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I don't like sweet flavors in my food, as a rule. Pretty much no sweet tooth. Savory dishes only. I cringe when I read recipes for salads, slaws, chutneys, etc. that require the addition of sugar, Miracle Whip, sweet relish and the like. If it's not one of a few select desserts, I don't want it sweetened.
I have never heard of this, but then I don't get around much. I was about to make the same old egg salad recipe for lunch, and I had an epiphany. Since everyone loves deviled eggs, why not make the egg salad with the ingredients in deviled eggs? Duh.
I guess it depends upon how you make your deviled eggs, but mine are nothing like plain egg salad.
I don't measure but...
6 boiled eggs, chopped
1 large plop of sweet relish (1/4c?)
1 large plop of mayo (1/4c?)
salt & pepper
2-4 T ketchup
1 t. dry mustard
dash Tabasco
Adjust the ketchup to taste. It becomes kind of a Thousand Island or Crab Louis sauce.
Yeah - I do this. I don't add the tabasco or the ketchup. I use a little horseradish and chopped jalapeno, for kick. It's not your momma's egg salad. BTW, my deviled eggs also have the same ingredients.
Horseradish and chopped jalapeno are good, and also very finely minced onion. Egg salad is also good when garnished with a bit of french fried onion for texture.
A touch of dry mustard instead. I made an excellent potato salad the other day, with hard boiled eggs, crisp celery, red peppers, red onion, parsley, and a light oil vinegar dressing, it was delicious.
It's really odd to me that nobody has yet mentioned paprika, which I consider to be a key ingredient of deviled eggs. The term "deviled" means spicy, and spicy hot paprika... ground red peppers... was what made it deviled.
Matter of fact, I can do a delicious deviled egg with just egg, mayonnaise, mustard, and paprika.
I still prefer a good Hungarian or Spanish paprika to be superior to Tabasco for the purpose, because I don't want the vinegar taste. And ketchup? Not for me.
But my secret ingedient, for special occasions, is smoked paprika.
I add a splash of tarragon
Vinegar to my devil eggs.
Whip the yolks with mustard, lil bit of
Mayo, salt, pepper, place on a devil egg platter sprinkle eggs on platter with paprika and dill.
Use a decorator bag to squeeze the filling onto the egg halves.
Looks pretty and taste DELISH.
Whenever I need to take a dish to a get together or party and don't want to spend money or go to the grocery store, this is my go-to dish.
It's the first thing to get gobbled up!!!
I call them devil eggs because when my daughter was younger, this is what she called them.
Egg salad and deviled eggs don't provide the same eating experience. Both the taste and feel in the mouth are different. I tried it once; never again.
I don't eat sweet deviled eggs. Here's my recipe for Deviled Eggs Pomona, my own recipe.
12 relatively soft hard cooked eggs
6 dashes Tabasco (original)
1 tsp Apple Cider Vinegar
1 tbsp Grey Poupon Mustard
Hellman's or Best Foods or homemade mayo
Salt
Slice eggs and transfer yolks to a small bowl. Add Tabasco, vinegar, and mustard; blend until smooth. Then add salt and mayo in alternating small amounts until reaching correct taste and texture. This recipe assumes the use of extra large eggs. If you're using different or unsized eggs you'll need to adjust the number. The apple cider vinegar imparts a delightful hint of smokiness.
I've made deviled eggs using all sorts of ingredients; these are the best.
Shame on me. I forgot to mention that the final step is to sprinkle them with smoked paprika.
I have never heard of this, but then I don't get around much. I was about to make the same old egg salad recipe for lunch, and I had an epiphany. Since everyone loves deviled eggs, why not make the egg salad with the ingredients in deviled eggs? Duh.
I guess it depends upon how you make your deviled eggs, but mine are nothing like plain egg salad.
I don't measure but...
6 boiled eggs, chopped
1 large plop of sweet relish (1/4c?)
1 large plop of mayo (1/4c?)
salt & pepper
2-4 T ketchup
1 t. dry mustard
dash Tabasco
Adjust the ketchup to taste. It becomes kind of a Thousand Island or Crab Louis sauce.
Everything does sound great except I think I would use dill relish and leave out the ketchup. I am not a ketchup person, but the Tabasco sauce sounds like a nice added touch.
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