/ck/ - Food & Cooking

[Anonymous No.18962532]

ITT: everything about deviled eggs

I went to a deli and ordered a Reuben with a side of deviled eggs and I can't stop thinking about them. Do you like deviled eggs? Have you made them before? What are your tips and tricks?

Serious replies only.

[Anonymous No.18962543]

>>18962532
>based deviled eggs enjoyer
I like the old fashioned way the best: simple mayo, vinegar, yellow mustard (the turmeric is important), salt and pepper. paprika to garnish. except, I like to use mirin (rice vinegar) instead of normal vinegar. it adds a little sweetness and depth that enhances it; some recipes that use exclusively white vinegar might call for a pinch of sugar for that reason. you can use white vinegar like normal and cut it with mirin if you prefer. some people recommend substituting some of the vinegar for pickle juice, or just putting some in on top of the normal vinegar amount. I prefer not to if I'm using mirin -- it gets weird -- but I've had pickled eggs with dill that were good.

for the piping part, when you prepare the actual eggs, you want the filling to be as cold as is reasonable. you can only get the filling to look nice and remain tight while it's fridge cold.

I usually don't do fancy toppings (just paprika), but I've had good deviled eggs with chives, or green onions slice very thinly on a bias (the green part, not the white), and bacon bits + green onion which was pretty good.

I love deviled eggs. such a simple and unpretentious food but so fucking good. it's a recipe for 1950's housewives that's impossible to fuck up unless you get too fancy.

[Anonymous No.18962560]

>>18962543
>based deviled eggs serious replier
My mom spoons the filling in using two spoons, but I'm trying to get her to upgrade to using a piping bag with a tip.

Do you ever add sweet and/or dill relish to your yolks? I like the crunch.

[Anonymous No.18962577]

>>18962560
>a piping bag with a tip.
that's what I do when I'm making it for other people, so it has the nice piped channels on the side or whatever they're called. when I make it for me, I just plop it in with spoons, too. but I'm a lazy degen and my gf hates this shit, so if I'm making it just for me, I'm more liable to just make egg salad to eat on soft white bread.

>Do you ever add sweet and/or dill relish to your yolks?
no but I definitely will sometime. I've added diced dill pickle chips to egg salad for a sandwich but it was kind of lame. your idea sounds better.

[Anonymous No.18962578]

Never knew people put vinegar in them. Everyone where I grew up just did mayo, mustard, paprika on top.

[Anonymous No.18962589]

>>18962577
I, too, make egg salad that tastes like deviled eggs. I guess it just makes sense to take that direction. Cutting the crust off makes it bougie, as the young kids say. Cut it into small squares and you've got some great clubhouse finger food.

>>18962578
Most recipes I've seen call for 1 teaspoon of some kind of acid whether it be lemon juice, white white vinegar, white vinegar, apple cider vinegar, and even pickle juice. I think that's 1 teaspoon per half dozen egg yolks.

[Anonymous No.18962594]

>>18962589
white wine vinegar*

[Anonymous No.18962599]

>>18962578
That's how my Mom does them, and they're not nearly as good as the ones that have vinegar.

[Anonymous No.18962609]

>>18962532
ITT: Fart mongers

[Anonymous No.18962613]

>>18962609
>Serious replies only.
stop posting, sweaty

[Anonymous No.18962618]

>>18962543
good post

i like them with mayonaise, vinegar, mustard and with some vadouvan mixed through it.

or classic (mayonaise, vinegar, mustard) and some crumbled bacon sprinkled on them.

they are based and fun snack

[Anonymous No.18962653]

>can't stop thinking about deviled eggs
imagine the smell

[Anonymous No.18962661]

>>18962653
You're being judgmental and it's really unattractive.

[Anonymous No.18962672]

people using regular paprika instead of smoked paprika are stuck in 1950

[Anonymous No.18962673]

>>18962661
I promise you it's not as unattractive as you and ye mum after a dozen or so devilled eggs

[Anonymous No.18962676]

>>18962672
I don't want to actually taste it, though.

[Anonymous No.18962778]

>>18962532
>Do you like deviled eggs?
yes
Have you made them before?
yes
What are your tips and tricks?
yes

[Anonymous No.18963406]

Thanks again anons who explained how to pronounce deviled eggs a few weeks ago :)

[Anonymous No.18963447]

>Do you like deviled eggs?
Yes.
>Have you made them before?
Yes.
>What are your tips and tricks?
Boil eggs, cool them, peel them, split them top-to-bottom, remove the yolks, mash the yolks with ingredients of choice (mayonnaise with vinegar and prepared mustard are the most typical) and refill the albumens. Any eggs not pretty enough to serve deviled, be it because they were damaged during peeling or what have you, should be pressed through a fine sieve to finely break the albumens and added to the yolk and dressing mixture. At least that's why my family do.

>>18962560
>Do you ever add sweet and/or dill relish to your yolks? I like the crunch.
My dad is American and he does that, but adds no herbs. My mother is Swiss by way of Italy. She adds chopped young sauerkraut or sour green tomato with sweet parsley. Occasionally, she'll stuff them with tuna, onion and fresh dill. Both of them top the egg-halves with paprika.
I pickle the eggs in a vinegar-and-beetroot-juice brine before splitting and stuffing. Gives the albumens an unexpectedly pink colour and I do my mother's tuna-and-onion filling. I also add onion chive to the top and use turmeric powder instead of paprika. Besides the earthiness playing with the vinegar, I like the orange/yellow colour against the pink eggs.
I've had eggs with the yolks mixed with roe. Not bad.

[ieatinmycar No.18963461]

>>18962532
Protip: put your egg mix into a ziplock bag, cut the corner in a star shape and bam you got yourself a piping bag that shits out pretty egg.

[Anonymous No.18963469]

>>18963461
Meh. Doesn't work as well as a proper piping bag with a nice tip, IMO.

[ieatinmycar No.18963475]

>>18963469
100%. But a person that just discovered deviled eggs might not have a piping bag and tips laying around and a ziplock will do in a pinch.

[Anonymous No.18963485]

itt: we add mustard, vinegar and eggs to a sauce made of mustard vinegar and eggs

[Anonymous No.18963509]

>>18963485
you forgot the mayonnaise

[Anonymous No.18963510]

Am I the only one using Worcester? I mix the yolks with mayo, mustard and Worcester in a kitchen aid to save time.

Side story. I was drunk and thought I wanted to make them spicier so I garnished one with cayenne instead of paprika. It made me sneeze and I blew egg all over the kitchen

[Anonymous No.18963514]

>>18963475
Fair enough. Don't places like Poundland, Euromania and Dollar Tree sell cheap, plastic piping bags with cheap, plastic tips, tho?

[Anonymous No.18963558]

>>18963510
>Am I the only one using Worcester?
As it comes with anything, if the question is "Am I the only one who adds Worcester?" the answer is probably not.

[Anonymous No.18963562]

My aunt (non-blood related thank the Lord Jesus Christ savor of all mankind) makes banging deviled eggs every Thanksgiving (bless the Indians of this land) but I have no clue what she does to make them so good.
Judging by her diet, I assume lots of mayo. LOTS of mayo, she is a very large woman.

[Anonymous No.18963915]

>>18962543
mirin is rice wine not vinegar

[Anonymous No.18963931]

>>18962532
Cold eggs are nasty :/

[Anonymous No.18964405]

>>18962532
I love deviled eggs and make them every holiday. I like mine very simple. I use Duke's mayo, mix with the yolks until it's as creamy as I want and has the right taste, fill each egg half, then sprinkle the tops with seasoned salt and paprika. Sometimes I add cracked black pepper and a kalamata olive on top. You'd probably like egg salad. That's smushed up deviled eggs pretty much. Just smash up the eggs, add mayo until it's as creamy as you would like, then add seasoned salt, paprika, and pepper to taste. Last time I made egg salad, I added mustard because I saw people on here say they put mustard in their deviled eggs and that was pretty good.

[Anonymous No.18964663]

>>18962532
>Serious replies only.
Finely diced pickled jalapenos and 1 tablespoon of the juice

[Anonymous No.18964899]

ITT: Egg farts

[Anonymous No.18965237]

I like them but they give me the most disgusting sulphurous farts.

[Anonymous No.18965422]

I could eat an entire plate of deviled eggs. I'd never eat that many eggs in any other form, but when they're deviled I lose my mind.

[Anonymous No.18965471]

>>18962532
So how do you hard boil eggs and get them to peel worth a shit?

[Anonymous No.18965479]

>>18965422
one time for thanksgiving, my mom had made a platter of deviled eggs, the platter was like 100 years old and glass and like specially made for cradling like at least 30 eggs, and no one was eating them that year for some reason, and it was about to start getting dark (time to leave), and I didn't want my mom to feel bad and I love deviled eggs, so I ate like a total of nine and a half eggs in ten minutes with a grand total of 13 for the day, and the next day, my stomach hurt so bad I thought I was gonna die and I sharted my shorts in my parents bed so bad it got all over the middle of the bed

[Anonymous No.18965517]

>>18962543
>for the piping part, when you prepare the actual eggs, you want the filling to be as cold as is reasonable. you can only get the filling to look nice and remain tight while it's fridge cold.
One of the reasons I like Chef John's recipe for Deviled Eggs (outside of the pepper rings he tops them with) is that he adds a couple tablespoons of cream cheese. It means the yolk mix firms up really nicely in the fridge.

[Anonymous No.18965586]

>>18965479
I bet that shart was spicy too

[Anonymous No.18965627]

>>18965479
I'm the fat guy that stands next to these until I eat most of them....much shame but I can not resist, so good

[Anonymous No.18966425]

>>18965627
I like the piping tip they used.

[Anonymous No.18966605]

>>18962532
>ITT: everything about deviled eggs
they need green olives and bacon

[Anonymous No.18966609]

>>18962676
this

[Anonymous No.18966611]

>>18966605
>ITT: everything about deviled eggs
imagine the smell...

[Anonymous No.18966613]

>>18966605
green olives sounds interesting af

[Anonymous No.18966616]

>>18964663
based

[Anonymous No.18966617]

>>18966613

[Anonymous No.18966621]

>>18966613
they're not for everybody but i like them

[Anonymous No.18966627]

[Anonymous No.18967050]

>>18966425
Pipe my tip UwU

[Anonymous No.18967057]

I crammed at least four dozen devilled eggs up ye mums ass, it really didn't do much other than improve the smell.

Maybe the two of you could gobble them up earlier, eh? You and ye mum, lovely partners together, chowing down on deviled ass eggs. Magnificent!

[Anonymous No.18967061]

>>18962543
>I like to use mirin (rice vinegar)

[Anonymous No.18967073]

For a little extra I like to dust them with Old Bay instead of paprika, it's mostly paprika anyway

[Anonymous No.18967080]

>>18962543
Mirin isnt rice vinegar you fkin retard

[Anonymous No.18967109]

>>18967057
I don't believe that you did this, which makes you a liar. Why are you lying?

[Anonymous No.18967430]

>>18962532
I went to this local burger shop restaurant that had them on the menu, except they had bacon, chives and some jalapeno.
Pretty damn good.

[Anonymous No.18967438]

>>18967430
post fedora

[Anonymous No.18967446]

>>18967073
And celery seed.

[Anonymous No.18967491]

>>18967438
Went with a friend since I was visiting him.
Not everything was good, infact everything was pretty mediocre except the eggs.
Eggs and bacon is pretty classic though, and deviled eggs and bacon is worth a try.

[Anonymous No.18969174]

some dill sprinkled on top is nice and refreshing

[Anonymous No.18969668]

>>18966621
I love green olives eat them with all kinds of cheeses
Also loaf, gotta love the loaf

[Anonymous No.18969681]

>>18969668
Only olive loaf I've ever seen were some vac-packed slices at some discount supermarket or other. Save-A-Lot, I think. Outside of that, I get olive cachir sliced for me from the North African store, but that's not quite olive loaf.
Do supermarket deli counters even sell it? I think I'd like it and wanna try some.

[Anonymous No.18969684]

I've made deviled eggs a few ways, but the filling I've settled on most of the time is mayo, a spicy yellow mustard, cider vinegar, little bit of salt and pepper, and a light sprinkle on top with some korean style chili flakes.

[Anonymous No.18969725]

>>18962532
I once saw DE's identified as "Eggs from hell" on a restaurant menu.

[Anonymous No.18970043]

>>18966617
>>18966621
i feel like i must have that fucked up cilantro gene, but for green olives. i try them at least twice a year, and it's always the same result. they are so inedible to me that i have to take them out of my mouth immediately upon the base of my tongue touching its surface. all i ever taste is the pure salt rim from the cocktail of the ocean's asshole seepage

[Anonymous No.18970669]

>>18970043
you have a way with words

[Anonymous No.18970710]

Thank you op, will be making deviled eggs Ina couple days (would rn, but i refuse to eat until Saturday)

[Anonymous No.18970801]

>>18962532
I mmake deviled eggs but instead of filling the eggs I use it as a spread on toast with the eggwhites chopped up on top. Rice vinegar because it is not as harsh. Not to heavy on the paprika and mustard etc. I never liked eggs with oveepowering flavours masking the eggs, looking at you bacon.

[Anonymous No.18970853]

>>18970801
so egg salad sandwich?