This batch:
Egg yolks, Hellman’s mayo, dill pickle juice, Dijon mustard and Cajun Sunshine hot sauce.
The eggs were not peeling nicely for me today.
4 Likes
I bought the little 6-egg cooker and I really think it’s worth having.
My new rice cooker has an egg steaming tray. I’ll have to give it a spin sometime! I love deviled eggs but they feel like a lot of work.
1 Like
Take a look at this:
https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe
1 Like
Deviled eggs don’t seem like too much work to me. With the egg cooker there’s no problem removing shells. There is a needle thing to prick the big end, place big end on top, eggs can be fresh straight from fridge.
When done you “carefully” transfer to a bowl of ice cubes and water, cracks shells a bit, wait until cool.
It’s more like the sum total of peeling plus making the filling plus piping that feels odious. I know that’s silly!
1 Like
You don’t have to pipe the filling in. You just fill them with a teaspoon.
2 Likes
Yes, only pipe for very special occasions. I have a plastic device with a pusher to use to pipe in the filling.
1 Like
Has anyone made these? The yolk is combined with potato, yellow mustard , mayo, and sweet pickle relish.
I put yolks and all ingredients in a ziplock bag, squish and mix in the bag and cut a corner and pipe from the bag. Easy cleanup
2 Likes
1 Like
1 Like
Lebanon Bologna Deviled Eggs
2 Likes
Wasabi, mayo, salt.
2 Likes
Kozlik’s maple mustard, Lakeside cucumber relish, Lakeside bread and butter pickles, Cajun Sunshine hot sauce, chopped green onions, and mayo
5 Likes
This Swiss recipe uses cream instead of mayo.
Someone prob posted this but I’m not scrolling through to look for it on my phone.
1 Like
