I made 3 dozen eggs worth of deviled eggs for a cookout today. Big
party. So my mom came over because she was riding with me. She had a
big bowl of potato salad. Well the storm last night had so much damage
from trees down and power outages; most gas stations weren't open and of
those that were, the lines were impossible! With the traffic lights out
everywhere the traffic is just impossible, too, and unable to get gas, I
decided not to make the trip. After an hour we were still in my town
due to so many closed roads and having to turn around too many times,
and it takes about an hour to get to were the party is on a good day, so
at this rate it was going to take 3 hours.

I guess I'll be bringing deviled eggs to all my neighbors.

On Sat, 30 Jun 2012 16:02:31 -0400, Cheryl >
wrote:

>I made 3 dozen eggs worth of deviled eggs for a cookout today. Big
>party. So my mom came over because she was riding with me. She had a
>big bowl of potato salad. Well the storm last night had so much damage
>from trees down and power outages; most gas stations weren't open and of
>those that were, the lines were impossible! With the traffic lights out
>everywhere the traffic is just impossible, too, and unable to get gas, I
>decided not to make the trip. After an hour we were still in my town
>due to so many closed roads and having to turn around too many times,
>and it takes about an hour to get to were the party is on a good day, so
>at this rate it was going to take 3 hours.
>
>I guess I'll be bringing deviled eggs to all my neighbors.

You can freeze the yolk portion easy enough, like guacamole. The
white portion doesn't freeze well on its own but can be frozen in
liquid, can probably be used in an oriental soup and then freeze that.
That said I despise deviled eggs... to me they're the worst party
food, I hate to think of someone making them, all that handling,
reminds me of previously digested food.

On 6/30/2012 10:33 PM, Brooklyn1 wrote:
> On Sat, 30 Jun 2012 16:02:31 -0400, >
> wrote:
>
>> I made 3 dozen eggs worth of deviled eggs for a cookout today. Big
>> party. So my mom came over because she was riding with me. She had a
>> big bowl of potato salad. Well the storm last night had so much damage
>>from trees down and power outages; most gas stations weren't open and of
>> those that were, the lines were impossible! With the traffic lights out
>> everywhere the traffic is just impossible, too, and unable to get gas, I
>> decided not to make the trip. After an hour we were still in my town
>> due to so many closed roads and having to turn around too many times,
>> and it takes about an hour to get to were the party is on a good day, so
>> at this rate it was going to take 3 hours.
>>
>> I guess I'll be bringing deviled eggs to all my neighbors.
>
> You can freeze the yolk portion easy enough, like guacamole. The
> white portion doesn't freeze well on its own but can be frozen in
> liquid, can probably be used in an oriental soup and then freeze that.
> That said I despise deviled eggs... to me they're the worst party
> food, I hate to think of someone making them, all that handling,
> reminds me of previously digested food.

Yeah, the worst part is trying to pick your nose with your fingers all
covered with yolky goodness.

On Sat, 30 Jun 2012 23:31:48 -0400, Cheryl >
wrote:

>On 6/30/2012 10:33 PM, Brooklyn1 wrote:
>> On Sat, 30 Jun 2012 16:02:31 -0400, >
>> wrote:
>>
>>> I made 3 dozen eggs worth of deviled eggs for a cookout today. Big
>>> party. So my mom came over because she was riding with me. She had a
>>> big bowl of potato salad. Well the storm last night had so much damage
>>>from trees down and power outages; most gas stations weren't open and of
>>> those that were, the lines were impossible! With the traffic lights out
>>> everywhere the traffic is just impossible, too, and unable to get gas, I
>>> decided not to make the trip. After an hour we were still in my town
>>> due to so many closed roads and having to turn around too many times,
>>> and it takes about an hour to get to were the party is on a good day, so
>>> at this rate it was going to take 3 hours.
>>>
>>> I guess I'll be bringing deviled eggs to all my neighbors.
>>
>> You can freeze the yolk portion easy enough, like guacamole. The
>> white portion doesn't freeze well on its own but can be frozen in
>> liquid, can probably be used in an oriental soup and then freeze that.
>> That said I despise deviled eggs... to me they're the worst party
>> food, I hate to think of someone making them, all that handling,
>> reminds me of previously digested food.
>
>Yeah, the worst part is trying to pick your nose with your fingers all
>covered with yolky goodness.

Doesn't get any more trailer trash than deviled eggs. I like hard
cooked eggs but I find nothing appetizing about deviled eggs, they
always look like they were prepared yesterday, probably two yesterdays
ago. I much prefer freshly prepared egg salad, but my favorite is a
sliced egg sandwich, with whatever compliments. Before I'd eat
deviled eggs I'd rather pickled eggs, they don't look like some
asswipe prepared them.

On Jun 30, 8:31*pm, Cheryl > wrote:
> On 6/30/2012 10:33 PM, Brooklyn1 wrote:
>
>
>
> > On Sat, 30 Jun 2012 16:02:31 -0400, >
> > wrote:
>
> >> I made 3 dozen eggs worth of deviled eggs for a cookout today. *Big
> >> party. *So my mom came over because she was riding with me. She had a
> >> big bowl of potato salad. *Well the storm last night had so much damage
> >>from trees down and power outages; most gas stations weren't open and of
> >> those that were, the lines were impossible! *With the traffic lights out
> >> everywhere the traffic is just impossible, too, and unable to get gas, I
> >> decided not to make the trip. *After an hour we were still in my town
> >> due to so many closed roads and having to turn around too many times,
> >> and it takes about an hour to get to were the party is on a good day, so
> >> at this rate it was going to take 3 hours.
>
> >> I guess I'll be bringing deviled eggs to all my neighbors. *
>
> > You can freeze the yolk portion easy enough, like guacamole. *The
> > white portion doesn't freeze well on its own but can be frozen in
> > liquid, can probably be used in an oriental soup and then freeze that.
> > That said I despise deviled eggs... to me they're the worst party
> > food, I hate to think of someone making them, all that handling,
> > reminds me of previously digested food.
>
> Yeah, the worst part is trying to pick your nose with your fingers all
> covered with yolky goodness.

LOL ! Cheryl........

In article >,
Cheryl > wrote:

> I guess I'll be bringing deviled eggs to all my neighbors.

Consider this a jumping-off place for something to do with your glut of
deviled eggs. Just know that once you've done something like this
with the deviled eggs, they will not RE-heat well again.

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 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:



Notes: Won 3rd Place and $100 in the 1986 Minnesota Egg Council
Cooking Contest -- their first such contest.




--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Brooklyn1 <Gravesend1> wrote:

> Doesn't get any more trailer trash than deviled eggs. I like hard
> cooked eggs but I find nothing appetizing about deviled eggs, they
> always look like they were prepared yesterday, probably two yesterdays
> ago. I much prefer freshly prepared egg salad, but my favorite is a
> sliced egg sandwich, with whatever compliments. Before I'd eat
> deviled eggs I'd rather pickled eggs, they don't look like some
> asswipe prepared them.

Tell me what you really think about them, Sheldon! ROTFL!!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Melba's Jammin' wrote:
> In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> Doesn't get any more trailer trash than deviled eggs. I like hard
>> cooked eggs but I find nothing appetizing about deviled eggs, they
>> always look like they were prepared yesterday, probably two yesterdays
>> ago. I much prefer freshly prepared egg salad, but my favorite is a
>> sliced egg sandwich, with whatever compliments. Before I'd eat
>> deviled eggs I'd rather pickled eggs, they don't look like some
>> asswipe prepared them.
>
> Tell me what you really think about them, Sheldon! ROTFL!!

the real problem is they don't go well with Riunite on ice ... not nice!

mmmmm, make egg salad?

On Sun, 01 Jul 2012 17:46:21 -0500, Melba's Jammin'
> wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> Doesn't get any more trailer trash than deviled eggs. I like hard
>> cooked eggs but I find nothing appetizing about deviled eggs, they
>> always look like they were prepared yesterday, probably two yesterdays
>> ago. I much prefer freshly prepared egg salad, but my favorite is a
>> sliced egg sandwich, with whatever compliments. Before I'd eat
>> deviled eggs I'd rather pickled eggs, they don't look like some
>> asswipe prepared them.
>
>Tell me what you really think about them, Sheldon! ROTFL!!

I really love sliced hard cooked eggs, on a bagel, on toasted rye with
mayo, lettuce, and mato. For brunch today I had a ham, lettuce, and
tomato, with mustard, mayo, and pickle relish on toasted rye with
sliced hard cooked eggs. I like hard cooked eggs but I was never able
to wrap my head around deviled eggs, there's just something about the
concept that I find unappealing and off putting.

"Melba's Jammin'" > wrote in message
...
> In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> Doesn't get any more trailer trash than deviled eggs. I like hard
>> cooked eggs but I find nothing appetizing about deviled eggs, they
>> always look like they were prepared yesterday, probably two yesterdays
>> ago.
(snippage)
> Tell me what you really think about them, Sheldon! ROTFL!!
> --
> Barb,


FWIW, I've never liked deviled eggs, either.

Jill

In article >, Cheryl > wrote:
>I made 3 dozen eggs worth of deviled eggs for a cookout today.

To slightly change this thread:

I certainly enjoy them once in a while, and my wife is happy to make them.
But: we have a devil of a time peeling the hard-boiled eggs. I've tried a
bunch of different sure-fire techniques without success - usually pulling off
huge chunks of the egg despite the most painstaking care.

The last time I tried a rather amazing suggestion of cutting the two ends of
the egg and blowing into one end as hard as possible. Allegedly the egg would
shoot right out of the shell. Nope - a complete disaster.

I recently read another foolproof technique: pressure cooking under light
pressure, using a cooker with multiple pressure settings. My Fagor, like most
modern units, only has a high pressure mode, so I'm going to try it, start to
build up pressure, and keep the heat down such that the unit never starts
hissing but still has some pressure inside. Any thoughts?

Art

On Jul 2, 10:20*am, (Arthur Shapiro) wrote:
> In article >, Cheryl > wrote:
> >I made 3 dozen eggs worth of deviled eggs for a cookout today.
>
> To slightly change this thread:
>
> I certainly enjoy them once in a while, and my wife is happy to make them..
> But: we have a devil of a time peeling the hard-boiled eggs. *I've tried a
> bunch of different sure-fire techniques without success - usually pulling off
> huge chunks of the egg despite the most painstaking care.
>
> The last time I tried a rather amazing suggestion of cutting the two ends of
> the egg and blowing into one end as hard as possible. *Allegedly the egg would
> shoot right out of the shell. *Nope - a complete disaster.
>
> I recently read another foolproof technique: pressure cooking under light
> pressure, using a cooker with multiple pressure settings. *My Fagor, like most
> modern units, only has a high pressure mode, so I'm going to try it, start to
> build up pressure, and keep the heat down such that the unit never starts
> hissing but still has some pressure inside. *Any thoughts?
>
> Art

I've always had good luck when the eggs are a few days old, at least 4
or 5 days. Brand new eggs are almost impossible to peel.

On 7/2/2012 2:48 PM, wrote:

> I've always had good luck when the eggs are a few days old, at least 4
> or 5 days. Brand new eggs are almost impossible to peel.

The ones I used were all brand new. I had mixed results but for the
most part they were easy enough. Though I did boil them then cool in
the refrigerator before I was ready to use them. The ones that slightly
cracked while cooking were the easiest to peel. I guess it softens the
membrane somewhat because that's the part that causes the trouble with
peeling.

debbiegrrrl wrote:

>I've always had good luck when the eggs
> are a few days old, at least 4 or 5 days.
> Brand new eggs are almost impossible
> to peel.

In Alaska we don't get eggs that fresh, unless a person raises their own
chickens, which we don't, so they are "older" when we buy them in the
stores, but the date is still good. I've never had a problem (or should
say rarely have one) peeling eggs, and maybe it is because they aren't
all that fresh. I start them in cold water and boil them gently for
exactly 10 minutes. I dump out the hot water and rinse with cold about 3
times, leaving the water on them the last time, so can rinse the eggs
off, if necessary to get the tiny pieces of shell off, that might still
be present on the egg.

Judy

jmcquown wrote:
>
> FWIW, I've never liked deviled eggs, either.

No deviled eggs. No coleslaw. Is this Julie?

BTW Jill, you mentioned that you never understood why people put coleslaw on
pulled pork/bbq sandwiches. Nothing to understand. You either like it or
you don't. Everyone has their own tastes. Just because it's commonly a
"southern thing" means nothing to the individual.

Gary

On Mon, 02 Jul 2012 16:09:43 -0400, Cheryl >
wrote:

>On 7/2/2012 2:48 PM, wrote:
>
>> I've always had good luck when the eggs are a few days old, at least 4
>> or 5 days. Brand new eggs are almost impossible to peel.
>
>The ones I used were all brand new. I had mixed results but for the
>most part they were easy enough. Though I did boil them then cool in
>the refrigerator before I was ready to use them. The ones that slightly
>cracked while cooking were the easiest to peel. I guess it softens the
>membrane somewhat because that's the part that causes the trouble with
>peeling.

I discovered the secret to peeling hard cooked eggs is having
patience... I let them cool in the pot filled in the sink with several
changes of cold water... after about an hour the shells slide right
off. Cooled in the fridge can dry them and make peeling more
difficult. Egg shells become more porous after cooking but it
requires some time for water to permeate the shell. As the eggs cool
they will shrink but the shells will not shrink so water will be
sucked in between the white and the shell, but it takes a little time.

On 7/2/2012 4:05 PM, Gary wrote:
> jmcquown wrote:
>>
>> FWIW, I've never liked deviled eggs, either.
>
> No deviled eggs. No coleslaw. Is this Julie?
>
> BTW Jill, you mentioned that you never understood why people put coleslaw on
> pulled pork/bbq sandwiches. Nothing to understand. You either like it or
> you don't. Everyone has their own tastes. Just because it's commonly a
> "southern thing" means nothing to the individual.


I'm firmly in the "don't put cole slaw on my sandwich" camp.

First time I saw that was in North Carolina. I thought they were kidding
me... turns out, they were serious. Who knew?

George L

On 7/2/2012 5:05 PM, Gary wrote:

> jmcquown wrote:
>>
>> FWIW, I've never liked deviled eggs, either.
>
> No deviled eggs. No coleslaw. Is this Julie?
>
> BTW Jill, you mentioned that you never understood why people put coleslaw on
> pulled pork/bbq sandwiches. Nothing to understand. You either like it or

> you don't. Everyone has their own tastes. Just because it's commonly a
> "southern thing" means nothing to the individual.
>
I sort of wondered what the point of saying that was. *shrug*

"George Leppla" > wrote in message
...
> On 7/2/2012 4:05 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> FWIW, I've never liked deviled eggs, either.
>>
>> No deviled eggs. No coleslaw. Is this Julie?
>>
I'm certainly not Julie! I've never changed my nickname since I first
discovered RFC in the mid 1990's. I've moved since then, and my email
address has changed. But I don't morph. I suppose when I was moving here I
was using a google address. That was a long time ago and very briefly.

>> BTW Jill, you mentioned that you never understood why people put coleslaw
>> on
>> pulled pork/bbq sandwiches. Nothing to understand. You either like it
>> or
>> you don't. Everyone has their own tastes. Just because it's commonly a
>> "southern thing" means nothing to the individual.
>
I don't like it.

> I'm firmly in the "don't put cole slaw on my sandwich" camp.
>
> First time I saw that was in North Carolina. I thought they were kidding
> me... turns out, they were serious. Who knew?
>
> George L

I first saw it in Memphis, TN. I still don't understand it. Even if I
liked slaw, I wouldn't want it on a pulled pork sandwich.

Jill

Jean B. > wrote:

> Victor Sack wrote:
> >
> > My "standard", a variation on the general devilled-egg theme, would be
> > something like anchovy or fish roe paste either just topping the egg
> > halves or mixed with the yolk.
>
> Hmmmm. I am imagining tobiko.

Nope, it is generally herring or cod roe.

Victor

I love deviled eggs. Store here sells them $3.99 for six-consequently I
never buy them and usually only find them at a party once a year.
Deviled egg potatoe salad is also sold here.

I am usually disappointed by other people's "deviled" recipes-too bland.
I want pressed drained pickle relish in mine to add some zip and some
crunch without getting it too runny.

I am surprised no one sells deviled egg dip. Throw all the ingredients
into a processor and make a dip for veggies, crackers etc.

Great appetizer would be pickle slices with a dollop of deviled egg dip
or half pickles hollowed out with a devil egg relish filling. Spread and
roll pickle slices and skewer like shish kabobs? Those giant pickles
could be cored like an apple, filled, sliced. Dip a little pickle into
the deviled egg soup and then roll in a crumb coating. Etc.

Here is your challenge-what could you make/do to create a well-fitting
edible "half-shell" around your deviled egg? Slippery suckers that do
get your fingers messy.

You know those deviled egg plates? Someone should market deviled egg
holders-slurp them down like oysters on a half-shell :-)

I love Carolina slaw on pulled pork. Reason-I have never liked pulled
pork-I don't care who makes it-it is too dry without either lots of
barbeque sauce or carolina slaw on it-I prefer tangy so I vote for the
slaw which I think moisturizes the meat better.

" > wrote:
> On Jul 2, 10:20 am, (Arthur Shapiro) wrote:
>> In article >, Cheryl
>> > wrote:
>>> I made 3 dozen eggs worth of deviled eggs for a cookout today.
>>
>> To slightly change this thread:
>>
>> I certainly enjoy them once in a while, and my wife is happy to make them.
>> But: we have a devil of a time peeling the hard-boiled eggs. I've tried a
>> bunch of different sure-fire techniques without success - usually pulling off
>> huge chunks of the egg despite the most painstaking care.
>>
>> The last time I tried a rather amazing suggestion of cutting the two ends of
>> the egg and blowing into one end as hard as possible. Allegedly the egg would
>> shoot right out of the shell. Nope - a complete disaster.
>>
>> I recently read another foolproof technique: pressure cooking under light
>> pressure, using a cooker with multiple pressure settings. My Fagor, like most
>> modern units, only has a high pressure mode, so I'm going to try it, start to
>> build up pressure, and keep the heat down such that the unit never starts
>> hissing but still has some pressure inside. Any thoughts?
>>
>> Art
>
> I've always had good luck when the eggs are a few days old, at least 4
> or 5 days. Brand new eggs are almost impossible to peel.

I wonder if that happens with unchilled eggs. ??

Greg

jmcquown wrote:
>
> "George Leppla" > wrote in message
> ...
>> On 7/2/2012 4:05 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> FWIW, I've never liked deviled eggs, either.
>>>
>>> No deviled eggs. No coleslaw. Is this Julie?
>>>
> I'm certainly not Julie! I've never changed my nickname since I first
> discovered RFC in the mid 1990's. I've moved since then, and my email
> address has changed. But I don't morph. I suppose when I was moving
> here I was using a google address. That was a long time ago and very
> briefly.
>
>>> BTW Jill, you mentioned that you never understood why people put
>>> coleslaw on
>>> pulled pork/bbq sandwiches. Nothing to understand. You either like
>>> it or
>>> you don't. Everyone has their own tastes. Just because it's commonly a
>>> "southern thing" means nothing to the individual.
>>
> I don't like it.
>
>> I'm firmly in the "don't put cole slaw on my sandwich" camp.
>>
>> First time I saw that was in North Carolina. I thought they were
>> kidding me... turns out, they were serious. Who knew?
>>
>> George L
>
> I first saw it in Memphis, TN. I still don't understand it. Even if
> I liked slaw, I wouldn't want it on a pulled pork sandwich.
>
> Jill

This one scores an amazing 14!

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > Brooklyn1 <Gravesend1> wrote:
> >
> >> Doesn't get any more trailer trash than deviled eggs. I like hard
> >> cooked eggs but I find nothing appetizing about deviled eggs, they
> >> always look like they were prepared yesterday, probably two yesterdays
> >> ago.
> (snippage)
> > Tell me what you really think about them, Sheldon! ROTFL!!
> > --
> > Barb,
>
>
> FWIW, I've never liked deviled eggs, either.
>
> Jill

Okay.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012

Victor Sack wrote:
> Jean B. > wrote:
>
>> Victor Sack wrote:
>>> My "standard", a variation on the general devilled-egg theme, would be
>>> something like anchovy or fish roe paste either just topping the egg
>>> halves or mixed with the yolk.
>> Hmmmm. I am imagining tobiko.
>
> Nope, it is generally herring or cod roe.
>
> Victor

Yes, but tobiko might be a nice experiment (I think).

--
Jean B.

On Jul 3, 7:18*pm, (z z) wrote:
> I love deviled eggs. Store here sells them $3.99 for six-consequently I
> never buy them and usually only find them at a party once a year.
> Deviled egg potatoe salad is also sold here.
>
> I am usually disappointed by other people's "deviled" recipes-too bland.
> I want pressed drained pickle relish in mine to add some zip and some
> crunch without getting it too runny.
>

I always fill mine with a pastry tube and large swirly tip, so I don't
put chunky stuff in mine.

> Great appetizer would be pickle slices with a dollop of deviled egg dip
> or half pickles hollowed out with a devil egg relish filling. Spread and
> roll pickle slices and skewer like shish kabobs? Those giant pickles
> could be cored like an apple, filled, sliced. Dip a little pickle into
> the deviled egg soup and then roll in a crumb coating. Etc.
>
You could do that even easier by using two half-dills, and press them
together with filling in the middle.

N.

On 7/5/2012 11:20 AM, Nancy2 wrote:

> I always fill mine with a pastry tube and large swirly tip, so I don't
> put chunky stuff in mine.

I was going to do that but I couldn't find my large tip. I gave away
all of my cake decorating stuff except for a few things because I just
haven't done any cakes in years. I should have kept that tip though
because it has other uses.