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Thread: ? about Deviled Eggs

  1. #1
    Lass Chance_2 Guest

    Default ? about Deviled Eggs

    Got a good recipe?

    Thans!!!

    Lass


  2. #2
    Scott Guest

    Default Re: ? 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

  3. #3
    Sheldon Guest

    Default Re: ? about Deviled Eggs

    LassChanc wrote:
    >
    > Got a good recipe?



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



  4. #4
    [email protected] Guest

    Default Re: ? about Deviled Eggs

    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.

  5. #5
    Mr. Bill Guest

    Default Re: ? about Deviled Eggs

    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.



  6. #6
    Sheldon Guest

    Default Re: ? about Deviled Eggs

    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.


  7. #7
    Omelet Guest

    Default Re: ? about Deviled Eggs

    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

  8. #8
    Kathleen Guest

    Default Re: ? about Deviled Eggs

    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.


  9. #9
    Omelet Guest

    Default Re: ? about Deviled Eggs

    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

  10. #10
    whatzittooya Guest

    Default Re: ? about Deviled Eggs


    "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.



  11. #11
    Dave Smith Guest

    Default Re: ? about Deviled Eggs

    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.

  12. #12
    Nancy2 Guest

    Default Re: ? about Deviled Eggs


    > 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.

  13. #13
    Wayne Boatwright Guest

    Default Re: ? about Deviled Eggs

    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.
    ************************************************** **********************

  14. #14
    Nancy2 Guest

    Default Re: ? about Deviled Eggs

    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.

  15. #15
    Joseph Littleshoes Guest

    Default Re: ? about Deviled Eggs

    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

  16. #16
    Wayne Boatwright Guest

    Default Re: ? about Deviled Eggs

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

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


    The only way Ill 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.
    ************************************************** **********************

  17. #17
    Bob Terwilliger Guest

    Default Re: ? about Deviled Eggs

    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



  18. #18
    Tara Guest

    Default Re: ? about Deviled Eggs

    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

  19. #19
    Lin Guest

    Default Re: ? about Deviled Eggs

    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

  20. #20
    Christine Dabney Guest

    Default Re: ? about Deviled Eggs

    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

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