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Deviled egg overload
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. |
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