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Old 01-14-2004, 08:36 AM   #1
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Deviled Egg Storage Questions...

Hi, all! I have a couple of deviled egg questions...

1. What's the best way to store them after they're made? I like to make 6 eggs at a time, which leaves me with 12 halfs... and I like to take 2 pieces to work each day for breakfast. I don't want to leave them exposed for fear they'll dry out, but when I cover them, they get all wet.....

2. How long do deviled eggs last in the fridge?

3. Does anyone have a favorite recipe (withOUT celery, ICK!) that they can share (or direct me to)?

THANKS A MILLION!
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Old 01-14-2004, 09:34 AM   #2
 
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1. I just store them in a tupper ware. I didn't have any problems with them getting wet. Maybe line the bottom with paper towel? Make sure they're cold before you put the lid on. I can see the steam causing this.

2. According to FDA, "Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking."

3. The best ones are Josie's Perfect Deviled Eggs, minus the parsley. It's in the "Awsome Appetizers" thread up in the sticky section. I made 6 eggs, and I ate the whole thing in 1 day!!
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Old 01-14-2004, 09:34 AM   #3
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Can't really help you with the first two questions- sorry!

The way I make deviled eggs is to add some mayo, a dash of mustard, little splenda, then some grated cheddar cheese and bacon (cooked & crumbled). That's my fav but good without the cheese and bacon too!
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Old 01-14-2004, 09:42 AM   #4
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Awesome info - thanks!! I especially appreciate the FDA info on the "fridge life" of hard cooked eggs - thank you! And I'll definitely be checking out the recipes. Would you believe I'd never had a deviled egg until I turned 30???!!! haha...

So far, I've only made plain old deviled eggs with mayo/mustard, but I'm definitely going to try something new and adventurous. Thanks again!
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Old 01-14-2004, 09:46 AM   #5
 
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I wanted to edit my post, but something went wrong.... I wanted to add that I've seen tupperwares made specifically for deviled eggs. They have little egg wholes in them. I haven't seen them in a while, so I'm not sure if they still make them.

I'm also not sure if shelf life of deviled eggs are the same as plain, hard-cooked eggs. Chances are, you won't keep them around for that long anyway - they're so good!!
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Old 01-14-2004, 10:26 AM   #6
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I make up 6 at a time too, my recipe is 1/2 cup mayo,3 Tbsp mustard, 1 Tbsp vinegar, lots of pepper and little salt. I line my tupperware with paper towels and let cool in frig before adding the lid, this is key to no water ? if you want something a little different then add 1 Tbsp dill relish. and use a pastry bag.
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Old 01-14-2004, 10:42 AM   #7
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I never make them up before I store them. Instead, I throw all the whites ina tupperware and put the yolk mixture in a plastic baggie. When I am ready to eat them, I snip off the corner of the plastic baggie and squeeze the yolk mixture into the whites and sprinkle with paprika. This makes them prettier too! LOL!
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Old 01-14-2004, 10:43 AM   #8
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Thanks again! Now I see the error of my ways - I WAS putting them in the fridge right after preparing, so maybe the fact that they were warm is what's creating all that moisture! Those buggers are slippery, too!

Thanks again for all the help!
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Old 01-14-2004, 12:46 PM   #9
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Sometimes I make mine with Trader Joe's wasabi mayonaise for a little kick! Yum!
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Old 01-14-2004, 03:59 PM   #10
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The tupperwares that are made specifically for deviled eggs (someone mentioned them above) - they sell those at my Superwalmart. I just saw them the other day there.
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Old 01-14-2004, 04:07 PM   #11
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Guess where I'm going after work to look for an egg tray! THANKS for the tip!
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Old 01-14-2004, 04:23 PM   #12
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I have a tupperware egg holder and I LOVE IT. They usually come out right around easter (soon ). I did learn a wonderful trick for traveling with them, too. Sprinkle a little flour (if you still keep it in your house) into the egg holder (no, you will not consume the flour), put your eggs in and voila, no more sliding eggs.
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Old 01-18-2004, 07:09 PM   #13
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I have a spice called chervel. It is wonderful in deviled eggs. you only need like 1/4 tsp for six eggs. It doesn't really do anything for other foods. But, I tell you it really helps out deviled eggs. It isn't spicy. it is very hard to explain, but, It kinda helps mellow out the mustard taste or something. try it, it is great:
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Old 01-18-2004, 07:11 PM   #14
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oops. that would be chervil. sorry
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Old 01-18-2004, 07:26 PM   #15
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Just wanted to add my 2 cents worth...

You mentioned wanting to take two halves to work. What came to mind was placing the two flat sides together (so they form a "whole" egg) and wrapping it in saran wrap. I know you wouldn't be able to pile the filling up the way you might normally do but that's my thought.

I always use mayo, mustard and dill pickle (including a little bit of the juice).

Karen
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Old 01-18-2004, 10:26 PM   #16
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If you line the bottom of your container with paper towel, it will keep the eggs from getting wet.

Try putting a little mustard, mayo, salt, pepper, very finely chopped celery, and sugar-free sweet pickle relish in your eggs. Yum! I use the Mt. Olive Splenda sweetened sweet relish. It is really good.
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Old 01-19-2004, 08:40 AM   #17
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Yum!

spicy mustard, mayo, pepper, celery salt and old bay seasoning!

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