I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
sweet relish, quart of mustard, etc.)

Any times tips to make this go faster?

Should I cut the eggs lengthwise or crosswise?

It's gonna be /really/ fun trying to transport these up to the church.
If I had a church key, I'd take the boiled eggs up there tonight and
assemble them there and put in the church fridge.

I hear the timer beeping...

Thanks,
Bob

zxcvbob wrote:
>
> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> sweet relish, quart of mustard, etc.)
>
> Any times tips to make this go faster?
>
> Should I cut the eggs lengthwise or crosswise?
>
> It's gonna be /really/ fun trying to transport these up to the church.
> If I had a church key, I'd take the boiled eggs up there tonight and
> assemble them there and put in the church fridge.
>
> I hear the timer beeping...
>
> Thanks,
> Bob

Absolutely cut them lengthwise, that's the only way you'll get them
symmetrical.

Hopefully you saved the egg cartons and hopefully they're the styrofoam
ones that you can readily wash and use to hold and transport the eggs.

Cut the eggs in half, remove the yolks and then put the halves back
together and place in the cleaned egg cartons. Make the filling mixture
and load into large disposable plastic piping bags and seal the top end
with twisting and a rubber band. put the eggs (in cartons) and filled
piping bags in the fridge. Get a cooler ready that will hold the egg
cartons and piping bags. Get the paprika, serving trays and a small pair
of scissors ready as well. In the morning load the eggs, piping bags,
paprika and scissors into the cooler and transport to the destination.
Set out the serving trays on the table and unpack the eggs and place on
the trays. Cut the point off a piping bag and start filling the eggs.
Dust the tops with the paprika. The whole assembly process should take
you perhaps 30 minutes.

"zxcvbob" > wrote in message
...
> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> sweet relish, quart of mustard, etc.)
>
> Any times tips to make this go faster?

Use multiple pots. Make an assembly line operation out of it. Employ
family members.

> Should I cut the eggs lengthwise or crosswise?

Lengthwise. They look nicer and won't roll around.

> It's gonna be /really/ fun trying to transport these up to the church.
> If I had a church key, I'd take the boiled eggs up there tonight and
> assemble them there and put in the church fridge.

Use a pastry bag if you have one. You can fill a whole lot of eggs really
fast with one.

Any way you look at it, its a lot of eggs.

Paul

zxcvbob wrote:
>
> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of sweet relish, quart of mustard, etc.)
>
> Any tips to make this go faster?
>
> It's gonna be /really/ fun trying to transport these.

Big bowl of egg salad and plenty assorted crackers.

I despise deviled eggs... trailer trash food... they always look
handled, groped, and mauled, because they were. Deviled eggs is about
the rudest food there is... there is no polite way to eat those things

Sheldon wrote:
>
> zxcvbob wrote:
> >
> > I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> > dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of sweet relish, quart of mustard, etc.)
> >
> > Any tips to make this go faster?
> >
> > It's gonna be /really/ fun trying to transport these.
>
> Big bowl of egg salad and plenty assorted crackers.
>
> I despise deviled eggs... trailer trash food... they always look
> handled, groped, and mauled, because they were. Deviled eggs is about
> the rudest food there is... there is no polite way to eat those things

One bite, like sushi...

In article >,
zxcvbob > wrote:

> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> sweet relish, quart of mustard, etc.)
>
> Any times tips to make this go faster?
>
> Should I cut the eggs lengthwise or crosswise?
>
> It's gonna be /really/ fun trying to transport these up to the church.
> If I had a church key, I'd take the boiled eggs up there tonight and
> assemble them there and put in the church fridge.
>
> I hear the timer beeping...
>
> Thanks,
> Bob

Probably too late for me to chime in on this one. ;-)

Slice them lengthwise and put your filling either into a frosting bag to
pipe into the shells, or into a ziplock bag. Cut one corner off to pipe
it.

Mom used to then put the two halves back together and pack them into egg
cartons lined with cling wrap.

You can then take them back apart and arrange them on plates when you
get there and top-dress with the paprika.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article . com>,
Sheldon > wrote:

> zxcvbob wrote:
> >
> > I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> > dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> > sweet relish, quart of mustard, etc.)
> >
> > Any tips to make this go faster?
> >
> > It's gonna be /really/ fun trying to transport these.
>
> Big bowl of egg salad and plenty assorted crackers.
>
> I despise deviled eggs... trailer trash food... they always look
> handled, groped, and mauled, because they were. Deviled eggs is about
> the rudest food there is... there is no polite way to eat those things

But damn they taste good! And at any party I've ever been to, they are
one of the first things to get eaten.

'fraid you are a loner on this one babe!

Egg salad? Ew! Nobody ever eats mystery mush salads at parties!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet wrote:
>
> In article >,
> zxcvbob > wrote:
>
> > I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> > dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> > sweet relish, quart of mustard, etc.)
> >
> > Any times tips to make this go faster?
> >
> > Should I cut the eggs lengthwise or crosswise?
> >
> > It's gonna be /really/ fun trying to transport these up to the church.
> > If I had a church key, I'd take the boiled eggs up there tonight and
> > assemble them there and put in the church fridge.
> >
> > I hear the timer beeping...
> >
> > Thanks,
> > Bob
>
> Probably too late for me to chime in on this one. ;-)
>
> Slice them lengthwise and put your filling either into a frosting bag to
> pipe into the shells, or into a ziplock bag. Cut one corner off to pipe
> it.
>
> Mom used to then put the two halves back together and pack them into egg
> cartons lined with cling wrap.
>
> You can then take them back apart and arrange them on plates when you
> get there and top-dress with the paprika.

Very late, that's pretty much what I suggested an hour and a half
earlier...

Pete C. wrote:
> Omelet wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
>>> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
>>> sweet relish, quart of mustard, etc.)
>>>
>>> Any times tips to make this go faster?
>>>
>>> Should I cut the eggs lengthwise or crosswise?
>>>
>>> It's gonna be /really/ fun trying to transport these up to the church.
>>> If I had a church key, I'd take the boiled eggs up there tonight and
>>> assemble them there and put in the church fridge.
>>>
>>> I hear the timer beeping...
>>>
>>> Thanks,
>>> Bob
>> Probably too late for me to chime in on this one. ;-)
>>
>> Slice them lengthwise and put your filling either into a frosting bag to
>> pipe into the shells, or into a ziplock bag. Cut one corner off to pipe
>> it.
>>
>> Mom used to then put the two halves back together and pack them into egg
>> cartons lined with cling wrap.
>>
>> You can then take them back apart and arrange them on plates when you
>> get there and top-dress with the paprika.
>
> Very late, that's pretty much what I suggested an hour and a half
> earlier...

The egg cartons are made of recycled paper, and some of them are 30-pack
trays with no lid. Not usable at all.

I borrowed a couple of deviled egg carriers; that takes care of 2 dozen.
I thought about boiling/peeling/cutting the eggs, then pack the whites
in a big Tupperware bowl, make the filling and chill it. Haul them like
that and assemble tomorrow at the church. I may do that with some just
to test the theory. Also i bought some disposable 9x13" cake pans with
snap on lids. They are stackable. I'm putting some of them in those.

The last of the eggs are boiling now. I'll be done in 45 minutes. (I'm
chilling the eggs in ice water)

You wouldn't believe how many web sites recommend cutting the eggs
crosswise. I've always done it lengthwise, but they got me to doubt for
a minute. ;-)

Thanks,
Bob

"Pete C." wrote:
> Sheldon wrote:
> > zxcvbob wrote:
>
> > > I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> > > dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of sweet relish, quart of mustard, etc.)
>
> > > Any tips to make this go faster?
>
> > > It's gonna be /really/ fun trying to transport these.
>
> > Big bowl of egg salad and plenty assorted crackers.
>
> > I despise deviled eggs... trailer trash food... they always look
> > handled, groped, and mauled, because they were. Deviled eggs is about
> > the rudest food there is... there is no polite way to eat those things
>
> One bite, like sushi.

Yeah, right... some buck toothed slant eyes sitting speechless with a
gorged mouthful, looking like they swallowed an entire penis tail
first... you think that looks polite.

On Oct 4, 10:01?pm, Omelet > wrote:
>
> Slice them lengthwise and put your filling.

Ew! Nobody ever eats mystery mush filling at parties!

"zxcvbob" > wrote in message
...
> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> sweet relish, quart of mustard, etc.)
>
> Any times tips to make this go faster?

I'd do them all at once. After you get them all boiled of course. Use a
big bowl for the yolks and perhaps a potato masher to start with. You might
then move on to an electric mixer after you get them initially mashed.
>
> Should I cut the eggs lengthwise or crosswise?

Lenthwise.
>
> It's gonna be /really/ fun trying to transport these up to the church. If
> I had a church key, I'd take the boiled eggs up there tonight and assemble
> them there and put in the church fridge.

You might try several large lidded plastic containers or foil pans with a
bed of lettuce leaves or bunches of parsley in between to keep them from
rolling around.
>
> I hear the timer beeping...

Good luck!

"Sheldon" > wrote in message
oups.com...
> On Oct 4, 10:01?pm, Omelet > wrote:
>>
>> Slice them lengthwise and put your filling.
>
> Ew! Nobody ever eats mystery mush filling at parties!
>
How the hell would you know what people at parties do, Sheldon?

I've never tried putting relish in the filling! I use mayo and dijon
mustard.

Trailer-trash food? Hmmmm, but they are so delicious! Easy little
mouthfuls of protein, two nice textures of firm egg and smooth yolk
mixture, kinda tangy and creamy with the tiny zing of paprika.
What else is trailer-trash food?

On Thu, 04 Oct 2007 21:43:40 -0700, mom0f4boys >
wrote:

>I've never tried putting relish in the filling! I use mayo and dijon
>mustard.
>
>Trailer-trash food? Hmmmm, but they are so delicious! Easy little
>mouthfuls of protein, two nice textures of firm egg and smooth yolk
>mixture, kinda tangy and creamy with the tiny zing of paprika.
> What else is trailer-trash food?
>
I used to do that when I kept relish in the house. Eggs are pretty
good that way, but I wouldn't rush out and buy relish just to make a
few stuffed eggs. I've even gotten away from fancy mustards for
eggs, because good old frenches works just as well or better.

--

Don't squat with your spurs on.

sf wrote:
> On Thu, 04 Oct 2007 21:43:40 -0700, mom0f4boys >
> wrote:
>
>> I've never tried putting relish in the filling! I use mayo and dijon
>> mustard.
>>
>> Trailer-trash food? Hmmmm, but they are so delicious! Easy little
>> mouthfuls of protein, two nice textures of firm egg and smooth yolk
>> mixture, kinda tangy and creamy with the tiny zing of paprika.
>> What else is trailer-trash food?
>>
> I used to do that when I kept relish in the house. Eggs are pretty
> good that way, but I wouldn't rush out and buy relish just to make a
> few stuffed eggs. I've even gotten away from fancy mustards for
> eggs, because good old frenches works just as well or better.
>


I use French's yellow mustard, mayonnaise -- real mayo, even though I
like Miracle Whip better in most things -- sweet relish, a pinch of salt
(or not, depending how salty the relish is), and a pinch of cayenne
pepper. And the obligatory sprinkle of Szeged paprika over the top.

Every batch is different because I don't measure anything.

Bob

"Pete C." > wrote in message
...
> zxcvbob wrote:
>>
>> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
>> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
>> sweet relish, quart of mustard, etc.)
>>
>> Any times tips to make this go faster?
>>
>> Should I cut the eggs lengthwise or crosswise?
>>
>> It's gonna be /really/ fun trying to transport these up to the church.
>> If I had a church key, I'd take the boiled eggs up there tonight and
>> assemble them there and put in the church fridge.
>>
>> I hear the timer beeping...
>>
>> Thanks,
>> Bob
>
> Absolutely cut them lengthwise, that's the only way you'll get them
> symmetrical.
>
> Hopefully you saved the egg cartons and hopefully they're the styrofoam
> ones that you can readily wash and use to hold and transport the eggs.
>
> Cut the eggs in half, remove the yolks and then put the halves back
> together and place in the cleaned egg cartons. Make the filling mixture
> and load into large disposable plastic piping bags and seal the top end
> with twisting and a rubber band. put the eggs (in cartons) and filled
> piping bags in the fridge. Get a cooler ready that will hold the egg
> cartons and piping bags. Get the paprika, serving trays and a small pair
> of scissors ready as well. In the morning load the eggs, piping bags,
> paprika and scissors into the cooler and transport to the destination.
> Set out the serving trays on the table and unpack the eggs and place on
> the trays. Cut the point off a piping bag and start filling the eggs.
> Dust the tops with the paprika. The whole assembly process should take
> you perhaps 30 minutes.

what he said.
-ginny

"mom0f4boys" > wrote in message
ups.com...
> I've never tried putting relish in the filling! I use mayo and dijon
> mustard.
>
> Trailer-trash food? Hmmmm, but they are so delicious! Easy little
> mouthfuls of protein, two nice textures of firm egg and smooth yolk
> mixture, kinda tangy and creamy with the tiny zing of paprika.
> What else is trailer-trash food?
>
>

When I lived in the south, deviled eggs were made with mayo and pickle
relish, up Nawth, it's dijon mustard and mayo with paprika sprinked over
top.

There used to be a web site devoted to Trailer Trash food. If you can't
find it, I would suggest you look up 'White Trash Cooking' by Ernie Mickler.
There are three books in that series.
-ginny

"zxcvbob" > wrote in message
...
> Pete C. wrote:
> > Omelet wrote:
> >> In article >,
> >> zxcvbob > wrote:
> >>
> >>> I'm supposed to make devilled eggs for a funeral tomorrow. The first
3
> >>> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon
of
> >>> sweet relish, quart of mustard, etc.)
> >>>
> >>> Any times tips to make this go faster?
> >>>
> >>> Should I cut the eggs lengthwise or crosswise?
> >>>
> >>> It's gonna be /really/ fun trying to transport these up to the church.
> >>> If I had a church key, I'd take the boiled eggs up there tonight and
> >>> assemble them there and put in the church fridge.
> >>>
> >>> I hear the timer beeping...
> >>>
> >>> Thanks,
> >>> Bob
> >> Probably too late for me to chime in on this one. ;-)
> >>
> >> Slice them lengthwise and put your filling either into a frosting bag
to
> >> pipe into the shells, or into a ziplock bag. Cut one corner off to pipe
> >> it.
> >>
> >> Mom used to then put the two halves back together and pack them into
egg
> >> cartons lined with cling wrap.
> >>
> >> You can then take them back apart and arrange them on plates when you
> >> get there and top-dress with the paprika.
> >
> > Very late, that's pretty much what I suggested an hour and a half
> > earlier...
>
> The egg cartons are made of recycled paper, and some of them are 30-pack
> trays with no lid. Not usable at all.
>
> I borrowed a couple of deviled egg carriers; that takes care of 2 dozen.
> I thought about boiling/peeling/cutting the eggs, then pack the whites
> in a big Tupperware bowl, make the filling and chill it. Haul them like
> that and assemble tomorrow at the church. I may do that with some just
> to test the theory. Also i bought some disposable 9x13" cake pans with
> snap on lids. They are stackable. I'm putting some of them in those.
If they are aluminum pans, won't the egg react with the pan?
>
> The last of the eggs are boiling now. I'll be done in 45 minutes. (I'm
> chilling the eggs in ice water)
>
> You wouldn't believe how many web sites recommend cutting the eggs
> crosswise. I've always done it lengthwise, but they got me to doubt for
> a minute. ;-)
>
> Thanks,
> Bob

biig wrote:

> If they are aluminum pans, won't the egg react with the pan?


I guess I'll find out. They shouldn't react any more than a cake would.

Bob

On Oct 5, 10:02?am, zxcvbob > wrote:
> biig wrote:
> > If they are aluminum pans, won't the egg react with the pan?
>
> I guess I'll find out. They shouldn't react any more than a cake would.
>
> Bob

If you have the time and are so inclined , a tiny shrimp on top, a
piece of parsley, sprinkling of paprika etc, makes them look even
better. And, hides some mistakes too.
Rosie

"zxcvbob" > wrote in message
...
> sf wrote:
>> On Thu, 04 Oct 2007 21:43:40 -0700, mom0f4boys >
>> wrote:
>>
>>> I've never tried putting relish in the filling! I use mayo and dijon
>>> mustard.
>>>
>>> Trailer-trash food? Hmmmm, but they are so delicious! Easy little
>>> mouthfuls of protein, two nice textures of firm egg and smooth yolk
>>> mixture, kinda tangy and creamy with the tiny zing of paprika.
>>> What else is trailer-trash food?
>>>
>> I used to do that when I kept relish in the house. Eggs are pretty
>> good that way, but I wouldn't rush out and buy relish just to make a
>> few stuffed eggs. I've even gotten away from fancy mustards for
>> eggs, because good old frenches works just as well or better.
>>
>
>
> I use French's yellow mustard, mayonnaise -- real mayo, even though I like
> Miracle Whip better in most things -- sweet relish, a pinch of salt (or
> not, depending how salty the relish is), and a pinch of cayenne pepper.
> And the obligatory sprinkle of Szeged paprika over the top.
>
> Every batch is different because I don't measure anything.
>
> Bob

You could also replace the relish and use a little dill weed in place of it.
Just don't over do it.

Joe Cilinceon

"Joe Cilinceon" > wrote in
:

> "zxcvbob" > wrote in message
> ...
>> sf wrote:
>>> On Thu, 04 Oct 2007 21:43:40 -0700, mom0f4boys >
>>> wrote:
>>>
>>>> I've never tried putting relish in the filling! I use mayo and
>>>> dijon mustard.
>>>>


I take the yolk out, mash them and add mayo, a dash of mustard powder, some
cream, some bacon chips and some cracked pepper....... mush it all together
, spoon back into the halved eggs and stick in the fridge (covered) for at
least 4 hours.

On Oct 4, 5:05 pm, zxcvbob > wrote:
> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> sweet relish, quart of mustard, etc.)
>
> Any times tips to make this go faster?
>
> Should I cut the eggs lengthwise or crosswise?
>
> It's gonna be /really/ fun trying to transport these up to the church.
> If I had a church key, I'd take the boiled eggs up there tonight and
> assemble them there and put in the church fridge.
>
> I hear the timer beeping...

Well, this might be too late, but the trick to getting the yolk in the
middle and not have a lop-sided deviled egg, is to store the carton on
its side before you hard-boil them.

Karen

On Oct 4, 10:25 pm, zxcvbob > wrote:
> I use French's yellow mustard, mayonnaise -- real mayo, even though I
> like Miracle Whip better in most things -- sweet relish, a pinch of salt
> (or not, depending how salty the relish is), and a pinch of cayenne
> pepper. And the obligatory sprinkle of Szeged paprika over the top.
>
> Every batch is different because I don't measure anything.

I make mine simple, too, but I like mine vinegar-y. Mayo, French's,
white vinegar, s& cayenne p. And, I love the paprika.

Deviled eggs are the first things to go at parties.

Karen

On Oct 4, 7:41 pm, "Julie Bove" > wrote:
> I'd do them all at once. After you get them all boiled of course. Use a
> big bowl for the yolks and perhaps a potato masher to start with. You might
> then move on to an electric mixer after you get them initially mashed.

I think ditching approx 25% of the egg whites in the end makes a
better deviled egg. Boil 24 eggs, make 18 deviled eggs.

Karen

In article >,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article >,
> > zxcvbob > wrote:
> >
> > > I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
> > > dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
> > > sweet relish, quart of mustard, etc.)
> > >
> > > Any times tips to make this go faster?
> > >
> > > Should I cut the eggs lengthwise or crosswise?
> > >
> > > It's gonna be /really/ fun trying to transport these up to the church.
> > > If I had a church key, I'd take the boiled eggs up there tonight and
> > > assemble them there and put in the church fridge.
> > >
> > > I hear the timer beeping...
> > >
> > > Thanks,
> > > Bob
> >
> > Probably too late for me to chime in on this one. ;-)
> >
> > Slice them lengthwise and put your filling either into a frosting bag to
> > pipe into the shells, or into a ziplock bag. Cut one corner off to pipe
> > it.
> >
> > Mom used to then put the two halves back together and pack them into egg
> > cartons lined with cling wrap.
> >
> > You can then take them back apart and arrange them on plates when you
> > get there and top-dress with the paprika.
>
> Very late, that's pretty much what I suggested an hour and a half
> earlier...

So I saw. ;-)

The carry suggestion was a little different tho'. I like yours better,
IF he is able to assemble them there.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article . com>,
mom0f4boys > wrote:

> I've never tried putting relish in the filling! I use mayo and dijon
> mustard.
>
> Trailer-trash food? Hmmmm, but they are so delicious! Easy little
> mouthfuls of protein, two nice textures of firm egg and smooth yolk
> mixture, kinda tangy and creamy with the tiny zing of paprika.
> What else is trailer-trash food?

Little Smokies in jarred BBQ sauce. ;-)

Place into a crockpot and have a container of toothpicks on the side.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >, sf wrote:

> On Thu, 04 Oct 2007 21:43:40 -0700, mom0f4boys >
> wrote:
>
> >I've never tried putting relish in the filling! I use mayo and dijon
> >mustard.
> >
> >Trailer-trash food? Hmmmm, but they are so delicious! Easy little
> >mouthfuls of protein, two nice textures of firm egg and smooth yolk
> >mixture, kinda tangy and creamy with the tiny zing of paprika.
> > What else is trailer-trash food?
> >
> I used to do that when I kept relish in the house. Eggs are pretty
> good that way, but I wouldn't rush out and buy relish just to make a
> few stuffed eggs. I've even gotten away from fancy mustards for
> eggs, because good old frenches works just as well or better.

I use pickle relish in Tuna or Chicken salads.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
PeterLucas > wrote:

> "Joe Cilinceon" > wrote in
> :
>
> > "zxcvbob" > wrote in message
> > ...
> >> sf wrote:
> >>> On Thu, 04 Oct 2007 21:43:40 -0700, mom0f4boys >
> >>> wrote:
> >>>
> >>>> I've never tried putting relish in the filling! I use mayo and
> >>>> dijon mustard.
> >>>>
>
>
> I take the yolk out, mash them and add mayo, a dash of mustard powder, some
> cream, some bacon chips and some cracked pepper....... mush it all together
> , spoon back into the halved eggs and stick in the fridge (covered) for at
> least 4 hours.

Hey Bacon Bits for deviled eggs sounds good!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article . com>,
Karen > wrote:

> On Oct 4, 7:41 pm, "Julie Bove" > wrote:
> > I'd do them all at once. After you get them all boiled of course. Use a
> > big bowl for the yolks and perhaps a potato masher to start with. You might
> > then move on to an electric mixer after you get them initially mashed.
>
> I think ditching approx 25% of the egg whites in the end makes a
> better deviled egg. Boil 24 eggs, make 18 deviled eggs.
>
> Karen

Really?

I _always_ end up with extra filling!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" > wrote in message
news
> In article . com>,
> Karen > wrote:
>
>> On Oct 4, 7:41 pm, "Julie Bove" > wrote:
>> > I'd do them all at once. After you get them all boiled of course. Use
>> > a
>> > big bowl for the yolks and perhaps a potato masher to start with. You
>> > might
>> > then move on to an electric mixer after you get them initially mashed.
>>
>> I think ditching approx 25% of the egg whites in the end makes a
>> better deviled egg. Boil 24 eggs, make 18 deviled eggs.
>>
>> Karen
>
> Really?
>
> I _always_ end up with extra filling!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "Human nature seems to be to control other people until they put their
> foot down." -- Steve Rothstein

Cook's treat!

Lynne A

Omelet wrote:
> In article >,
> "Pete C." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> zxcvbob > wrote:
>>>
>>>> I'm supposed to make devilled eggs for a funeral tomorrow. The first 3
>>>> dozen eggs are almost finished boiling (I have 7 dozen eggs, a gallon of
>>>> sweet relish, quart of mustard, etc.)
>>>>
>>>> Any times tips to make this go faster?
>>>>
>>>> Should I cut the eggs lengthwise or crosswise?
>>>>
>>>> It's gonna be /really/ fun trying to transport these up to the church.
>>>> If I had a church key, I'd take the boiled eggs up there tonight and
>>>> assemble them there and put in the church fridge.
>>>>
>>>> I hear the timer beeping...
>>>>
>>>> Thanks,
>>>> Bob
>>> Probably too late for me to chime in on this one. ;-)
>>>
>>> Slice them lengthwise and put your filling either into a frosting bag to
>>> pipe into the shells, or into a ziplock bag. Cut one corner off to pipe
>>> it.
>>>
>>> Mom used to then put the two halves back together and pack them into egg
>>> cartons lined with cling wrap.
>>>
>>> You can then take them back apart and arrange them on plates when you
>>> get there and top-dress with the paprika.
>> Very late, that's pretty much what I suggested an hour and a half
>> earlier...
>
> So I saw. ;-)
>
> The carry suggestion was a little different tho'. I like yours better,
> IF he is able to assemble them there.



Well, I probably could have assembled them there, but I very carefully
transported them and got them all there and loaded into the church
fridge still looking nice.

Later, one of the older-but-not-ancient women in the church (who just
happens to be one of the most passive-aggressive people I've ever met)
decided she would help. She hauled all of them out of the fridge at
once and had them all stacked up (even I made 2 trips when I carried
them) and while she was carrying them she dropped them. ==(8-0

At least the lids stayed on and the eggs didn't go flying out onto the
ground, and the one glass platter didn't break. I washed my hands good
and got a couple of plastic teaspoons and put them all back together as
best I could. [I wish I had brought along my can of paprika just for
this sort of emergency.]

They all got eaten in very short order.

I think the whole town showed up for the free meal. Folks were helping
themselves to the food before the family even got back from the
graveside service. I was afraid we were gonna run out of sandwiches
before all the family got there. I just kept telling myself that I
don't know these people, and it's not my problem, and maybe all these
people *are* family.

Bob

On Oct 5, 2:59?pm, Omelet > wrote:
>
> Hey Bacon Bits for deviled eggs sounds good!

May as well... disgusting trailer trash slop can't be worse with fake
bacon.

Karen > wrote:
>
> Deviled eggs are the first things to go at parties.

What do you expect when the choices are OM bologna on white with
yallow musturd, tater salad loaded with raw onyon, and green jello
with cottage cheese... I mean and that's when someone can cook... but
typically southerners can't cook hot water so all they serve is cheese
doodles and cheapo beer.

Omelet wrote:
>
> I use pickle relish in Tuna or Chicken salads.

Pickle relish... to hide the cheap flakey tuna...that means you're
from a TX ghetto.. actually most of TX (like 98pct) is a white trash
ghetto... the wet back greasers are once again the superiors

"Omelet" > wrote in message
news
> In article . com>,
> Karen > wrote:
>
>> On Oct 4, 7:41 pm, "Julie Bove" > wrote:
>> > I'd do them all at once. After you get them all boiled of course. Use
>> > a
>> > big bowl for the yolks and perhaps a potato masher to start with. You
>> > might
>> > then move on to an electric mixer after you get them initially mashed.
>>
>> I think ditching approx 25% of the egg whites in the end makes a
>> better deviled egg. Boil 24 eggs, make 18 deviled eggs.
>>
>> Karen
>
> Really?
>
> I _always_ end up with extra filling!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "Human nature seems to be to control other people until they put their
> foot down." -- Steve Rothstein

The only extra I end up with is what I can lick out of the bowl. I use real
mayonnaise and dill relish. Unlike many of my southern friends, I don't
like Miracle Whip or sweet relish or sweet pickles.

Mitch

Mitch Scherer wrote:

> "Omelet" > wrote in message
> news >
>>In article . com>,
>>Karen > wrote:
>>
>>
>>>On Oct 4, 7:41 pm, "Julie Bove" > wrote:
>>>
>>>>I'd do them all at once. After you get them all boiled of course. Use
>>>>a
>>>>big bowl for the yolks and perhaps a potato masher to start with. You
>>>>might
>>>>then move on to an electric mixer after you get them initially mashed.
>>>
>>>I think ditching approx 25% of the egg whites in the end makes a
>>>better deviled egg. Boil 24 eggs, make 18 deviled eggs.
>>>
>>>Karen
>>
>>Really?
>>
>>I _always_ end up with extra filling!
>>--
>>Peace, Om
>>
>>Remove _ to validate e-mails.
>>
>>"Human nature seems to be to control other people until they put their
>>foot down." -- Steve Rothstein
>
>
> The only extra I end up with is what I can lick out of the bowl. I use real
> mayonnaise and dill relish. Unlike many of my southern friends, I don't
> like Miracle Whip or sweet relish or sweet pickles.
>
> Mitch
>
>

And one can dice or slice the egg whites, incorporate them into the yolk
mixture ala egg salad and put it out as a bowl with crackers or bread to
spread it upon.

Devilled eggs as a dip rather than served as individual portions. Very
nice on pumpernickel squares.
--
JL

Omelet > wrote in
news

>> I take the yolk out, mash them and add mayo, a dash of mustard
>> powder, some cream, some bacon chips and some cracked pepper.......
>> mush it all together , spoon back into the halved eggs and stick in
>> the fridge (covered) for at least 4 hours.
>
> Hey Bacon Bits for deviled eggs sounds good!


Bacon&eggs, eggs&bacon ;-)

I always use real bacon that has been fried to a crisp.

Can't abide the fake bacon bits you buy in the supermarket.

On Oct 5, 8:53?pm, Joseph Littleshoes > wrote:
> Mitch Scherer wrote:
> > "Omelet" > wrote in message
> >news
>
> >>In article . com>,
> >>Karen > wrote:
>
> >>>On Oct 4, 7:41 pm, "Julie Bove" > wrote:
>
> >>>>I'd do them all at once. After you get them all boiled of course. Use
> >>>>a
> >>>>big bowl for the yolks and perhaps a potato masher to start with. You
> >>>>might
> >>>>then move on to an electric mixer after you get them initially mashed.
>
> >>>I think ditching approx 25% of the egg whites in the end makes a
> >>>better deviled egg. Boil 24 eggs, make 18 deviled eggs.
>
> >>>Karen
>
> >>Really?
>
> >>I _always_ end up with extra filling!
> >>--
> >>Peace, Om
>
> >>Remove _ to validate e-mails.
>
> >>"Human nature seems to be to control other people until they put their
> >>foot down." -- Steve Rothstein
>
> > The only extra I end up with is what I can lick out of the bowl. I use real
> > mayonnaise and dill relish. Unlike many of my southern friends, I don't
> > like Miracle Whip or sweet relish or sweet pickles.
>
> > Mitch
>
> And one can dice or slice the egg whites, incorporate them into the yolk
> mixture ala egg salad and put it out as a bowl with crackers or bread to
> spread it upon.
>
> Devilled eggs as a dip rather than served as individual portions. Very
> nice on pumpernickel squares.

Ahahahahahahhahahahahahahahahahaha. . . .

You idiot.

Sheldon