Deviled Eggs Query

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

Quoted message said:

kilikini said:

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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

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too much though, just enough so that your satisfied with the

smoothness.

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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.

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Quoted message said:

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.

LOL!

kili

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

Quoted message said:

kilikini said:

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

Quoted message said:

kilikini wrote:
>
> 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

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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

Well, then it doesn't have to be a fine champagne because you're just dirty,
dirty, dirty! <vbg> :~)

kili

If you were only making a few at a time you could "rice" them through a
garlic press.

Quoted message said:

On Thu, Jun 1, 2006, 8:17pm (EDT-3) [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??
My rec:
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

--------------------------------------------------------- Method I've
used for years is after cutting eggs in half rub the yolks in a fine
sieve just patting sieve on to the bowl afterwards for the excess.

Then I use a pastry bag to pip the filling into the egg whites.

Terry, I usually use a pastry tube to fill my eggs so the filling must
be smooth.Mash the yolks with a fork, add some mayo and then use the
electric mixer. This usually makes for a very smooth yolk mixture.

Kate
www.yummyfood.net

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??

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??

(recipe snipped)

Terry, I too don't like lumpy deviled eggs, so I put the halved yokes
in a zip lock bag along with mayo or what ever damp type dressing
I am using plus any spices. Seal the bag and squish and squish with
fingers. You can feel the lumps as you are doing this and smush them
out. The first time I did this in front of family and friends, they
thought I was nuts! After it is all smooth, taste and adjust
seasoning. Then as Barb said, notch a corner and use it as a pastry
bag to fill the eggs. One less bowl to wash, works for me!

Sue D.

In article <[email hidden]>,

Sue D. said:

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??

(recipe snipped)

Terry, I too don't like lumpy deviled eggs, so I put the halved yokes
in a zip lock bag along with mayo or what ever damp type dressing
I am using plus any spices. Seal the bag and squish and squish with
fingers. You can feel the lumps as you are doing this and smush them
out. The first time I did this in front of family and friends, they
thought I was nuts! After it is all smooth, taste and adjust
seasoning. Then as Barb said, notch a corner and use it as a pastry
bag to fill the eggs. One less bowl to wash, works for me!

Sue D.

That sounds too efficient. :-)
I'm going to have to try that... but the cats sure always enjoyed the
bowl!
--
Peace!
Om

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

"Sheldon" <[email hidden]> wrote

Quoted message said:

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.

I think I would love a restaurant that only served stuff like that,
all appetizers of all kinds. From pigs in the blanket to your
canapes. And don't call it a tapas restaurant. I love to order just
appetizers, I bet a place like that might have a shot at succeeding.

Imagine the menu? Yeah, I'm sure it's already been done. I just
don't know of a place.

nancy

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sue D. said:

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??

(recipe snipped)

Terry, I too don't like lumpy deviled eggs, so I put the halved yokes
in a zip lock bag along with mayo or what ever damp type dressing
I am using plus any spices. Seal the bag and squish and squish with
fingers. You can feel the lumps as you are doing this and smush them
out. The first time I did this in front of family and friends, they
thought I was nuts! After it is all smooth, taste and adjust
seasoning. Then as Barb said, notch a corner and use it as a pastry
bag to fill the eggs. One less bowl to wash, works for me!

Sue D.

That sounds too efficient. :-)
I'm going to have to try that... but the cats sure always enjoyed the
bowl!

Ha ha...my dog has "trained" me to be a sloppy cook...sometimes if he
is watching me from the dining room doorway...I'll toss something on
the floor and call "Bear, cleanup on aisle 7" he comes running and
does the job...works well when I slop for real 🙂
Sue D.

Sheldon 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.

Once in a while I get a craving for devilled eggs, and it has to be a heck
of a craving because they are a labour intensive canapé. I figure that
takes at least ten times as long to make one as it takes to eat one
(half?). The worst part is shelling them. That is tedious.

I am with you on the egg salad and fish. One of the tastiest dishes I had
when I visited Denmark was smoked eel smorsbrot. It was a slice of dark
rye bread with big dollop of really tasty egg salad with two big chunks of
smoked eel. The eel had a texture like good cold smoked salmon. It was
washed down with a glass of beer and a shot of Akkavit.

In article <[email hidden]>,

Sue D. said:

Quoted message said:

That sounds too efficient. :-)
I'm going to have to try that... but the cats sure always enjoyed the
bowl!

Ha ha...my dog has "trained" me to be a sloppy cook...sometimes if he
is watching me from the dining room doorway...I'll toss something on
the floor and call "Bear, cleanup on aisle 7" he comes running and
does the job...works well when I slop for real 🙂
Sue D.

;-)

Dogs are great for initial roasting pan cleaning....... ;-D
--
Peace!
Om

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

Nancy Young said:

"Sheldon" <[email hidden]> wrote

Quoted message said:

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.

I think I would love a restaurant that only served stuff like that,
all appetizers of all kinds. From pigs in the blanket to your
canapes. And don't call it a tapas restaurant. I love to order just
appetizers, I bet a place like that might have a shot at succeeding.

Imagine the menu? Yeah, I'm sure it's already been done. I just
don't know of a place.

nancy

Sure it's been done, the place is the schmorgasboard at a Jewish
Wedding/Bar Mitzvah! LOL

"Sheldon" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

I think I would love a restaurant that only served stuff like that,
all appetizers of all kinds. From pigs in the blanket to your
canapes. And don't call it a tapas restaurant. I love to order just
appetizers, I bet a place like that might have a shot at succeeding.

Imagine the menu? Yeah, I'm sure it's already been done. I just
don't know of a place.

Quoted message said:

Sure it's been done, the place is the schmorgasboard at a Jewish
Wedding/Bar Mitzvah! LOL

You ding dong! A bar mitzvah isn't a restaurant! What do I look
like, a wedding crasher? Geez.

nancy

Nancy Young said:

"Sheldon" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

I think I would love a restaurant that only served stuff like that,
all appetizers of all kinds. From pigs in the blanket to your
canapes. And don't call it a tapas restaurant. I love to order just
appetizers, I bet a place like that might have a shot at succeeding.

Imagine the menu? Yeah, I'm sure it's already been done. I just
don't know of a place.

Quoted message said:

Sure it's been done, the place is the schmorgasboard at a Jewish
Wedding/Bar Mitzvah! LOL

You ding dong! A bar mitzvah isn't a restaurant! What do I look
like, a wedding crasher? Geez.

Grow long fingernails, paint em hooker red, and duct tape your bosoms
to make extra cleavage... go as a JAP. LOL

Sheldon

"Sheldon" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

You ding dong! A bar mitzvah isn't a restaurant! What do I look
like, a wedding crasher? Geez.

Grow long fingernails, paint em hooker red, and duct tape your bosoms
to make extra cleavage... go as a JAP. LOL

You mean go as I usually look?

nancy

Nancy Young said:

"Sheldon" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

You ding dong! A bar mitzvah isn't a restaurant! What do I look
like, a wedding crasher? Geez.

Grow long fingernails, paint em hooker red, and duct tape your bosoms
to make extra cleavage... go as a JAP. LOL

You mean go as I usually look?

Hmm, if I value my life methinks I'd best not answer... <g>

Nuked corn on the cob and fried kielbasa and cabbage for din-din.

Sheldon

kilikini wrote on 02 Jun 2006 in rec.food.cooking

Quoted message said:

"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

> 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:

> 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

Going from 1/4 to 1/3 cup is a little over 1/2 of an ounce difference, so
I don't think it would drastically effect the runniness...1/4 cup is 2
oz...1/3 cup is 2.54 oz. Net difference .54 oz more ...

--
-Alan

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

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:

Quoted message said:

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,

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I

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add things (minced celery, minced onion, tiny bits of bacon) to add to

the

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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

Southern style: pickle relish and mayo.
Northern style: mayo, mustard , salt, pepper and paprika (or Old Bay). For
really smooth yolk, try a mortar and pestle. Easier to clean out as well.
-Ginny

On Fri, 02 Jun 2006 13:11:12 GMT, "Karen" <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

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.

I've used my Cuisinart hand blender and it doesn't do a very good job.
I have now also used the small prep bowl of my food processor and it
doesn't do a much better job. I'm leaning toward a large sieve *after*
I've mashed the yolks with a fork and blended it in with the mayo,
etc.

Terry "Squeaks" Pulliam Burd...speaking fussbudgetese
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"

On Fri, 02 Jun 2006 08:21:31 -0500, Melba's Jammin'
<[email hidden]> rummaged among random neurons
and opined:

<snip of insulting babble from a Demented Woman>

Quoted message said:

Now let me ask you something, Woman: Do you actually follow the recipe?
I mean measuring the ingredients?

Sort of. I use the same ingredients, but I "eyeball" the amounts. I
likes what I likes and I like Comfort Food deviled eggs like my mother
made 'em. You got a problem with that, girlie?

Quoted message said:

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.

I prefer the prepared mustard, although "preferred" is probably a
stretch, as I've never tried dried mustard. I just don't like the idea
of putting a dry ingredient into something I want plenny wet, Loosey.
As to the vinegar, it's a small proportion that adds, IMHO, a little
zip to the DE.

Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
Mexican...wish you could be here. I did mention the spare bedroom???

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"