I've just been given a book called Deviled Eggs by Debbie Moose, which has
50 recipes for guess what? Some of the recipes are the basics, some sound
really interesting and some, using such ingredients as Miracle Whip, I
wouldn't bother with. However it does have a useful tip which is new to me:
she says, apropos getting the yolk to center in the egg "The easiest thing
to do if you want perfect bull's-eyes for your devilish fillings is to turn
your carton of eggs on its side in the refrigerator the night before you
plan to cook them.: I haven't tried this yet, but i certainly shall.

On Sun, 18 Apr 2004 10:13:57 -0400, "Anthony" >
wrote:

>I've just been given a book called Deviled Eggs by Debbie Moose, which has
>50 recipes for guess what? Some of the recipes are the basics, some sound
>really interesting and some, using such ingredients as Miracle Whip, I
>wouldn't bother with. However it does have a useful tip which is new to me:
>she says, apropos getting the yolk to center in the egg "The easiest thing
>to do if you want perfect bull's-eyes for your devilish fillings is to turn
>your carton of eggs on its side in the refrigerator the night before you
>plan to cook them.: I haven't tried this yet, but i certainly shall.

Thank you- if it works that's a really cool tip!

Sue(tm)
Lead me not into temptation... I can find it myself!

"Anthony" > wrote in message
...
: I've just been given a book called Deviled Eggs by Debbie
Moose, which has
: 50 recipes for guess what? Some of the recipes are the basics,
some sound
: really interesting and some, using such ingredients as Miracle
Whip, I
: wouldn't bother with. However it does have a useful tip which
is new to me:
: she says, apropos getting the yolk to center in the egg "The
easiest thing
: to do if you want perfect bull's-eyes for your devilish
fillings is to turn
: your carton of eggs on its side in the refrigerator the night
before you
: plan to cook them.: I haven't tried this yet, but i certainly
shall.
:
===========

Isn't that funny... I won't make Deviled Eggs *without* Miracle
Whip! Seriously. I really enjoy the slightly sweet and tangy
flavor it imparts.

--
Cyndi
<Remove a "b" to reply>

"Rick & Cyndi" > wrote in message
news:kVygc.161063$w54.1091319@attbi_s01...
>
> Isn't that funny... I won't make Deviled Eggs *without* Miracle
> Whip! Seriously. I really enjoy the slightly sweet and tangy
> flavor it imparts.
>
Well, whatever floats your boat. Actually I've never eaten Miracle Whip so
I was just being snide based on the name.

"Anthony" < & Cyndi"
: >
: > Isn't that funny... I won't make Deviled Eggs *without*
Miracle
: > Whip! Seriously. I really enjoy the slightly sweet and
tangy
: > flavor it imparts.
: >
: Well, whatever floats your boat. Actually I've never eaten
Miracle Whip so
: I was just being snide based on the name.
:
: ==================

Understood. Below is the recipe that I use - not that you really
need it since you already have 50 other recipes... LOL
--
Cyndi
<Remove a "b" to reply>


Deviled Eggs

6 Hard cooked (hard boiled) Eggs
1/4 cup Miracle Whip
1 tsp Vinegar (cider or wine, preferably)
1 tsp prepared Mustard (wet, yellow)
1/8 tsp Salt
Fresh cracked Black/White Pepper

Garnishes: Parsley, Rosemary leaves, Paprika, Dill weed, and/or
Caviar

Slice the eggs in half. Remove the yolks. In a mixer, blend the
yolks, salad dressing, vinegar, salt and pepper together - until
smooth. Pipe mixture into egg whites. Garnish!

>Well, whatever floats your boat. Actually I've never eaten Miracle Whip so
>I was just being snide based on the name.
>

I don't like Miracle Whip on sandwiches, but my Stepmom has a great potato
salad recipe that uses Miracle Whip instead of Mayo and it's pretty good.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

Anthony wrote:
> "Rick & Cyndi" > wrote in message
> news:kVygc.161063$w54.1091319@attbi_s01...
>
>>Isn't that funny... I won't make Deviled Eggs *without* Miracle
>>Whip! Seriously. I really enjoy the slightly sweet and tangy
>>flavor it imparts.
>>
>
> Well, whatever floats your boat. Actually I've never eaten Miracle Whip so
> I was just being snide based on the name.
>
>

For most things, I much prefer Miracle Whip to mayonnaise. (I can't stand
real mayonnaise on a sandwich, and I don't know why.) In deviled eggs, I
like mayonnaise better; I get the sweet and tanginess from the relish and
other goodies that I add.

-Bob

"Mpoconnor7" > wrote in message
...
> >Well, whatever floats your boat. Actually I've never eaten Miracle Whip
so
> >I was just being snide based on the name.
> >
>
> I don't like Miracle Whip on sandwiches, but my Stepmom has a great potato
> salad recipe that uses Miracle Whip instead of Mayo and it's pretty good.
>

My BIL makes awesome potato salad that has Miracle Whip in it, and I usually
can't stand the stuff. He uses 1/4 mayo, 1/4 Miracle Whip and 1/2 sour
cream. It's good stuff!

"telmgren" > wrote in
m:

>
> "Mpoconnor7" > wrote in message
> ...
>> >Well, whatever floats your boat. Actually I've never eaten Miracle
>> >Whip
> so
>> >I was just being snide based on the name.
>> >
>>
>> I don't like Miracle Whip on sandwiches, but my Stepmom has a great
>> potato salad recipe that uses Miracle Whip instead of Mayo and it's
>> pretty good.
>>
>
> My BIL makes awesome potato salad that has Miracle Whip in it, and I
> usually can't stand the stuff. He uses 1/4 mayo, 1/4 Miracle Whip and
> 1/2 sour cream. It's good stuff!

The only thing I like Miracle Whip on is a BLT. For potato salad I buy
Heinz Salad Cream (an UK import) and mix 1/3 mayo, 1/3 sour cream, and
1/3 Heinz Salad Cream.

Wayne

I have followed this post and the threads with interest. I have no
idea what Miracle Whip is, but it sounds a bit like a whipped up
mayonnaise ... but sweeter?

Most countries with a large number of British or derived from Britain
populations refer to eggs done this way as Eggs Mayonnaise, or if a
little curry powder, or cumin powder is added, Curried Eggs.

Most recipes I have that contain the description Devilled in them, use
Worcestershire Sauce as the flavouring that distinguishes a Devilled
Whatever from something else. I located Devilled Kidneys, Devilled
Sausages, Devilled Eggs, and Devilled Oysters - all using
Worcestershire Sauce.

I will try the egg carton on side night before trick next time I am
trying to get perfectly shaped hard-boiled eggs when I want to remove
and deal with the yolks. Thanks for that hint!

When I do eggs (usually 6 eggs) that most of you describe as Devilled,
I remove the yolks and mash them with a little finely chopped parsley,
about 1 tablespoon of home-made egg and oil French Mayonnaise, 1 tsp
mild mustard (no grains), salt, pepper and 1 small tsp cumin powder or
mild curry powder. Since my mayonnaise has no sugar, the eggs I
described are not sweet, but savoury.








Daisy

"Anthony" > wrote in message
...
>
> "Rick & Cyndi" > wrote in message
> news:kVygc.161063$w54.1091319@attbi_s01...
> >
> > Isn't that funny... I won't make Deviled Eggs *without* Miracle
> > Whip! Seriously. I really enjoy the slightly sweet and tangy
> > flavor it imparts.
> >
> Well, whatever floats your boat. Actually I've never eaten Miracle Whip
so
> I was just being snide based on the name.
>
>

Oh boy, a sandwich spread snob. We're all really impressed.

Daisy > wrote in
:

> Most recipes I have that contain the description Devilled in them, use
> Worcestershire Sauce

Mustard is the deviling ingredient usually.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"projectile vomit chick" > wrote in message
news:enIgc.68>
> Oh boy, a sandwich spread snob. We're all really impressed.
>
Not only that, I only eat home-made mayonnaise. And I use organic eggs from
uncaged birds. And fleur de sel.

"Anthony" > wrote in
:

>
> "projectile vomit chick" > wrote in message
> news:enIgc.68>
>> Oh boy, a sandwich spread snob. We're all really impressed.

No, just a regular all-around snob. That's even more impressive!

>>
> Not only that, I only eat home-made mayonnaise. And I use organic
> eggs from uncaged birds. And fleur de sel.

"Wayne Boatwright" > wrote in message >
> No, just a regular all-around snob. That's even more impressive!
>
> >>
Correct. And I am impervious to your insults. Living well provides me with
an invisible but effective shield against such minor slings and arrows. :-)

"Anthony" > wrote in message
...
>
> "projectile vomit chick" > wrote in message
> news:enIgc.68>
> > Oh boy, a sandwich spread snob. We're all really impressed.
> >
> Not only that, I only eat home-made mayonnaise. And I use organic eggs
from
> uncaged birds. And fleur de sel.
>
>

Touche!

"Anthony" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
>
> > No, just a regular all-around snob. That's even more impressive!
> >
> > >>
> Correct. And I am impervious to your insults. Living well provides me
with
> an invisible but effective shield against such minor slings and arrows.
:-)
>
>

LOL

"Anthony" > wrote in
:

>
> "Wayne Boatwright" > wrote in
> message >
>> No, just a regular all-around snob. That's even more impressive!
>>
>> >>
> Correct. And I am impervious to your insults. Living well provides
> me with an invisible but effective shield against such minor slings
> and arrows. :-)

Slings and arrows? You overestimate yourself. I wouldn't waste even one
on you!

Cyndi,

I use the old faithful Betty Crocker recipe as a guide but add pickle
relish instead of vinegar. The pickle relish adds a sweet tart flavor.
I also use a pinch of dried mustard instead of prepared mustard (keeps
the mixture from getting to runny) and of course real mayo instead of
Miracle Whip.

Not much on deviled eggs, but if I have to eat them, I'll eat them
with a dash of pickle relish.

Mary

snippage...
> Deviled Eggs
>
> 6 Hard cooked (hard boiled) Eggs
> 1/4 cup Miracle Whip
> 1 tsp Vinegar (cider or wine, preferably)
> 1 tsp prepared Mustard (wet, yellow)
> 1/8 tsp Salt
> Fresh cracked Black/White Pepper
>
> Garnishes: Parsley, Rosemary leaves, Paprika, Dill weed, and/or
> Caviar
>
> Slice the eggs in half. Remove the yolks. In a mixer, blend the
> yolks, salad dressing, vinegar, salt and pepper together - until
> smooth. Pipe mixture into egg whites. Garnish!

VikingQueen14 wrote:
>
> Cyndi,
>
> I use the old faithful Betty Crocker recipe as a guide but add pickle
> relish instead of vinegar. The pickle relish adds a sweet tart flavor.
> I also use a pinch of dried mustard instead of prepared mustard (keeps
> the mixture from getting to runny) and of course real mayo instead of
> Miracle Whip.

I'm with you, I like that pickle relish in there, otherwise deviled
eggs can be too ... mushy. The relish adds a little crunch and a
nice flavor.

nancy

Nancy Young wrote:
>
> VikingQueen14 wrote:
> >
> > Cyndi,
> >
> > I use the old faithful Betty Crocker recipe as a guide but add pickle
> > relish instead of vinegar. The pickle relish adds a sweet tart flavor.
> > I also use a pinch of dried mustard instead of prepared mustard (keeps
> > the mixture from getting to runny) and of course real mayo instead of
> > Miracle Whip.
>
> I'm with you, I like that pickle relish in there, otherwise deviled
> eggs can be too ... mushy. The relish adds a little crunch and a
> nice flavor.

Oh! And I like it in tuna salad, too.

nancy

"Nancy Young" > wrote in message
...
> Nancy Young wrote:
> >
> > VikingQueen14 wrote:
> > >
> > > Cyndi,
> > >
> > > I use the old faithful Betty Crocker recipe as a guide but add pickle
> > > relish instead of vinegar. The pickle relish adds a sweet tart flavor.
> > > I also use a pinch of dried mustard instead of prepared mustard (keeps
> > > the mixture from getting to runny) and of course real mayo instead of
> > > Miracle Whip.
> >
> > I'm with you, I like that pickle relish in there, otherwise deviled
> > eggs can be too ... mushy. The relish adds a little crunch and a
> > nice flavor.
>
> Oh! And I like it in tuna salad, too.
>
> nancy

Me too! For both tuna and deviled eggs. My best friend thought I was weird
for making eggs that way until she tried them. Now she always puts relish
in them like I do.

kili

"VikingQueen14" > wrote in message
om...
: Cyndi,
:
: I use the old faithful Betty Crocker recipe as a guide but add
pickle
: relish instead of vinegar. The pickle relish adds a sweet tart
flavor.
: I also use a pinch of dried mustard instead of prepared mustard
(keeps
: the mixture from getting to runny) and of course real mayo
instead of
: Miracle Whip.
:
: Not much on deviled eggs, but if I have to eat them, I'll eat
them
: with a dash of pickle relish.
:
: Mary
============

Maybe you're not into them because of how you make them? LOL
Sorry. Bad Cyndi...! Well, even my DH who normally will
refuse to eat anything made with Miracle Whip loves the Deviled
Eggs made with them. I've made them with pickle relish in the
past but really prefer them as I stated. I do, once in a blue
moon, also put minced (real, not dehydrated) onions in there too.

Everyone has their own tastes, otherwise, why would there be
millions of cook books?!
--
Cyndi
<Remove a "b" to reply>

Cyndi,

I just don't like eating eggs in general. I can make omelets, shirred
eggs, or any old egg dish but they don't appeal. I do like hard boiled
eggs, quartered, then added to a mushroom sauce with some curry
powder. Good over toast or rice. Another recipe from my youth here.

Mary

"Rick & Cyndi" > wrote in message news:<CPghc.511$gO3.39804@attbi_s51>...
> "VikingQueen14" > wrote in message
> om...
> : Cyndi,
> :
> : I use the old faithful Betty Crocker recipe as a guide but add
> pickle
> : relish instead of vinegar. The pickle relish adds a sweet tart
> flavor.
> : I also use a pinch of dried mustard instead of prepared mustard
> (keeps
> : the mixture from getting to runny) and of course real mayo
> instead of
> : Miracle Whip.
> :
> : Not much on deviled eggs, but if I have to eat them, I'll eat
> them
> : with a dash of pickle relish.
> :
> : Mary
> ============
>
> Maybe you're not into them because of how you make them? LOL
> Sorry. Bad Cyndi...! Well, even my DH who normally will
> refuse to eat anything made with Miracle Whip loves the Deviled
> Eggs made with them. I've made them with pickle relish in the
> past but really prefer them as I stated. I do, once in a blue
> moon, also put minced (real, not dehydrated) onions in there too.
>
> Everyone has their own tastes, otherwise, why would there be
> millions of cook books?!

Yes, you are so right. The sweet pickle relish really makes the egg. I found
a Julia Child recipe years ago the called for relish and soft butter. I am
still making my deviled eggs that same way.

Now I am tempted to purchase the Exstractor too peel them for me.

Also I forgot, The Julia Child recipe also calls for Dijon Mustard. They are
so delicious.