Deviled Eggs - how do you make yours? For some reason, I've been thinking about Deviled Eggs -

[meryl]

I rarely make them, but I've been in the mood for them for some reason. I usually mix the yolks with just mayonnaise and mustard. Any other combinations to recommend?

 

[richard-in-cincy]

Here ya go Meryl. Rec: Spicy Deviled Eggs. So simple but so good.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=90052

 

[elenor]

Finely chopped onions and celery, mayonnaise and some salt .

 

[richard-in-cincy]

Here's another one. Rec: Curried Stuffied Eggs. I emailed this to my

Dad in Florida as he wanted a curried deviled egg for a block party. He said it was a hit with everyone!

http://www.epicurious.com/recipes/food/views/CURRIED-STUFFED-EGGS-10204

 

[richard-in-cincy]

Hmmm, stuffied eggs... lol!

 

[lisainla]

Hmmm- you can try out your curry powders with this one.... smileys/bigsmile.gif

And I have nothing new to offer regarding deviled eggs - I am a traditionalist mayo and mustard girl.

 

[meryl]

I've been very happy with the mayo/mustard combo also, but thought I should expand my horizons. smileys/smile.gif

 

[janet-in-nc]

From Julia Child: Try a bit of softened butter in the mix. Delicious I add capers too.

 

[CathyZ]

Chopped onion, dry hot mustard or wasabi, mayo, celery seed, pepper, salt if needed.

 

[richard-in-cincy]

Yes, we must not be "conservative" about deviled eggs!

 

[richard-in-cincy]

I'm trying the softened butter next time - thanks!

 

[meryl]

Yeah, we shouldn't be stuffy about "stuffied" eggs!

 

[richard-in-cincy]

Good one - LOL!

 

[marsha-tbay]

so funny, Meryl...I wish I had some of you'all's humor

 

[cheezz]

mayo, mustard, sugar, vinegar, salt, pepper

 

[lisainla]

You make them, and I'll eat them.... smileys/bigsmile.gif

 

[elenor]

I think I'll add a little softened butter too. I make egg salad that way.

 

[joe]

Julia's butter, of course, and mayo, Dijon mustard, S&P, chopped pickle or relish, minced onion,

and after stuffing, a generous sprinkle of paprika.

Regardless of the recipe, I think the most important factor is to not overcook the eggs in the first place. Tender whites stuffed with creamy, soft yolks (no gray discoloring) are irresistable.

I'm ALWAYS in the mood for them, and in my experience a platter or them, no matter how large, never lasts more than a few minutes.

 

[richard-in-cincy]

Groaners beware