Comments on: How To Make Deviled Eggs http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/ A Guide to Cooking with Real Food the Way Your Grandma Used to Mon, 15 Mar 2010 11:02:18 -0400 hourly 1 By: Meanwhile, since it’s a non-fast week right now…check this out! « Tales of the Wild Babushka… http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-26979 Meanwhile, since it’s a non-fast week right now…check this out! « Tales of the Wild Babushka… Wed, 27 Jan 2010 19:07:44 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-26979 [...] http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/ [...] [...] http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/ [...]

]]> By: Drew http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-26199 Drew Thu, 03 Dec 2009 18:58:42 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-26199 I've done the Ziploc too. Only thing is it has to be very smooth, and I usually start filling them before I get there. I've done the Ziploc too. Only thing is it has to be very smooth, and I usually start filling them before I get there.

]]> By: Tamara http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-26197 Tamara Thu, 03 Dec 2009 01:31:16 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-26197 Mmm, devil(l)ed eggs. My sister-in-law made some at Thanksgiving with Miracle Whip (against my strenuous objections...gag), so now I want some that aren't totally nauseating. Your blog has been good to me, so I figured this was a good place to start for a recipe! I'm looking forward to these.<br /><br />A note on the application of the yolk mixture back into the whites--my mom always put the yolks in a plastic baggie and nipped off one of the corners. Works like the pastry bag, but without the mess :) Mmm, devil(l)ed eggs. My sister-in-law made some at Thanksgiving with Miracle Whip (against my strenuous objections…gag), so now I want some that aren't totally nauseating. Your blog has been good to me, so I figured this was a good place to start for a recipe! I'm looking forward to these.

A note on the application of the yolk mixture back into the whites–my mom always put the yolks in a plastic baggie and nipped off one of the corners. Works like the pastry bag, but without the mess :)

]]> By: Drew http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-26172 Drew Thu, 26 Nov 2009 12:20:07 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-26172 Ginger, the oil is only in there if you're making your own mayonnaise. Otherwise, the only ingredients are the eggs, mayo and mustard. Ginger, the oil is only in there if you're making your own mayonnaise. Otherwise, the only ingredients are the eggs, mayo and mustard.

]]> By: ginger http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-26171 ginger Thu, 26 Nov 2009 11:45:04 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-26171 my mom in law passed away last month and she was the develled egg guru. This kind of looks like the way she does it but i don't remember her using oil, is the oil required or recommended? my mom in law passed away last month and she was the develled egg guru. This kind of looks like the way she does it but i don't remember her using oil, is the oil required or recommended?

]]> By: Anonymous http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-24403 Anonymous Wed, 20 May 2009 23:02:18 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-24403 To L or LL:<br /><br />A long time ago,I learned that if the the emphasis is on the syllable before the "L", the "L" is doubled. If not, the "L" remains single. To L or LL:

A long time ago,I learned that if the the emphasis is on the syllable before the “L”, the “L” is doubled. If not, the “L” remains single.

]]> By: Drew http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-23208 Drew Mon, 09 Feb 2009 21:38:00 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-23208 Someone else mentioned that. I've got a few boiled eggs in the fridge, and some horesradish sauce. Think I'll give this a try. Someone else mentioned that. I’ve got a few boiled eggs in the fridge, and some horesradish sauce. Think I’ll give this a try.

]]> By: Anonymous http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-23207 Anonymous Mon, 09 Feb 2009 21:26:00 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-23207 Have you ever tried putting horseradish in your deviled eggs? It's amazing. Have you ever tried putting horseradish in your deviled eggs? It’s amazing.

]]> By: Drew http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-23206 Drew Mon, 09 Feb 2009 06:23:00 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-23206 melanieo, I've read lots of people saying to cool them down quickly, but it was always for general food safety reasons. This is the first I've heard that it helps with the peeling. Next batch I'll try some with the running water and some I'll just leave out, see if I notice a difference.<br/><br/>As for the relish, no I haven't but a few people mentioned it up above. Are you (or your grandmother) from the south? That seems to be where the sweet relish in deviled eggs comes from. melanieo, I’ve read lots of people saying to cool them down quickly, but it was always for general food safety reasons. This is the first I’ve heard that it helps with the peeling. Next batch I’ll try some with the running water and some I’ll just leave out, see if I notice a difference.

As for the relish, no I haven’t but a few people mentioned it up above. Are you (or your grandmother) from the south? That seems to be where the sweet relish in deviled eggs comes from.

]]> By: melanieo http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/comment-page-2/#comment-23205 melanieo Mon, 09 Feb 2009 06:06:00 +0000 http://cooklikeyourgrandmother.com/2008/06/how-to-make-deviled-eggs/#comment-23205 Here's the art of hard-boiled eggs as given to me by my grandmother. Make sure the eggs are at least 4 days old. If not the whites won't set up right. (We used to keep chickens.) Put them in a pot with cold water to cover and a little bit more with some room to spare around the eggs; never more than 8 eggs at a time. Use cold water so you can time the cooking more accurately than with warm or hot. Put on the stove on high. Just when it starts to boil set the timer for 10 minutes. When the 10 minutes are up as fast as you can get the hot water out of the pan and let the cold water run hard on them for as long as you can stand to listen to it. I was told the secret to getting the eggs to peel without getting ripped up is getting them all cold as fast as possible, and not over-cooking them, which is why the yolks can go greenish. Have you tried the tiniest bit of sweet pickle relish in the deviled part? Here’s the art of hard-boiled eggs as given to me by my grandmother. Make sure the eggs are at least 4 days old. If not the whites won’t set up right. (We used to keep chickens.) Put them in a pot with cold water to cover and a little bit more with some room to spare around the eggs; never more than 8 eggs at a time. Use cold water so you can time the cooking more accurately than with warm or hot. Put on the stove on high. Just when it starts to boil set the timer for 10 minutes. When the 10 minutes are up as fast as you can get the hot water out of the pan and let the cold water run hard on them for as long as you can stand to listen to it. I was told the secret to getting the eggs to peel without getting ripped up is getting them all cold as fast as possible, and not over-cooking them, which is why the yolks can go greenish. Have you tried the tiniest bit of sweet pickle relish in the deviled part?

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