Deviled eggs - egg salad
08-25-2016, 03:00 PM
#32
Senior Member
Join Date: Nov 2006
Location: Massachusetts
Posts: 428
I use Hellman's mayo , chop the eggs, and add a touch of minced fresh onion. Sometimes I add pepper and a tad of salt. No relish for me or vinegar or etc. These are my great grandmother's and grand mother's recipes
08-26-2016, 02:14 PM
#33
Super Member
Join Date: Sep 2010
Location: California, USA
Posts: 1,318
For some reason, I am not fond of adding anything sweet on my eggs. Just a personal preference. In fact, if we go to a restaurant where they put pancakes and eggs and bacon on the same plate, I will always eat the eggs first, lest they get pancake syrup on them.
Regarding Deviled eggs or Egg salad, I use: French's mustard, Best Food Mayonnaise, salt and pepper as the basics. When I want something special, I'll add either Dill Weed (not a lot) or Beau Monde seasoning instead of the salt (from Spice Island) or chopped up crispy bacon. The chopped up crispy bacon seems to always win, hands down.
Regarding Deviled eggs or Egg salad, I use: French's mustard, Best Food Mayonnaise, salt and pepper as the basics. When I want something special, I'll add either Dill Weed (not a lot) or Beau Monde seasoning instead of the salt (from Spice Island) or chopped up crispy bacon. The chopped up crispy bacon seems to always win, hands down.
08-26-2016, 02:30 PM
#34
Super Member
Join Date: Sep 2010
Location: California, USA
Posts: 1,318
Originally Posted by KalamaQuilts
Rob has taking over the cooking and I never ask what's in something, just eat it. I never want to get the job back 
My husband rarely cooks for me, but when I came home from the hospital last year, I couldn't do anything for 3 weeks. His idea of cooking is hot dogs, bologna sandwiches, hot dogs and any kind of take out and did I mention hot dogs?
I was smart to buy a lot of fresh fruit and vegetables that only had to be cleaned and served. Even though I bought a lot of frozen food that he only had to put in the oven and I thought would be really easy for him, he burned or under-cooked everything. With the exception of under-cooked foods that were not healthy to eat, I ate everything with a smile on my face and never questioned the strange sounds or burned smells coming from the kitchen. Fortunately I lived through this ordeal and lost 10 pounds, to boot. All's well that ends well, so they say.
09-24-2016, 08:42 AM
#35
Member
Join Date: Dec 2009
Location: South Eastern Corner of Washington state
Posts: 59
I love this thread. My husband has a theory: No matter how many deviled eggs one takes to a potluck, there will be no leftovers. I often take deviled eggs since I have a wonderful Tupperware stacking egg holder that fits in a cake taker. It holds a dozen eggs, two dozen deviled eggs. We do not have leftovers no matter how small the gathering is.
Deviled eggs: Mash yolks and add mayo (Best Foods with Olive Oil), and a little salt. If the filling is a bit dry, I might stir in a few drops of sweet pickle juice until it is the consistency I like. I then pipe the filling into the white halves. I realize that some of you will think it is too much trouble, but think of this. If I pipe, I can go around very quickly and fill the whites. If I don't pipe, I must pick up each white individually, spoon in the filling, and do this for each one. The time for each is approximately the same.
Egg salad: Chop up the eggs. I like to do this quickly by using an egg slicer. I put the eggs in and slice it the short way, then turn it the long way and slice again. This makes long slices, but I just give them a few quick chops with a chopper and it is done. I add mayo (same as above) and salt to taste. If I am the only one eating, I might add sweet pickle relish, but usually not. That is it.
Potato Salad: Potatoes chopped into very small pieces, eggs chopped as described above, small amount of onion chopped very fine (maybe even minced as I don't care for large pieces of raw onion), dill pickles cut into very small cubes, salt if needed, and a sprinkle of Lawry's seasoning salt. Mix with enough mayo to hold all together. Add pickle juice if needed. I also am a Southern girl and people ask for this recipe all the time. The main secret is the chopper. We use a hand chopper with a handle and a solid cutting base. I have seen these with serrated bases, and also with an inner circle for cutting donuts. When they ask, I tell people that first they need to watch my mother make potato salad every week for fifteen years, then . . . They are laughing by then, but since few really reproduce it the way I make it, maybe I am not so far off!
Deviled eggs: Mash yolks and add mayo (Best Foods with Olive Oil), and a little salt. If the filling is a bit dry, I might stir in a few drops of sweet pickle juice until it is the consistency I like. I then pipe the filling into the white halves. I realize that some of you will think it is too much trouble, but think of this. If I pipe, I can go around very quickly and fill the whites. If I don't pipe, I must pick up each white individually, spoon in the filling, and do this for each one. The time for each is approximately the same.
Egg salad: Chop up the eggs. I like to do this quickly by using an egg slicer. I put the eggs in and slice it the short way, then turn it the long way and slice again. This makes long slices, but I just give them a few quick chops with a chopper and it is done. I add mayo (same as above) and salt to taste. If I am the only one eating, I might add sweet pickle relish, but usually not. That is it.
Potato Salad: Potatoes chopped into very small pieces, eggs chopped as described above, small amount of onion chopped very fine (maybe even minced as I don't care for large pieces of raw onion), dill pickles cut into very small cubes, salt if needed, and a sprinkle of Lawry's seasoning salt. Mix with enough mayo to hold all together. Add pickle juice if needed. I also am a Southern girl and people ask for this recipe all the time. The main secret is the chopper. We use a hand chopper with a handle and a solid cutting base. I have seen these with serrated bases, and also with an inner circle for cutting donuts. When they ask, I tell people that first they need to watch my mother make potato salad every week for fifteen years, then . . . They are laughing by then, but since few really reproduce it the way I make it, maybe I am not so far off!
10-11-2016, 05:01 AM
#36
Senior Member
Join Date: Feb 2012
Posts: 673
deviled eggs (southern) - minced onion, sweet relish. salt and pepper, mustard, mayonnaise, sprinkle with paprika
deviled eggs (mine) - minced shallot, chopped spanish olives, celery seed, mustard, mayonnaise, cayenne, sprinkle with paprika
deviled eggs (pseudo-Japanese) - wasabi powder, rice vinegar, mayonnaise, top with pickled ginger
egg salad - chopped onion, chopped celery, mayonnaise, salt and pepper
mayonnaise is Hellman's or store brand (same)
deviled eggs (mine) - minced shallot, chopped spanish olives, celery seed, mustard, mayonnaise, cayenne, sprinkle with paprika
deviled eggs (pseudo-Japanese) - wasabi powder, rice vinegar, mayonnaise, top with pickled ginger
egg salad - chopped onion, chopped celery, mayonnaise, salt and pepper
mayonnaise is Hellman's or store brand (same)
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