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Here's my go-to recipe
Eggs from Hell
12 boiled and peeled eggs, halved and separated
Combine yolks with 1/2 cup sour cream and 3 tablespoons lime juice (or white vinegar).
Stir in 1/4 cup chopped green onions, 2 tablespoons chopped cilantro, and 4 Jalapenos** stemmed seeded and minced.
Season to taste with salt and pepper.
Fill egg white halves, garnish with Jalapeno rounds or radish slices.
** For wimp flavor ( ), use 4 ounce can of diced Ortegas, drained very very well.
PS - take your eggs out of the fridge and onto the drainboard 3 days before boiling. The air cell gets bigger with age and makes them easier to peel. (My company car had the license plate EggLdy for over 20 years, LOL)
Anchovy paste can be used to add depth of flavor to many things and you'll never really taste it as 'anchovy'. It works well beaten into the egg(s) you use to bind meatloaf and I always put a dab in olive tapenade,
We love it in our home made Caesar dressing, so it makes sense we'd like it in some things we hadn't thought of.
Easter will be upon us in a couple of weeks, and I am the designated deviled egg maker in my family.
Its fine when I make them at my house as I have plenty of trays conducive to serving them. Others have given me containers etc for carrying them to other homes, but none of them work well.
Does anyone have a deviled egg tray/carrier that they use for taking these to other peoples homes that work well. One you have bought recently and is still available?
In the meantime, what is your recipe for deviled eggs? I love my basic recipe, but I have been seeing other recipes like using avocado and other stuff and am thinking about changing up my basic recipe at least for a part of my eggs.
My recipe is as follows after boiling/peeling eggs.
First, I boil about 6 extra eggs where I give my hubby the whites as he wont eat the yellows, so for about a dozen and a half eggs, I have 6 extra yolks. Which, my granny always told me to add extra yolks anyway, so that works.
Anyway, once I peel, slice and extract the yolks, I mash the yolks with a potato masher.
Then I add about 2 heaping tbsps. of homemade chow chow which is green tomatoe relish which has a bite of pepper to it. If I don't have that on hand, I use green pickle relish.
Then about a tsp of yellow mustard, as much for the color as a bit of bite.
I liberally salt and pepper across the bowl. I add about a tbsp. of sugar.
Stir all that up and then add mayo until desired consistency.
Sometimes I use a piping tool to fill the egg whites.
Usually, I just use a teaspoon from my flatware to scoop the filling into the eggs.
I use the food processor to make mine, they are really smooth. I am not a fan of pickles or relish or peppers so mine are fairly basic but I use a little bit of chinese hot mustard powder for a little extra kick. I use paprika sometimes but I also like to use minced chives.
I use the food processor to make mine, they are really smooth. I am not a fan of pickles or relish or peppers so mine are fairly basic but I use a little bit of chinese hot mustard powder for a little extra kick. I use paprika sometimes but I also like to use minced chives.
That looks like a great carrier for deviled eggs. Thanks.
My filling is really basic. Yolk, mustard, mayo, salt, pepper, all to taste. I garnish with whatever. Paprika, sliced olive, chopped relish, fresh snipped chives, fresh snipped dill, whatever.
I just did some wasabi and green onion deviled eggs that turned out well.
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), use 4 ounce can of diced Ortegas, drained very very well.
Deviled Eggs
