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Posted

Some folks make sweet deviled eggs.

Some folks make tart deviled eggs.

 

I'm on team "tart deviled eggs."  Use enough mustard and dill pickle relish in your yolk mix.  If you want to dice up some pickled jalapenos to add some zing, I wouldn't criticize you.  And don't be shy with the good paprika on top at the end.  That's it.  Keep it simple -- yolks, mayo, mustard, dill relish and/or jalapenos (use some of the juice/vinegar, too), topped with paprika.

I can eat about a hunnert of those.

  • Like 6
Posted

I like to use the pickled jalapenos, and replace the paprika with some cajun seasoning. Keeps the lightweights away from the eggs. 

  • Like 1
Posted
Bacon-Jalepeno-Cheddar version aka best deviled eggs ever
To the base mixture add...
-
8-10 strips of bacon, cooked and finely chopped. If you want to save
time you can use pre-cooked bacon, though obviously it's better if you
cook it yourself. Set aside about 1 tbsp of the chopped bacon.
- 1 jalapeno pepper, minced (should be about 1/4 cup)
- 1/4 cup shredded cheddar cheese
- Top deviled eggs with the chopped bacon you set aside earlier
  • Like 4
Posted
Bacon-Jalepeno-Cheddar version aka best deviled eggs ever To the base mixture add... - 8-10 strips of bacon, cooked and finely chopped. If you want to save time you can use pre-cooked bacon, though obviously it's better if you cook it yourself. Set aside about 1 tbsp of the chopped bacon. - 1 jalapeno pepper, minced (should be about 1/4 cup) - 1/4 cup shredded cheddar cheese - Top deviled eggs with the chopped bacon you set aside earlier

This. This is good stuff.
Posted

Will probably get crucified for this, but my Mom always made them with Miracle Whip instead of mayo so that's the way I make them. May have to try the bacon and/or jalapeno twist though.

  • Like 2
Posted
Will probably get crucified for this, but my Mom always made them with Miracle Whip instead of mayo so that's the way I make them. May have to try the bacon and/or jalapeno twist though.
I've got no problem with this. Makes them a bit more tangy.
  • Like 1
Posted (edited)

A few months ago I got bored and decided to make some deviled eggs.

My Mom's "Usual" Preparation is mustard, mayo, pickles with a little brine, and maybe some pimentos.

I decided to experiment

Wu9ccNR.jpg

 

From Twelve O'clock and moving clockwise:

Mrs. Renfro's Ghost Pepper Salsa dusted with Smoked Ghost Pepper Sea Salt

Chipotle en Adobo dusted with Trader Joe's South Africa Smoke Seasoning Blend

Mom's Standard noted above with pickled Serrano

Mom's Standard dusted with fresh cracked Black Pepper

Pimento Cheese with Chopped Fresh Chile Arbol

And the ones in the center are Bacon, Mayo and Mustard with a Bacon Chip Garnish

 

Crab is good too.

 

Edited by DoobieWah
  • Like 5
Posted

I’ve loved deviled eggs forever. Used to be the redheaded stepchild at Thanksgiving. Nobody at them but me. But now every farm to table and new American bistro has fancy deviled eggs on their appetizer menu. 

Posted
10 hours ago, DoobieWah said:

A few months ago I got bored and decided to make some deviled eggs.

My Mom's "Usual" Preparation is mustard, mayo, pickles with a little brine, and maybe some pimentos.

I decided to experiment

Wu9ccNR.jpg

 

From Twelve O'clock and moving clockwise:

Mrs. Renfro's Ghost Pepper Salsa dusted with Smoked Ghost Pepper Sea Salt

Chipotle en Adobo dusted with Trader Joe's South Africa Smoke Seasoning Blend

Mom's Standard noted above with pickled Serrano

Mom's Standard dusted with fresh cracked Black Pepper

Pimento Cheese with Chopped Fresh Chile Arbol

And the ones in the center are Bacon, Mayo and Mustard with a Bacon Chip Garnish

 

Crab is good too.

 

Yep. I do mi e with lump crab, a little old bay and some panko to dust for added texture

Posted

my grandma made the best i've had.  my mom can replicate them to about 80% as good.  i order them anytime i see them on a menu just to see if i can find any better or as good.  nothing close yet.

  • Like 1
Posted

Get some good guacamole, mash the yolks up in it, and use that for the filling.  If you're a Surly 1%er, add a small bit of caviar as garnish.

  • Like 1
Posted

Dozen boiled Eggs deconstructed

Dukes mayo  approx 1/2 cup

Cream cheese approx 8 oz

Mustard to taste

Horseradish to taste

Tabasco to taste

Salt & Pepper

 

Mix all together until smooth.  Fill whites.  Eat.

  • Like 1
Posted

My preferred method for cooking hard boiled eggs: put them in an electric kettle and cover with 2” of water and switch kettle on. After kettle switches it self off, wait 13-15 minutes and the take out the eggs and put them in an ice bath. Perfect every time.

Posted

Had deviled eggs topped with smoked salmon at a restaurant a few weeks ago.  They were pretty good.

I have a dozen and a half eggs to devil tomorrow.  Probably go traditional with some and chopped pickled japs with the others.

Posted
Had one at the fair before TX/ou last year. Not bad at all. 
I just use a seasoned egg wash with panko to fry the white. Then fill with filling. It's pretty easy, but one suggestion: fry them a bit darker than you think you should so the breading won't fall off the egg.
Posted

Made four varieties yesterday - traditional with paprika; sweet pickled jalapeno; bacon; and Caesar. 

Caesar was by far the best - freshly minced garlic, Parmigiano-Reggiano, anchovy paste, Worcestershire, mayo, dijon, black pepper. 

  • Like 1
  • 11 months later...
Posted
2 hours ago, Okie State said:

Was searching for a mustard thread and decided this one needs bumped for Easter. So, bump for Easter.

Thanks for bump.  I totally forgot about the Caesar deviled eggs.  I'll do those again.

Posted
On April 2, 2018 at 9:52 AM, Jerry Callo said:

Caesar was by far the best - freshly minced garlic, Parmigiano-Reggiano, anchovy paste, Worcestershire, mayo, dijon, black pepper. 

Seems like it could use some olive oil. Maybe a little drizzle on top. Maybe a sprinkling of crumbled croutons.

Posted

Dukes mayo us a must.

I use pickled jalapenos for tart and candied jalapenos for sweet...instead of or in conjunction with the corresponding pickle relish.

We also stir in some smoked boudin from time to time.  Makes for an great change of pace.

  • 3 weeks later...

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