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Thread: deviled eggs

  1. #1
    Kelly Greene Guest

    Default deviled eggs

    Anyone willing to share their simplest and favorite deviled egg recipe? Is
    adding mustard a requirement? Most I saw on the net included mustard. Does
    anyone add tuna to the mix? I remember having them with tuna at a church
    function but no one knew who made them or what or how much tuna was in them.

    Thanks.
    --
    Kelly..........
    If you're a past or present resident of
    N.Y.C., and want to meet others
    to share past experienced with, and discuss
    current events, please check out:
    http://members6.boardhost.com/QueensNYer/
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


  2. #2
    cybercat Guest

    Default Re: deviled eggs


    "Kelly Greene" <[email protected]> wrote in message
    news:gsh2bk$mkq$[email protected]..
    > Anyone willing to share their simplest and favorite deviled egg recipe?
    > Is adding mustard a requirement? Most I saw on the net included mustard.
    > Does anyone add tuna to the mix? I remember having them with tuna at a
    > church function but no one knew who made them or what or how much tuna was
    > in them.
    >


    Relax. Deviled eggs are about the easiest thing to make. I have never made
    them with tuna, but if you liked it, who cares how much someone else added?
    Add some, taste it, if you think it needs more, add it.

    I boil six eggs, mash the yolks with salt and fresh ground pepper with a
    fork, then add the minimum mayo, (maybe something like three tablespoons)
    some really good mustard (I like Grey Poupon Country style, a teaspoon or
    two) mash these together, and fill the egg halves then add fresh paprika. We
    are talking dark russet, not that old tan crap that has been in your
    mother's spice cabinet for years.

    Sometimes, I add a smidge of squeezed out sweet pickle relish.

    Experiment. Be creative. Let us know how it turns out.



  3. #3
    Omelet Guest

    Default Re: deviled eggs

    In article <gsh2bk$mkq$[email protected]>, "Kelly Greene" <[email protected]>
    wrote:

    > Anyone willing to share their simplest and favorite deviled egg recipe? Is
    > adding mustard a requirement? Most I saw on the net included mustard. Does
    > anyone add tuna to the mix? I remember having them with tuna at a church
    > function but no one knew who made them or what or how much tuna was in them.
    >
    > Thanks.


    My mix is mashed yolks, catsup, mayo and worcestershire sauce topped
    with a light sprinkling of white pepper.

    My best friend Lynn' makes a really good deviled egg out of mashed
    yolks, mustard and miracle whip, topped with a light sprinkling of
    paprika.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  4. #4
    Melba's Jammin' Guest

    Default Re: deviled eggs

    In article <gsh2bk$mkq$[email protected]>, "Kelly Greene" <[email protected]>
    wrote:

    > Anyone willing to share their simplest and favorite deviled egg recipe? Is
    > adding mustard a requirement? Most I saw on the net included mustard. Does
    > anyone add tuna to the mix? I remember having them with tuna at a church
    > function but no one knew who made them or what or how much tuna was in them.
    >
    > Thanks.


    Personally, I don't think mustard is a requirement. I use finely
    chopped green onion in mine and bind it with mayo. Maybe a pinch of
    sugar. Maybe a titch of vinegar. Lots of options for making deviled
    eggs, Kelly. I've seen a recipe that involves white beans
    (cannellinis?) to replace some of the egg yolks to reduce cholesterol
    content.

    I haven't made this in 20 years but it was a hit when I did. :-0)

    Shrimp-Sauced Bacon and Eggs

    Recipe By: Barb Schaller

    Serving Size: 8

    Eggs:
    2 slices bacon crisply cooked[*]
    8 hard-cooked eggs peeled and halved
    lengthwise
    1/3 cup mayonnaise or salad dressing
    1/2 teaspoon paprika
    1/2 teaspoon curry powder (1/2 to 3/4)
    1/4 teaspoon dry mustard

    Shrimp Sauce:
    2 Tbsp. butter
    2 Tbsp. flour
    1 can frozen condensed cream of shrimp soup (10 oz.)[**]
    1 1/4 cup milk (soup can)
    1/2 cup shredded cheddar cheese
    1 pkg. small frozen (6 oz.) cooked
    shrimp

    Topping:
    1 cup fresh bread crumbs
    1 Tbsp. butter melted


    Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
    yolks from eggs and mash with mayonnaise, paprika, curry powder, and
    mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
    halves.

    Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
    soup and milk; cook until thick and bubbly. Stir in cheese until
    melted, then stir in frozen shrimp.

    Arrange eggs in a shallow baking dish, about 7x11. Pour sauce over
    eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
    sauce. Bake at 350 just to heat through, about 15 minutes. Makes 6
    servings.

    Notes: Won 3rd Place and $100 in the 1986 Minnesota Egg Council Cooking
    Contest -- their first such contest.
    [*] I prefer to cut the bacon into small pieces before frying; then
    crumble after draining (rolling the drained bacon between paper toweling
    to remove excess fat)

    [**] I think this soup no longer available; there might be a non-frozen
    version available now. Use that.




    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "What you say about someone else says more
    about you than it does about the other person."

  5. #5
    Leonard Blaisdell Guest

    Default Re: deviled eggs

    In article <gsh2bk$mkq$[email protected]>, "Kelly Greene" <[email protected]>
    wrote:

    > Anyone willing to share their simplest and favorite deviled egg recipe? Is
    > adding mustard a requirement? Most I saw on the net included mustard. Does
    > anyone add tuna to the mix? I remember having them with tuna at a church
    > function but no one knew who made them or what or how much tuna was in them.


    I boil the eggs, split them in half, mash the yolks with a fork, add
    mayo until the yolks easily pipe through a fluted icing spout ( I know
    there's a real name for squeezing goop through a bag, but I don't know
    what it is right now) back into the whites. That's it period. It's as
    simple as it gets and it's my favorite. If I feel super fancy and
    company is coming, I sprinkle paprika on the finished deviled eggs for
    that classy touch.
    I suppose anything including tuna can be added to the basic yolk goop as
    long as you can extrude it through a bag or have great spoon skills.
    I make tuna sandwiches with canned tuna and mayo only as well. Long
    lists of ingredients confuse me.

    leo

  6. #6
    Sqwertz Guest

    Default Re: deviled eggs

    Kelly Greene <[email protected]> wrote:

    > Anyone willing to share their simplest and favorite deviled egg recipe? Is
    > adding mustard a requirement? Most I saw on the net included mustard. Does
    > anyone add tuna to the mix? I remember having them with tuna at a church
    > function but no one knew who made them or what or how much tuna was in them.


    Deviled eggs are just egg salad in a fancy disguise. Anything you'd
    add to egg salad will work with deviled eggs - and that includes
    tuna. I would use 4 parts egg to 1 part tuna.

    -sw

  7. #7
    Mr. Bill Guest

    Default Re: deviled eggs

    On Mon, 20 Apr 2009 19:59:35 -0500, Sqwertz <[email protected]>
    wrote:

    > and that includes
    >tuna. I would use 4 parts egg to 1 part tuna.


    Let's notch it up....lump crab meat!


  8. #8
    Mark Thorson Guest

    Default Re: deviled eggs

    "Mr. Bill" wrote:
    >
    > On Mon, 20 Apr 2009 19:59:35 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    > > and that includes
    > >tuna. I would use 4 parts egg to 1 part tuna.

    >
    > Let's notch it up....lump crab meat!


    I see your crab and raise you lobster.

  9. #9
    Kris Guest

    Default Re: deviled eggs

    On Apr 20, 1:48*am, "Kelly Greene" <k...@invalid.net> wrote:
    > Anyone willing to share their simplest and favorite deviled egg recipe? *Is
    > adding mustard a requirement? *Most I saw on the net included mustard. *Does
    > anyone add tuna to the mix? *I remember having them with tuna at a church
    > function but no one knew who made them or what or how much tuna was in them.
    >
    > Thanks.
    > --
    > Kelly..........
    > If you're a past or present resident of
    > N.Y.C., and want to meet others
    > to share past experienced with, and discuss
    > current events, please check out:http://members6.boardhost.com/QueensNYer/
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    I like them with curry powder and minced green onion added to the yolk
    with the mayo. Yum!!

    Kris

  10. #10
    sf Guest

    Default Re: deviled eggs

    On Mon, 20 Apr 2009 01:55:43 -0400, "cybercat" <[email protected]>
    wrote:

    >add the minimum mayo, (maybe something like three tablespoons)
    >some really good mustard (I like Grey Poupon Country style, a teaspoon or
    >two)


    I used to do it that way. Then I figured out "yellow" mustard tasted
    the same (or in some cases, better) and I didn't have to waste the
    good stuff that I preferred elsewhere. Now I use brown, ballpark
    style mustard in my deviled eggs (and potato salad).

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  11. #11
    Kswck Guest

    Default Re: deviled eggs


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 20 Apr 2009 01:55:43 -0400, "cybercat" <[email protected]>
    > wrote:
    >
    >>add the minimum mayo, (maybe something like three tablespoons)
    >>some really good mustard (I like Grey Poupon Country style, a teaspoon or
    >>two)

    >
    > I used to do it that way. Then I figured out "yellow" mustard tasted
    > the same (or in some cases, better) and I didn't have to waste the
    > good stuff that I preferred elsewhere. Now I use brown, ballpark
    > style mustard in my deviled eggs (and potato salad).
    >
    > --
    > I love cooking with wine.
    > Sometimes I even put it in the food.


    These days I use a creamy dill mustard (a la Beaverton Foods) and smoked
    paprika. When serving to company, they are usually taken back by the smoked
    paprika, but they like it all the same.

    * Exported from MasterCook *

    Appetizer: Deviled Eggs

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    12 eggs hard boiled -- 15 minutes on boil
    1/2 cup mayonnaise
    3 tblsp pickle relish
    1 tblsp Dijon mustard
    1 handfull chopped fresh dill
    3 splashes worcestershire sauce
    paprika -- to garnish

    When eggs are cooled, peel and slice in half. Remove yolk.


    Mix all ingredients together except paprika. Season w/salt and pepper to
    taste.


    Cut the corner of a baggie and spoon mixture into bag. Fill egg whites.

    Garnish with paprika.

    Eat.

    - - - - - - - - - - - - - - - - - - -



  12. #12
    Dale P Guest

    Default Re: deviled eggs

    "Kelly Greene" <[email protected]> wrote in message
    news:gsh2bk$mkq$[email protected]..
    > Anyone willing to share their simplest and favorite deviled egg recipe?
    > Is adding mustard a requirement? Most I saw on the net included mustard.
    > Does anyone add tuna to the mix? I remember having them with tuna at a
    > church function but no one knew who made them or what or how much tuna was
    > in them.
    >
    > Thanks.
    > --
    > Kelly..........
    > If you're a past or present resident of
    > N.Y.C., and want to meet others
    > to share past experienced with, and discuss
    > current events, please check out:
    > http://members6.boardhost.com/QueensNYer/
    > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Like most here have said, add what sounds good. Some years ago a group of
    us did experiments with deviled eggs. Some came out really good.
    Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
    sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
    base recipe and to that I may add minced pickle, pickle juice, minced green
    olive, green onion, black olive, or whatever. I put the mix into the zip
    bag with a corner cut off to pipe into the egg whites. I like to top them
    with either green olive slices, salad shrimp, bacon bits, green onion, or
    whatever sounds good that I have on hand. To me, an egg is not deviled
    unless it has tabasco in it.

    Sometimes I just make a couple of them with just the base recipe and a
    sprinkle of paprika. That way SO and I each get one egg, and if I make more
    we will eat more!!

    Later,

    DaleP



  13. #13
    Arri London Guest

    Default Re: deviled eggs



    Kelly Greene wrote:
    >
    > Anyone willing to share their simplest and favorite deviled egg recipe? Is
    > adding mustard a requirement? Most I saw on the net included mustard. Does
    > anyone add tuna to the mix? I remember having them with tuna at a church
    > function but no one knew who made them or what or how much tuna was in them.
    >
    >


    Mix in your favourite curry paste with the mashed egg yolks. Can hardly
    get simpler than that

  14. #14
    blake murphy Guest

    Default Re: deviled eggs

    On Tue, 21 Apr 2009 10:51:29 -0600, Dale P wrote:
    >> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    > Like most here have said, add what sounds good. Some years ago a group of
    > us did experiments with deviled eggs. Some came out really good.
    > Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
    > sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
    > base recipe and to that I may add minced pickle, pickle juice, minced green
    > olive, green onion, black olive, or whatever. I put the mix into the zip
    > bag with a corner cut off to pipe into the egg whites. I like to top them
    > with either green olive slices, salad shrimp, bacon bits, green onion, or
    > whatever sounds good that I have on hand. To me, an egg is not deviled
    > unless it has tabasco in it.
    >
    > Sometimes I just make a couple of them with just the base recipe and a
    > sprinkle of paprika. That way SO and I each get one egg, and if I make more
    > we will eat more!!
    >


    some years ago i mailed off to the tabasco people for their pamphlet. here
    is their take on deviled eggs:

    six hard-cooked eggs

    2 T mayonnaise

    1 t vinegar

    1/2 t salt

    1/8 t tabasco

    1/4 t paprika

    1 t prepared mustard

    the instructions are about what you'd expect, except the paprika is mixed
    with the yolks, not sprinkled on top. they're pretty peppy. i think i
    used some extra ground chipotle on top thinking it to be smoked paprika.

    your pal,
    blake

  15. #15
    Omelet Guest

    Default Re: deviled eggs

    In article <1cae1xrkc9gml$.[email protected]>,
    blake murphy <[email protected]> wrote:

    > On Tue, 21 Apr 2009 10:51:29 -0600, Dale P wrote:
    > >> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    > > Like most here have said, add what sounds good. Some years ago a group of
    > > us did experiments with deviled eggs. Some came out really good.
    > > Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
    > > sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
    > > base recipe and to that I may add minced pickle, pickle juice, minced green
    > > olive, green onion, black olive, or whatever. I put the mix into the zip
    > > bag with a corner cut off to pipe into the egg whites. I like to top them
    > > with either green olive slices, salad shrimp, bacon bits, green onion, or
    > > whatever sounds good that I have on hand. To me, an egg is not deviled
    > > unless it has tabasco in it.
    > >
    > > Sometimes I just make a couple of them with just the base recipe and a
    > > sprinkle of paprika. That way SO and I each get one egg, and if I make
    > > more
    > > we will eat more!!
    > >

    >
    > some years ago i mailed off to the tabasco people for their pamphlet. here
    > is their take on deviled eggs:
    >
    > six hard-cooked eggs
    >
    > 2 T mayonnaise
    >
    > 1 t vinegar
    >
    > 1/2 t salt
    >
    > 1/8 t tabasco
    >
    > 1/4 t paprika
    >
    > 1 t prepared mustard
    >
    > the instructions are about what you'd expect, except the paprika is mixed
    > with the yolks, not sprinkled on top. they're pretty peppy. i think i
    > used some extra ground chipotle on top thinking it to be smoked paprika.
    >
    > your pal,
    > blake


    I use a bit of salt free lemon pepper on top of mine.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  16. #16
    Dale P Guest

    Default Re: deviled eggs

    "blake murphy" <[email protected]> wrote in message
    news:1cae1xrkc9gml$.[email protected]. .
    >>

    >
    > some years ago i mailed off to the tabasco people for their pamphlet.
    > here
    > is their take on deviled eggs:
    >
    > six hard-cooked eggs
    >
    > 2 T mayonnaise
    >
    > 1 t vinegar
    >
    > 1/2 t salt
    >
    > 1/8 t tabasco
    >
    > 1/4 t paprika
    >
    > 1 t prepared mustard
    >
    > the instructions are about what you'd expect, except the paprika is mixed
    > with the yolks, not sprinkled on top. they're pretty peppy. i think i
    > used some extra ground chipotle on top thinking it to be smoked paprika.
    >
    > your pal,
    > blake


    sounds like a basic recipe. The prepared mustard really makes the color
    better. I will try adding the paprika to the mix instead of sprinkling.

    Later,

    DaleP



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