471982 Sat Dec 22 16:33:32 -0800 2007 27 31 Home Cooking 0 3231481 We have had deviled eggs with something crunchy in them. it's not visible and is not onions (I tried that) --- does anyone have a recipe like that with maybe celery? Have to take them to the world's best cook's house Christmas Day and could use whatever advice you can provide. Merry christmas, everybody! Sat Dec 22 16:33:32 -0800 2007 142631 dutchdot 1 3231490 Chopped sweet pickles? Although I'm not sure what would make them invisible. Sat Dec 22 16:40:02 -0800 2007 3231481 11104 dolores 1 3231493 Dutchdot...do you think it could be water chestnuts? Sat Dec 22 16:40:46 -0800 2007 3231481 11983 Val 1 3231651 It's celery. Good deviled eggs always have a bit of minced celery, as well as sweet pickle relish, but the relish isn't the "invisible" part. Good lordy, this Carolina boy grew up eating deviled eggs and loving them passionately. Sat Dec 22 18:20:41 -0800 2007 3231481 35409 uptown jimmy 2 3231783 I love deviled eggs, but never put celery or relish in mine - just egg yolks pushed through a sieve and mayonnaise, with certain additions - curry powder, pimenton, bottarga, chives or some Coleman's mustard. Sat Dec 22 20:05:46 -0800 2007 3231651 10985 MMRuth 2 3232986 There was an Italian deli where our work crew regularly lunched in Sunnyvale, CA, whose deviled eggs had that subtle crunch. I finally figured out that it was in fact minced celery, but you really have to chop it by hand, because a processor makes it mushy and destroys the effect. Being usually too damned lazy to do that - deviled eggs are a bit of work anyway - I don't very often. Sure is a good addition, though. Sun Dec 23 14:10:13 -0800 2007 3231651 11478 Will Owen 2 3240617 Bleah, can't stand deviled eggs with relish. I make huevos diablos :) I put chipotle powder in the yolk mixture and top it with smoked paprika. Also in the yolk mixture is mayo and dijon mustard. :) Thu Dec 27 13:17:03 -0800 2007 3231651 119275 Morganna 1 3231945 Crispy bacon on top is a nice addition. Sat Dec 22 21:58:12 -0800 2007 3231481 88683 stellamystar 2 3232618 Some other ideas for deviled eggs are Minced jalepeno peppers caviar crispy fried chorizo Minced shallots Sun Dec 23 10:42:39 -0800 2007 3231945 113898 EricShawnSmith 3 3232950 I love horseradish in my deviled eggs. I'm making some for our Christmas eve spread tomorrow. Sun Dec 23 13:54:01 -0800 2007 3232618 109284 drcmk 1 3234237 I made a deviled egg recipe called Parsi Deviled Eggs that I found on Arthur Schwartz's website. ( www.arthurschwartz.com). They have finely chopped jalapeno peppers in them along with honey and cilantro. They are always a big hit. Mon Dec 24 07:42:09 -0800 2007 3231481 11142 Babs 2 3240000 I make these too. They are a nice alternative to traditional deviled eggs. Thu Dec 27 10:23:43 -0800 2007 3234237 12733 ChrisKC 2 3248782 The link above for Parsi deviled eggs didn't work, but I was intrigued so I found this link: http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,1190/ I just made these-- they are absolutely delicious-- I did add about 50% more jalapeno than called for as I thought they could use a bit more kick Mon Dec 31 04:31:04 -0800 2007 3234237 18353 DGresh 3 3249180 This "copy kat" recipe is the exact Parsi recipe. Mon Dec 31 08:34:26 -0800 2007 3248782 11142 Babs 1 3234804 Deviled Eggs Remoulade 8 hard-boiled eggs 1 Tbs. chopped onion 1 Tbs. chopped celery 1/2 tsp. smallest possible capers 1/4 cup mayonnaise 2 Tbs. yellow mustard 1/8 tsp. salt 4 drops Tabasco 4 small ripe but not soft Hass avocados 1/2 cup red remoulade sauce (below) 1. Peel and slice the eggs in half. Scoop out the yolks. Reserve the whites. 2. Combine the yolks with the onions, celery, capers, mayonnaise, mustard, salt, and Tabasco. Mix well with a whisk (you can even beat it to fluffiness). 3. Load the mixture into a pastry bag and pipe it into the centers of the boiled egg whites. 4. Slice the avocados in half and remove the pit and skin. Slice the avocado about as thick as a quarter, but retain its shape. Fan out the slices on a plate and put the egg where the pit was. 5. Drizzle the remoulade sauce generously over everything and serve chilled. For an extra touch, a couple of boiled, peeled shrimp could be added. Serves eight. Red Remoulade Sauce 1/2 cup Creole mustard 1 Tbs. paprika 1/2 tsp. salt 2 Tbs. lemon juice 1/4 tsp. Tabasco 1/2 tsp. pureed garlic 1/2 cup green onion tops, finely sliced 1 cup olive oil Combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops. 1/2 cup chili sauce (bottled) or ketchup http://www.nomenu.com/Subscriber/Archives/DeviledEggsRemoulade.html Mon Dec 24 12:28:46 -0800 2007 3231481 147713 speyerer 2 3234904 I'm making a big tray of deviled eggs for Christmas tomorrow. Outer ring is topped with red lumpfish caviar (the pretty cheap stuff). Next ring is topped with the very small capers. Christmas colors accomplished, the "infill" eggs are topped with small anchovy strips, some with paper-thin jalapeno slices, and some are unadorned. Never any leftovers. Mon Dec 24 13:35:08 -0800 2007 3234804 57170 Veggo 3 3237310 Postscript: The deviled eggs lasted 45 minutes, side by side with a shrimp cocktail tray of large Florida pink shrimp with a zingy sauce, and they didn't finish the shrimp. Conclusion: the world loves a deviled egg. Wed Dec 26 09:16:07 -0800 2007 3234904 57170 Veggo 1 3236473 Hey Dot It's a strange question but would these be considered southern deviled eggs?? The reason I ask is, in the south, deviled eggs have sweet pickle relish in them. I would suspect you could see the relish but you never know. DT Tue Dec 25 18:18:16 -0800 2007 3231481 11291 Davwud 2 3236746 I once made them with a little dollop of red roe on top and a slice of pickled ginger. They looked very elegant and tasted fab. Everyone loved them. Recipe was from an old Food and Drink, LCBO mag. Tue Dec 25 22:53:41 -0800 2007 3236473 100701 millygirl 3 3237130 That's a good mag. I pick it up whenever I'm in the store. DT Wed Dec 26 08:01:24 -0800 2007 3236746 11291 Davwud 1 3238376 Great recipe Veggo. What is "Food and Drink, LCBO mag."? Wed Dec 26 16:27:35 -0800 2007 3231481 147713 speyerer 2 3238572 Liquor Control Board of Ontario. The liquor store http://www.lcbo.com/fooddrink/index.shtml DT Wed Dec 26 17:59:10 -0800 2007 3238376 11291 Davwud 3 3238711 Celery or even green pepper but one has to VERY FINELY DICE the veg. Take the extra 60 seconds for the fine dice and it will make the world of difference. All the world does indeed love a deviled egg. Who invented that concoction, I wonder? Wed Dec 26 19:13:35 -0800 2007 3238572 119816 MysticYoYo 4 3240828 A bit of reseaerch: "The origin of deviled eggs can't be pinned down to any one specific person, date or place. It is a culinary amalgamation of history and taste. The actual concept of deviled eggs begins with Ancient Rome. Spicy stuffed eggs were known in 13th century Andalusia. The name is an 18th century invention. According to many historic cookbooks, the practice of boiling eggs, removing the yolks, combining the yolks with spices (such as mustard and cayenne pepper) and then refilling the shells with that mixture was common by the end of the 16th century and was the "norm" by the 17th century." Thu Dec 27 14:34:40 -0800 2007 3238711 45170 lrostron 5 3241421 All you need is some cheesy costumes and crummy props and you'd have your own Good Eats episode!! Good job. DT Thu Dec 27 18:21:49 -0800 2007 3240828 11291 Davwud 6 3242417 Gee, thanks. A pleasant diversion from a very quiet day at the office. No kidding about it being a Good Eats episode, I can see it now .... Greeks and eggs, sounds like an Easter gone bad. Fri Dec 28 08:26:37 -0800 2007 3241421 45170 lrostron 1 3239694 Finely diced green olives are also a nice sub for the diced celery. Thu Dec 27 08:43:34 -0800 2007 3231481 36312 HillJ 1 3248788 A gross as it sounds, a packet of dried onion soup mix could be the secret. I worked at a deli that added it to the recipe. The dried onion bits couldn't be seen, but you occasionally crunched on one. Mon Dec 31 04:47:56 -0800 2007 3231481 77993 garlicvampire