topic Re: Deviled Eggs ~ Question? in Kitchen

Deviled Eggs ~ Question?

Sunshine Kate — Tue, 10 Mar 2015 23:53:31 GMT

For those that put onions in their deviled eggs, do you chop them finely or shred them on a grater?

Thanks

Re: Deviled Eggs ~ Question?

OkeyDokey — Wed, 11 Mar 2015 00:20:19 GMT

I have done both. I think I prefer shredding them. I like crunch in my egg, but not an onion-y crunch, if that makes sense. LOVE deviled eggs.

Re: Deviled Eggs ~ Question?

Sunshine Kate — Wed, 11 Mar 2015 00:25:50 GMT

On 3/10/2015 OkeyDokey said:
I have done both. I think I prefer shredding them. I like crunch in my egg, but not an onion-y crunch, if that makes sense. LOVE deviled eggs.

Thanks, I feel the same way.

Re: Deviled Eggs ~ Question?

ChiliPepper — Wed, 11 Mar 2015 03:39:12 GMT

I don't put onions in the mix - I sometimes put sliced green onions on top. It gives them a subtle onion flavor without overpowering them. Plus it looks pretty!

Re: Deviled Eggs ~ Question?

Cookie06 — Wed, 11 Mar 2015 03:46:13 GMT

On 3/10/2015 OkeyDokey said:
I have done both. I think I prefer shredding them. I like crunch in my egg, but not an onion-y crunch, if that makes sense. LOVE deviled eggs.

Could you explain to me what kind of crunch you like in your eggs? The only think I can think of is biting into a piece of shell. Ugggg!!!

Re: Deviled Eggs ~ Question?

Mothertrucker — Wed, 11 Mar 2015 04:01:52 GMT

I usually put very finely chopped shallot in mine..sometimes even the Penzeys dehydrated chopped shallots..

Re: Deviled Eggs ~ Question?

OkeyDokey — Wed, 11 Mar 2015 04:06:12 GMT

On 3/10/2015 Cookie06 said:
On 3/10/2015 OkeyDokey said:
I have done both. I think I prefer shredding them. I like crunch in my egg, but not an onion-y crunch, if that makes sense. LOVE deviled eggs.

Could you explain to me what kind of crunch you like in your eggs? The only think I can think of is biting into a piece of shell. Ugggg!!!

Chopped sweet pickles. Not uggg if you like sweet pickles.

Re: Deviled Eggs ~ Question?

KarenQVC — Wed, 11 Mar 2015 04:06:22 GMT

I use finely chopped celery. It is more subtle. I guess you could use celery flakes or seeds.

Re: Deviled Eggs ~ Question?

lovesrecess — Wed, 11 Mar 2015 04:11:55 GMT

I use finely chopped onion or dehydrated onion....sometimes green onion...I find grating it gives me more juice than onion.

Re: Deviled Eggs ~ Question?

Mothertrucker — Wed, 11 Mar 2015 04:12:45 GMT

i don't mind a little crunch in mine...sometimes i crumble those dried french fried onions in them- sometimes I make them with minced lox and capers...sometimes pickle relish or toasted chopped pecans...

Re: Deviled Eggs ~ Question?

OkeyDokey — Wed, 11 Mar 2015 04:15:58 GMT

On 3/10/2015 Mothertrucker said:
i don't mind a little crunch in mine...sometimes i crumble those dried french fried onions in them- sometimes I make them with minced lox and capers...sometimes pickle relish or toasted chopped pecans...

Those are some ideas I haven't tried. Sounds yummy!

Re: Deviled Eggs ~ Question?

Mothertrucker — Wed, 11 Mar 2015 04:33:47 GMT

Thanks, I really like deviled eggs- i like my "regular"" ones with some horseradish in them..if you have never tried it, its really good!

When my son was little, I mashed avocado in the yolks and told him it was "Green Eggs and ham"

Re: Deviled Eggs ~ Question?

Desertdi — Wed, 11 Mar 2015 07:10:06 GMT

On 3/10/2015 OkeyDokey said:
On 3/10/2015 Mothertrucker said:
i don't mind a little crunch in mine...sometimes i crumble those dried french fried onions in them- sometimes I make them with minced lox and capers...sometimes pickle relish or toasted chopped pecans...

Those are some ideas I haven't tried. Sounds yummy!

OOOOO......a slice of lox or anchovy on top.........I need to go buy some eggs!

Re: Deviled Eggs ~ Question?

Mothertrucker — Wed, 11 Mar 2015 07:18:33 GMT

OK, at the risk of seeming OCD about presentation, I actually take a tiny strip of lox, wrap it around a caper with a sprig of fresh dill...kind of like a tiny rose.....

Re: Deviled Eggs ~ Question?

Shelbelle — Wed, 11 Mar 2015 14:33:53 GMT

I use a little onion powder.

Re: Deviled Eggs ~ Question?

DiAnne — Wed, 11 Mar 2015 19:47:19 GMT

I always thought deviled were called that because they had deviled ham in them. My grandmother and mother always made them that way with deviled ham, mayo and Dijon mustard. I still make them that way but branch out a little into smoked salmon. I use sliced green onions as garnish only if I happen to have it.

Re: Deviled Eggs ~ Question?

beckyb1012 — Wed, 11 Mar 2015 21:30:50 GMT

I like to skip the mayo calories sometimes and will just mix mine with salsa for kick. Not many calories in salsa and it is always good.

Re: Deviled Eggs ~ Question?

faeriemoon — Wed, 11 Mar 2015 21:47:39 GMT

Try a grated shallot.

I'm more inclined to use finely chopped chives.

Re: Deviled Eggs ~ Question?

poshmini — Wed, 11 Mar 2015 22:21:58 GMT

I use Miricle Whip Dressing with Olive Oil in it already and a little bit of salt and Hungarian Paprika mixed in, then sprinkle a little bit of paprika on top for garnish and looks.

Re: Deviled Eggs ~ Question?

Leeny — Wed, 11 Mar 2015 23:57:16 GMT

I get compliments all the time on my deviled eggs. I use horseradish, onion powder, yellow mustard and mayo.