Jazzing up Devilled Eggs

[Karen]

Devilled eggs are somewhat of an LC staple. I just thought I would start this thread - after reading about it in the Daily Menu Thread - for anyone who has interesting ideas for jazzing them up.

Here are some of mine...

You can get small tins - 80 grams or under 3 oz. - of tuna packed in olive oil from Italian delis. Drain, smash with the yolks and mayonnaise. Or how about adding some horseradish or pesto?

Karen

[wangeci]

A little bit of Cayenne pepper is also very good (kick it up a notch), some dill pickle relish or ground up dill pickles add some liveliness also. Or, fresh dill or chives are also very good.

I'm glad you started this thread. I must make some deviled eggs tonight.

Cindy

[Sharon]

Karen, I'm glad you started it too!!!

I like to add a little dry mustard powder sometimes. Compared to adding tuna or salmon this is pretty boring though.

[IslandGirl]

Madras Curry powder, Lemon Juice and Dijon. :yum:

Great colour and quite a bit of zing. The others in my family like them as well, so I'm not completely crazy!

[Gerri]

Hi Ya'll, I love to add chopped jalapenos to mine. The family loves them. ;)

[doreen T]

Smush up the yolks with some mayo., squeeze of lemon juice, dash of Worcestershire, dash of hot sauce, and a can of crabmeat. Nummers. :yum:

p.s. - there'll be leftover filling for sure, and it's perfect to park on thin slices of fresh daikon "crackers".

Doreen

[aim1616]

I've had tuna devilled eggs and they are sooooo good. Thanks for adding this thread so that all can know about them. I'm failing at doing hard boiled eggs lately though.....hard to believe anyone could, huh? The yolk turns out semi hard.

[MrMsgirl]

I saw this post, and thought I would share my most favorite way to prepare deviled eggs! I make these for my family, it's a tremendous hit, and I have 3 kids besides dh, me, and the baby! So, this recipe makes a lot...LOL.

12 eggs, hard boiled
5 slices thick bacon, cooked and crumbled
about a 1/2 c mayo
1 tbsp dijon mustard...i like the grainy kind
2 tsp caper juice...this is optional, but it adds a nice tang!
few dashes of hot sauce
pepper to taste...and I love pepper
1 firm/ripe avacado, peeled, seeded, and chop it up into little 1/2 inch pieces
a dash or two of lemon juice
and I put a little chives on top, or sometimes paprika

Put all your yolks in a bowl, and crush up. Thenn mix in mayo, mustard, caper juice, lemon juice, hot sauce, and pepper. Then put a few of your little avacado pieces into the bowl of all your hard boiled egg whites, and then spoon in your yolk mixture. Sprinkle with bacon, and any avacado, if you any leftover. Sometimes i put chives on top as well, and sometimes paprika.

These are yummy, hope you all enjoy them!


Rachel :wave:

[WeeOne]

I like to push fresh crab, or diced shrimp in mine. Sprinkle with dill weed and paprika. Yummy!!!

Wee

[glendarc]

DoreenT wrote:

p.s. - there'll be leftover filling for sure
You're joking -- right???!!!!!!!! :lol: :lol: :lol:

My current favourite is pretty boring compared to what I've read above - lots more to try now, but you might like just smooshing 'em up with mayo, garlic, salt & pepper, finely diced onion and liquid smoke.

Who'da thunk devilled eggs would have so many variations - I'll say it again! THIS FORUM IS AWESOME!!!!!
Glenda,

[glendarc]

aim1616, are you making sure that the water is actually at the boil before you start timing? Are your eggs too fresh? Seems weird, but "older" eggs actually seem to hard-cook (and peel) easier than very fresh eggs.
Glenda,

[pookster]

My fav was actually taken off of Emeril's show...
He cooked a small filet of salmon over the frying pan, and glazed it with a little sugar.
mash the salmon up with the devil eggs yolk mix

I do the same now with Splenda except instead of glazing it, I cook the salmon until it's flaky
and mix in a dish with splenda until sweet to taste.
Mix with devil eggs yolk mix and scoop into egg halves

[BlitzedAng]

I just love adding some Worcestershire, and dill to the mixture. Then after filling the halves I place one pecan half. Yummerz!

[rodeo417]

i like to add some creamy horseradish, bacon and spices to my eggs. it really gives it a kick

[perclady]

aim1616, are you making sure that the water is actually at the boil before you start timing? Are your eggs too fresh? Seems weird, but "older" eggs actually seem to hard-cook (and peel) easier than very fresh eggs.
Glenda,

I've noticed that fresh eggs are very hard to peel when they are hard boiled. Unofrtunatley, I have 8 more to go :(

[glendarc]

To make them easier to peel, just after you pour off the last cooling ice-water bath and while they're still very wet, give the pan a good shake to crack the shells. That lets a very little moisture in between the shell and the egg which really makes a difference in peeling!
Glenda

[dianna9234]

another way to ensure easy to peel and not much in the sulfur-smell..
place eggs (older than 3 or 4 days) in a pan of cold water.. sprinkle liberally with salt, bring to a boil. cover with a lid, and turn off the heat. let the eggs sit for 30 minutes (or longer, if you want they are no longer cooking at this point).
dianna9234

[klindley77]

I like to mix avacodo with the egg yolk and mayo ,its really good! and top it with real bacon pieces ! yummy!!(for deviled eggs)

[NoBREAD]

A lady at work made deviled eggs for the Thanksgiving potluck. She used creamcheese, ranch dressing and pickle relish. They were so good and didn't last long at all.

I'm trying to recreate them now.

[NoBREAD]

Just finished the deviled eggs. They aren't quite the same but still very good. Definitely a keeper.

[mike_d]

I have a different quick way of making em now. I just slice the HB egg in half, put a little mayo in the cavity then replace the yolk half and cover it with a thin layer of mayo and dash of paprika to cover. They look different than usual and people are surprised by the texture when they bite into one :yum:

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