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Old 07-21-2014, 02:00 PM   #1
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Hot deviled eggs...

My favorite hangout as a single guy was a funky college tavern just north of Stanford University called the Dutch Goose. Their bar snacks were superior: keystone steamed clams, flavored popcorns, peanuts in the shell, brat sandwiches, and hot deviled eggs. I bugged the hosts for their deviled egg recipe and finally got a clue to how they were made. They were unbelievable with a cold beer.

METHOD:
Hardboil a dozen eggs (my way to shell them easily? Plunge the boiled eggs directly from the stove into ice-cold water. Crack the eggs all over, gently roll the egg in your hands and the membrane (which makes peeling hard) just falls away from the egg.)
Mayonaise, about 1 tbsp
Coleman's dry mustard, to taste (be careful, this is the first secret ingredient and this stuff is potent/hot)
Dill Pickle juice, about 1 tbsp, this is the second secret ingredient
Salt and pepper, lots of it.

I rough-combine the ingredients and sprinkle on Trader Joe's paprika, which actually has some flavor, unlike other paprikas I've tried.

When I make these for the grandkids, I substitute honey mustard for the Coleman's dry mustard. The kids just devour deviled eggs. They're wonderful with ice cold beer or chilled white wine.

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Old 07-21-2014, 03:29 PM   #2
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Quote:
Originally Posted by chiklitmanfan View Post
My favorite hangout as a single guy was a funky college tavern just north of Stanford University called the Dutch Goose. Their bar snacks were superior: keystone steamed clams, flavored popcorns, peanuts in the shell, brat sandwiches, and hot deviled eggs. I bugged the hosts for their deviled egg recipe and finally got a clue to how they were made. They were unbelievable with a cold beer.

METHOD:
Hardboil a dozen eggs (my way to shell them easily? Plunge the boiled eggs directly from the stove into ice-cold water. Crack the eggs all over, gently roll the egg in your hands and the membrane (which makes peeling hard) just falls away from the egg.)
Mayonaise, about 1 tbsp
Coleman's dry mustard, to taste (be careful, this is the first secret ingredient and this stuff is potent/hot)
Dill Pickle juice, about 1 tbsp, this is the second secret ingredient
Salt and pepper, lots of it.

I rough-combine the ingredients and sprinkle on Trader Joe's paprika, which actually has some flavor, unlike other paprikas I've tried.

When I make these for the grandkids, I substitute honey mustard for the Coleman's dry mustard. The kids just devour deviled eggs. They're wonderful with ice cold beer or chilled white wine.
Ah, all the right ingredients to get more beer into you!
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Old 07-21-2014, 09:04 PM   #3
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I always put mustard powder in devilled eggs. I usually use Keen's Mustard, but I haven't really noticed much, if any, difference with Colman's Mustard.
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Old 07-22-2014, 01:01 PM   #4
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I think I'll try some horseradish powder I got from Penzeys Spices.
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Old 07-22-2014, 03:49 PM   #5
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This looks tasty.

Never had Keen's but Colman's is on the hotter side of the dry mustards I've used. Good stuff.

Horseradish powder sounds like a great idea. I'm going to use that one.

And rather then a sprinkle of paprika I think I'd use cayenne powder or perhaps a mixture of both.

I don't make deviled eggs very often because I love them so much that when I do I end up eating most of them while I'm making them.
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Old 07-22-2014, 03:58 PM   #6
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Originally Posted by Zagut View Post
This looks tasty.

Never had Keen's but Colman's is on the hotter side of the dry mustards I've used. Good stuff.

Horseradish powder sounds like a great idea. I'm going to use that one.

And rather then a sprinkle of paprika I think I'd use cayenne powder or perhaps a mixture of both.

I don't make deviled eggs very often because I love them so much that when I do I end up eating most of them while I'm making them.
Do you use the plastic bag trick to fill them Zagut?
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Old 07-22-2014, 04:25 PM   #7
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Quote:
Originally Posted by Zagut View Post
This looks tasty.

Never had Keen's but Colman's is on the hotter side of the dry mustards I've used. Good stuff.

Horseradish powder sounds like a great idea. I'm going to use that one.

And rather then a sprinkle of paprika I think I'd use cayenne powder or perhaps a mixture of both.

I don't make deviled eggs very often because I love them so much that when I do I end up eating most of them while I'm making them.
Or my favourite, hot paprika.
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Old 07-22-2014, 04:45 PM   #8
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Kayelle,
I've only used a spoon to fill them in the past but since my simple mind has seen that using a plastic bag would be easy to do I'll most likely give that a try in the future. Heck I might even use one of the pastry tips I've got around here somewhere if I can find them.

Taxlady,
I've never seen "Hot paprika". I've seen smoked but never hot. Please tell me where you've found such a creation. Could it be a mixture?
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Old 07-22-2014, 05:16 PM   #9
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I buy smoked, sweet, hot and half hot paprikas form Penzeys.
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Old 07-22-2014, 06:02 PM   #10
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Quote:
Originally Posted by Andy M. View Post
I buy smoked, sweet, hot and half hot paprikas form Penzeys.
Maybe I have an old catalog but all I see from Penzeys is Sweet, Sharp, Half Sharp, & Smoked. (pg 38-39)

Is sharp Hot?
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