Food Sealer Deviled Egg Method
04-18-2014, 12:52 PM
#1
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Join Date: Dec 2010
Location: Dallas area, Texas, USA
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Food Sealer Deviled Egg Method
Since many of us will be making deviled eggs at Easter time, I thought I'd share this little hint that works well for me. The idea of mixing the ingredients in a plastic bag and then squeezing them out of a cut corner isn't new, but every bag I tried before now has had a tendency to rupture out the sides. If you have a food sealer, those bags can take a beating. I just put the egg yolks and all the rest of the ingredients into one and seal it (no vacuum, but squeeze out most of the air before you seal). You can then smash it all you want, or roll it back and forth with a rolling pin or can of beans or whatever, and when it's evenly mixed, carefully cut off a corner. The kids can help with the smashing, and there's almost no risk of a mess. At this point it might be necessary to trim any excess plastic off the edges near your opening. You can also try cutting points in the opening to get a star like effect, but I haven't mastered that technique yet. Then you can fill your eggs and toss the bag. Very efficient.
Happy Easter, everyone!
Happy Easter, everyone!
04-20-2014, 04:42 AM
#9
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Join Date: Mar 2011
Location: Canada
Posts: 1,386
You can crack your eggs and place into a glad double sealed baggie and place in boiling water for 7-8 minutes then once cooled off somewhat, crush, mix with other ingredients for your devilled eggs - then do as Rose said above....works great.
When we have lots of company, I cut up cooked ham, red pepper, onions and have everyone fill their own baggie from those ingredients along with the number of eggs they like, seal and place in boiling water, cook for about 10-15 minutes and once done, it just rolls out of the bag onto their plate, toast or whatever you like. No mess, no fuss and everyone is ready to eat. Cleanup is a cinch.
When we have lots of company, I cut up cooked ham, red pepper, onions and have everyone fill their own baggie from those ingredients along with the number of eggs they like, seal and place in boiling water, cook for about 10-15 minutes and once done, it just rolls out of the bag onto their plate, toast or whatever you like. No mess, no fuss and everyone is ready to eat. Cleanup is a cinch.
Last edited by d.rickman; 04-20-2014 at 04:45 AM.
04-20-2014, 06:51 PM
#10
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Join Date: Jun 2008
Location: San Antonio, Texas
Posts: 1,828
Do you beat the eggs before adding to other ingredients?
You can crack your eggs and place into a glad double sealed baggie and place in boiling water for 7-8 minutes then once cooled off somewhat, crush, mix with other ingredients for your devilled eggs - then do as Rose said above....works great.
When we have lots of company, I cut up cooked ham, red pepper, onions and have everyone fill their own baggie from those ingredients along with the number of eggs they like, seal and place in boiling water, cook for about 10-15 minutes and once done, it just rolls out of the bag onto their plate, toast or whatever you like. No mess, no fuss and everyone is ready to eat. Cleanup is a cinch.
When we have lots of company, I cut up cooked ham, red pepper, onions and have everyone fill their own baggie from those ingredients along with the number of eggs they like, seal and place in boiling water, cook for about 10-15 minutes and once done, it just rolls out of the bag onto their plate, toast or whatever you like. No mess, no fuss and everyone is ready to eat. Cleanup is a cinch.
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