292549 Fri Apr 18 02:33:06 -0700 2003 29 27 General Chowhounding Topics 0 1597007 I want to serve them at a party. Are they tacky or cool nowadays? And what should I add to the standard deviled egg recipe for variety? Fri Apr 18 02:33:06 -0700 2003 0 david kaplan 1 1597010 Whether tacky or cool, they will be gone in a trice! Fri Apr 18 07:27:32 -0700 2003 1597007 0 pat goldberg 2 1597078 What to do with the boiled Easter eggs with the bits of blue, yellow, etc dye here & there? It's not that appetizing in egg salad or devilled eggs. Fri Apr 18 16:27:26 -0700 2003 1597010 0 Babette 3 1597080 Not a problem I've ever had to deal with. Fri Apr 18 16:34:06 -0700 2003 1597078 0 pat goldberg 3 1597081 The little bits of color here and there never bothered me, and my neices and nephew say it makes the eggs taste better. Fri Apr 18 16:37:04 -0700 2003 1597078 0 The Rogue 3 1597093 Eat them right out of hand with a smidge of mayo and a dip of salt - messy but I love them. Fri Apr 18 21:30:42 -0700 2003 1597078 0 Barbara 3 1597140 You could serve them heated up in a sauce - a red sauce, or cheese sauce, or curry, say. This sort of thing is nice over rice. Speaking of rice - you could make a kedgeree. Sat Apr 19 12:10:31 -0700 2003 1597078 0 Sharuf 1 1597012 For a bit of a switch, I might add a touch of curry powder. Or, instead of the mustard and sweet pickle relish I usually put in, maybe I'd use some finely chopped mustard pickle and a bit of ground ham. How about a little dill and bits of smoked salmon? As to whether they're tacky or cool - who cares? I don't know anybody who doesn't love deviled eggs. Fri Apr 18 08:08:44 -0700 2003 1597007 0 Deenso 2 1597059 You don't know me, because I loathe them! I hate hard boiled eggs, and I hate mustard and mayo, so deviled eggs are even worse. About the only thing I find more disgusting is egg salad -- I hate not only the way it tastes, but the way it smells, the way it looks, and the squishy way it sounds when people eat it. My boss -- who brings egg salad sandwiches for lunch on a regular basis -- teases me about my aversion for them. Just had to get that off my chest -- go ahead and serve what you want. But I think they're considered "cool" these days only to the extent that they're kind of retro, and things that are consciously retro are cool. Fri Apr 18 14:14:05 -0700 2003 1597012 0 Ruth Lafler 3 1597071 How do you really feel about them Ruth? ;) Actually, I think there are a lot of people in your camp on this one. I, however, love them -- am actually hard boiling my eggs to make some as we speak! Fri Apr 18 15:38:31 -0700 2003 1597059 0 jen maiser 4 1597072 My husband is also revolted by anything related to hard boiled eggs but I love 'em. I make deviled eggs with chopped chives, cilantro and sesame oil. Decorate with some cilantro sprigs and some toasted sesame seeds. Always popular. Except with the hubster... Fri Apr 18 15:47:58 -0700 2003 1597071 0 Slow Foodie 4 1597075 Me too...boiling eggs, that is. I like the basic recipe, with a little tarragon added. Oh, and like in everything else I cook, a minced serrano chile, but no black pepper. Fri Apr 18 16:18:25 -0700 2003 1597071 0 Cristina 1 1597015 It's to late for this, but for future reference, next time you grill out after the food is done and the coals are burning down, put some peeled hard boiled eggs out not over the coals, throw some hickory on the coals and smoke em for a couple hours as the coals burn out. Then make the deviled eggs. You will be worshipped as a God. Fri Apr 18 08:33:46 -0700 2003 1597007 0 Bobfrmia 1 1597020 Add some ranch dressing fo a little zip. I have also added wasabi to the mayo mixture. Fri Apr 18 09:25:32 -0700 2003 1597007 0 M. Allen 1 1597024 Sour cream and garlic pickle with a little sweet pickle. Sounds weird, but it's good. Fri Apr 18 09:32:24 -0700 2003 1597007 0 flavrmeistr 1 1597030 Hey David, Deviled eggs are always cool. And, if some major publication/personality says that they are tacky, then they become retro-cool! Here in Tokyo a couple of weeks ago, at a cherry blossom viewing party, I had some amazing deviled eggs. In the bottom of the egg white cavity, covered by the deviled yolk mixture, was a dollop of smoked cod roe. Amazing taste combo. Yoroshiku, Andy Fri Apr 18 09:41:58 -0700 2003 1597007 0 Andy P. 1 1597034 Pesto mixed with the yolk is a nice addition. Fri Apr 18 10:17:32 -0700 2003 1597007 0 Kate M 1 1597036 For a party - dress up your eggs with toppings. On some, put a dollop of black caviar. On some, put red. On others, a twist of anchovy, or chunk of ginger preserve, slice of green onion, sprinkle of bacon, olive, piece of pickle, small cube of summer sausage or salami or ham or smoked salmon, dob of mayo flavored with lemon, paprika and capers, or mayo with curry or chile powder or hot tobasco or all three, pesto, sun-dried tomato, pimento, crunchy green pepper - You get the drift. The list is endless. Garnish them and make them pretty. They'll look absolutely great, taste better. Plenty of coolness for anyone. Fri Apr 18 10:49:32 -0700 2003 1597007 0 ChrissieH 1 1597038 A bit of seafood (small or chopped shrimp, crabmeat) with some dill and spring onion is nice in deviled eggs. Chopped green olives (with pimiento or jalapeno) are a tasty addition. Curry powder and cilantro are excellent -- also chutney. Fri Apr 18 10:53:56 -0700 2003 1597007 0 Nancy Berry 1 1597043 I agree, deviled eggs are always cool. Whenever I (or any of my friends) make them, they are gobbled up. You can stuff eggs with almost anything, they don't have to be "deviled". I did a triple batch a few weeks ago for a welcome-Spring party: some spicy-hot with hot mustard, Chinese chili-garlic paste, and ground cayenne; some green with chopped parsley, each with a parsley leaf on top; and some with finely chopped, sauteed shallots and mushrooms (my favorite!) You get to be creative here. Experiment & have fun! Fri Apr 18 11:46:45 -0700 2003 1597007 0 C. Fox 1 1597048 The ultimate cool deviled egg: use quail eggs and any of the other suggestions below. They look particularily good topped with caviar. Fri Apr 18 12:12:43 -0700 2003 1597007 0 Karen 1 1597051 I put a little bit of chipotle chili powder in my yolks - I like the smokey taste and the spice, and they remind me of what I always considered as the traditional topping - paprika. Fri Apr 18 12:34:49 -0700 2003 1597007 0 MiriamTeresa 1 1597056 Herbs are pretty toppings, too. On some, put a small blob of mayo or sour cream, a salad shrimp, and a sprig of dill. Ditto a small sprig of parsley, or fresh thyme, tarragon, lavender, or a sprinkle of chives. Even an edible flower blossom. Small sprigs of green are not only delicious, they are particularly gorgeous for springtime buffet tables. Fri Apr 18 13:05:47 -0700 2003 1597007 0 ChrissieH 1 1597058 If deviled eggs are uncool and passe, I'd like to know why they are always the first thing to go. I add some horseradish and dried yellow or dijon mustard, and mayo to the yolks. Thanks for the inspiration! Fri Apr 18 13:33:51 -0700 2003 1597007 0 Dipsy 1 1597060 These aren't deviled, but they are killer, so felt I had to include them. Had them in a new Balinese restaurant here in Sacramento.........Peel hard boiled eggs and lightly flour them. Deep fat fry briefly until flour turns light brown. Put on paper towels and let cool to room temperature. Cut open and arrange on serving plate. Smear cut surface with Sambal Oelek (Thai chilli paste with or without garlic) and sprinkle with bits of crumbled fried onion. To die for! ! ! Fri Apr 18 14:31:59 -0700 2003 1597007 0 Karolyn 1 1597069 I LOVE them and never thought they went out of style. My fav is the classic: Hellmans Mayo, Grey Poupon Mustard, Salt/Pepper to taste and a dash of Cayenne Pepper for heat. Top with crispy fresh cooked bacon crumbled on top. Yummy!! By the way if any of friends are on Atkins the will ove you for this! Fri Apr 18 15:31:10 -0700 2003 1597007 0 foodiex2 1 1597076 i'd like to think deviled eggs are in the "classics" department, never goes out of style. made a french version of "hot" deviled eggs that had dijon mustard and shallots in the yolk mix, then drizzled melted butter on top, baked in the oven for a few minutes and topped with fresh herbs like parsley, tarragon or thyme. was a crowd-pleaser. Fri Apr 18 16:25:10 -0700 2003 1597007 0 sunshine 1 1597145 My mother-in-law always serves deviled eggs, and used that horrendous "paprika" (McCormick's, or any other generic spice company) until I taught her otherwise. Do yourself a favor and get a true Hungarian Paprika. "Szeged" and "Hungarian" brands are common at many stores, and come in rectangular tins rather than small glass/plastic jars. There are both "Hot" and "Sweet" variety. I personally prefer hot. Until "Paprikas Weiss" closed in NYC a number of years ago I got their "half sweet half hot" mix. Using actual Hungarian paprika gives you actual FLAVOR rather than just a nice red color. I do agree with another poster's chipotle powder suggestion. YUM. -=$>Dave<$=- Sat Apr 19 14:00:23 -0700 2003 1597007 0 JugglerDave 2 1597154 I use 'pimentón de la vera' - the sweet smoked paprika from Spain. It's heavenly. Sat Apr 19 18:06:31 -0700 2003 1597145 0 ChrissieH 1 1597221 Put chopped sun-dried tomatoes in the yolks, along with sour cream and mayo. Take care to drain and blot well with paper towels. Be sure to chop them very finely so they don't clog your pastry bag during stuffing. These are always a huge hit at the Hollywood Bown each summer. Mon Apr 21 15:14:40 -0700 2003 1597007 0 TomSwift