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Dec 3, 2008 05:50 PM

Devilled eggs shortcut

I overheard someone talking about making devilled eggs using nothing but a tsp or so of thousand island dressing per egg. This sounds promising, though I'd be inclined to add some minced chive or scallion, for starters. Next time I'm food shopping I will look at the bottled salad dressings for inspiration....ranch or blue cheese should work, and since French blue cheese dressing is uncommon, I like to mix the two dressings together. Obviously, with a thinner dressing you'd need to compensate, perhaps with instant baby cereal or mashed potato.

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  1. Deviled eggs in all their permutations are worth doing right. My prominent grandfather used to say
    "the shortcut is the long way home".

    1. baby cereal in deviled eggs...eeewwwww

      1. There are obviously manifold tastes in deviled eggs. I like the yolks mashed with salt, pepper, mustard and mayo. If adding a lot of other stuff, why not just eat the other stuff?You'll just obliterate the egg flavor anyway.

        1. Deviled eggs are easy enough to make w/out a shortcut, but if you're going to add more ingredients, then why bother with the shortcut? I don't know if it's worth buying two bottles of salad dressing, just to combine them and use just one tablespoon. You'd be left with two bottles of dressing, plus the baby cereal or mashed potatoes you've used to thicken it. What about just getting good blue cheese and mixing it w/ mayo, or creme fraiche or whatever else you'd like?

          1. I read this post mostly because I was mystified by the possibility of a shortcut for making devilled eggs. It's so easy to make them that I couldn't imagine what would make it even easier. Add a spoonful of good mayonnaise (already a shortcut unless you insist on homemade), a spoonful of Dijon mustard and some salt and pepper. Whatever else you decide to throw in is up to you. Since you plan to add other things like chives anyway, why bother to use a prepared salad dressing at all? These products contain stabilizers and other stuff which have no place in decent food, in my opinion. If you want blue cheese or cheddar or sun dried tomato or wasabi, just add the real thing and be done with it.

            5 Replies
            1. re: Nyleve

              A nice addition to stuffed eggs is a bit of anchovy and/or your favorite olive, minced. True deviled eggs ought to have Tabasco, cayenne, a hot mustard or something else devilish.
              Stuffed quail eggs are cute and make a nice garnish for cold platters.

              1. re: oystertripe

                In a similar vein, I've added minced tiny shrimp along with your list of ingredients with a slight sprinkling of fresh chives over top...or sometimes smoked paprika.

              2. re: Nyleve

                When I saw the title for a shortcut, I thought it might be a shortcut for cutting the eggs, scooping out the centers and having to refill. Like, possible leaving the yolks in and piping on the topping. I was trying to imagine how that would work, or if there was a creative way to do it.

                1. re: chowser

                  I can devil a dozen eggs, adorned with mix/match of anchovies, lumpfish caviar, capers, wasabi, chipotle, spanish paprika, smoked mullet, and angulas, in less time that it takes to read the business section on the porcelain pony.
                  Why the need for a shortcut?

                  1. re: Veggo

                    I don't need a short cut. I was thinking there might be a creative way to do deviled eggs. Things might be easy but I like trying new techniques, even if the same old, same old works. Reinventing the wheel lead to no knead bread.