Deviled Eggs
 

[QUOTE=sallybowron;1566610]I love deviled eggs of any type. My Mom's recipe does not use mayo but melted

We mix,,,,,,,,,,,,,,, : Some Relish, some Blue Cheese Dressing, some salt and pepper, some Wooster sauce, some Taco Sauce, and a brown mustard. Mix it well and let it set for an hour or so, or less time. Then cut the eggs, put the Yolks in the mix and mash them and then spoon them into the egg halves, You can add some paprika on top. If you do not woof them all down, refrigerate them, they keep well for days if you can leave them alone.

bbbbbb :coolsmiley:

Never ate a deviled egg. Something about the looks turn me off.

We have a Cuisinart egg cooker, called an “Egg Central.” It cooks up to 10 eggs. After they cook, we plunge them into ice water. Most of the time they peel beautifully.

Hellman’s here. :) - - - - -

Shameless Confession:

When we went to SC last year for the total eclipse, we had Duke’s. Wickedly good stuff, too.

I now have a secret jar of Duke’s in the back of the refrigerator.

But I never tamper with the Hellman’s in the deviled eggs.

Hey! Do not judge me for my Duke’s. At least it’s not a secret jar of Miracle Whip.

Mrs. KC makes the best I've ever tasted; she got the recipe from her late aunt.

Why are they called deviled eggs, are they made by devils? If so, I will take a pass. I am hoping to take the stairway to heaven when the time comes, not the highway to hell. Unless hell freezes over, then it might want to go there and ski that too!

Sometime, try Blue Plate and let me know what you think.

Here is a link to some information from the site Chowhound that will tell you more than you probably wanted to know about the naming of deviled eggs.

Sure enough, in some places they are called something else so the devil won't show up.

I liked the part about how if using light mayo, some people call them "angel eggs." -- But I won't be doing that. My philosophy is that if I am going to make deviled eggs, the mayo will be the big, fat mayo. It's also how I am about butter. Irish butter is what it will be -- when I indulge.

Anyway, here's the link.

Why Do We Call Deviled Eggs 'Deviled'? - Chowhound


Thanks. I will. I like the name "Blue Plate" -- makes me think about those wonderful little restaurants that you would never find if somebody did not tell you about them.

Also, I see it is from New Orleans. They sure know their way around food there.

Wow.... What a great Thing to bring to a potluck invitation. How much does A dozen of eggs Cost today?

Not much. Cheap and good. Always come home with an empty plate. Same way with sticky buns....not expensive, but practically inhaled.

I went to a catered party recently where there were 3 kinds of deviled eggs: Basic (with just a tiny bit of chives on top); one kind stuffed with hot stuff; another topped with caviar. (Guess which kind went first. :) )

At Costco I found deviled egg carriers with clip-on tops. Perfect. With those Costco carriers, and our egg cooker, and Hellman’s, and yellow mustard, and a little paprika on top to look prettier, we are ready to go with our deviled eggs, sometimes on short notice even.

Good. Easy. And Pick-up-able. They always go fast.

Any recipe that calls for mustard is called deviled. Don’t ask me why

There ya go! I was a Hellman's girl till I came down here and discovered Duke's.

My ma was PA Dutch, and everything had a sweet & sour tang to it, esp. potato salad (hers was to die for) and deviled eggs. Her simple recipe was Hellman's, vinegar, and sugar, and egg yolks. No fancy add-ins. Everybody in the family clamored for the recipe, and then nobody believed her.

It had to be just the right balance.

Hmm... I will have to try Blue Plate. A small jar of that and one of Duke's. A blind taste test.:coolsmiley: What wine works with mayo?

Champagne, of course.

(Btw, I just read that sometimes deviled eggs are called Oeufs Mimosa.)

What about avocado in them~ yummy!