 1/4 cup of that mix, add
> 1 tbs. catsup, 1/4 tsp. mustard powder, a dash of white pepper, and a
> light sprinkling of worcestershire sauce, mix well.
>
> Fill egg white halves and top with a little paprika or alternately, salt
> free lemon pepper.


I've never heard of catsup in deviled eggs before. It doesn't sound good to
me but I'll give you the benefit of the doubt and try it. As for me, I
rarely make deviled eggs the same way twice. Lin liked one batch of deviled
eggs where the mashed yolks were mixed with Miracle Whip and Penzey's Sweet
Curry Powder.

Bob

On Thu, 13 Nov 2008 14:04:38 -0800, Joseph Littleshoes
<[email protected]> wrote:

>Try adding horse radish to the yolk mix, or any of the followings, to
>taste.
>
>curry powder,
>anchovy paste,
>crushed garlic,
>cider, wine, malt or herb vinegar, balsamic if you have it.
>finely diced shallots,
>finely diced celery
>small dice of gherkins,
>flaked fish,
>small shrimp

Capers are a tasty addition, too. I like to add a splash of dill
pickle juice or the brine from pickled jalapeno peppers.

Tara

Bob Terwilliger wrote:

> I've never heard of catsup in deviled eggs before. It doesn't sound good to
> me but I'll give you the benefit of the doubt and try it. As for me, I
> rarely make deviled eggs the same way twice. Lin liked one batch of deviled
> eggs where the mashed yolks were mixed with Miracle Whip and Penzey's Sweet
> Curry Powder.

And the funny thing is ... I DON"T LIKE MIRACLE WHIP. But, these eggs
were devilishly good! ;-)

--Lin

On Thu, 13 Nov 2008 17:42:12 -0800, Lin <[email protected]>
wrote:
>And the funny thing is ... I DON"T LIKE MIRACLE WHIP. But, these eggs
>were devilishly good! ;-)
>
>--Lin

You and Tammy make a good pair.

Christine