SandwichShortOfAPicnic
Forum GOD!
Making me hungry. Whats the classic then?
Devilled eggs
- Thread starter SandwichShortOfAPicnic
- Start date
-
- Tags
- egg
Well…eggs, then the filling is the mashed up yolk mixed with mayonnaise (a couple of dollops), mustard (just a squirt), pickle relish (a dab or so), and vinegar or pickle juice (only a splash, mind)…salt and pepper of course, a dusting of paprika, and a sprinkle of chives (or green onion tops).
It may seem I’m breaking the “no recipes directly in this topic rule,” but with those measurements, I don’t think it can be considered a proper one.
SandwichShortOfAPicnic
Forum GOD!
A golden oldie!Well…eggs, then the filling is the mashed up yolk mixed with mayonnaise (a couple of dollops), mustard (just a squirt), pickle relish (a dab or so), and vinegar or pickle juice (only a splash, mind)…salt and pepper of course, a dusting of paprika, and a sprinkle of chives (or green onion tops).
It may seem I’m breaking the “no recipes directly in this topic rule,” but with those measurements, I don’t think it can be considered a proper one.
Barriehie
Forum GOD!
Absolutely correct. That's a minds eye recipe, maybe...Well…eggs, then the filling is the mashed up yolk mixed with mayonnaise (a couple of dollops), mustard (just a squirt), pickle relish (a dab or so), and vinegar or pickle juice (only a splash, mind)…salt and pepper of course, a dusting of paprika, and a sprinkle of chives (or green onion tops).
It may seem I’m breaking the “no recipes directly in this topic rule,” but with those measurements, I don’t think it can be considered a proper one.
AdaptAndAchieve
Well-Known Member
Sounds like an ingredients list, def not a recipe
JAS_OH1
Forum GOD!
Mine is the same sans the pickle relish, though I use that when making tuna salad with eggs.Well…eggs, then the filling is the mashed up yolk mixed with mayonnaise (a couple of dollops), mustard (just a squirt), pickle relish (a dab or so), and vinegar or pickle juice (only a splash, mind)…salt and pepper of course, a dusting of paprika, and a sprinkle of chives (or green onion tops).
It may seem I’m breaking the “no recipes directly in this topic rule,” but with those measurements, I don’t think it can be considered a proper one.
JAS_OH1
Forum GOD!
Well my grandma's recipes were "a dollop of this" and "a pinch of that" and "some of this other".
Barriehie
Forum GOD!
I have lots of recipes that are a list!!!
- Joined
- 4 Aug 2021
- Local time
- 2:04 PM
- Messages
- 11,486
- Location
- Caracas, Venezuela
- Website
- www.instagram.com
Have not eaten (or prepared) a devilled egg in over 45 years.
They're just not a thing over here.
Doesn't mean I wouldn't eat one, though; in fact, if they're so popular in the US, I may have to make some when I'm there next month, so I'm eager to see what the recipes are.
They're just not a thing over here.
Doesn't mean I wouldn't eat one, though; in fact, if they're so popular in the US, I may have to make some when I'm there next month, so I'm eager to see what the recipes are.
Where to start? There are so many fillings I can think of. To me it's not worth writing out full recipes. A list of fillings is fine.
Here’s another one, submitted as part of a SPAM challenge:
Recipe - “Speviled” Eggs (SPAM-deviled eggs)
I remember these starting out a little rough to eat, the taste was so different, but after a while, MrsT was scarfing them down like candy.
Recipe - “Speviled” Eggs (SPAM-deviled eggs)
I remember these starting out a little rough to eat, the taste was so different, but after a while, MrsT was scarfing them down like candy.
SandwichShortOfAPicnic
Forum GOD!
Has anyone tried butter rather than all mayo?
Nagi of Recipe Tin Eats is a huge fan.
She's a fairly reliable source so I'm thinking it's worth a try even though I feel dubious!
Devilled eggs
Nagi of Recipe Tin Eats is a huge fan.
She's a fairly reliable source so I'm thinking it's worth a try even though I feel dubious!
Devilled eggs
I’ve not done it, but it’s not unheard of. Ones made with butter have a slightly heavier, creamier mouthfeel, but I prefer that certain…je ne sais quoi that mayonnaise delivers.
SandwichShortOfAPicnic
Forum GOD!
She does use a bit of mayo to loosen it too.
I think I'll give it a whirl.
I like that she uses more egg yolks than whites too.