On Jun 30, 5:53*pm, (Judy Haffner) wrote:
> MartyB wrote:
> >I could eat deviled eggs until my arteries
> > close up!
>
> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> touch them. He likes eggs, but won't eat anything mashed up....strange
> duck! LOL
>
> >Are they standard mustard style, or
> > something inventive?
>
> I don't always make them the same. I use mayo, mustard, S & P, and a
> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> and the kids especially love them with crumbled crisp bacon in them and
> usually save a little to garnish the tops with, along with some
> Hungarian Paprika.
>
> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> share! <
>
> Judy

I never use mayo in mine, I make them like my mama did - some soft
butter, a goodly amount of yellow mustard, a T or so sprinkle of
vinegar, salt & pepper. That makes the filling fairly solid when they
are chilled, which are much easier to transport and eat than a mooshy
mayo style.

N.

On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> wrote:

>On Jun 30, 5:53*pm, (Judy Haffner) wrote:
>> MartyB wrote:
>> >I could eat deviled eggs until my arteries
>> > close up!
>>
>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>> touch them. He likes eggs, but won't eat anything mashed up....strange
>> duck! LOL
>>
>> >Are they standard mustard style, or
>> > something inventive?
>>
>> I don't always make them the same. I use mayo, mustard, S & P, and a
>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>> and the kids especially love them with crumbled crisp bacon in them and
>> usually save a little to garnish the tops with, along with some
>> Hungarian Paprika.
>>
>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>> share! <
>>
>> Judy
>
>I never use mayo in mine, I make them like my mama did - some soft
>butter, a goodly amount of yellow mustard, a T or so sprinkle of
>vinegar, salt & pepper. That makes the filling fairly solid when they
>are chilled, which are much easier to transport and eat than a mooshy
>mayo style.
>
>N.
That's the way my mother made them. They're very tasty and have a
much nicer mouth feel.
Janet US

Janet US wrote:

>That's the way my mother made them.
> They're very tasty and have a much
> nicer mouth feel.

Sounds strange to me, but I've never heard of using butter in place of
mayo for deviled eggs, and never had any made that way, or even seen a
"recipe" that said to mix with butter. I know my mother always used
mayo, but her's were always more basic than mine. I like to give them a
little "gourmet flare" most of the time, and not just use mayo, mustard,
salt and pepper.

I don't care for bland foods, such as potato salad, that tastes like
it's just eggs, potatoes and mayo. At the last wedding reception I went
to, I dishes up a pasta salad that looked like it should be good, as
could see small cocktail shrimp, onion, green pepper, etc. in it, but it
was just "blah"...no seasonings, or "zip" to it at all. I think maybe
they didn't even bother to use salt and pepper, but just tossed the
pasta, shrimp, CHUNKS (not chopped, or diced) of green pepper and onion
with mayo. Was disappointing, to say the least.

Judy

Judy Haffner wrote:
>
> Janet US wrote:
>
>>That's the way my mother made them.
>> They're very tasty and have a much
>> nicer mouth feel.
>
> Sounds strange to me, but I've never heard of using butter in place of
> mayo for deviled eggs, and never had any made that way, or even seen a
> "recipe" that said to mix with butter. I know my mother always used
> mayo, but her's were always more basic than mine. I like to give them a
> little "gourmet flare" most of the time, and not just use mayo, mustard,
> salt and pepper.
>
> I don't care for bland foods, such as potato salad, that tastes like
> it's just eggs, potatoes and mayo. At the last wedding reception I went
> to, I dishes up a pasta salad that looked like it should be good, as
> could see small cocktail shrimp, onion, green pepper, etc. in it, but it
> was just "blah"...no seasonings, or "zip" to it at all. I think maybe
> they didn't even bother to use salt and pepper, but just tossed the
> pasta, shrimp, CHUNKS (not chopped, or diced) of green pepper and onion
> with mayo. Was disappointing, to say the least.
>
> Judy


My last batch of deviled eggs was based on "curry powder" (1st ingredient
is ground mustard) and chopped raw garlic, plus a bit of cayenne,
garnished with cilantro. Mayo and lemon juice were also involved.

Janet Bostwick wrote:
> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> > wrote:
>
>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>> MartyB wrote:
>>>> I could eat deviled eggs until my arteries
>>>> close up!
>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>> duck! LOL
>>>
>>>> Are they standard mustard style, or
>>>> something inventive?
>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>> and the kids especially love them with crumbled crisp bacon in them and
>>> usually save a little to garnish the tops with, along with some
>>> Hungarian Paprika.
>>>
>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>> share! <
>>>
>>> Judy
>> I never use mayo in mine, I make them like my mama did - some soft
>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> vinegar, salt & pepper. That makes the filling fairly solid when they
>> are chilled, which are much easier to transport and eat than a mooshy
>> mayo style.
>>
>> N.
> That's the way my mother made them. They're very tasty and have a
> much nicer mouth feel.
> Janet US

What is a good starting ratio of butter to yolk, Janet and Nancy?

--
Jean B.

On Mon, 02 Jul 2012 21:55:01 -0400, "Jean B." > wrote:

>Janet Bostwick wrote:
>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>>> MartyB wrote:
>>>>> I could eat deviled eggs until my arteries
>>>>> close up!
>>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>>> duck! LOL
>>>>
>>>>> Are they standard mustard style, or
>>>>> something inventive?
>>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>>> and the kids especially love them with crumbled crisp bacon in them and
>>>> usually save a little to garnish the tops with, along with some
>>>> Hungarian Paprika.
>>>>
>>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>>> share! <
>>>>
>>>> Judy
>>> I never use mayo in mine, I make them like my mama did - some soft
>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>> are chilled, which are much easier to transport and eat than a mooshy
>>> mayo style.
>>>
>>> N.
>> That's the way my mother made them. They're very tasty and have a
>> much nicer mouth feel.
>> Janet US
>
>What is a good starting ratio of butter to yolk, Janet and Nancy?

I'll defer to Nancy as she makes them this way regularly. I make
deviled eggs a different way every time.
Janet US

On 7/2/2012 9:55 PM, Jean B. wrote:
>
> What is a good starting ratio of butter to yolk, Janet and Nancy?

I think it sounds awesome as I love butter. I can't wait to see the
ratio, too. For mayo I just add enough to make the consistency I'm
looking for because I don't put a lot of mustard in it. Butter is
thicker so it seems it would need more, but the vinegar will likely thin
it out. I'd also like to know how much of that.

On Jul 2, 8:55*pm, "Jean B." > wrote:
> Janet Bostwick wrote:
> > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> > > wrote:
>
> >> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
> >>> MartyB wrote:
> >>>> I could eat deviled eggs until my arteries
> >>>> close up!
> >>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> >>> touch them. He likes eggs, but won't eat anything mashed up....strange
> >>> duck! LOL
>
> >>>> Are they standard mustard style, or
> >>>> something inventive?
> >>> I don't always make them the same. I use mayo, mustard, S & P, and a
> >>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> >>> and the kids especially love them with crumbled crisp bacon in them and
> >>> usually save a little to garnish the tops with, along with some
> >>> Hungarian Paprika.
>
> >>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> >>> share! <
>
> >>> Judy
> >> I never use mayo in mine, I make them like my mama did - some soft
> >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> >> are chilled, which are much easier to transport and eat than a mooshy
> >> mayo style.
>
> >> N.
> > That's the way my mother made them. *They're very tasty and have a
> > much nicer mouth feel.
> > Janet US
>
> What is a good starting ratio of butter to yolk, Janet and Nancy?
>
> --
> Jean B.

Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
yellow mustard. Taste and adjust. I never measure. Sometimes I use
Dijon-style mustard, but I like the regular yellow stuff the best.

N.

On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:

>On Jul 2, 8:55*pm, "Jean B." > wrote:
>> Janet Bostwick wrote:
>> > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > wrote:
>>
>> >> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>> >>> MartyB wrote:
>> >>>> I could eat deviled eggs until my arteries
>> >>>> close up!
>> >>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>> >>> touch them. He likes eggs, but won't eat anything mashed up....strange
>> >>> duck! LOL
>>
>> >>>> Are they standard mustard style, or
>> >>>> something inventive?
>> >>> I don't always make them the same. I use mayo, mustard, S & P, and a
>> >>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>> >>> and the kids especially love them with crumbled crisp bacon in them and
>> >>> usually save a little to garnish the tops with, along with some
>> >>> Hungarian Paprika.
>>
>> >>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>> >>> share! <
>>
>> >>> Judy
>> >> I never use mayo in mine, I make them like my mama did - some soft
>> >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> >> are chilled, which are much easier to transport and eat than a mooshy
>> >> mayo style.
>>
>> >> N.
>> > That's the way my mother made them. *They're very tasty and have a
>> > much nicer mouth feel.
>> > Janet US
>>
>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>
>> --
>> Jean B.
>
>Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>yellow mustard. Taste and adjust. I never measure. Sometimes I use
>Dijon-style mustard, but I like the regular yellow stuff the best.
>
>N.
That's the name of my recipe too, "Wing It." I'd probably get the
butter close to right and then start adding vinegar and mustard a bit
at a time
Janet US

On Jul 5, 11:53*am, Janet Bostwick > wrote:
> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Jul 2, 8:55*pm, "Jean B." > wrote:
> >> Janet Bostwick wrote:
> >> > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> >> > > wrote:
>
> >> >> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
> >> >>> MartyB wrote:
> >> >>>> I could eat deviled eggs until my arteries
> >> >>>> close up!
> >> >>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
> >> >>> touch them. He likes eggs, but won't eat anything mashed up....strange
> >> >>> duck! LOL
>
> >> >>>> Are they standard mustard style, or
> >> >>>> something inventive?
> >> >>> I don't always make them the same. I use mayo, mustard, S & P, and a
> >> >>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
> >> >>> and the kids especially love them with crumbled crisp bacon in them and
> >> >>> usually save a little to garnish the tops with, along with some
> >> >>> Hungarian Paprika.
>
> >> >>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
> >> >>> share! <
>
> >> >>> Judy
> >> >> I never use mayo in mine, I make them like my mama did - some soft
> >> >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> >> >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> >> >> are chilled, which are much easier to transport and eat than a mooshy
> >> >> mayo style.
>
> >> >> N.
> >> > That's the way my mother made them. *They're very tasty and have a
> >> > much nicer mouth feel.
> >> > Janet US
>
> >> What is a good starting ratio of butter to yolk, Janet and Nancy?
>
> >> --
> >> Jean B.
>
> >Ratio? *What's that? *LOL. *I just wing it - for 8 eggs, for example,
> >I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> >yellow mustard. *Taste and adjust. *I never measure. *Sometimes I use
> >Dijon-style mustard, but I like the regular yellow stuff the best.
>
> >N.
>
> That's the name of my recipe too, "Wing It." *I'd probably get the
> butter close to right and then start adding vinegar and mustard a bit
> at a time
> Janet US

Egggzactly. Taste and improve until you like it. Give them a good
chill. Sprinkle the tops lightly with paprika.

N.

Nancy2 wrote:
> On Jul 5, 11:53 am, Janet Bostwick > wrote:
>> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>>> On Jul 2, 8:55 pm, "Jean B." > wrote:
>>>> Janet Bostwick wrote:
>>>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>>>> > wrote:
>>>>>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>>>>>> MartyB wrote:
>>>>>>>> I could eat deviled eggs until my arteries
>>>>>>>> close up!
>>>>>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>>>>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>>>>>> duck! LOL
>>>>>>>> Are they standard mustard style, or
>>>>>>>> something inventive?
>>>>>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>>>>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>>>>>> and the kids especially love them with crumbled crisp bacon in them and
>>>>>>> usually save a little to garnish the tops with, along with some
>>>>>>> Hungarian Paprika.
>>>>>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>>>>>> share! <
>>>>>>> Judy
>>>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>>>> mayo style.
>>>>>> N.
>>>>> That's the way my mother made them. They're very tasty and have a
>>>>> much nicer mouth feel.
>>>>> Janet US
>>>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>>> --
>>>> Jean B.
>>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>> N.
>> That's the name of my recipe too, "Wing It." I'd probably get the
>> butter close to right and then start adding vinegar and mustard a bit
>> at a time
>> Janet US
>
> Egggzactly. Taste and improve until you like it. Give them a good
> chill. Sprinkle the tops lightly with paprika.
>
> N.

Well, a starting point is useful.

--
Jean B.

On Thu, 05 Jul 2012 10:53:13 -0600, Janet Bostwick
> wrote:

> That's the name of my recipe too, "Wing It." I'd probably get the
> butter close to right and then start adding vinegar and mustard a bit
> at a time

I have to amend never having heard of butter in stuffed/deviled eggs
to butter *and* vinegar.

--
Food is an important part of a balanced diet.

On Jul 5, 2:52*pm, sf > wrote:
> On Thu, 05 Jul 2012 10:53:13 -0600, Janet Bostwick
>
> > wrote:
> > That's the name of my recipe too, "Wing It." *I'd probably get the
> > butter close to right and then start adding vinegar and mustard a bit
> > at a time
>
> I have to amend never having heard of butter in stuffed/deviled eggs
> to butter *and* vinegar.
>
> --
> Food is an important part of a balanced diet.

Well, now you have. This is how my mom made them so that is how I
make them - I HATE soupy or mushy deviled egg yolks - I like that mine
are firm after chilling. The vinegar adds a little tang to the mix
without adding a bunch more yellow mustard (or mayo).

N.

On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:

> On Jul 2, 8:55*pm, "Jean B." > wrote:
> > Janet Bostwick wrote:
> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> > > > wrote:

> > >> I never use mayo in mine, I make them like my mama did - some soft
> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> > >> are chilled, which are much easier to transport and eat than a mooshy
> > >> mayo style.
> >
> > >> N.
> > > That's the way my mother made them. *They're very tasty and have a
> > > much nicer mouth feel.
> > > Janet US
> >
> > What is a good starting ratio of butter to yolk, Janet and Nancy?
> >
> > --
> > Jean B.
>
> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> yellow mustard. Taste and adjust. I never measure. Sometimes I use
> Dijon-style mustard, but I like the regular yellow stuff the best.
>
I've never heard of anyone putting butter in deviled/stuffed eggs
before this thread.

--
Food is an important part of a balanced diet.

On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:

>On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:
>
>> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> > Janet Bostwick wrote:
>> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > > wrote:
>
>> > >> I never use mayo in mine, I make them like my mama did - some soft
>> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> > >> are chilled, which are much easier to transport and eat than a mooshy
>> > >> mayo style.
>> >
>> > >> N.
>> > > That's the way my mother made them. *They're very tasty and have a
>> > > much nicer mouth feel.
>> > > Janet US
>> >
>> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>> >
>> > --
>> > Jean B.
>>
>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>I've never heard of anyone putting butter in deviled/stuffed eggs
>before this thread.

You never heard of Dragées before either... there's a whole lot you've
never heard of... that's why you LIE so much.

On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:

>On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:
>
>> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> > Janet Bostwick wrote:
>> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > > wrote:
>
>> > >> I never use mayo in mine, I make them like my mama did - some soft
>> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> > >> are chilled, which are much easier to transport and eat than a mooshy
>> > >> mayo style.
>> >
>> > >> N.
>> > > That's the way my mother made them. *They're very tasty and have a
>> > > much nicer mouth feel.
>> > > Janet US
>> >
>> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>> >
>> > --
>> > Jean B.
>>
>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>I've never heard of anyone putting butter in deviled/stuffed eggs
>before this thread.

I don't know where Nancy's family is from, but mine is from the depths
of Minnesota at the last end of the 1800's and Germany before that.
I'm guessing that mayo was not a readily used condiment at that time
and place. I don't know the history of deviled eggs. Maybe I'll go
look that up. For lots of foods I think people made do with what they
had.
Janet US

On Jul 5, 5:46*pm, Janet Bostwick > wrote:
> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
> >On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> > wrote:
>
> >> On Jul 2, 8:55*pm, "Jean B." > wrote:
> >> > Janet Bostwick wrote:
> >> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> >> > > > wrote:
>
> >> > >> I never use mayo in mine, I make them like my mama did - some soft
> >> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
> >> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
> >> > >> are chilled, which are much easier to transport and eat than a mooshy
> >> > >> mayo style.
>
> >> > >> N.
> >> > > That's the way my mother made them. *They're very tasty and have a
> >> > > much nicer mouth feel.
> >> > > Janet US
>
> >> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>
> >> > --
> >> > Jean B.
>
> >> Ratio? *What's that? *LOL. *I just wing it - for 8 eggs, for example,
> >> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> >> yellow mustard. *Taste and adjust. *I never measure. *Sometimes I use
> >> Dijon-style mustard, but I like the regular yellow stuff the best.
>
> >I've never heard of anyone putting butter in deviled/stuffed eggs
> >before this thread.
>
> I don't know where Nancy's family is from, but mine is from the depths
> of Minnesota at the last end of the 1800's and Germany before that.
> I'm guessing that mayo was not a readily used condiment at that time
> and place. *I don't know the history of deviled eggs. *Maybe I'll go
> look that up. *For lots of foods I think people made do with what they
> had.
> Janet US

My family is mostly German descent and from right here in Iowa. I
explained before that my mom grew up on a farm and my first years were
spent on a farm, and Mom didn't ever have commercial mayo on hand. If
she wanted something like mayo (salad dressing, to be exact), she used
a boiled dressing recipe - kind of a home-made mayo that was cooked
and then chilled.

N.

sf wrote:

>I've never heard of anyone putting butter
> in deviled/stuffed eggs before this
> thread.

It's a first for me too, and I've been making eating and preparing
deviled eggs for more years than I can count. I always say don't know
something until you try it, but to me, it would be like replacing mayo
for butter in potato salad, etc. I like butter, but not in my deviled
egg filling, I don't think.

However, I most always use a little vinegar to them, to give them some
"zip". I have used Worcestershire Sauce in them too, but not sure if I
have used both at the same time?

Judy

On Jul 5, 6:00*pm, (Judy Haffner) wrote:
> sf wrote:
> >I've never heard of anyone putting butter
> > in deviled/stuffed eggs before this
> > thread.
>
> It's a first for me too, and I've been making eating and preparing
> deviled eggs for more years than I can count. I always say don't know
> something until you try it, but to me, it would be like replacing mayo
> for butter in potato salad, etc. I like butter, but not in my deviled
> egg filling, I don't think.
>
> However, I most always use a little vinegar to them, to give them some
> "zip". I have used Worcestershire Sauce in them too, but not sure if I
> have used both at the same time?
>
> Judy

I don't put butter in potato salad. I do use mayo or my mom's cooked
dressing.

N.

Nancy2 wrote:
> On Jul 2, 8:55 pm, "Jean B." > wrote:
>> Janet Bostwick wrote:
>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>> > wrote:
>>>> On Jun 30, 5:53 pm, (Judy Haffner) wrote:
>>>>> MartyB wrote:
>>>>>> I could eat deviled eggs until my arteries
>>>>>> close up!
>>>>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>>>>> touch them. He likes eggs, but won't eat anything mashed up....strange
>>>>> duck! LOL
>>>>>> Are they standard mustard style, or
>>>>>> something inventive?
>>>>> I don't always make them the same. I use mayo, mustard, S & P, and a
>>>>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>>>>> and the kids especially love them with crumbled crisp bacon in them and
>>>>> usually save a little to garnish the tops with, along with some
>>>>> Hungarian Paprika.
>>>>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>>>>> share! <
>>>>> Judy
>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>> mayo style.
>>>> N.
>>> That's the way my mother made them. They're very tasty and have a
>>> much nicer mouth feel.
>>> Janet US
>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>
>> --
>> Jean B.
>
> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
> yellow mustard. Taste and adjust. I never measure. Sometimes I use
> Dijon-style mustard, but I like the regular yellow stuff the best.
>
> N.

Thanks. I just wanted a starting point.

--
Jean B.

On Mon, 02 Jul 2012 21:55:01 -0400 in rec.food.cooking, "Jean B."
> wrote,
>
>What is a good starting ratio of butter to yolk, Janet and Nancy?

300 pounds of yolk, Janet and Nancy to one point of butter.