ShannaLee83
Cook
I just saw a recipe for Bacon Jalapeno Deviled Eggs that looked really good.
Amy Thielen is a lot of fun to watch--she is about 35 minutes from where my parents are--so when she talks about the Walker Eelpout festival, etc. I've partaken in those events...Woke up way too early today, turn on the food network, a lady, never seen her before, from MN, was making eggs. She mixed the yolk with some mayo, ah never mind, you can read it right here. It looked really good and I bet tasted incredible.
Steakhouse Deviled Eggs Recipe : Amy Thielen : Food Network
Honestly, I love pickles. I make all sorts of pickles from the cucumbers in my garden, naturally fermented kosher dills, sweet gherkins, jalapeno chunks, etc. I love pickles. However, I think any sort of pickled cucumber in a deviled egg recipe is HORRIBLE. From a texture standpoint it is awful. From a color standpoint it is awful. Finally, from a flavor standpoint it is at best a crutch. If you have to rely upon sour to make your deviled eggs flavorful, then you are doing it WRONG. Hey, it's a tempting idea, I get it. I like pickled eggs. I make pickled beet eggs every Summer. I'm Pennsylvania German. But, I don't call pickled eggs deviled eggs. They are apples and oranges, and I don't get those confused either. To me deviled eggs are smoothly textured. The bite, the deviling, comes from a genuine spice. For me that means hot mustard and horseradish. I do put a bit of acid brightness into my filling in the form of sherry vinegar, but the amount does not rise to the level of a pickling. Please leave out the pickle relish or chopped pickles. Whomever initially thought that was a good idea was a dope.
I think maybe it was because of the paprika that was sprinkled on them. Back in my childhood, other than the eggs, S and P, mayo, maybe some relish and/or onion/green onion depending on who made them, I don't remember seeing anything other than paprika, with maybe an occasional oddball (at the time) slice of olive on top. Red being the devil's color as deviled eggs were always at church socials.
Different parts of the south, different families. Egg salad and deviled eggs were 2 entirely different preparations, although with same ingredients, in the various areas of KY, TN, MS and AL where my mom's family was. My NC g-mom didn't really cook when we were there other than breakfast. She wasn't a good cook and was fond of canned veges and roasted meat.
In country parts of MS, lots of people still make them for parties, social events, etc., as I learned from recent experience, with mostly older (50+) ladies doing the cooking.
Actually, my grandmother (a true blue southern "Church Lady") always called them stuffed eggs as she said she'd never have anything to do with the Devil.
Actually, my grandmother (a true blue southern "Church Lady") always called them stuffed eggs as she said she'd never have anything to do with the Devil.
Right on Charlie! I love caviar on stuffed eggs, and no I wouldn't add relish in that case.
Now I have to get some caviar...I already have eggs.