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Old 07-23-2014, 02:23 PM   #31
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I'm sure there are many hidden deviled egg scarfers.

Maybe we should start a support group?

Besides something needs to be done with "all" those eggs that don't peel perfectly. We sure can't present them to our guests.
I buy two dozen eggs every month. I sometimes will hard boil about six and leave them in the fridge for snacking. Sometimes I even plan to pickle them. They last for about two days. Salt shaker in hand, and a hard boil egg. I am one happy customer.
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Old 07-23-2014, 02:52 PM   #32
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I buy two dozen eggs every month. I sometimes will hard boil about six and leave them in the fridge for snacking. Sometimes I even plan to pickle them. They last for about two days. Salt shaker in hand, and a hard boil egg. I am one happy customer.
Oh now I know we need a support group.

I always hard cook extra eggs to have around for tossing into salads and such. I'll also toss them into pickled beet juice for pickled eggs. That's if they last past the salt shaker in hand. Toss on some cayenne pepper and I'm a very happy person.


Now do you folks see why some of us don't make deviled eggs?

We have a problem and we need help.
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Old 07-23-2014, 11:53 PM   #33
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Originally Posted by Zagut View Post
I'm sure there are many hidden deviled egg scarfers.

Maybe we should start a support group?

Besides something needs to be done with "all" those eggs that don't peel perfectly. We sure can't present them to our guests.
Waff ebblid egth??

(What Deviled Eggs?)
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Old 07-24-2014, 09:54 AM   #34
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When I make deviled eggs, I use a Ziplock bag with a corner cut off as a piping bag to fill the whites. There's always extra filling so I just pipe it into the nearest opening (mouth). After all, waste not want not.
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Old 07-24-2014, 10:17 PM   #35
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When I make deviled eggs, I use a Ziplock bag with a corner cut off as a piping bag to fill the whites. There's always extra filling so I just pipe it into the nearest opening (mouth). After all, waste not want not.
And if there is still any left over, there is always my mouth. Open wide like a baby birdie!
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Old 08-01-2014, 01:02 PM   #36
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These innocent looking eggs have a hidden secret: sriracha. Make the eggs then invert a sriracha bottle and push the tip into the filling - squeeze. Biting into the egg reveals a the spicy, hot center. The telltale red dot on the top is just a teaser about what's inside...

Attachment 21539
I used Janet's idea yesterday for the Sriracha Bombs.......oh my gosh they were fantabulous although they didn't look as pretty as hers. Steve and I had fun passing the bottle.
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Old 08-01-2014, 10:13 PM   #37
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Thanks for trying them and letting us know your results, Kay! Will try - I love a spicy kick to eggs.
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Old 08-01-2014, 11:07 PM   #38
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You know that if the eggs aren't spicy, they aren't deviled. They are just stuffed eggs.
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Old 08-02-2014, 12:01 AM   #39
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Yes. There is a wide range of devil-ness. Anything from the commonly used mustard which is naturally spicy, to the super spicy additives. I was just commenting that the addition of the sriracha sounded good to me.
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