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Thread: Deviled Eggs

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    Deviled Eggs

    My favorite finger food, and a family tradition when we get together for Easter.
    ANyone have any variations that they use?
    I use dijon mustard in mine so probably a little more mustard/horseradish taste than traditional eggs. Just a touch of dill as well. I'm thinking about trying some dried Ranch seasoning in them this year as well.
    What's everyone else got?


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    Re: Deviled Eggs

    Ugh. I can smell it from here...



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    Re: Deviled Eggs

    I'm not sure what my family uses but I love them! Well until about 3 hours latter, but still..... mmmmmm



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    Re: Deviled Eggs

    Quote Originally Posted by Chipper View Post
    Ugh. I can smell it from here...
    Everyone likes their own brand...



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    Re: Deviled Eggs

    wartnight, we must have some of the same favorite tastes - I love dill, horseradish, and ranch dressing seasoning. Think I'll try those in mine also.
    Anyway, I always make a version with crumbled bacon and shredded cheddar in the filling.



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    Re: Deviled Eggs

    I like to load up on them before long cross-country drives with friends in my car that has broken power windows.



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    Re: Deviled Eggs

    Quote Originally Posted by Broodwich View Post
    I like to load up on them before long cross-country drives with "friends" in my car that has broken power windows.
    I'm sure they love you!



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    Re: Deviled Eggs

    tunafish in the filling along with dijon mustard. sounds gross but it's good.



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    Re: Deviled Eggs

    Doesn't get much better than deviled-eggs. I should learn how to make them....couldn't be much.



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    Re: Deviled Eggs

    Here is my variation of the deviled egg. It is pretty easy and tastes awesome.
    1. cut the hard boiled egg in half from tip to bottom.
    2. take the yoke out and set it off to the side for the time being.
    3. take half of the egg and pour some white vinegar in the divot that the yoke was in. Maybe half full of vinegar, depends on how well you like it.
    4. take a little bit of corn oil, just a few drops. not sure why you need this, but it is what has been done at our house for ages.
    5. put some mustard in the divot also. i prefer honey mustard or dijoun.
    6. put the yoke back on the egg, but not in the hole, otherwise it will overflow, just set it on the top somewhere.
    7. put the whole thing in your mouth.

    vary the taste by the amount of vinegar and mustard. in my opinion, this allows you to fix your own recipe of the deviled egg. some people dont like much mustard, some do. some use more or less vinegar. TRY IT!!!

    DAMNNNNN!!!!! my mouth is watering already!! it sounds grose, but trust me, its awesome.



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    Re: Deviled Eggs

    Answer me this: Since we mostly eat Deviled eggs on Easter, why are they not called Risen Savior Eggs?


    Forever trying to find a cure for the Dunning-Kruger Effect.

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    Re: Deviled Eggs

    Quote Originally Posted by Broodwich View Post
    I like to load up on them before long cross-country drives with friends in my car that has broken power windows.
    You sir are one sick, sick man. I like it.



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    Re: Deviled Eggs

    Mmmmmmmmmm. Now Ill have to make some.

    Had a round some time back that had more of an egg salad in them instead of the whipped filling. It was tasty. An egg salsa of sorts.



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    Re: Deviled Eggs

    Curry makes those farty little bastards sing. Yellow is best. Chorizo is also brilliant. I'd advise against using them together though.


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    Re: Deviled Eggs

    Can't wait till Sunday now.......my mom makes them every year for Easter!!!!!!



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