Allrecipes "Special Deviled Eggs" - Delish!

deb, the majority of reviews modified the recipe. Did you? Most seemed to think there was too little

yolk for the amount of additives.

 
Good Point - I didn't modify but I would next time; agreed - a tad soupy.

and I used extra large eggs. Thanks so much for pointing this out!

 
I totally ruined 6 *HB destined to be deviled* eggs by not tasting the ingredients. The

recipe (by a guy chef for bar food) used the liquid from canned olives as a key ingredient. I didn't have any canned, but I had a BJ (like Costco) mutant-size jar of kalamata olives in the refrigerator. I used that and it was SO salty (briny?) that it ruined the entire batch. Of course, i didn't taste the sauce first...just added all the ingredients, including the yolks.

Bummer. Hate when I do that.

But shame on me, the reason the jar of olives was in the refrigerator unused was because...THEY WERE TOO SALTY.

 
Only one person really had that issue--I make devilled eggs a lot and this isn't

far off of what I usually do but admittedly, I don't measure the mayo and mustard--just glop it in. The horseradish is a good addition. And maybe because I just chop a pickle and don't have the liquid from "relish" would not add too much liquid.

 
I'd add all of the *rest* of the ingredients first, mix, then use mayo for desired consistency. (ntP

 
Confession - I never at a deviled egg until my forties (or egg salad)

I couldn't take the smell of it. I don't know what prompted me to finally taste one but all I can say is I wasted a helluva lot of years........

The smell still really bothers me...but somehow I get over it - LOL:)

 
I actually took the last deviled egg on easter sunday, placed on a plate and gave to my Dad, who was

engaged in a conversation w a relative. You should have seen his face light up.

 
I make eggs like that all the time, especially this time of year when....

beets are available at the Farmer's Market along with lovely beet greens. I love beet greens. Never thought of making deviled eggs out of them. Usually, I put the whole, peeled egg into a container with cooked sliced beets, s & P, a little garlic powder, Saffola oil (it does not coagulate in the fridge) and apple cider vinegar, a fresh herb or two and we use it as a side dish with lunches. The purple whites against the yellow yolk are beautiful and tasty.

 
when i sent egg salad sandwiches to school with my boys, i call them 'fart sandwiches' smileys/smile.gif

 
Reminds me of practical jokes in the lab.....

... a certain compound we use a lot, called 'beta-mercaptoethanol" has a very "distinctive" smell, if you know what I mean

evil lab members might squirt a small amount on your bench, - it is quite volatile, so after the initial shock the smell fades away, but... who says scientists cannot be playful, right?

smileys/wink.gif

 
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