Anyone willing to share their simplest and favorite deviled egg recipe? Is
adding mustard a requirement? Most I saw on the net included mustard. Does
anyone add tuna to the mix? I remember having them with tuna at a church
function but no one knew who made them or what or how much tuna was in them.

Thanks.
--
Kelly..........
If you're a past or present resident of
N.Y.C., and want to meet others
to share past experienced with, and discuss
current events, please check out:
http://members6.boardhost.com/QueensNYer/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Kelly Greene" > wrote in message
...
> Anyone willing to share their simplest and favorite deviled egg recipe?
> Is adding mustard a requirement? Most I saw on the net included mustard.
> Does anyone add tuna to the mix? I remember having them with tuna at a
> church function but no one knew who made them or what or how much tuna was
> in them.
>

Relax. Deviled eggs are about the easiest thing to make. I have never made
them with tuna, but if you liked it, who cares how much someone else added?
Add some, taste it, if you think it needs more, add it.

I boil six eggs, mash the yolks with salt and fresh ground pepper with a
fork, then add the minimum mayo, (maybe something like three tablespoons)
some really good mustard (I like Grey Poupon Country style, a teaspoon or
two) mash these together, and fill the egg halves then add fresh paprika. We
are talking dark russet, not that old tan crap that has been in your
mother's spice cabinet for years.

Sometimes, I add a smidge of squeezed out sweet pickle relish.

Experiment. Be creative. Let us know how it turns out.

In article >, "Kelly Greene" >
wrote:

> Anyone willing to share their simplest and favorite deviled egg recipe? Is
> adding mustard a requirement? Most I saw on the net included mustard. Does
> anyone add tuna to the mix? I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.
>
> Thanks.

My mix is mashed yolks, catsup, mayo and worcestershire sauce topped
with a light sprinkling of white pepper.

My best friend Lynn' makes a really good deviled egg out of mashed
yolks, mustard and miracle whip, topped with a light sprinkling of
paprika.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >, "Kelly Greene" >
wrote:

> Anyone willing to share their simplest and favorite deviled egg recipe? Is
> adding mustard a requirement? Most I saw on the net included mustard. Does
> anyone add tuna to the mix? I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.
>
> Thanks.

Personally, I don't think mustard is a requirement. I use finely
chopped green onion in mine and bind it with mayo. Maybe a pinch of
sugar. Maybe a titch of vinegar. Lots of options for making deviled
eggs, Kelly. I've seen a recipe that involves white beans
(cannellinis?) to replace some of the egg yolks to reduce cholesterol
content.

I haven't made this in 20 years but it was a hit when I did. :-0)

Shrimp-Sauced Bacon and Eggs

Recipe By: Barb Schaller

Serving Size: 8

Eggs:
2 slices bacon crisply cooked[*]
8 hard-cooked eggs peeled and halved
lengthwise
1/3 cup mayonnaise or salad dressing
1/2 teaspoon paprika
1/2 teaspoon curry powder (1/2 to 3/4)
1/4 teaspoon dry mustard

Shrimp Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 can frozen condensed cream of shrimp soup (10 oz.)[**]
1 1/4 cup milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen (6 oz.) cooked
shrimp

Topping:
1 cup fresh bread crumbs
1 Tbsp. butter melted


Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
yolks from eggs and mash with mayonnaise, paprika, curry powder, and
mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
halves.

Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
soup and milk; cook until thick and bubbly. Stir in cheese until
melted, then stir in frozen shrimp.

Arrange eggs in a shallow baking dish, about 7x11². Pour sauce over
eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
servings.

Notes: Won 3rd Place and $100 in the 1986 Minnesota Egg Council Cooking
Contest -- their first such contest.
[*] I prefer to cut the bacon into small pieces before frying; then
crumble after draining (rolling the drained bacon between paper toweling
to remove excess fat)

[**] I think this soup no longer available; there might be a non-frozen
version available now. Use that.




--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >, "Kelly Greene" >
wrote:

> Anyone willing to share their simplest and favorite deviled egg recipe? Is
> adding mustard a requirement? Most I saw on the net included mustard. Does
> anyone add tuna to the mix? I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.

I boil the eggs, split them in half, mash the yolks with a fork, add
mayo until the yolks easily pipe through a fluted icing spout ( I know
there's a real name for squeezing goop through a bag, but I don't know
what it is right now) back into the whites. That's it period. It's as
simple as it gets and it's my favorite. If I feel super fancy and
company is coming, I sprinkle paprika on the finished deviled eggs for
that classy touch.
I suppose anything including tuna can be added to the basic yolk goop as
long as you can extrude it through a bag or have great spoon skills.
I make tuna sandwiches with canned tuna and mayo only as well. Long
lists of ingredients confuse me.

leo

Kelly Greene > wrote:

> Anyone willing to share their simplest and favorite deviled egg recipe? Is
> adding mustard a requirement? Most I saw on the net included mustard. Does
> anyone add tuna to the mix? I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.

Deviled eggs are just egg salad in a fancy disguise. Anything you'd
add to egg salad will work with deviled eggs - and that includes
tuna. I would use 4 parts egg to 1 part tuna.

-sw

On Mon, 20 Apr 2009 19:59:35 -0500, Sqwertz >
wrote:

> and that includes
>tuna. I would use 4 parts egg to 1 part tuna.

Let's notch it up....lump crab meat!

"Mr. Bill" wrote:
>
> On Mon, 20 Apr 2009 19:59:35 -0500, Sqwertz >
> wrote:
>
> > and that includes
> >tuna. I would use 4 parts egg to 1 part tuna.
>
> Let's notch it up....lump crab meat!

I see your crab and raise you lobster.

On Apr 20, 1:48*am, "Kelly Greene" > wrote:
> Anyone willing to share their simplest and favorite deviled egg recipe? *Is
> adding mustard a requirement? *Most I saw on the net included mustard. *Does
> anyone add tuna to the mix? *I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.
>
> Thanks.
> --
> Kelly..........
> If you're a past or present resident of
> N.Y.C., and want to meet others
> to share past experienced with, and discuss
> current events, please check out:http://members6.boardhost.com/QueensNYer/
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I like them with curry powder and minced green onion added to the yolk
with the mayo. Yum!!

Kris

On Mon, 20 Apr 2009 01:55:43 -0400, "cybercat" >
wrote:

>add the minimum mayo, (maybe something like three tablespoons)
>some really good mustard (I like Grey Poupon Country style, a teaspoon or
>two)

I used to do it that way. Then I figured out "yellow" mustard tasted
the same (or in some cases, better) and I didn't have to waste the
good stuff that I preferred elsewhere. Now I use brown, ballpark
style mustard in my deviled eggs (and potato salad).

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Mon, 20 Apr 2009 01:55:43 -0400, "cybercat" >
> wrote:
>
>>add the minimum mayo, (maybe something like three tablespoons)
>>some really good mustard (I like Grey Poupon Country style, a teaspoon or
>>two)
>
> I used to do it that way. Then I figured out "yellow" mustard tasted
> the same (or in some cases, better) and I didn't have to waste the
> good stuff that I preferred elsewhere. Now I use brown, ballpark
> style mustard in my deviled eggs (and potato salad).
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

These days I use a creamy dill mustard (a la Beaverton Foods) and smoked
paprika. When serving to company, they are usually taken back by the smoked
paprika, but they like it all the same.

* Exported from MasterCook *

Appetizer: Deviled Eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs hard boiled -- 15 minutes on boil
1/2 cup mayonnaise
3 tblsp pickle relish
1 tblsp Dijon mustard
1 handfull chopped fresh dill
3 splashes worcestershire sauce
paprika -- to garnish

When eggs are cooled, peel and slice in half. Remove yolk.


Mix all ingredients together except paprika. Season w/salt and pepper to
taste.


Cut the corner of a baggie and spoon mixture into bag. Fill egg whites.

Garnish with paprika.

Eat.

- - - - - - - - - - - - - - - - - - -

"Kelly Greene" > wrote in message
...
> Anyone willing to share their simplest and favorite deviled egg recipe?
> Is adding mustard a requirement? Most I saw on the net included mustard.
> Does anyone add tuna to the mix? I remember having them with tuna at a
> church function but no one knew who made them or what or how much tuna was
> in them.
>
> Thanks.
> --
> Kelly..........
> If you're a past or present resident of
> N.Y.C., and want to meet others
> to share past experienced with, and discuss
> current events, please check out:
> http://members6.boardhost.com/QueensNYer/
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Like most here have said, add what sounds good. Some years ago a group of
us did experiments with deviled eggs. Some came out really good.
Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
base recipe and to that I may add minced pickle, pickle juice, minced green
olive, green onion, black olive, or whatever. I put the mix into the zip
bag with a corner cut off to pipe into the egg whites. I like to top them
with either green olive slices, salad shrimp, bacon bits, green onion, or
whatever sounds good that I have on hand. To me, an egg is not deviled
unless it has tabasco in it.

Sometimes I just make a couple of them with just the base recipe and a
sprinkle of paprika. That way SO and I each get one egg, and if I make more
we will eat more!!

Later,

DaleP

Kelly Greene wrote:
>
> Anyone willing to share their simplest and favorite deviled egg recipe? Is
> adding mustard a requirement? Most I saw on the net included mustard. Does
> anyone add tuna to the mix? I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.
>
>

Mix in your favourite curry paste with the mashed egg yolks. Can hardly
get simpler than that

On Tue, 21 Apr 2009 10:51:29 -0600, Dale P wrote:
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Like most here have said, add what sounds good. Some years ago a group of
> us did experiments with deviled eggs. Some came out really good.
> Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
> sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
> base recipe and to that I may add minced pickle, pickle juice, minced green
> olive, green onion, black olive, or whatever. I put the mix into the zip
> bag with a corner cut off to pipe into the egg whites. I like to top them
> with either green olive slices, salad shrimp, bacon bits, green onion, or
> whatever sounds good that I have on hand. To me, an egg is not deviled
> unless it has tabasco in it.
>
> Sometimes I just make a couple of them with just the base recipe and a
> sprinkle of paprika. That way SO and I each get one egg, and if I make more
> we will eat more!!
>

some years ago i mailed off to the tabasco people for their pamphlet. here
is their take on deviled eggs:

six hard-cooked eggs

2 T mayonnaise

1 t vinegar

1/2 t salt

1/8 t tabasco

1/4 t paprika

1 t prepared mustard

the instructions are about what you'd expect, except the paprika is mixed
with the yolks, not sprinkled on top. they're pretty peppy. i think i
used some extra ground chipotle on top thinking it to be smoked paprika.

your pal,
blake

In article >,
blake murphy > wrote:

> On Tue, 21 Apr 2009 10:51:29 -0600, Dale P wrote:
> >> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> > Like most here have said, add what sounds good. Some years ago a group of
> > us did experiments with deviled eggs. Some came out really good.
> > Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
> > sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
> > base recipe and to that I may add minced pickle, pickle juice, minced green
> > olive, green onion, black olive, or whatever. I put the mix into the zip
> > bag with a corner cut off to pipe into the egg whites. I like to top them
> > with either green olive slices, salad shrimp, bacon bits, green onion, or
> > whatever sounds good that I have on hand. To me, an egg is not deviled
> > unless it has tabasco in it.
> >
> > Sometimes I just make a couple of them with just the base recipe and a
> > sprinkle of paprika. That way SO and I each get one egg, and if I make
> > more
> > we will eat more!!
> >
>
> some years ago i mailed off to the tabasco people for their pamphlet. here
> is their take on deviled eggs:
>
> six hard-cooked eggs
>
> 2 T mayonnaise
>
> 1 t vinegar
>
> 1/2 t salt
>
> 1/8 t tabasco
>
> 1/4 t paprika
>
> 1 t prepared mustard
>
> the instructions are about what you'd expect, except the paprika is mixed
> with the yolks, not sprinkled on top. they're pretty peppy. i think i
> used some extra ground chipotle on top thinking it to be smoked paprika.
>
> your pal,
> blake

I use a bit of salt free lemon pepper on top of mine.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"blake murphy" > wrote in message
.. .
>>
>
> some years ago i mailed off to the tabasco people for their pamphlet.
> here
> is their take on deviled eggs:
>
> six hard-cooked eggs
>
> 2 T mayonnaise
>
> 1 t vinegar
>
> 1/2 t salt
>
> 1/8 t tabasco
>
> 1/4 t paprika
>
> 1 t prepared mustard
>
> the instructions are about what you'd expect, except the paprika is mixed
> with the yolks, not sprinkled on top. they're pretty peppy. i think i
> used some extra ground chipotle on top thinking it to be smoked paprika.
>
> your pal,
> blake

sounds like a basic recipe. The prepared mustard really makes the color
better. I will try adding the paprika to the mix instead of sprinkling.

Later,

DaleP