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Topic: Easy peasy Deviled Eggs  (Read 4303 times)
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sweets4ever
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« on: November 19, 2009 08:12:08 AM »

These are pretty basic and they're a holiday favorite at my house.  Okay, they're an any day favorite!  There are hundreds of variations on the basic Deviled Egg recipe, so dress them up for your occasion or just to your personal taste.  Try adding curry powder, basil or even minced onions.



1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
salt & pepper
paprika

First, boil your eggs.  Again, there are many methods for this, so use what works best for you.  I boil a pot of water, put the eggs in, drop in this nifty little egg timer thingie and we're good to go.  Once the egg timer turns clear, the eggs are done.  It's usually 20 minutes or so.

I immediately put the eggs in ice water to cool.

Peel the eggs.  Slice lengthwise.  Gently remove the yolks.  Arrange the white halves on a platter.




Mix up all of the goodness:  yolks, mustard, mayonnaise, salt and pepper.


Put the mixture in a plastic freezer bag.  Snip the corner to create a piping bag.


Fill the white halves with the mixture.  This is SO much neater and easier than using a spoon to fill them.  It looks pretty nice, too. Smiley


Garnish with paprika, basil leaves, etc.


EAT!
« Last Edit: August 24, 2012 12:39:56 PM by sweets4ever » THIS ROCKS   Logged

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« Reply #1 on: November 19, 2009 08:16:48 AM »

I bet taking all those photos was harder than making the eggs  Cheesy

Great tutorial, and I love the piping idea. 
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« Reply #2 on: November 19, 2009 08:30:31 AM »

I bet taking all those photos was harder than making the eggs  Cheesy

Great tutorial, and I love the piping idea. 

It totally was!  Making deviled eggs has never taken so long. Cheesy

Thanks!
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« Reply #3 on: November 19, 2009 05:57:23 PM »

Oooo.  Good job on the deviled eggs.  I like the idea of the piping bag.  Otherwise they always seem so messy.

Next time try honey mustard in your egg mix.  And use red onions, they're really pretty in the eggs.

Thanks for the tute.
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« Reply #4 on: November 19, 2009 06:20:23 PM »

MmmMm, I think I will.  I love honey mustard and mr.sweets actually prefers them to be a little sweeter.  Me sneaking dijon in there was actually a pretty big step for him. Cheesy  Thanks for the idea!
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« Reply #5 on: November 19, 2009 06:33:38 PM »

You're welcome!
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« Reply #6 on: November 19, 2009 08:15:16 PM »

So pretty! I sometimes add wasabi!
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« Reply #7 on: November 20, 2009 05:49:59 AM »

So pretty! I sometimes add wasabi!

Thanks!

I've read about adding wasabi, but I've never tried it.  It sounds nummy!
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« Reply #8 on: November 20, 2009 12:53:02 PM »

ok.  now I need some deviled eggs.  these look so yummy.

my mom has always taught me to use onions because that's how she was taught (plus, I'm a HUGE onion lover), but then one day I blew everyone's socks off by using (regular) mustard.  now I'm the official deviled egg maker in the house.  Tongue

I hear so much about curry powder, and now that you've mentioned using it with deviled eggs, I really want to try it.  and thanks for the tip on "piping" the yolk mixture.  spooning it in takes too long and can get a little messy.

wasabi?!?!  I'm in!  or even wasabi mustard.  hmmmm...
« Last Edit: November 20, 2009 12:55:54 PM by Krafty_Karasu » THIS ROCKS   Logged

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« Reply #9 on: November 20, 2009 12:55:33 PM »

ok.  now I need some deviled eggs.  these look so yummy.

my mom has always taught me to use onions because that's how she was taught (plus, I'm a HUGE onion lover), but then one day I blew everyone's socks off by using (regular) mustard.  now I'm the official deviled egg maker in the house.  Tongue

I hear so much about curry powder, and now that you've mentioned using it with deviled eggs, I really want to try it.  and thanks for the tip on "piping" the yolk mixture.  spooning it in takes too long and can get a little messy.

The OFFICIAL deviled egg maker!  Buhaha, I love it!  mr.sweets is the official deviled egg eater.

I'm really wanting to try them with onions now.  If something has onions, garlic or mushrooms, I'm all about it.

You're welcome about piping.  It's sooo much neater than spooning it and, well, it's kinda fun. Cheesy
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