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Author Topic: Deviled Eggs...  (Read 21816 times)

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Re: Deviled Eggs...
« Reply #30 on: July 06, 2012, 05:43:39 AM »
They're not really that common here (Australia) either... and I'm not a mayo fan at all (I know!) so if I made them then I'd use either natural yoghurt or light sour cream, perhaps creme fraiche instead.  However I'm unlikely to make them so all you devilled egg lovers can relax.   ;D


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Re: Deviled Eggs...
« Reply #31 on: July 06, 2012, 06:52:15 AM »

Ironically, I just got this in my inbox from America's Test Kitchen.  How to make hard boiled eggs without the green ring or gassy smell.  I haven't tried it but they never let me down.  I have tried Jacques Pepin's method though, if you google for it you should find it and his method always works for me.


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Re: Deviled Eggs...
« Reply #32 on: July 06, 2012, 08:34:09 AM »
My family is a trip. Half the people don't eat half the ingredients, so we literally make them in stages, mark which are which, set them aside, add more ingredients, mark them, set them aside, and so forth.

Our basic ingredients, though, are thus:

Real Mayonnaise (Hellman's is our brand of choice)
Yellow mustard
Paprika to top them off.

Simplest way, and at the end of the day, we usually have four basic varieties:
1. Mustard with relish, no mayo.
2. Mayo with relish, no mustard.
3. Mustard and mayo, no relish.
4. Mayo only, no mustard or relish.

Of course, then we also have just the plain hard-boiled eggs for people who don't want ANYTHING added.


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Re: Deviled Eggs...
« Reply #33 on: July 06, 2012, 08:34:25 AM »
'Egg-cellent' tips, everyone.  Thank you so much.  We'll definitely go the horseradish route.