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.