"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??
Before "put the yolks in a small bowl," place them on a sheet of parchment paper on your cutting board. Use your chef's knife to smear them out thin. Then scrape them off the parchment into the bowl and proceed.
> 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:
> > 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 mash mine with the back of a heavy spoon like I was crushing up a pill. I mash them smooth before adding anything. They always come out creamy after I add the mayo.
