I got a hankerin' for deviled eggs, any good recipes?

[MsBagawkbagawk]

I have a hankerin' for deviled eggs right now. Does anybody have a good recipe?

 

[mynamesjenelle]

I would also like a good recipe! Once in my life I had the best deviled eggs ever. They tasted like they were just yolk and spices, though I'm sure there was some mayo in there too. It was really savory and delicious. I didn't ask for the recipe because it was my first time trying them. Ever since then at potlucks they have just tasted overly sweet - maybe because people put in too much mayo or use sweet relish?

If you find one like this I would really love it

 

[Midwest Lizabeth]

Here's my basic recipe for deviled eggs. Our family thinks they are good. Boil 15 or 16 eggs if you want 24 egg halves as you're bound to have a couple that won't want to peel or don't slice right. You'll want to taste a couple as you're assembling them.

Note that all measurements are best guesses, as I can't remember the last time that I looked at deviled egg recipe, I just make them. Deviled eggs are one of those items that are easy to make and you never have any left if you take them to a supper or picnic--keep them cold and do not let them sit out in warm temperatures too long. . . .you don't want to hurt someone. Here you go--

• Hard boil the eggs. Place the eggs in a pan and cover them with cool water, bring to a boil, turn burner down and simmer gently for 10 minutes. Take the pan off the stove, drain the hot water and run cold water to cool them down when cooked. (I use my oldest eggs for hard boiled eggs.)
• Peel the shells off. (I hold an egg in one hand, tap it with the flat side of a large kitchen knife & roll it as I tap it until all portions of the shell are fractured. Then, I peel the shell off under the cold running water. I keep the peeled & unpeeled eggs in the pan of cold water until all of the eggs are peeled. When all eggs have been peeled, I sit them on paper towels & dry them off.)
• Slice the eggs in two portions (lengthwise). Once all eggs are sliced, pop out the yolks and place in a shallow bowl (or food processor). Smash the yolks with a fork or pulse the food processer until all yolks are smashed. (A minute or two with a fork or a couple of quick pulses in a food processor.)
• Add ingredients to the yolks--For about a dozen eggs, I add approximately 2/3 cup of salad dressing (Spin Blend or Miracle Whip), and two tablespoons of mustard (wet, like you'd put on a hotdog), about a tablespoon of either bottled Italian salad dressing or Vidalia onion salad dressing, salt (optional) & pepper to taste to the bowl of egg yolks. You can mix the ingredients with a fork or pulse your food processor until the mixture is smooth. I do not like sweet deviled eggs. If you like sweet, then also add a tablespoon of sugar before mixing.
• Spoon or pipe mixture into the egg halves. An ice tea spoon works well. Load up the spoon with enough filling for one egg, and using a wet finger, gently push the egg yolk filling off the spoon into the egg. Keep a clean wet papertowel handy to wipe up any "oops" you may have.
• Optional garnish: sprinkle yolk mixture with a small pinch of paprika and place a thin slice of green olive or black olive in the center of the yolk mixture.

It's nice to assemble the eggs on a cold deviled egg platter. Deviled egg platters are fairly cheep and easy to find at antique malls or flea markets. I've found that if I let the assembled deviled eggs sit in the refrigerator for an hour or two (not longer) uncovered, that cling wrap doesn't stick to them.

Midwest Liz

 

[MsBagawkbagawk]

mmmmm, that sounds gooooood!

My mom has a really good recipe but (of course) she has no way to tell me the recipe other than, a little of this, a little of that, just eyeball it. Well, I can't really when I'm trying to get this recipe over the phone! I have no idea where to start!

I agree with you jenelle, potluck eggs are gross. I hate how store bought eggs make them look so pale and slimy. I feel so bad when the person who made them is like, "Oh, did you see the deviled eggs over there, here I'll go bring you a few!" I do like deviled eggs, but not when they look like that...

I love the little sprinkle of paprika or something like an olive or caper to make it look like an eye for the little kids.

Sorry, didn't mean to hi-jack my own thread. Definitely going to try your recipe liz, once I get some Miracle Whip (we don't usually have that or Mayo in our house for some reason...

)

 

[Midwest Lizabeth]

Get "Spin Blend". . .it's better for you. Price Chopper has it.

 

[MsBagawkbagawk]

Get "Spin Blend". . .it's better for you. Price Chopper has it.

cool, price chopper is closer to us too!

 

[1muttsfan]

I probably use a lot less dressing than that, just enough to make them hold together. And a little crumbled bacon is - yummmmmm

 

[holyhart]

Miracle Whip will give it a sweeter flavor than mayo will. I don't measure anything, but I mix mayo with chive & onion cream cheese, with just a tiny bit of mustard, then after filling the egg, sprinkle with a little paprika. I always get asked to bring these to get togethers, they always disappear, I always get told I don't bring nearly enough, no matter how many I bring.

 

[MsBagawkbagawk]

mmmm, never heard of using cream cheese.. I think I'll be making a lot of deviled eggs!

 

[mynamesjenelle]

Oh yum, I'm so hungry now!

My pullets better get their butts in gear soon