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Help in the Kitchen

posted 11/24/2009 2:48:31 PM |
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tagged: cooking
  onehornytoad69

I know everyone Cooks differently....
I am cooking an early Thanksgiving Dinner...which will be tomorrow..and I have never fixed "Deviled Eggs" before.... I have an Idea of what to use...but I really would like some input from everyone, PLZ
!!!!!!

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sugarnspice005

Nov 24 @ 2:51PM  
Hard boiled eggs. Cut them in half, take the yolk, put in a bowl. After that...there is a variety of ways to make them. My Mom always added mustard and paprika to hers.
ladybootscooter

Nov 24 @ 2:54PM  
I'm sending you my recipe via email. Several variations, all good!
1bunny629

Nov 24 @ 2:55PM  
Ingredients
6 hard boiled eggs, cooled and peeled
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole white peppercorns
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole green peppercorns
1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch sugar
Directions
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

I like this recipe.

sugarnspice005

Nov 24 @ 3:02PM  
Damn bunny!! I like that recipe. Going to copy that for myself.
ksk72

Nov 24 @ 3:13PM  
I make them pretty standard but I like to add a little wasabi or horseradish for that spicy kick. Plus it slows down the consumption
somnium

Nov 24 @ 3:26PM  
Seems like my eyes are playing tricks on me today- was that 'deviled eggs' or deviated eggs???

featherone

Nov 24 @ 3:29PM  
Mr, Somn- what? I thought you dont know how too cook? so what ya know about deviled eggs?
somnium

Nov 24 @ 3:49PM  
Mr, Somn- what? I thought you dont know how too cook? so what ya know about deviled eggs?

Sure I do! I've made deviled eggs before- I try to eat as many of them as I can too, on T-Day or X-Mas dinners when I bring them! YUMMY!!!


Wordsofwit

Nov 24 @ 4:02PM  
There are a lot of variations as you can see. Most I've seen involve a base of two parts mayonnaise and one part mustard mixed with the yokes. Most people I know, especially kids, don't like pepper or anything hot in them so plain salad mustard is used. You can also finely dice up mild onions and dill pickles in it along with minced black olives. If you do that and make them the night before, the flavors will meld more favorably. But be sure to cover them up so they don't dry out in the fridge. Fresh bacon bits (Bacos don't cut it) added before serving are tasty also.
Looking4ever

Nov 24 @ 5:54PM  
I make mine with mayonnaise, Miracle Whip (or salad dressing), a little salt and a little white pepper (only so it doesn't show the black flakes). I think the combo of the mayo and Miracle Whip keep the eggs from being too sweet or too bland (I do the half/half combo in my potato salad, macaroni salad and egg salad too). One handy tip...especially if you are taking the eggs to someone else's house...put the filling in a plastic baggie. When ready to fill the white, just snip off a corner of the bag. I do this even when I am making them here for home.

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Help in the Kitchen