Deviled Eggs Query

Oh pshaw, on Thu 01 Jun 2006 08:17:03p, Terry Pulliam Burd meant to say...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Can't help you there, Terry. I *like* a rough textured filling. In fact, I
add things (minced celery, minced onion, tiny bits of bacon) to add to the
texture. I just can't choke down a plain deviled egg.

--
Wayne Boatwright @¿@¬
_____________________

On 2 Jun 2006 05:27:15 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Oh pshaw, on Thu 01 Jun 2006 08:17:03p, Terry Pulliam Burd meant to say...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Can't help you there, Terry. I *like* a rough textured filling. In fact, I
add things (minced celery, minced onion, tiny bits of bacon) to add to the
texture. I just can't choke down a plain deviled egg.

Did you try a potato ricer? That might work.

Christine

Terry Pulliam Burd said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Use the food processor bowl, you won't lose any mixture. You just may
have to scrape the bowl down a couple of times.
But if you really don't want to do that, what about trying a motar and
pestle?
Cathy

Quoted message said:

My rec:

@@@@@ Now You're Cooking! Export Format

Deviled Eggs

appetizers

6 eggs,
1/4 cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
dash pepper
paprika

Slice eggs in half and put yolks in a small bowl. Combine the next 5
ingredients and mash together well until smooth. Drop by teaspoonsful
into egg. Sprinkle with paprika.

Yield: 6 servings

Preparation Time: 0:00

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

I've seen someone suggest using a sieve before, and pushing it through.
Seems like you'd lose a lot that way too though? I don't think you'd
lose too much in a small food processor if you used a nice soft rubber
spatula to scoop it out with?
Goomba

Oh pshaw, on Thu 01 Jun 2006 08:30:36p, Christine Dabney meant to say...

Quoted message said:

On 2 Jun 2006 05:27:15 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Oh pshaw, on Thu 01 Jun 2006 08:17:03p, Terry Pulliam Burd meant to
say...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Can't help you there, Terry. I *like* a rough textured filling. In
fact, I add things (minced celery, minced onion, tiny bits of bacon) to
add to the texture. I just can't choke down a plain deviled egg.

Did you try a potato ricer? That might work.

Probably too much "waste" in the ricer basket, like the FP. Come to think
of it, though, a mortar and pestle just might do it, and would be easy to
scrape out all the yolk.

--
Wayne Boatwright @¿@¬
_____________________

Mr Libido Incognito said:

Terry Pulliam Burd wrote on 01 Jun 2006 in rec.food.cooking

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

I'm thinking not enough moisture...perhaps upping the mayonaise to 1/3 of a
cup would aid in the smoothing process.

I think you're probably right. A fork works for me. After the egga
are squashed, I add the mustard and mayo... it all seems to smooth out
in the end.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

I like ultra-smooth deviled egg filling, too, and my stick blender
(Cuisinart Quick Prep) does the job perfectly. If you've got one of these
marvelous gadgets, give it a try.

Karen

In article <[email hidden]>,

Terry Pulliam Burd said:

in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Quoted message said:

Terry "Squeaks" Pulliam Burd

Yeah - get a better spatula for clearing the blades and side of your
small fp bowl, Silly Girl. "-) Whaddaya MEAN you'd lose too much yolk
mixture? Dufus. I made deviled eggs last week. About 8 eggs. I've
got a small chopper container and blade that works in conjunction with
the Braun stick blender. See http://tinyurl.com/geult - kinda like
that but mine's older. I put a few pieces of green onion into the
container with the blade. Chop. Then I added maybe 3-4 yolks and
blended. Added a couple more; blended. Like that. Looks pretty
crumbly. Emptied into a bowl and stirred in (by hand) the mayo and
seasonings the put it all into a baggie. Clipped a couple notches in
the corner of the baggie and used it as a decorating bag - filled the
white halves from that. I had enough filling for all the halves.
Garnished with the tiniest smidge of paprika.

Now let me ask you something, Woman: Do you actually follow the recipe?
I mean measuring the ingredients? I always just fake it. I like a
little curry powder in mine, too, btw. Serious question because I get
mixed results - last week's were lacking something but I'm not just sure
what - maybe sugar. I like mine a little sweet. And I use dry mustard
rather than prepared. Not sure I like the vinegar (I used some) - maybe
that's why I thought I wanted them sweeter.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

In article <[email hidden]>,

Terry Pulliam Burd said:

in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Quoted message said:

Terry "Squeaks" Pulliam Burd

Yeah - get a better spatula for clearing the blades and side of your
small fp bowl, Silly Girl. "-) Whaddaya MEAN you'd lose too much yolk
mixture? Dufus. I made deviled eggs last week. About 8 eggs. I've
got a small chopper container and blade that works in conjunction with
the Braun stick blender. See http://tinyurl.com/geult - kinda like
that but mine's older. I put a few pieces of green onion into the
container with the blade. Chop. Then I added maybe 3-4 yolks and
blended. Added a couple more; blended. Like that. Looks pretty
crumbly. Emptied into a bowl and stirred in (by hand) the mayo and
seasonings the put it all into a baggie. Clipped a couple notches in
the corner of the baggie and used it as a decorating bag - filled the
white halves from that. I had enough filling for all the halves.
Garnished with the tiniest smidge of paprika.

Now let me ask you something, Woman: Do you actually follow the recipe?
I mean measuring the ingredients? I always just fake it. I like a
little curry powder in mine, too, btw. Serious question because I get
mixed results - last week's were lacking something but I'm not just sure
what - maybe sugar. I like mine a little sweet. And I use dry mustard
rather than prepared. Not sure I like the vinegar (I used some) - maybe
that's why I thought I wanted them sweeter.

Don't forget us men 🙂

A little trick I've picked years ago doing foodables at a ritzy country
club was to use dill pickle juice to add that extra tang/sweetness. Not
too much though, just enough so that your satisfied with the smoothness.

Works great for egg salad as well.

Ted Novak
TRA#5512
IEAS#75

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 01 Jun 2006 08:17:03p, Terry Pulliam Burd meant to say...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Can't help you there, Terry. I *like* a rough textured filling. In fact,

I

Quoted message said:

add things (minced celery, minced onion, tiny bits of bacon) to add to the
texture. I just can't choke down a plain deviled egg.

--
Wayne Boatwright @¿@¬
_____________________

I like relish in mine, but the hubby does not, so if I make them I have to
do two separate batches. I don't mind lumpy either. :~)

kili

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mr Libido Incognito said:

Terry Pulliam Burd wrote on 01 Jun 2006 in rec.food.cooking

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm

blue

Quoted message said:

Quoted message said:

Quoted message said:

in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

I'm thinking not enough moisture...perhaps upping the mayonaise to 1/3

of a

Quoted message said:

Quoted message said:

cup would aid in the smoothing process.

I think you're probably right. A fork works for me. After the egga
are squashed, I add the mustard and mayo... it all seems to smooth out
in the end.
--

I do the fork mash, as well. I don't like my fillings too runny, though. I
wonder if upping the mayo would make them almost *too* smooth?

kili

"tdstr" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,

Terry Pulliam Burd said:

in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Quoted message said:

Terry "Squeaks" Pulliam Burd

Yeah - get a better spatula for clearing the blades and side of your
small fp bowl, Silly Girl. "-) Whaddaya MEAN you'd lose too much yolk
mixture? Dufus. I made deviled eggs last week. About 8 eggs. I've
got a small chopper container and blade that works in conjunction with
the Braun stick blender. See http://tinyurl.com/geult - kinda like
that but mine's older. I put a few pieces of green onion into the
container with the blade. Chop. Then I added maybe 3-4 yolks and
blended. Added a couple more; blended. Like that. Looks pretty
crumbly. Emptied into a bowl and stirred in (by hand) the mayo and
seasonings the put it all into a baggie. Clipped a couple notches in
the corner of the baggie and used it as a decorating bag - filled the
white halves from that. I had enough filling for all the halves.
Garnished with the tiniest smidge of paprika.

Now let me ask you something, Woman: Do you actually follow the recipe?
I mean measuring the ingredients? I always just fake it. I like a
little curry powder in mine, too, btw. Serious question because I get
mixed results - last week's were lacking something but I'm not just sure
what - maybe sugar. I like mine a little sweet. And I use dry mustard
rather than prepared. Not sure I like the vinegar (I used some) - maybe
that's why I thought I wanted them sweeter.

Don't forget us men 🙂

A little trick I've picked years ago doing foodables at a ritzy country
club was to use dill pickle juice to add that extra tang/sweetness. Not
too much though, just enough so that your satisfied with the smoothness.

Works great for egg salad as well.

Ted Novak
TRA#5512
IEAS#75

Aha! See? That's why I like relish in my middle; it adds that extra tang.
Note, if you use relish or the juice, you don't need as much mayo or
mustard. I hate runny deviled eggs!

kili

In article <[email hidden]>,

Terry Pulliam Burd said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Add the usual ingredients, then try a stick blender.

Works for me! :-)

Mom used to use a potato ricer if she had a lot of them to do for a
potluck.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

Oh pshaw, On Fri 02 Jun 2006 07:29:40a, kilikini was muttering about...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 01 Jun 2006 08:17:03p, Terry Pulliam Burd meant to
say...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm
blue in the face, but cannot get it entirely smooth. I can't see
using the small bowl of the food processor, as I'd lose too much yolk
mixture. Any tips, fellow foodies??

Can't help you there, Terry. I *like* a rough textured filling. In
fact, I add things (minced celery, minced onion, tiny bits of bacon) to
add to the texture. I just can't choke down a plain deviled egg.

--
Wayne Boatwright @¿@¬ _____________________

I like relish in mine, but the hubby does not, so if I make them I have
to do two separate batches. I don't mind lumpy either. :~)

Yep, I also add a bit of relish or chopped pickle along with the other
stuff. David likes them plain and smooth, but with a lot of mustard, so I
also do two separate batches.

--

Wayne Boatwright
__________________________________________________________________________

I often wonder ...
What do people mean when they say the computer went down on me?

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I make very tasty deviled eggs, but cannot get the yolk to a
consistency I like. It still has little lumps in it. I've tried a
potato masher, hand held mixer, squashed it with a fork until I'm blue
in the face, but cannot get it entirely smooth. I can't see using the
small bowl of the food processor, as I'd lose too much yolk mixture.
Any tips, fellow foodies??

Yep - just force it thru the mesh of a strainer with a spoon.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

kilikini said:

Note, if you use relish or the juice, you don't need as much mayo or
mustard. I hate runny deviled eggs!

I don't much care for deviled eggs... a big bother for a little
nothing... I much prefer egg salad. Canapes of egg salad on toast
points topped with caviar, anchovie, lox, sardine, onion, cuke, olive,
etc., much more intriguing, and much more.

Shall I pour the bubbly...

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Note, if you use relish or the juice, you don't need as much mayo or
mustard. I hate runny deviled eggs!

I don't much care for deviled eggs... a big bother for a little
nothing... I much prefer egg salad. Canapes of egg salad on toast
points topped with caviar, anchovie, lox, sardine, onion, cuke, olive,
etc., much more intriguing, and much more.

Shall I pour the bubbly...

Sheldon

Please do! :~D (But hold the anchovies, please. Wait, I'll give those to
my cats.) <g>

kili <-------- holding flute up for a filler

kilikini said:

Quoted message said:

Quoted message said:

Now let me ask you something, Woman: Do you actually follow the recipe?
I mean measuring the ingredients? I always just fake it. I like a
little curry powder in mine, too, btw. Serious question because I get
mixed results - last week's were lacking something but I'm not just sure
what - maybe sugar. I like mine a little sweet. And I use dry mustard
rather than prepared. Not sure I like the vinegar (I used some) - maybe
that's why I thought I wanted them sweeter.

Don't forget us men 🙂

A little trick I've picked years ago doing foodables at a ritzy country
club was to use dill pickle juice to add that extra tang/sweetness. Not
too much though, just enough so that your satisfied with the smoothness.

Works great for egg salad as well.

Ted Novak
TRA#5512
IEAS#75

Aha! See? That's why I like relish in my middle; it adds that extra tang.
Note, if you use relish or the juice, you don't need as much mayo or
mustard. I hate runny deviled eggs!

kili

You'll like this one then 🙂

Last winter for the super sunday I made huge batch of deviled eggs and
in my haste the eggs ended up too runny. When I went to get them from
the fridge the deviled eggs looked liked regular hard boiled eggs cut in
half as the centers settled even with the rest of the egg.

First comment came from my buddy Tavern Belly....

'So Ted, how in the world did you get tangy flavored yolked eggs? Why
Tavern, it's really easy....all you do is feed the chickens some fruit.'

Took Tav about 45 mins before he caught on.

Ted Novak
TRA#5512
IEAS#75

kilikini said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Note, if you use relish or the juice, you don't need as much mayo or
mustard. I hate runny deviled eggs!

I don't much care for deviled eggs... a big bother for a little
nothing... I much prefer egg salad. Canapes of egg salad on toast
points topped with caviar, anchovie, lox, sardine, onion, cuke, olive,
etc., much more intriguing, and much more.

Shall I pour the bubbly...

Sheldon

Please do! :~D (But hold the anchovies, please. Wait, I'll give those to
my cats.) <g>

kili <-------- holding flute up for a filler

Hmm, why mess up a glass when we can slurp off each other's body? 😉

Sheldon