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.
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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.
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Take a look at this:
https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe
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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!
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You don’t have to pipe the filling in. You just fill them with a teaspoon.
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Yes, only pipe for very special occasions. I have a plastic device with a pusher to use to pipe in the filling.
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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
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Lebanon Bologna Deviled Eggs
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Wasabi, mayo, salt.
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Kozlik’s maple mustard, Lakeside cucumber relish, Lakeside bread and butter pickles, Cajun Sunshine hot sauce, chopped green onions, and mayo
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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.
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I used to make deviled eggs mixed with mayo, regular and brown mustard, Worcestershire sauce, paprika, salt and pepper, all to taste.
But the past few years I’ve been preferring my mother in law’s recipe of mayo, mustard powder, white vinegar, salt and pepper, a little sugar, paprika, all to taste.
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