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Related: Culture Forums, Support ForumsOhiogal
(31,979 posts)Ohiogal
(31,979 posts)Just not those. Or soft boiled.
Laffy Kat
(16,377 posts)whathehell
(29,067 posts)Floyd R. Turbo
(26,546 posts)Donkees
(31,383 posts)bearsfootball516
(6,377 posts)Floyd R. Turbo
(26,546 posts)underpants
(182,772 posts)Floyd R. Turbo
(26,546 posts)longship
(40,416 posts)Cannot stop eating them as long as there are more!
Yummy!
😛
Floyd R. Turbo
(26,546 posts)samplegirl
(11,476 posts)Horseradish and chives in the yolks!😛
Floyd R. Turbo
(26,546 posts)Zoonart
(11,850 posts)Try them with wasabi powder and mayo... top with a sliver of salmon and tamari... delish.
Floyd R. Turbo
(26,546 posts)Glorfindel
(9,726 posts)Definitely hellicious.
Floyd R. Turbo
(26,546 posts)jpak
(41,757 posts)Eat 'em up!
The Velveteen Ocelot
(115,674 posts)Floyd R. Turbo
(26,546 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
(26,546 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
(26,546 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
(26,546 posts)Go in peace my son!
DetroitLegalBeagle
(1,922 posts)Or else nobody will get any lol.
Floyd R. Turbo
(26,546 posts)mbusby
(823 posts)...never liked them.
matt819
(10,749 posts)More data for the data miners.
Hmmmm. . . Anchovies, deviled eggs
Floyd R. Turbo
(26,546 posts)Ohiya
(2,229 posts)GulfCoast66
(11,949 posts)And topped with a bit of smoked fish, preferably mullet.
Floyd R. Turbo
(26,546 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
(55,007 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
(26,546 posts)Nac Mac Feegle
(970 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
(26,546 posts)I actually use a piping bag!
Kali
(55,007 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
(26,546 posts)backtoblue
(11,343 posts)Floyd R. Turbo
(26,546 posts)MissMillie
(38,553 posts)then again I like most kinds of eggs. (not poached)
Floyd R. Turbo
(26,546 posts)TexasBushwhacker
(20,174 posts)I add a bit of horseradish and garnish with fresh dill.