Giving it a shot today. 15 eggs for a total of 30 devil eggs. Basic filling
6T mayo
1T dijon mustard
2t white wine vinegar
2t worchestershire sauce
1/3 of the eggs: add very finely minced celery to the filling. Top with celery seed.
1/3 of the eggs: add dill weed to the filling. Top with dill seed.
1/3 of the eggs: add Cholula hot sauce to the filling. Top with very finely minced red fresno chile.
They all sound very good, light touch on the celery seed (consider celery salt). Are you going to pipe the filling? I’d be tempted to mess with some swirls and tri-fills. Tri-em-oeuf.
Pipe in a technical sense using a baggie. No fancy swirls or twirls.
I insist, you got the three baggies, like, right there. If questioned, keep these in your back pocket: devil may care, devil made me do it, devilish volition.
I prefer the celery seed and don’t use it lightly at all. I also put it in my egg salad. It’s my go-to basic egg recipe.
The dill was by far #1
People liked the celery and asked for me to make it next time as well.
The spicy one was really good but people were afraid of it.
I’ve made bloody mary deviled eggs several times - my sister raves about them. I don’t much like them myself, but others in my family fight over them.
Guessing they were gone in 7 minutes where the others took nearly 9?
I like celery seed (essential on Chi hot dogs and my current rib rub) but don’t like biting a whole one, ever, least of all on a creamy deviled egg.
I can see that since I often don’t like much “chunky” in my deviled eggs. But I don’t mind biting into a seed either.
I know this is an old post, but I think I love you and what do you mean by Shakshuka sauce? I usually just make it from tomatoes, peppers, etc.
Yeah, that stuff. Wasn’t sure what term to use. Is the tomato mixture in Shakshuka a soup or broth, a braising liquid? I settled on “sauce.”
So you just basically make the poaching liquid for Shakshuka? Everything but the eggs? I straight up am going to have a party to serve this.
Yeah, whatever your mix is minus the eggs. It can’t be too liquidity, though. Roughly equivalent to a chunky salsa.
Like I said, it took me a few tries to get it right, so do a test run ahead of that party.
I told my wife that we will have to host a party just to serve this, but what would you think about using an immersion blender so that the sauce is thinner? I promise this is my last question. ETA: not thinner, but more consistent.
A smoother texture would be good, yes. Good luck, have fun.
It has been demanded that I bring my celery eggs and dill eggs to Thanksgiving.
Today for my Super Bowl eggs, I’m doing 1/2 diablo eggs, eggs with hot sauce garnished with a little habanero (they are so fruity, I love the scotch bonnet) and 1/2 with real horseradish as an experiment. I expect they will all be appreciated (meaning scarfed down) by me, my DIL and my granddaughter.
As I may have previously mentioned, there is a certain wasabi powder I get (can’t remember the name off the top of my head) that I use in deviled eggs, and they’re always a hit. Can imagine horseradish will have the same effect. I’ll just say, add the horseradish sparingly to start with, and let the mixture stand for a half hour or so, then taste. If it needs more, lather, rinse, repeat until it gets to a heat level you like.
ETA: This is the wasabi powder I use.
Best advice? Don’t complicate things
If you want to put bacon bits in it, chives, whatever, fine, but it complicates things.
Egg yolks, mayo, mushed w/ yellow mustard, add a cap of cider vinegar.
That’s it.
The horseradish was too one-dimensional so I added dill pickle relish and dill week and now the horseradish is an extra dimension of flavor. I like it and think it pair well with the dill and pickle flavors but then again I love horseradish. We’ll see what the fam thinks.