Trick to Deviled Eggs
#21
Super Member
Join Date: Sep 2008
Location: West New York, New Jersey
Posts: 1,673
Well annieb definitely wins for best recipe, no fat or calories, but I can't wait to try Ramona Byrd's granny's tip for removing the shell so maybe it's egg salad for lunch today. Thanks ladies!
#22
Senior Member
Join Date: Oct 2009
Location: Snohomish WA
Posts: 884
Yes, peeling hardboiled eggs with a teaspoon is faster, for me, especially when the eggs are well chilled.
Also, for the filling, I use a small "ice-cream scoop" with the metal 'sweeper' that sweeps contents out of the scoop when you push on the little thumb handle. Restaurants use them for butter balls. Also works nicely for melon balls.
A slightly larger one (still smaller than an ice-cream scoop) works nicely for cookie dough.
Also, for the filling, I use a small "ice-cream scoop" with the metal 'sweeper' that sweeps contents out of the scoop when you push on the little thumb handle. Restaurants use them for butter balls. Also works nicely for melon balls.
A slightly larger one (still smaller than an ice-cream scoop) works nicely for cookie dough.
#23
Originally Posted by mrs. fitz
A lot of people are quick to criticize devilled eggs -- too high in calories/fat, too high in cholesterol. But put them out at a buffet and they're the first thing to be gobbled up. I admit it -- I love them, and I don't think I'm alone.
#27
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by lynnie
thanks for the tip, i'm making them next eekend for my house warming party.
do you have a good recipe fr mac salad. te pasta always sucks up the mao... any help here?
thanks
do you have a good recipe fr mac salad. te pasta always sucks up the mao... any help here?
thanks
So what I did was let the mac cool to room temp, but added all my other ingredients to the mayo so the mayo absorbed the flavors, then mixed it altogether when the mac was cool. It worked, and my mac salad is never dry anymore and it's still just as tasty as ever!
Do you still need a recipe?
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