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Related: Culture Forums, Support ForumsOhiogal
(32,011 posts)Ohiogal
(32,011 posts)Just not those. Or soft boiled.
Laffy Kat
(16,383 posts)whathehell
(29,067 posts)Floyd R. Turbo
(26,549 posts)Donkees
(31,422 posts)bearsfootball516
(6,377 posts)Floyd R. Turbo
(26,549 posts)underpants
(182,834 posts)Floyd R. Turbo
(26,549 posts)longship
(40,416 posts)Cannot stop eating them as long as there are more!
Yummy!
😛
Floyd R. Turbo
(26,549 posts)samplegirl
(11,480 posts)Horseradish and chives in the yolks!😛
Floyd R. Turbo
(26,549 posts)Zoonart
(11,870 posts)Try them with wasabi powder and mayo... top with a sliver of salmon and tamari... delish.
Floyd R. Turbo
(26,549 posts)Glorfindel
(9,730 posts)Definitely hellicious.
Floyd R. Turbo
(26,549 posts)jpak
(41,758 posts)Eat 'em up!
The Velveteen Ocelot
(115,743 posts)Floyd R. Turbo
(26,549 posts)OriginalGeek
(12,132 posts)so everyone else can have one too.
I don't know why she doesn't just make more. I mean, we are Costco members.
Floyd R. Turbo
(26,549 posts)Requires documentation just in case!
alphafemale
(18,497 posts)Not the church supper invitation to food poisoning room temp ones.
Where creativity is
"I was out of paprika so I used cinnamon. Looks the same...right?"
Floyd R. Turbo
(26,549 posts)Thx
(81 posts)and trouble, boiling the eggs, peeling 'em, de-yolking the whites, preparing the filling...
All to be devoured in 2 minutes!
Makes me feel just a little bit guilty.
Thx
Floyd R. Turbo
(26,549 posts)Go in peace my son!
DetroitLegalBeagle
(1,924 posts)Or else nobody will get any lol.
Floyd R. Turbo
(26,549 posts)mbusby
(823 posts)...never liked them.
matt819
(10,749 posts)More data for the data miners.
Hmmmm. . . Anchovies, deviled eggs
Floyd R. Turbo
(26,549 posts)Ohiya
(2,235 posts)GulfCoast66
(11,949 posts)And topped with a bit of smoked fish, preferably mullet.
Floyd R. Turbo
(26,549 posts)csziggy
(34,136 posts)It takes long enough to make them in the first place - to add the time to decorate them with unnecessary frufru seems frivolous.
The most decoration deviled eggs need is a sprinkle of paprika!
Kali
(55,014 posts)(I know, not really much difference)
csziggy
(34,136 posts)I can't eat anything that is on the Scoville Scale of heat. Paprika is as close to "hot" as I can get to in the pepper family. So I use various paprikas especially the smoked kind but mostly I stick to sweet paprika.
I miss the days when I could get away with eating a small amount of hot pepper, but now it is too painful to even try. I make my own mixed spices for stuff like curry and taco seasoning (yeah, I know non-hot taco seasoning is just not right for most people) and recently started making my own herb seasoned sausage.
Floyd R. Turbo
(26,549 posts)Nac Mac Feegle
(971 posts)When making a batch, after preparing the yolks (you do you):
Put the yellow stuff into a plastic sandwich bag, cut off a small bit of one corner, about 1/4 inch at most.
And squeeze into the cavity of the whites, sort of like toothpaste from a tube.
What you're doing is making a small piping bag, you can control how much and where the filling is going.
And it's pretty quick. And much neater.
Floyd R. Turbo
(26,549 posts)I actually use a piping bag!
Kali
(55,014 posts)I like 'em chunky - basically egg salad stuffed back into the whites - relish, lots of onion, mayo, mustard, a couple of chopped whites that got messed up during the peeling operation and the yolks mushed up and stirred with a fork.
Floyd R. Turbo
(26,549 posts)backtoblue
(11,343 posts)Floyd R. Turbo
(26,549 posts)MissMillie
(38,562 posts)then again I like most kinds of eggs. (not poached)
Floyd R. Turbo
(26,549 posts)TexasBushwhacker
(20,204 posts)I add a bit of horseradish and garnish with fresh dill.