topic Re: ISO ~ Deviled Eggs Recipe in Recipes

ISO ~ Deviled Eggs Recipe

SydneyH — Sat, 30 Dec 2017 06:05:09 GMT

I rarely make them so I need your easiest, foolproof tips and recipes STAT, thank you in advance.

Re: ISO ~ Deviled Eggs Recipe

Silver Fox1 — Sat, 30 Dec 2017 07:12:10 GMT

I always keep them simple. Hard boil the eggs then cut them lenght wise and scoop out the yokes. Mash the yokes up and add a pinch of salt and pepper. Then I add dill to taste and mayo. Fill the scooped out egg whites and chill. Sometimes I'll chop up a couple of sweet pickels and add that instead of the dill. .

Re: ISO ~ Deviled Eggs Recipe

Silver Fox1 — Sat, 30 Dec 2017 07:22:09 GMT

Please forgive the spelling , I ment yolks, length and pickles. It's late for me to be up .

Re: ISO ~ Deviled Eggs Recipe

beach-mom — Sat, 30 Dec 2017 07:38:19 GMT

Like @Silver Fox1, mine are pretty simple. I use mayonnaise, regular (not Dijon) mustard, and a little onion powder. I sprinkle paprika on top.

Re: ISO ~ Deviled Eggs Recipe

CinNC — Sat, 30 Dec 2017 09:27:57 GMT

This is my favorite recipe.

DEVILED Eggs From SowFresh Organics

12 large eggs

1/3 cup yogurt

3 tablespoon low fat mayo

1 tablespoon Dijon mustard

2 tablespoon chopped onion(optional)

1-2 tablespoons hot pepper sauce

1/8 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper

Discard 3 yolks

(my tweaks - I used toasted onion flakes from Penzy's, a whole container of F*ge full fat greek yogurt, smoked paprika, and sometimes almost all the egg yolks, and whatever mayo I have available )

Re: ISO ~ Deviled Eggs Recipe

novamc1 — Sat, 30 Dec 2017 10:16:08 GMT

@SydneyH

Check out this deviled egg recipe thread from November. Same subject and lots of suggestions from regular deviled egg makers.

https://community.qvc.com/t5/Recipes/Deviled-eggs/m-p/4190735#M87829

Re: ISO ~ Deviled Eggs Recipe

on the bay — Sat, 30 Dec 2017 13:01:03 GMT

Everytime I have made them people say they are so good, or the best they've ever had and how do I make them?

The only thing I put in them is Hellman's mayonnaise. It has its own amount of salt. I think that's why they always taste just right.

If I have it I sprinkle dried parsley on top to make them look nice.

Also don't mash the yolks so much that it is like a puree. Mash just enough.

Boiling-you can bring eggs in the water to a boil, then turn off heat, cover and let sit 15 minutes.I like this cause no danger of forgetting and burning a pan.

peeling-the hardest part!

Peel while running under cold water.

When you slice the egg in half, continue to wipe off the knife so its easy to cut and clean.

(I know this is sort of an unconventional recipe, not all in order but its what I thought of as I was thinking about it)womanhappy:

then yes put on nice plate, cover and keep in refrig til ready to serve.

If you are going to do this on any regular basis (and I don't anymore and hope people don't ask me to)it is so nice to get those 12 slots for deviled egg plates. There are pretty ones, or nice plain white ones. They are so good for carrying and serving.

I'm sure there are covered plastic ones too but I think if you go to the trouble to make them, it is so nice for you and guests to serve them in an attractive egg dish that you enjoy using

Re: ISO ~ Deviled Eggs Recipe

FranandZoe — Sat, 30 Dec 2017 13:06:45 GMT

I do them very simply too - Miracle Whip, salt and pepper, dry mustard, shake of garlic or onion powder. A sprinkle of paprika or parsley on top. I also will sometimes slice a green olive or anchovy and put a small piece on top.

Re: ISO ~ Deviled Eggs Recipe

Eileen in Virginia — Sat, 30 Dec 2017 13:41:54 GMT

If you aren’t sure about making hard boiled eggs from scratch, Eggland’s Best sells them ready to use (ie, cooked and shelled). They’re right beside the regular eggs and are my go-to eggs when I don’t have time to boil them myself. There are no cracks in the egg whites, no dark rings around the yolks, etc.

Re: ISO ~ Deviled Eggs Recipe

PINKdogWOOD — Sat, 30 Dec 2017 13:56:59 GMT

@SydneyH The whole thing starts with nice hard boiled eggs ie, WATCH your timing - once they start to boil time them 5 full minutes, take to sink empty hot water, run cold over eggs and/or add a few ice cubes to cool them and stop the cooking process.

Slice in 1/2 lengthwise, put youlks in a bowl to mash w/a fork. I use only hellmann's, regular yellow mustard, no salt, a little pepper. Mix/mash to blend and restuff into whites. I sprinkle diff things on top - paprika, chives, Old Bay or nothing at all if you so choose. ENJOY!!!!

Re: ISO ~ Deviled Eggs Recipe

PINKdogWOOD — Sat, 30 Dec 2017 14:01:12 GMT

@on the bay Everyone says the same about mine too - "Susie, can you make the eggs? Why yes, I say, love to" because mine are the best!

Enjoy your's!

Yep, Hellmann's the BEST and the reason I don't add salt either.

Re: ISO ~ Deviled Eggs Recipe

Tigriss — Sat, 30 Dec 2017 15:32:24 GMT

I find that the simpler the better. I boil the eggs in my instant pot, best way to cook them and so easy to peel. I cut lengthwise and scoop out the yolks, then mash with a bit of mayo, salt, pepper, and sweet pickle relish drained. You can pipe the yolks in using a ziploc bag and just snip the corner off a tiny bit or drop the yolk mix back in with a spoon. I like to sprinkle paprika over the top once done. I have also added a tiny bit of horseradish on occasion for a bit of kick or fresh cracked black pepper.

Re: ISO ~ Deviled Eggs Recipe

Another new name Sue — Sat, 30 Dec 2017 15:55:13 GMT

I add to the yolks: mayo, mustard, chopped bacon, paprika on top. Very simple, but there are lots of fancier versions.

I like my little deviled egg carrier with lid and handle from Amazon. Perfect for taking the eggs somewhere. Not so good for serving though. Wish I had a special deviled egg plate to put them on because they slide around a lot!

Re: ISO ~ Deviled Eggs Recipe

Ainhisg — Sat, 30 Dec 2017 16:05:39 GMT

Here's a good basic recipe:

http://easyaspiecanbe.blogspot.com/2014/05/deviled-eggs.html

Re: ISO ~ Deviled Eggs Recipe

Sunshine Kate — Sat, 30 Dec 2017 16:11:49 GMT

Boil eggs and slice lengthwise

Put yolks in a bowl and smash with a fork

Seasoning ingredients:

Sweet pickle relish

Salt & pepper

Mustard

Mayonnaise (Hellmann's)

Onions, finely diced

1/4 tsp. of white vinegar

My deviled eggs are always the first food gone...

Re: ISO ~ Deviled Eggs Recipe

Sooner — Sat, 30 Dec 2017 16:10:53 GMT

@silver fox wrote:
I always keep them simple. Hard boil the eggs then cut them lenght wise and scoop out the yokes. Mash the yokes up and add a pinch of salt and pepper. Then I add dill to taste and mayo. Fill the scooped out egg whites and chill. Sometimes I'll chop up a couple of sweet pickels and add that instead of the dill. .

@Silver Fox1 What she said then you can add sweet pickle relish OR: chopped green or black olives; capers, dill; pepperoni or bacon; hot sauce; chili powder; garlic powder; finely minced onion; jalapeno or pickled jalapeno; or even a tiny splash of vinegar or lemon juice to give it some zip!

Re: ISO ~ Deviled Eggs Recipe

Sooner — Sat, 30 Dec 2017 16:14:29 GMT

@Another new name Sue wrote:
I add to the yolks: mayo, mustard, chopped bacon, paprika on top. Very simple, but there are lots of fancier versions.

I like my little deviled egg carrier with lid and handle from Amazon. Perfect for taking the eggs somewhere. Not so good for serving though. Wish I had a special deviled egg plate to put them on because they slide around a lot!

@Another new name Sue Check out the meamine ones on Amazon! They have some cute colors and they are cheap and won't be heavy and break! I have a green one that is very retro looking! Also, since mine is flat and easy to store on its side and grab, I use it to hold eggs on the counter when I need them in a recipe so they won't roll around and break.

Re: ISO ~ Deviled Eggs Recipe

Tigriss — Sat, 30 Dec 2017 16:26:03 GMT

@Another new name Sue I haven't thought about bacon. That would be wonderful! YUMM!

Re: ISO ~ Deviled Eggs Recipe

miata1 — Sat, 30 Dec 2017 18:36:22 GMT

I do it simply too.. Boil the eggs and cut lengthwise. Remove yolks and put on plate, mash yolks, add seasoning salt and pepper. Two scoops of mayo and mix around, add drop of mustard. Fill eggs and sprinkle paprika on top. Then I arrange on my deviled egg platter. They always are a hit and they disappear from the plate. My husband told me to use dry mustard one time and I did not like it at all and when I did them the next time, I went back to regular mustard the way my Mom used to make them. We love them and family can't get enough of them.

Re: ISO ~ Deviled Eggs Recipe

Bluffbaker — Sat, 30 Dec 2017 18:37:36 GMT

Here's the link to the recipe I use which also includes tips (older eggs are easier to shell than fresh ones), including an easy way to fill the egg whites: http://margaretsmorsels.blogspot.com/2010/07/tisket-tasket-gently-used-picnic-basket.html