"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-20-2013, 12:24 AM   #1
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Deviled Eggs?

We did this once before but I've forgotten what others felt was a favorite for parties and holidays. Mine are egg yolks mixed with s&p enough mayo to hold them together, golden mustard, dash of Tabasco and Worcestershire, fresh chopped parsley, top with smoked paprika. how about you?
kades

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-20-2013, 01:20 AM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,261
Send a message via Skype™ to taxlady
Same as yours, but I add finely minced onion and celery seeds. I'm not sure what golden mustard is. I use mustard powder.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-20-2013, 02:47 AM   #3
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
I use mayonnaise, Gulden's Spicy Brown Mustard, and a tiny pinch of salt. I keep the mayonnaise level as low as possible - I don't like it too mayonnaisey (is that a word?). When they're all put together, I sprinkle them with smoked black pepper.

Smoked paprika sounds good, too - I love that stuff, and use it in tons of dishes. I'll have to try it - thanks, kadesma.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 11-20-2013, 04:20 AM   #4
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 595
I go with a mixture of mayo and curry powder and a little S&P seasoning......Can't make enough of the things for parties
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 11-20-2013, 07:08 AM   #5
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
When taking deviled eggs to a parties, I always make two varieties: one a mild flavored one with mayo and sweet relish; the other with dried mustard and Tabasco.

I like to sprinkle cayenne instead of paprika on top. Not too much heat, and usually a prettier red than paprika.

For a summer cookout I like to ask that everyone bring some deviled eggs. It's a great appetizer while waiting for the meat to be done, and everyone seems to make them differently, giving lots of variety. Plus, it's pretty inexpensive to make.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-20-2013, 10:01 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,978
Mayo, garlic powder, juice from the olive jar (paprika and pimento stuffed green olives for garnish). Simple and addictive.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-20-2013, 10:22 AM   #7
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,114
My deviled eggs are the #1 app when I cater parties and I'm making them for turkey day, for sure.

BASIC RECIPE: Mayo, Miracle Whip, Dijon mustard, onion powder, garlic powder, soy sauce and Worcestershire sauce.

People who think they hate Miracle Whip devour them are always asking for the recipe.

I garnish with all kinds of stuff. Pickles, olives, chives, radish slivers, Korean yellow turnip, kimchi. I don't like paprika on them but I have used the Spice House's powdered tomato for its flavor.

My favorite recipe adds wasabi paste and is garnished with a wasabi pea.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-20-2013, 10:47 AM   #8
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,115
I do the mayo, Dijon mustard, Tabasco, some salt and freshly ground black pepper, etc. thing but... I add a little caper juice to the mix, then chop some avocado and toss it with lemon juice and put bits of chopped avocado into the hollow of the egg white before piping in the egg yolk mixture. As a final measure I top each egg with chopped fried bacon and chopped fresh chives. These get gobbled up every time!
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-20-2013, 10:57 AM   #9
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,949
Our basic recipe is to add mayo or miracle whip ( depending on who puts them together), a touch of yellow mustard, salt and white pepper. Garnish with a sprinkle paprika and parsley.

I may add
-- onion powder
-- slivers of jalapeno, some seeds included
-- snipped tarragon leaves
-- snipped chives or scallion tops
-- sliced green olives

Whiskadoodle is offline   Reply With Quote
Old 11-20-2013, 11:21 AM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,261
Send a message via Skype™ to taxlady
I was taught they are only called devilled eggs if there is something hot in them, like mustard. If there isn't, they are called stuffed eggs.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-20-2013, 12:31 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,697
Quote:
Originally Posted by taxlady View Post
I was taught they are only called devilled eggs if there is something hot in them, like mustard. If there isn't, they are called stuffed eggs.
I hadn't heard that before, TL, but you're right. Interesting reading here, as always: http://www.foodtimeline.org/foodeggs.html#deviledeggs
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 11-20-2013, 12:36 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,697
I like to put ground mustard, minced dill pickle and a bit of white vinegar in mine and garnish with chopped chives.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 11-20-2013, 12:52 PM   #13
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I remember one lady brought to the cookout, deviled eggs swirled like yin yang with potted ham. YUMMY!
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-20-2013, 06:07 PM   #14
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,298
Mayo.
Salt
Pepper.
Dust with Cayenne.

I like to keep it simple like my mind.
Zagut is offline   Reply With Quote
Old 11-20-2013, 06:40 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by GotGarlic View Post
I hadn't heard that before, TL, but you're right. Interesting reading here, as always: The Food Timeline: history notes--eggs
Do you know what happens when you post something else that covers the subject? I spend the next hour or two reading the whole thing. Then I never get back to DC. What an education I am getting. They never taught this in my schools.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-20-2013, 06:54 PM   #16
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 867
Mine are the pretty basic method: mayo, mustard, salt,pepper, a sprinkle of paprika or parsley. I've tried other recipes but it seems like the old standard is the favorite.
Oldvine is offline   Reply With Quote
Old 11-20-2013, 07:29 PM   #17
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by Oldvine View Post
Mine are the pretty basic method: mayo, mustard, salt,pepper, a sprinkle of paprika or parsley. I've tried other recipes but it seems like the old standard is the favorite.
+1, I like the old standard too.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-20-2013, 08:00 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,697
Quote:
Originally Posted by Addie View Post
Do you know what happens when you post something else that covers the subject? I spend the next hour or two reading the whole thing. Then I never get back to DC. What an education I am getting. They never taught this in my schools.
I know - that happens to me, too I sometimes have to stop myself from following links and reading another topic ... and another ... and so on ...
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 11-20-2013, 11:24 PM   #19
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by Dawgluver View Post
+1, I like the old standard too.
Quote:
Originally Posted by Oldvine View Post
Mine are the pretty basic method: mayo, mustard, salt,pepper, a sprinkle of paprika or parsley. I've tried other recipes but it seems like the old standard is the favorite.
Quote:
Originally Posted by Zhizara View Post
I remember one lady brought to the cookout, deviled eggs swirled like yin yang with potted ham. YUMMY!
Quote:
Originally Posted by GotGarlic View Post
I like to put ground mustard, minced dill pickle and a bit of white vinegar in mine and garnish with chopped chives.
Quote:
Originally Posted by Andy M. View Post
Mayo, garlic powder, juice from the olive jar (paprika and pimento stuffed green olives for garnish). Simple and addictive.
Quote:
Originally Posted by jennyema View Post
My deviled eggs are the #1 app when I cater parties and I'm making them for turkey day, for sure.

BASIC RECIPE: Mayo, Miracle Whip, Dijon mustard, onion powder, garlic powder, soy sauce and Worcestershire sauce.

People who think they hate Miracle Whip devour them are always asking for the recipe.

I garnish with all kinds of stuff. Pickles, olives, chives, radish slivers, Korean yellow turnip, kimchi. I don't like paprika on them but I have used the Spice House's powdered tomato for its flavor.

My favorite recipe adds wasabi paste and is garnished with a wasabi pea.
Quote:
Originally Posted by Katie H View Post
I do the mayo, Dijon mustard, Tabasco, some salt and freshly ground black pepper, etc. thing but... I add a little caper juice to the mix, then chop some avocado and toss it with lemon juice and put bits of chopped avocado into the hollow of the egg white before piping in the egg yolk mixture. As a final measure I top each egg with chopped fried bacon and chopped fresh chives. These get gobbled up every time!
Quote:
Originally Posted by Whiskadoodle View Post
Our basic recipe is to add mayo or miracle whip ( depending on who puts them together), a touch of yellow mustard, salt and white pepper. Garnish with a sprinkle paprika and parsley.

I may add
-- onion powder
-- slivers of jalapeno, some seeds included
-- snipped tarragon leaves
-- snipped chives or scallion tops
-- sliced green olives
Quote:
Originally Posted by taxlady View Post
I was taught they are only called devilled eggs if there is something hot in them, like mustard. If there isn't, they are called stuffed eggs.
I made some today to take to dialysis and I added some fresh grated Parm to them. They were wonderful and I got lots of raves from the nurses about them One nurse even chopped up the white and then made a sandwich with it. Think I'll make more that way for Thanksgiving with added parm
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-20-2013, 11:25 PM   #20
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Thanks everyone for your participation in this thread. Hugs to you all may your Thanksgiving be the best ever.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
egg, eggs

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.