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Devilled eggs shortcut

greygarious Dec 3, 2008 05:50 PM

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. Veggo RE: greygarious Dec 3, 2008 06:22 PM

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

    1. janetms383 RE: greygarious Dec 3, 2008 09:58 PM

      baby cereal in deviled eggs...eeewwwww

      1. m
        mpalmer6c RE: greygarious Dec 3, 2008 10:55 PM

        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. chowser RE: greygarious Dec 4, 2008 04:16 AM

          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. n
            Nyleve RE: greygarious Dec 4, 2008 05:47 AM

            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
              o
              oystertripe RE: Nyleve Dec 4, 2008 09:02 AM

              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
                Gio RE: oystertripe Dec 4, 2008 09:33 AM

                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
                chowser RE: Nyleve Dec 4, 2008 09:03 AM

                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
                  Veggo RE: chowser Dec 4, 2008 09:29 AM

                  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
                    chowser RE: Veggo Dec 4, 2008 09:40 AM

                    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.

              3. jen kalb RE: greygarious Dec 4, 2008 09:19 AM

                I dont get why this is a shortcut or why you would need to bulk the filling up. I find most of those bottled dressings to be disgusting - why would they be an improvement over mayo and mustard?? Teh only one that rings a chord is thousand island, which is not bad with eggs, but you would still want to season it up with onion chives, etc.

                different strokes.

                1 Reply
                1. re: jen kalb
                  dcdavis RE: jen kalb Dec 4, 2008 10:00 AM

                  Paula Deen had a good idea to make sure you had a lot of filling for each white. Cook one extra egg and mash the whole egg with the yolks. I have sometimes encountered smaller yolks and had somewhat skimpy filling. I'd rather have too much than not enough. Cook's treat!

                2. greygarious RE: greygarious Dec 4, 2008 09:26 AM

                  There have been many devilled egg recipes on this board - my own preference is mustard, curry powder, minced scallion, mayo, and Old Bay seasoning. I was intrigued by the bottled dressing idea because it allows for easy variety - perhaps when making a larger number of eggs for a party - and when making only a few eggs, would be easier than measuring a pinch of this and a speck of that. The idea of tomato, in the case of French, Russian, or Thousand Island, is something I want to pursue. I'd rather use dressing as a vehicle for tomato than trying to determine the right-sized speck of tomato paste for my usual mix of ingredients.

                  1. r
                    rememberme RE: greygarious Dec 4, 2008 09:56 AM

                    I thought the whole point of "deviled" eggs is that they're a bit spicy. In my case, with dry mustard and cayenne pepper. Not too much, but enough to give them a bit of a bite. Otherwise it just sounds like egg salad to me.

                    1. Will Owen RE: greygarious Dec 4, 2008 10:28 AM

                      Trader Joe's Wasabi Mayonnaise is my new secret weapon. Just that plus salt & pepper, and then dusted with a little paprika, รก la Mom. Make that Spanish smoked paprika and it's even better. The wasabi gives the egg a faint greenish cast that sets off the red paprika nicely. And if you don't have Trader Joe's where you are, you could just blend some wasabi paste into Hellman's/Best Foods to your taste. Very tasty and snappy eggs, those are.

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