Thanks for reporting back! I did a small test batch the week I posted the link. I had homemade hummus to use up, a small bit of crumbled feta, chopped the honey nuts fine grind, used sumac as the spice. Then followed the recipe as written. I was very surprised how well the flavors melded. because texture can sometimes throw me off, I mashed everything really well. I never did photograph it but I will make it again. Didn’t you find these far more filling than a traditional deviled egg too as in a meal in itself.?
The last time I had a deviled egg was at Oleana in Cambridge, MA. They were so good that I had a second order for dessert. And I don’t think I’d ever made them before.
I tried @Rooster’s avocado-instead-of-mayo trick because my jar of mayo… separated
Also tried using a strainer to push the yolks and avocado through.
Strainer was effective, but took a while… patience is not my virtue. The avocado did give the mixture a slight avocado-ey flavor - not bad, just different. Also, it turned the mixture green.
Nice to try something new, but I’ll probably go back to eggs and mayo next time.
KISS (keep it simple, stupid)…mash yolks with mayonnaise, mustard, and a little pickle relish. With moderation add any ONE of the following, finely chopped: sun dried tomatoes, capers, bacon. Curry powder is ok, too. If you like a little spice, spike it with Sriracha, Cholula, or a proven habanero or ghost pepper sauce like Melinda’s Naga or Bhut Jolokia.
Last BBQ here was before Covid and my daughter had me make deviled eggs; mayo, Dijon, salt. Uh Oh, they were too salty, “almost” inedible. So, September 2022, I tried again, this time adding zero salt. There was mayo, Dijon, some softened unsalted butter, per Julia. Topped with chives.
I used Smitten Kitchen recipe for boiling eggs, boiling water, cold eggs from the fridge, had to boil longer than she said, about 15 minutes, into a bowl of water and ice. When cooled, I peeled in the sink using a trickle of water to help. Easy.
I piped it out with star tip thing from Wilton. (Easy on the mayo so piping would be a bit defined. Made filling the night before so was chilled before piping.)
I’m pretty proud of these. You know, I always like Whole Foods house brand, 365. So, I bought 2 dozen of 365 large eggs, less pricey than other selections.
What’s strange is they seem medium size to me, some of the eggs are noticeably smaller than the majority. I think this could be important if you’re baking a cake or something.
Haven’t made them for a long time.
Smoked devilled eggs are real nice (boil eggs, crack shells, smoke, proceed)
I normally use yoghurt instead of mayo, rest is open to what I feel like at that point in time.
Tuna, salmon, harissa, curry paste, garlic, etc etc
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
78
I made this hummus/olive/feta version per spec, as an advance trial for a party tomorrow night. I like it but it’s a bit more tart than I like - not really unexpected as everything but the herbs and nuts is a tart element.
I think I will downplay the hummus a bit (maybe reduce to 2/3 spec) and replace the sour cream with plain mayo.
Edit - well, this is weird. I dropped a couple in my wife’s home office and she just got off a call and tried them. She generally likes tart stuff a little less than I do but loved them and doesn’t want me to make any changes.
She just said, “But you gotta print up a little card warning people that these are regular Southern-style”.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
79
Edit2 - I goofed above, "But you gotta print up a little card warning people that these are regular Southern-style”. should have said, “are not regular”.
We took 3 pieces of this deviled egg over to my wife’s parents’ house where my wife and 2 daughters were helping make cookies, and my MIL and FIL said they absolutely loved them as were and said use this recipe for the dinner tomorrow.
