Deviled Eggs

These and Devil's Food Cake are satanic and should not be eaten by good Christians... Betty Crocker was Satan's bitch 🤪

I like them but will eat the ones I make myself.

Only eat them if I prepare them. ^

Delicious, but they do give me sulfur farts.

I had an aunt who always brought a platter of deviled eggs to holiday dinners. She's liven them up by adding surprise ingredients like bacon bits or jalapenos.

She never heard of quaaludes?

We always serve unborh chicks steamed and laid within the shiny white coffin of a halved boiled egg white, with the top lidded so the surprise is more memorable. A small dollop of hot mustard and a tiny gherkin slice completed the reveal. And qualified it for being considered "deviled."

You never HEARD such squeals of astonishment at the PTA annual dinner. "Potluck" I believe they called it.

I don't like to eat them( or egg salad, even unadorned HBE give me the whimwhams-it's a texture thing) but I do like making them.

Favorite way to prepare them is to mash the yolks with mayo, cayenne or Tabasco Sauce™, S&P, mustard of some sort(wholegrain, powder, Dijon, etc) and either pickle, olive or caper brine. Shave a thin slice(stick it in the hollow) off the bottom of each white half so they don't slide around, and just pipe the mixture(faster and prettier this way), using an actual disposable icing bag or a freezer ZipLoc™ with a bottom corner cut off.

As much as some people make jokes about them, they always seem to disappear when I bring them to a party, potluck, BBQ, whatever.

Why are people making jokes about your deviled eggs?

They're dork-sahded! Ungodly! In the name of Jesus get them out of my HOUSE!

My brother's cousin-in-law makes platters of them, like 4-5 dozen, for the simplest occasions and they are freaking works of art. She really could have a money-making YouTube account but she's "too old for that shit."

I love them as simply prepared or these OTT creations and everything in between.

Disgusting.

I make them with mayo, Penzey's Fox Point Seasoning, dry mustard, and thinly sliced green onion tops. People devour them.

Yeah that cayenne and mustard combo is the Cornish pasty flavor. Yummy. I like to add curry powder and berebere spice because I like it like that

r9 Not mine in particular, I mean just in general, as some of the posters have done here.

🥚💥

Oops! I guess I did it too. 🤫

I wouldn't eat deviled eggs made from that recipe, but I do like deviled eggs made with mayo and mustard and a little paprika sprinkled on top.

P.S. Love the Tasting History YT channel.

I fart alot after eating deviled eggs. My farts stink bad from them.

r17 I condole you. Eat some bread, tomatoes or lettuce along with the eggs and see if that helps cut down on gas production.

Absolutely disgusting! It was maybe 15 years ago that I tried to eat one. I chewed. I swallowed. And my stomach became as a large mouthy black woman and screamed "OH, HEEEELL NAW!!"

I like them, but usually only indulge in one or two. I've watched people continually eating them, and I'm always amazed at some guests' seemingly endless capacity for them.

The most unusual recipe I liked had no mayo, but French dressing, paprika, and hot sauce, topped off with scallions. I don't recall if they had mustard...?

Love em

When they are made right (like my grandmother made them) they are delicious!

WHO serves deviled-AYGS at a album release party?

R22 Anything unique or different about your Gran's recipe?

I like them with decent caviar, preferably small - Sevruga - atop a lightly seasoned and soft yolk.

Followed by a shot of cold vodka.

Deviled eggs causes gastritis of the bowels.

No one has mentioned the pa-pa-rika as you Americans say yet.

R26 Is that right?

r27, what drugs did you take? Every American I know says "PAP-rika."

Just a little wine, R29.

This is how I made my last batch of a dozen, which I then devoured over two days. Steamed the egss for 4 minutes in my Instant Pot (so easy to peel that way), Mashed up the yolks with Kewpie mayo, French's yellow mustard, chopped cornishons and some of their brine, dash worchestershire and light soy sauce, smoked paprika, and cayenne. Piped using a Ziploc bag. No muss, no fuss.

We don't have deviled eggs where I'm from, but what I find particularly disgusting are pickled eggs. I saw that stuff in s couple of American shows/movie. Those things just can't taste good.

This is my go to recipe. The heavy cream makes them delightful.

I AM a Deviled Egg.

They're very popular and disappear quickly at any lunch, potluck, picnic, etc. Think I'll make some soon (well as soon as I can afford eggs).

They can be both, depending on (my) mood. And now I'm in the mood for them. Damn you, OP!

I’m with R5’s aunt. I like to change it up so they don’t always taste the same. Lobster, truffle, smoked paprika, roasted red pepper.

I love Max Miller's YouTube channel.

[quote]cornishons

If you're American you get a pass.

R23

“Nobody does stuff like that. And who drinks whiiine…out of a bocks?”

Take Beano before eating them, R17. Works wonders.

If I make them it is with store bought hard cooked eggs.

Properly named because this dish must have been concocted in hell. Devil eggs are foul as with anything involving a hard boiled egg. I couldn’t choke down even half of one of these revolting things.

They are OK but I wouldn’t fight over the last one……what I can’t stand are gunky, runny undercooked eggs. Bleech

"If I make them it is with store bought hard cooked eggs. "

Are they next to the store bought boiling water? 🤔

Delicious. I'm surprised no one has mentioned curry powder — curried deviled eggs are the first to go.

Rather than mayo, try chive and onion cream cheese with some mustard powder, topped with smoked paprika.

Someone did already mention curry powder.

Delicious snack.

I would eat those, but only on Max’s shirtless chest! He’s a good student of history, and rather dishy

I like them, generally.....unless someone mixes in too many onions.

We had a Bulgarian friend who made them with the most delicious spice in the mix and I've never had any as good since.

I've always heard it pronounced "pap-REEK-a."

And R33, that recipe sounds great