May the Food be with you.
Feb 16

7 Responses to “Deviled Eggs”

  1. randompherret Says:

    I like to use chow chow instead of pickles.

  2. Soren Siim Says:

    Thanks for sharing!

    You might want to read up on proper egg technique: (Serious Eats is a website that’s… serious about eats.)

  3. Korbl Says:

    You can also steam the eggs in about an inch of water, and they’ll be easier to peel.

  4. Jamey Says:

    Add salt to the water when boiling the egg and they peel easier too.

  5. C367 Says:

    Another version that’s quite popular in southern Italy: mix the yolk with mayonnaise and tuna (in a blender for a more creamy filling), put it into the eggs and add a caper and/or sliced olive on top. Or, use the yolk+mayo mix as a base and go wild with either the filling or the toppings: smoked salmon, grilled vegetables, mushrooms, cheese, prawns, mussels…

  6. Samebito Says:

    I tend to steam my hard cooked eggs. There’s a larger margin of error, and the shells peel away quite easily. Just put a couple inches of water in the bottom of a pot, put the number of eggs you want to cook in a steamer basket, and put the basket in the pot once it starts steaming. (I forget the proper amount of time at the moment, but it’s a fairly wide margin)

  7. C367 Says:

    Just came back to say a huge THANKS to Soren Siim. Dude, I tried that website you mentioned, and it’s awesome. Kudos!

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