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Author Topic: Deviled Eggs  (Read 582 times)

Offline Shanny

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Deviled Eggs
« on: March 06, 2016, 05:51:34 PM »
9 hard-cooked eggs
3/8 cup mayonnaise
1½ tsp. vinegar
1½ tsp. mustard
1/8 tsp. salt (easy on the salt)
black pepper
  • Halve the eggs & scoop out the yolks
  • mash yolks as smooth as you can
  • add remaining ingredients and mix until smooth
  • spoon filling into the halves
  • garnish with paprika, chopped parsley or other pretty sprinkles of choice, or leave them unadorned
   
   

Offline patdart

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Re: Deviled Eggs
« Reply #1 on: April 03, 2016, 06:39:47 PM »
I like mine with minced pickles in them in addition.  Sometimes minced, cooked bacon is good too!

Offline Grammabear

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Re: Deviled Eggs
« Reply #2 on: April 30, 2016, 06:42:02 AM »
Believe it or not, I don't have good luck with making a hard cooked egg.  It seems that either they are 'too' hard and turn a bit green at the edges OR they aren't done enough and they end up being soft cooked.  Is there a hint or two that would address this problem I have?  I usually use large eggs or even the extra large eggs if available from the store.
Type 1, April 2003
Dexcom CGM Sep 2007
Tslim pump Oct 2015
A1C 6.3% - Sept. 2018
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."  ~Maya Angelou

Offline walkerwally1

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Re: Deviled Eggs
« Reply #3 on: April 30, 2016, 08:01:25 AM »
Believe it or not, I don't have good luck with making a hard cooked egg.  It seems that either they are 'too' hard and turn a bit green at the edges OR they aren't done enough and they end up being soft cooked.  Is there a hint or two that would address this problem I have?  I usually use large eggs or even the extra large eggs if available from the store.

The best method I have found, and it works, is to cover the eggs with cold water and bring it to a boil, as soon as it starts to boil, turn it off and cover the pot, then let them sit for at least 10 min. and they will continue to cook.  It is scary because you think they won't be hard boiled but they are and do not over cook.  As soon as you have let them sit long enough it also helps to flood the pot with cold water and even add ice cubes and that keeps them from cooking any longer. 
Type 2 since 1993.  Control with Metformin and LCHF diet.  76 YY
A1c 4.7% September, 2018
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"The 50-50-90 Rule.  Anytime you have a 50-50% chance of getting something right, there is a 90% chance you will get it wrong"

Offline Timewise

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Re: Deviled Eggs
« Reply #4 on: April 30, 2016, 08:32:41 AM »
All,
I use a very similar method of hard boiling eggs, it is fool proof...if you follow these instructions.

Place cold eggs right out of the fridge in a pan with cool tap water, be sure the you have enough water to cover the eggs.

Bring them to a boil on Medium High.  As soon as you reach a rolling boil.  Turn off the heat and cover.  Let stand for 20 minutes then place the pan with the eggs under a running facet with cold water.  Completely rinse the hot water out of the pan.  Then pack the pan full of water with ice.  Let stand for 20 minutes.   Dry and keep in the fridge or peal and eat!

This makes a very nice yellow yolk that is very creamy when eaten.    Works every time as long as you follow the directions. 

Offline Shanny

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Re: Deviled Eggs
« Reply #5 on: April 30, 2016, 10:35:53 AM »
The only thing I do different is that I add cold eggs to simmering water, return it to a smooth simmer & simmer for 10-11 minutes. This seems to work regardless of egg size, because my farm-fresh eggs aren't always uniform in size - usually large or extra large. I try to choose ones close in size, but it isn't always possible & sometimes I have to add one or two smaller ones. And speaking of farm-fresh, just because they're likely only a day away from the henhouse, I do have to age them a week or so before trying hard-cooked, or they can be hard to peel, even with the ice water therapy.

Shocking in ice water is paramount, at least for 20-30 minutes, but I sometimes put them in the fridge & leave them overnight if I'm pressed for time.


http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
« Last Edit: April 30, 2016, 11:29:35 AM by Shanny »

Offline Grammabear

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Re: Deviled Eggs
« Reply #6 on: April 30, 2016, 11:08:25 AM »
Thank you for the hard boiled eggs hints.  I will try yet again to get it right.  It is a bit discouraging to have such a simple food item in mind and then to have a fail again and again when I try making them.
Type 1, April 2003
Dexcom CGM Sep 2007
Tslim pump Oct 2015
A1C 6.3% - Sept. 2018
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."  ~Maya Angelou

Offline patdart

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Re: Deviled Eggs
« Reply #7 on: May 01, 2016, 02:23:15 PM »
The only thing I can add to this is that I start with cold water our of the spigot, cold eggs and let the water come to a simmer and cut the heat off and cover the pan.  I let them sit there for a few minutes and sling them around in the pan to crack the shells and then take them one at a time, hold under the faucet and peel them.  No cold water on them until I begin peeling each one.  Never have noticed a green ring...guess I'm a simple, easily pleased cook.  As long as they peel nice and easy I'm happy!