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Old 02-17-2008, 05:57 PM   #1
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Deviled eggs?

Anyone know of a good deviled egg recipe? I've checked the one in the recipe room and that is sort of like what I've always done. My friend makes the best ones in the world but she won't share her recipe.

Need help soon....the eggs are boiling!
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Old 02-17-2008, 06:22 PM   #2
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My "secret" ingredient is just a smidge of horseradish-adds that little something but you can't tell what it is!
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Old 02-17-2008, 06:28 PM   #3
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Quote:
Originally Posted by jamingrs View Post
My "secret" ingredient is just a smidge of horseradish-adds that little something but you can't tell what it is!
Thanks! I actually found quite a few more recipes when I went to "Appetizers". The egg section had only 1.

I'm going to try the horseradish! I LOVE horseradish!
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Old 02-17-2008, 09:06 PM   #4
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Originally Posted by LESSOFME View Post
My friend makes the best ones in the world but she won't share her recipe.
That's not very 'friendly'

I make speedy deviled eggs by putting all the yolks in a plastic bag, followed by the mayo and whatever seasonings I'm using - mustard, salt, pepper, herbs etc. Then I smoosh it all up right in the bag, keeping the top scrunched tight closed. Finally, I smoosh in some finely chopped ham or other meaty/fishy extra of my choice.
All I have to do then is snip the bag and 'pipe' the yolk mix into the whites - easy peasy and no clean up
Babs
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Old 02-17-2008, 09:23 PM   #5
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I just mash the yolks with mayo, dijon mustard and a little bit of worcestershire sauce.
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Old 02-17-2008, 09:58 PM   #6
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I do mine in a plastic bag too; it is so easy and looks nice too! My recipe is pretty basic, mayo, mustard, salt, a touch of lemon juice and vinegar; but what I think makes them really good is some dried dill--it makes all the difference IMO...~
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Old 02-18-2008, 01:20 AM   #7
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I know you've alredy made the, but for next time..

They are good with tuna in them.. the recipe is on Linda Sue's site, I think.

Love them with Sun Dried tomatoes in them!

My basic recipe is mayo, a little mustard, a little salt and pepper, and a fair amoutn of sage. Sage is my secret ingredient and people usually always love them and remark how they've never had any like them.

Last edited by Yummy's_Girl; 02-18-2008 at 01:23 AM..
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Old 02-18-2008, 04:29 AM   #8
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Mayo, dijon mustard and dill pickle relish...YUM!
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Old 02-19-2008, 08:55 AM   #9
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Here are some recipes I found on the M/E Thread Posted by Parisfox (Judy):

CLASSIC DEVILED EGGS: 12 eggs, 1 teaspoon paprika, 4 tablespoons mayonnaise, 1 teaspoon dry mustard.

DECADENT DEVILED EGGS:
12 eggs, 2 teaspoons dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce, 1/4 teaspoon celery salt, 1/2 cup butter, softened.

BACON DEVILED EGGS: 12 eggs, 1/3 cup mayonnaise, 4 slices bacon (fried and crumbled), 1 tablespoon prepared mustard. 1 Tbsp. bacon grease.

SPICY-ITALIAN DEVILED EGGS:
12 eggs, 2 tablespoons spicy-brown mustard, 2 tablespoons Italian salad dressing, 1/2 cup mayonnaise, 1/2 teaspoon ground black pepper or to taste, 1 teaspoon salt or to taste. Sprinkle finished eggs with paprika.

ZESTY DEVILED EGGS:
12 eggs, 1/2 cup mayonnaise, 4 tablespoons finely chopped onion, 6 tablespoons dill-pickle relish, 2 tablespoon prepared horseradish, 1 tablespoon prepared mustard, salt and pepper to taste, and paprika for garnish.

For the above variations: Peel eggs. Cut in half lengthwise. Separate yolks from whites. Mash the yolks. Add remaining ingredients. Mix well. Stuff yolk mixture into egg whites. Refrigerate until serving.


SOUTHWEST OVERSTUFFED EGGS: 10 servings
12 Hard Cooked Eggs
2 Tbsp Sour Cream
1/4 cup mayonnaise
1/2 cup shredded Sharp Cheddar Cheese (optional)
2 Tbsp spicy Salsa
2 Tbsp chopped green onion (optional)
1 tsp. cumin (or to taste)
Salt and Pepper to taste

Place eggs in a pan with cold water at least an inch above the eggs. Bring to a rolling boil. Remove the pan from heat and cover. Let stand for at least 15 minutes….longer doesn’t hurt. Drain. Either cool the eggs thoroughly in cold water…or refrigerate overnight. Peel eggs. Cut in half lengthwise. Separate yolks from whites. Mash the yolks (and the whites of 2 eggs) thoroughly. (I run the 2 whites over a cheese grater, then use a pastry cutter to mix the yolks & whites together.) Add remaining ingredients. Mix well. Stuff yolk mixture into egg whites. Refrigerate until serving.
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Old 02-19-2008, 05:19 PM   #10
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Quote:
Originally Posted by Big Red View Post
Here are some recipes I found on the M/E Thread Posted by Parisfox (Judy):

CLASSIC DEVILED EGGS: 12 eggs, 1 teaspoon paprika, 4 tablespoons mayonnaise, 1 teaspoon dry mustard.

DECADENT DEVILED EGGS:
12 eggs, 2 teaspoons dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce, 1/4 teaspoon celery salt, 1/2 cup butter, softened.

BACON DEVILED EGGS: 12 eggs, 1/3 cup mayonnaise, 4 slices bacon (fried and crumbled), 1 tablespoon prepared mustard. 1 Tbsp. bacon grease.

SPICY-ITALIAN DEVILED EGGS:
12 eggs, 2 tablespoons spicy-brown mustard, 2 tablespoons Italian salad dressing, 1/2 cup mayonnaise, 1/2 teaspoon ground black pepper or to taste, 1 teaspoon salt or to taste. Sprinkle finished eggs with paprika.

ZESTY DEVILED EGGS:
12 eggs, 1/2 cup mayonnaise, 4 tablespoons finely chopped onion, 6 tablespoons dill-pickle relish, 2 tablespoon prepared horseradish, 1 tablespoon prepared mustard, salt and pepper to taste, and paprika for garnish.

For the above variations: Peel eggs. Cut in half lengthwise. Separate yolks from whites. Mash the yolks. Add remaining ingredients. Mix well. Stuff yolk mixture into egg whites. Refrigerate until serving.


SOUTHWEST OVERSTUFFED EGGS: 10 servings
12 Hard Cooked Eggs
2 Tbsp Sour Cream
1/4 cup mayonnaise
1/2 cup shredded Sharp Cheddar Cheese (optional)
2 Tbsp spicy Salsa
2 Tbsp chopped green onion (optional)
1 tsp. cumin (or to taste)
Salt and Pepper to taste

Place eggs in a pan with cold water at least an inch above the eggs. Bring to a rolling boil. Remove the pan from heat and cover. Let stand for at least 15 minutes….longer doesn’t hurt. Drain. Either cool the eggs thoroughly in cold water…or refrigerate overnight. Peel eggs. Cut in half lengthwise. Separate yolks from whites. Mash the yolks (and the whites of 2 eggs) thoroughly. (I run the 2 whites over a cheese grater, then use a pastry cutter to mix the yolks & whites together.) Add remaining ingredients. Mix well. Stuff yolk mixture into egg whites. Refrigerate until serving.
Thanks! They all look great! Going to boil eggs.........
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Old 02-21-2008, 02:45 PM   #11
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less is more...I use cream cheese salt and pepper....they are so good......very rich so you cant eat many.......try it.
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Old 02-22-2008, 12:01 AM   #12
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I use Chipotle Mayonnaise mixed with the yolk and a titch of mustard. Then I sprinkle bacon bits on top and then, finally a spritz of paprika for color.
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Old 02-23-2008, 02:26 PM   #13
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along with mayo/ sweet pickles SF, I add Real Bacon bits.
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Old 02-23-2008, 06:46 PM   #14
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I sometimes add finely minced ham to deviled eggs. They're very tasty!
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