spooje, I want to thank you for this thread. Personally, I cannot stand eggs, deviled or otherwise, but your thread has contributed to some of the most amusing sequential thread titles I have seen in some time. Right now I am responding to:
Fifty bucks/deviled eggs
Not quite as good as some in the recent past including:
The wild, crazy, and no-holds barred/deviled eggs
The next great weapon/
and my favorite,
What are you most afraid of/
Keep up the great work!
Actually it’s probably the same thing. This great northern white bean sounds like a soy bean.
spooje, which recipe did you use?
No no no. Not the same thing at all. The Great Nothern Bean is the bean you find in a can of Van Camp’s Pork-and-Beans.
Although the traditional bean for Boston Baked Beans was the Pea Bean, the more economical Great Northern (they grow a LOT of them in Michigan) has supplanted it in the commercial bean canneries.
For the Great Northern, substitute the Pea Bean (smaller), the Navy Bean (slightly smaller) or the Cannellini Bean (larger). Or even a dried Lima (much larger).
These are all white beans, and they taste approximately the same…of nothing. Like other bland foods, they take on the character of the flavoring.
Give me a Pinto Bean, an Anasazi, or a Maine Yellow-Eye any day.
I use dill relish. Not sweet relish. It’s better, in my opinion.
I grew up in a sweet relish deviled egg house. When it became my turn to bring something to the yearly family holiday gatherings, this became my task. I got a quick recipe from a co-worker, and the results were such that my brother pronounced them the best deviled eggs he’d ever had (completely unaware that my mother hadn’t been the one to make them that particular year).
I also use about two parts mayo to one part mustard, instead of all mayo. Miracle Whip is the Devil.
Oh, and to ensure the yolks are sufficiently smashed, do the smashing first, before you add the other ingredients. Or do it Mermaid’s way (great suggestion, thanks).
Note to self: at all times, stay upwind of Uke…
NO!! Use a Miracle Whip jar!
Nobody can eat Fifty eggs!
And for the anchovy lovers among you . . .
Whatever recipe you use, try putting a little chip of anchovy on each egg. Nice ‘n’ salty, and 'chovies and eggs go together very well. Bits of salty, oil-cured olives are also nummy, for the same reason.
Well, I kept waiting for my mother-in-law’s recipe to be mentioned, but it wasn’t. Maybe she just thought this one up on her own; I’ve always thought it was more than a little eccentric.
She mashes the egg yolks, sprinkles in a fair bit of sugar, moistens them just enough with apple cider vinegar, assembles them, and shakes paprika over the top. They’re best if left to sit for a few hours. I thought that was the oddest thing I’d ever seen when I first ate one, but now I’m hooked. My only problem is that she doesn’t ever measure anything, so the above is the most precise recipe I have, and I’ve never duplicated it.
Pfft.
The only essential difference between Miracle Whip and mayo is mustard and sugar. And a bit of cayenne. Do you have a problem with mayo and mustard and a bit of cayenne powder?
Think I’m whacked? Check the ingredients in the grocery store aisle.
Yeah, I know, there’s some preservatives and stuff in MW that aren’t found in mayo, but since I use so little of either it pays to have something that’ll last a while, else I’d pull out the double boiler and make my own.
A variation of Zenster’s and Fenris’s. I didn’t have the ingrediants for Zen’s, but used his cooking eggs suggestion.
[QUOTE]
*Originally posted by Ukulele Ike *
**
I think those are what we call navy beans. The big white beans are butter beans and the little white beans are navy beans.
Fifty eggs gotta weigh a good six pounds
I make mine with mayo, deli mustard, celery salt, and paprika for garnish. Sometimes I’ll add very finely chopped onions and/or parsley (nature’s breath freshener!).
I love the idea of mixing it in a Ziploc bag and using it like a pastry tube…talk about a hell of a lot less mess than I’m used to…
And Ike, the reason mine are the best on the planet has nothing to do with ingredients. It’s all in the fingerspice.
And the only difference between a Big Mc and filet mignon is special sauce and a sesame bun.
It’s sweet, dammit, sweet.
Yuck.
Barf.
Bletch.
[QUOTE]
*Originally posted by Ayesha *
**
Great Northern Beans are the beans in the Busch’s can that say “GREAT NORTHERN BEANS”.
Is this a regional thing, maybe?
Do ya’ll know what Black-Eyed Peas are? Do you put sugar in your cornbread? Do you have sweet milk?
Some interesting variations on this classic delicacy.
The only way I’ve ever made them:
BTW, I got my deviled egg tray at Party City for like 2 bucks. Works great.
And the only essential difference between custard and Scrambled Eggs is sugar. But I wouldn’t want to make a ham, cheese, onion, garlic and herb scrambled custard (and don’t start with “savory custards”. Just…don’t)
Sugar doesn’t belong in Mayo. Anymore than ketchup belongs on ice-cream.
Fenris
Assuming you’ve figured out that you have to hard-boil, slice and de-yolk the eggs, mix the yolks with: Durkey sauce. That’s it.
Sure, you can get all fancy-schmancy, but quick and dirty (or in college), this is it.
Talk about the power of suggestion! My deptartment has just set a set a date for a pot luck dinner and I, of course, said “I’ll bring the devilled eggs”. I figure that I can do 3 eggs (six halves) each in 4 different of these recipes. I want to try them all.