/ck/ - Food & Cooking

[Anonymous No.10111357]

Do you love deviled eggs as much as I do, /ck/?

[Anonymous No.10111359]

yes, bitch!

[Anonymous No.10111379]

Ate the fucked up one before filling it didnt you fatass

[Anonymous No.10111381]

In order to accurately answer your question we're going to have to agree on a method for quantifying love of deviled eggs.

I love them this much, but I'm not sure how well that translates to text.

[Anonymous No.10111384]

Don't you put that fucking parsley on there.

Paprika or nothing.

[Anonymous No.10111394]

>>10111384
paprika is for dusting on top, the parsley went in the mix

[Anonymous No.10111422]

Can someone give me some tips for making pickled eggs? Preferably without beets

[Anonymous No.10111695]

>>10111422
Cajun style.


Brine: 1 cup each water, apple cider vinegar, white vinegar. 1/2 cup brown sugar. 1 tbs each of Tony’s and crushed red pepper. One bulb of garlic smashed. And a tsp of cayenne pepper.

Bring it to a boil and then simmer while your hard boiling and peeling the eggs. Let it sit for at least 24 hours in the fridge, the longer the better. They’re great alone, but they make the best egg salad I’ve had.

[Anonymous No.10111704]

>>10111384
This

[Anonymous No.10111721]

add a bit of horseradish

you're fucking welcome!

[Anonymous No.10111724]

>>10111422
hard boil eggs, peel, place in pickle jar with pickle juice, wait 1 month, enjoy.

[Anonymous No.10112186]

casual reminder only pleb tier cooks put pickle relish in their deviled eggs
>what is mouthfeel
>b-b-buh it's a dynamic texture!
no. it ruins the deviled egg.

[Anonymous No.10112888]

>>10111394
The real redpill is understanding that smoked paprika goes into the mix while creole seasoning if for dusting on top.

[Anonymous No.10112898]

>>10111357
>scooping shit into the bag with a fork and not a spoon/spatula

[Anonymous No.10112998]

>>10112898
I know. There's another half egg worth of filling left in the bowl!

[Anonymous No.10113049]

>>10111357
That’s an ogre hand. Fatty detected.

[Anonymous No.10113192]

>>10111357
What is the best way to make these without mayo?

[Anonymous No.10113196]

>>10113192
make your own mayo.

[Anonymous No.10113203]

Delightfully devilish, anon!

[Anonymous No.10113205]

>>10113196
I don't really love the texture either.

[Anonymous No.10113302]

>>10111357
I love them more than you do. Also, make sure you add extra vinegar, dill, and paprika. And just a pinch of cayenne. The reason why most people's deviled eggs suck is because they're afraid of flavor.

>>10111384
>Don't you put that fucking parsley on there.
Agreed. Deviled eggs need dill.

[Anonymous No.10113314]

>>10111357
probably. i fucking love deviled eggs.

[Anonymous No.10113315]

You guys brine and/or pickle your deviled eggs before you devil them?
I've never tried that, I've been making simple deviled eggs for years and I love them, I just hard boil then mix yolks with mayo/mustard/relish with a sprinkle of paprika.

I need to try me some of these crazy recipies you guys have, I love me some deviled eggs

[Anonymous No.10113318]

I fucking love deviled eggs

[Anonymous No.10113399]

>>10113196
I made a homemade mayo with shallots eggs salt msg pepper lemon juice horseradish chili paste and grapeseed oil.

I mixed up some diced shallot, celery, tuna, and the mayo, and a few 10 minute boiled eggs, and topped it with a mix of white cheddar and tomme and baked it on italian bread.

So not quite deviled eggs, but I wanted to use up this canned tuna in olive oil.

[Anonymous No.10113412]

>>10111357

Egg salad tastes just as good and is 10x easier to make.

[Anonymous No.10113429]

>>10111394
No dill.

[Anonymous No.10114620]

>>10111357
Try adding finely diced onions in your filing adds some bite and texture and good call on using a bag for filing.

[Anonymous No.10114635]

>>10113412
what did he mean by this?

[Anonymous No.10114655]

Yes. More, probably. Large grain mustard, lots of apple cider vinegar, mayo (if you use miracle whip kys), and a dusting of paprika on top.

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