When making deviled eggs and you want them to be more yellow, add a few drops of yellow food coloring when mixing the filling. It really makes them look more appealing.
You can add a dash of turmeric to the filling to make it more yellow and adds nutrition (turmeric is a wonderful anti-inflammatory). Also, add a bit of cheese to the mixture for a great rich taste. And you can sprinkle the tops with Parmesan cheese.
When boiling the eggs, place a little salt in the water and the shells will come off very easily.
When peeling the eggs, put them in ice cold water and the shells come off easier.
If you push the yolks through a small mesh strainer before blending, it makes them fluffier. Also adding just a bit of sweet pickle relish is tasty.
Substitute pickle juice for vinegar in your deviled eggs. It has a tangy flavor, and the juice usually gets poured down the drain, anyway. Use it and save on vinegar.
Plastic Bag: When filling deviled eggs with the filling, put the mixture in a plastic bag and cut one corner off and then squeeze some into each half of egg. It comes out smooth and even and they look more presentable.
Cake Decorator Bag: I put the yolk mixture in my cake decorator bag with a star tip and use this to fill the egg cavity, then sprinkle with paprika. Very pretty.
Melon Baller: When I make deviled eggs, I use the small end of a melon baller spoon. The small spoon on the end of the melon baller is perfect for putting the deviled egg filling in the egg shell.
By Betty Boop
I use horseradish in my deviled eggs to give them the zip! They get raves, never any leftovers!
To slice the eggs: tie a long thread to the kitchen tap. Hold the peeled egg in your right hand and hold the thread taut in you left hand. Bring the egg up through the thread and you have a perfect cut every time.
If we're going to a family function, etc. and I'm responsible for the deviled eggs this is what I do: The day before, after I boil the eggs and cut them in half, I put the white halves into a gallon zip lock bag. Then I fix my yolk mixture and put it into a separate zip lock bag.
The next day when we arrive at our destination, I simply place the whites on paper plates, tear a tiny hole in the corner of the bag holding the yolk mixture, fill the eggs as if using a cake decorating bag and throw the bags into the trash. Wa lah, no muss, no fuss!
When the meal is over, simply throw away the paper plates. You won't even have to worry about keeping track of your dishes when going home.
I add a dash of Cholula hot sauce which gives it a great kick and not too spicy hot. I also use dry mustard and mix with water, it seems to have more flavor. I get requests for these all the time.
I usually put a little crabmeat in with the yolk mixture or ground up shrimp meat. Yum!
Press egg yolks through sieve for creamy filling. Mix all together. Cover and refrigerate. For curried eggs: Add 1/4 tsp. curry powder. For dilled eggs: Add 1 Tbsp. chopped fresh dill.
By Robin from Washington, IA
This is my deviled egg recipe that I've been making for 30 years!
Halve eggs lengthwise; remove yolks and mash with fork. Blend in remaining ingredients. Refill egg whites. Sprinkle with a little paprika. Serves 6
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!