# Deviled Eggs **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [November 26, 2001, 2:45pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281 "2001-11-26T14:45:21Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![The\_Mermaid](https://avatars.discourse-cdn.com/v4/letter/t/a183cd/32.png) [@The\_Mermaid](https://boards.straightdope.com/u/The_Mermaid)\ **Post date:** [November 26, 2001, 8:00pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/21 "2001-11-26T20:00:50Z")
After you’ve boiled, peeled and halved your eggs, place the yolks in a zip-loc baggie. Add mayo-(no Miracle whip), salt pepper and dry mustard powder to taste. Close baggie, make sure all the air is out. Now mash all that stuff together until smooth. Clip a small corner off the baggie and squeeze like a pastry bag to fill the whites. It’s quick, neat and super easy. Top with a sprinkle of paprika. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 26, 2001, 8:06pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/22 "2001-11-26T20:06:18Z")
more-or-less what the above posters have said (mustard, mayo & all that) but the deviled eggs i’ve had growing up always had a bunch of crunchy bacon bits (real bacon, not Baco-bits or whatever that crap is called.) **Fenris** - amen on the toasted cumin…ya know, i always toast it for curry, and i wonder how it would work for chili…hmmm…it’s chili weather out there, time for some culinary experimentation… ---
**Author:** ![king\_of\_spain](https://avatars.discourse-cdn.com/v4/letter/k/7cd45c/32.png) [@king\_of\_spain](https://boards.straightdope.com/u/king_of_spain)\ **Post date:** [November 26, 2001, 10:41pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/23 "2001-11-26T22:41:39Z")
**spooje** , you should feel free to experiment with whatever spices you like - deviled eggs a pretty forgiving recipe in my experience. Me, I use mayo, a dash of mustard, a lot of [Tony Chachere’s Cajun Seasoning](http://www.tonychachere.com/cfapps/netgear/page1.asp), plus some of whatever else happens to be on the spice rack that strikes my fancy. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [November 26, 2001, 10:59pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/24 "2001-11-26T22:59:15Z")
> [@](#): > > _Originally posted by pulykamell \* > **Fenris** - amen on the toasted cumin…ya know, i always toast it for curry, and i wonder how it would work for chili_\* Remarkably well…that’s how I discovered it. I was a late starter into the curry thing, but chili…! I grew up with chili! ---
**Author:** ![Soul\_Brother\_Number\_Two](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/soul_brother_number_two/32/3515_2.png) [@Soul\_Brother\_Number\_Two](https://boards.straightdope.com/u/Soul_Brother_Number_Two)\ **Post date:** [November 27, 2001, 12:29am UTC](https://boards.straightdope.com/t/deviled-eggs/95281/25 "2001-11-27T00:29:42Z")
the french way is with butter, a dash of dry mustard, and salt and pepper. its good. ---
**Author:** ![Slithy\_Tove](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slithy_tove/32/18248_2.png) [@Slithy\_Tove](https://boards.straightdope.com/u/Slithy_Tove)\ **Post date:** [November 27, 2001, 12:41am UTC](https://boards.straightdope.com/t/deviled-eggs/95281/26 "2001-11-27T00:41:32Z")
Everybody probably knows this already, but just in case: don’t use the freshest eggs - the sac hasn’t had time to loosen from the shell wall, and will cause the whites to cling & pit when you peel them Deviled eggs - is there a better food fight missile? ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [November 27, 2001, 2:35am UTC](https://boards.straightdope.com/t/deviled-eggs/95281/27 "2001-11-27T02:35:39Z")
**Deviled Eggs** _Classic Appetizer_ Preparation time: 30 Minutes Serves: 6-12 People **Ingredients** : 1 Dozen extra large or jumbo eggs ½-¾ Cup Best Foods or home made Mayonnaise 1-2 Tbs Dill pickle relish (or chopped dill pickle) 1-2 Tbs Sweet pickle relish 1-2 Tsp Yellow or brown mustard 1 Minced shallot (or ¼ Tsp Onion powder) 1 Tsp Horseradish (not creamy style) 1 Clove crushed garlic 1 Tsp Lemon Juice ¼ Tsp Ground white pepper Dash sweet pickle juice Dash dill pickle juice Dash of cider vinegar Dash sugar Salt Use paprika, ground black pepper or chopped green onion for garnish. **Preparation** : Place the eggs in one gallon pot of cold water. Turn on heat to high and bring to a boil. Gently stir the eggs occasionally while the water heats. This will make the yolk set in the direct center of the egg. While the eggs cook, begin to mix all of the ingredients except the Mayonnaise. Sample for balance and make sure that the garlic is not obvious. Once the eggs come to a boil cover tightly and turn off the heat. Let rest for eight to ten minutes. Immediately remove the eggs with a slotted spoon and plunge into ice water with cubes floating in it. Chilling the cooked eggs helps to pull the albumen off of the shell and make peeling them easier. If not using ice, then run under cold water for at least five minutes. Slowly mix Mayonnaise into the spiced relish mixture. Stop when the desired consistency is reached. Peel the eggs under water to avoid any eggshell fragments. Cut in half and remove the yolks. Chop the yolks and one or two of the whites then add to the Mayonnaise and relish mixture. Check for flavor and adjust seasoning if needed. Spoon a small amount of the egg mixture into each of the half whites. For a more formal appearance, mix in a bit of sour cream until the mixture stiffens. Then use a pastry sack with a large star tip to pipe the mixture into the whites. Top with garnishes and serve. **Note** : For picnics make a handy and disposable carrier by lining the cardboard egg carton with foil. Leave lots of foil available as you gently form it into each of the pockets. A layer of plastic wrap can provide extra protection from spillage. Keep well chilled until serving and garnish after removing the wrapping. [sup]THE NEW ACTIVE RECIPE INDEX IS [HERE](http://boards.straightdope.com/sdmb/showthread.php?threadid=52447).[sub] ---
**Author:** ![Typo\_Negative](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/typo_negative/32/484_2.png) [@Typo\_Negative](https://boards.straightdope.com/u/Typo_Negative)\ **Post date:** [November 27, 2001, 12:54pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/28 "2001-11-27T12:54:12Z")
Going to the store to buy me some eggs. Thanks guys! ---
**Author:** ![OxyMoron](https://avatars.discourse-cdn.com/v4/letter/o/e9a140/32.png) [@OxyMoron](https://boards.straightdope.com/u/OxyMoron)\ **Post date:** [November 27, 2001, 3:59pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/29 "2001-11-27T15:59:23Z")
> [@](#): > > \*Originally posted by GrizzRich \* > \*\*You’re going to find a thousand ways to prepare a very tasty filling, so I’m not going to even TRY to go there. > > However, try this… > As soon as you peel off the shells (and before you cut them!), place all of the eggs on a dinner plate. Then place another plate on top of the eggs, and a mayonnaise jar on the top plate. Then place the whole shebang in the fridge for several hours. This will give you a two flat sides so that, when you cut the eggs in half, there will be a flat side for the devilled egg to rest on. That way, they won’t be lolling about on the dish. \*\* Or just buy a deviled-egg plate! I wish I were joking, but I’m not. My Aunt Tana is famous for her deviled eggs, so she bought a Tupperware container made for 'em. Calalogs like Lillian Vernon also carry special glass plates, usually for dirt cheap. ---
**Author:** ![Leifsmama](https://avatars.discourse-cdn.com/v4/letter/l/a698b9/32.png) [@Leifsmama](https://boards.straightdope.com/u/Leifsmama)\ **Post date:** [November 27, 2001, 4:02pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/30 "2001-11-27T16:02:08Z")
> [@](#): > > \*Originally posted by jarbabyj \* > \*\*And now, Jarbaby presents “How to get your Ass Flamed Off” > > Boil eggs, peel, scoop out yolks. _THROW HALF OF THEM AWAY_ > > mix remaing yolks with a can of great northern beans, a couple of tablespoons of lite mayo, salt, pepper and garlic powder. > > fill eggs, chill. > > everyone scoffs, but if you didn’t know it was half beans, you’d never guess. It’s lower fat, lower cholesterol and it tastes great. I brought them to Thanksgiving amidst much protest and was greatly praised. > > jar \*\* This has got to be the BEST idea I’ve ever heard for deviled eggs! It always amazes me how may eggs I can actually eat and not die from it! ---
**Author:** ![Many\_Crows](https://avatars.discourse-cdn.com/v4/letter/m/35a633/32.png) [@Many\_Crows](https://boards.straightdope.com/u/Many_Crows)\ **Post date:** [November 27, 2001, 4:19pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/31 "2001-11-27T16:19:03Z")
Yes, great idea, but what is a great northern bean? ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [November 27, 2001, 4:29pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/32 "2001-11-27T16:29:06Z")
> [@](#): > > \*Originally posted by Many Crows \* > \*\* what is a great northern bean? \*\* You’re not from around here, are you? 🙂 ---
**Author:** ![tiny\_ham](https://avatars.discourse-cdn.com/v4/letter/t/a183cd/32.png) [@tiny\_ham](https://boards.straightdope.com/u/tiny_ham)\ **Post date:** [November 27, 2001, 4:29pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/33 "2001-11-27T16:29:16Z")
white beans. You can find them in any grocery store over by the kidney beans. jar ---
**Author:** ![Homebrew](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@Homebrew](https://boards.straightdope.com/u/Homebrew)\ **Post date:** [November 27, 2001, 4:30pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/34 "2001-11-27T16:30:13Z")
[Cool Hand Luke] [I can eat fifty eggs](http://www.destgulch.com/images/luke3.jpg) [/Cool Hand Luke] ---
**Author:** ![Many\_Crows](https://avatars.discourse-cdn.com/v4/letter/m/35a633/32.png) [@Many\_Crows](https://boards.straightdope.com/u/Many_Crows)\ **Post date:** [November 27, 2001, 4:47pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/35 "2001-11-27T16:47:56Z")
\*\* [/QUOTE] You’re not from around here, are you? 🙂 \*\* [/QUOTE] Hey, I’m Canajeean eh? Never heard the expression. Sigh, I live in the north and never heard of north beans. ☹ ---
**Author:** ![Typo\_Negative](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/typo_negative/32/484_2.png) [@Typo\_Negative](https://boards.straightdope.com/u/Typo_Negative)\ **Post date:** [November 28, 2001, 10:54am UTC](https://boards.straightdope.com/t/deviled-eggs/95281/36 "2001-11-28T10:54:20Z")
Made my first ever batch of deviled eggs today. They were delicious!!! ---
**Author:** ![Fern\_Forest](https://avatars.discourse-cdn.com/v4/letter/f/71c47a/32.png) [@Fern\_Forest](https://boards.straightdope.com/u/Fern_Forest)\ **Post date:** [November 28, 2001, 11:13am UTC](https://boards.straightdope.com/t/deviled-eggs/95281/37 "2001-11-28T11:13:23Z")
Damn you all! Now I’ve … THE desire. And I can’t do anything about it. Except in my memories. Of making myself a dozen of them. Just the simple ones, whites, yolk, mayo and paprika sprinkled on top. You know what else is fun? You always have left over filling so you can lick the bowl. Just like you had made chocolate cake. mmmmmmmmmmm, cholestrolific. ---
**Author:** ![Improvisar](https://avatars.discourse-cdn.com/v4/letter/i/8797f3/32.png) [@Improvisar](https://boards.straightdope.com/u/Improvisar)\ **Post date:** [November 28, 2001, 1:15pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/38 "2001-11-28T13:15:10Z")
Yes, tupperware deviled egg trays… mom’s got one of those… but until I’ve got one, I’ll have to try the plate/weight/fridge trick, thanks! About using older eggs, if the yolk seperates from whatever it is that holds it where it should be, doesn’t that make it more likely that it won’t be well centered, and you’ll have thin walls? **King of Spain** : I know… Tony’s is the most-used seasoning in our home. We’re a military family, and we _always_ pick up a few cans whenever we’re home. That, and Dale’s Steak Sauce. Thank you thank you for showing us the web site… now we can order it online! ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [November 28, 2001, 1:31pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/39 "2001-11-28T13:31:26Z")
One of our Southern Goyisch friends told Mrs. Plant that we were living in sin because she does not have a deviled egg plate. ---
**Author:** ![Middlea](https://avatars.discourse-cdn.com/v4/letter/m/edb3f5/32.png) [@Middlea](https://boards.straightdope.com/u/Middlea)\ **Post date:** [November 28, 2001, 1:55pm UTC](https://boards.straightdope.com/t/deviled-eggs/95281/40 "2001-11-28T13:55:33Z")
I like jarbabyj’s idea of the white beans to the mix. I’ve seen white beans blended with tuna for a pate-like dip. Has anyone thought of blending tofu to half eggyolks? I’m trying to get more tofu in my diet and after watching a"GoodEats" with tofu found out you can sneak it into just about anything. I’m not fond of tofu - unless fried, but I’m willing to give it a try for health reasons only. [Previous page](https://boards.straightdope.com/t/deviled-eggs/95281.md?page=1) [Next page](https://boards.straightdope.com/t/deviled-eggs/95281.md?page=3)