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My secret ingredient that seems to get a thumbs up from many people....a little bit of cinnamon.
I also use both chopped sweet pickle and dill pickle as opposed to actual relish (not much of either though). And I use more mustard than mayo. I like the suggestions above about chives or green onions or even a bit of dill (as long as it's not overpowering).
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.
My secret ingredient that seems to get a thumbs up from many people....a little bit of cinnamon.
I also use both chopped sweet pickle and dill pickle as opposed to actual relish (not much of either though). And I use more mustard than mayo. I like the suggestions above about chives or green onions or even a bit of dill (as long as it's not overpowering).
OK lol, but I am intrigued about what is your actual recipe that you include cinnamon in? And how much cinnamon. It sounds good, but I am not sure I get what your actual recipe is. Thanks for explaining further.
OK lol, but I am intrigued about what is your actual recipe that you include cinnamon in? And how much cinnamon. It sounds good, but I am not sure I get what your actual recipe is. Thanks for explaining further.
Well, the cinnamon is just a pinch or so, thrown in with all the other ingredients while I am mixing. An amount small enough that people notice it, but are not sure what it is until you tell them, then they say "Aha".
My recipe seems to be something I've modified over the years based primarily on my husband saying there's too much or too little of something. I scoop the yolks out of the hard boiled eggs and mash them with a fork (I like to leave them kind of chunky). Then I add a pretty liberal amount of yellow mustard, and just enough mayo to moisten without it clumping. I add salt, pepper and the cinnamon as my dry ingredients. I add one small cut up sweet pickle, one small dill pickle and a splash of hot sauce. Then I mix well and spoon it liberally back into the eggs and add a pinch of paprika and maybe a bit more cinnamon on top of each egg. That's it, I think (don't have it written down).
Edit: Thanks for the links for the trays, emm74 and TabulaRasa. Just placed an order for one.
Last edited by Texas Ag 93; 03-28-2017 at 09:37 PM..
Well, the cinnamon is just a pinch or so, thrown in with all the other ingredients while I am mixing. An amount small enough that people notice it, but are not sure what it is until you tell them, then they say "Aha".
My recipe seems to be something I've modified over the years based primarily on my husband saying there's too much or too little of something. I scoop the yolks out of the hard boiled eggs and mash them with a fork (I like to leave them kind of chunky). Then I add a pretty liberal amount of yellow mustard, and just enough mayo to moisten without it clumping. I add salt, pepper and the cinnamon as my dry ingredients. I add one small cut up sweet pickle, one small dill pickle and a splash of hot sauce. Then I mix well and spoon it liberally back into the eggs and add a pinch of paprika and maybe a bit more cinnamon on top of each egg. That's it, I think (don't have it written down).
Edit: I just ordered that egg tray you had the link to emm74. $10 for one and it gets 5 starts out of 900+ reviews. That seems like a good ROI.
Interesting, did you also add mayo or other stuff or just the two ingredients you mentioned?
Yes. IRC mayo, green onions and white pepper, and some Bragg's Amino Acids?
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This may sound odd, but I put them in cupcake/ muffin tins for transport. I have several of them & don't bake that kind of stuff anymore. I cover lightly with foil, then upon arrival, transfer onto a plate if looking pretty is important.
Recipe is basic, I add to the mashed yolks a little light mayo, mustard (regular or spicy deli), finely chopped onion (red or white), & dill relish. I stopped using sweet relish because of high fructose corn syrup. Add salt & pepper to taste, sometimes garnish with a black olive slice.
I add a bit of mustard, some mayo, salt and paprika on top when finished. I once put some capers on top of the finished eggs.
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