Aug 3, 2009
7
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best of web seal Deviled Eggs

Deviled eggs, with a little heat from mustard, make for a classic prelude to Easter lunch.
Source: Amateur Gourmet
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Deviled Eggs Enlarge Image Credit: The Amateur Gourmet
FROM THE RECIPE:

There are certain dishes that I don't like until I make them myself. For example, this may come as a shock to you, but I used to hate--and I mean hate--macaroni and cheese. I know! But I grew up in a non-cheese household (longtime readers know that my dad hates cheese) so whenever I'd go to someone's house and there'd be mac and cheese for dinner, I'd have to make up an excuse not to eat it ("I'm allergic," I'd say.)


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Ratings & Reviews (7)

noAvatar
Firstly; are we really going all ogley over Deviled eggs?!?!?!?

They are a "quick and easy" picnic food this is true, but 1. not all all difficult or tricky in any way to make, or 2. for that matter recreate into your own specially flavored "signature" creation.

Sorry for slapping this down, but frankly I don't see this is as anything more than a hohum version of a yesteryear favorite.
Yo, tiare:
I'm 64, been chef du cuisine at three different restaurants, and am so very glad that I am not as blase as are you.
Simple ingredients, well prepared are the basis of good eating.
The days of French modern nouvelle cuisine, at $500 per, are gone.
noAvatar
Devilled eggs are more than worth "going ogley over", whatever that means. They are the heart and soul of any picnic worthy of the name, or pot-luck, or casual buffet. This recipe is rather sad, offering only richness and no edge. "Devilled" implies spice, maybe a bit of danger. My mom always used dry mustard in her formula. My latest discovery is Trader Joe's wasabi mayonnaise, which I now use, with only salt in addition, as the binder for my devilled eggs these days. That smoked paprika Amateur Gourmet mentions is the perfect final garnish, not only for the flavor but for the bright red color against the slightly greenish tinge the wasabi gives the egg yolks.
noAvatar
For a nice twist, try Madras curry powder instead of mustard.

And . . . no mention is made of how to transport the goods in the picnic basket . . . I am thinking that an egg carton, lined with plastic wrap, may be the ideal way.

Remember to treat the hens and yourself well and buy LOCAL, cage-free, organic eggs!
noAvatar
Devilled eggs are great for parties and picnics. My family requests mine for every family gathering. I add dill pickle relish and onion powder. I also use the smoked paprika for both taste and the color. As for carrying them to the party, I have bought several rubbermaid holders made especially for devilled eggs. They work wonderfully.
noAvatar
nashwill: I agree that "deviled" implies spicy.... I'm not a pro, but to keep the yolks bright and yellow I use white pepper and chinese hot mustard in place of regular prepared mustard to liven it up (no greenish discoloration from wasabi). If I want a little crunchy texture, I add finely chopped spring onions in the yolk mix. And to top it all off, I dust them with cayenne pepper. (And no matter how much I try to resist, I am forever bound to using Best Foods/Hellman's mayo for creaminess.)
noAvatar
Deviled eggs!! Yeah they are great for something quick and easy but how boring! Liven it up some! Try imported spanish tuna and mustard or serrano ham.
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