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Deviled Eggs - Pasta or what?

There's a recipe on Chow for Deviled Eggs - the picture with it is not making any sense to me

What are the thingamajiggies that look like pasta? Or is it the yolk stuff forced thru some kind of squeezee thing?


Little bit strange that there are so many comments about the recipe and the picture accepted 'as is.'

Or maybe I have my glasses on backwards


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  1. It'll be piped through a pastry bag with a flat tip of some sort.


    1. agree…egg yolk mixture has been pipe with a flat tip. i've seen star-tipped piping done, but most often, i just see mounds (put in the cooked white half with a spoon).

      1 Reply
      1. re: alkapal

        when making them for parties, i always pipe with a tip. just looks nicer.

        funny -- pasta! lol.

      2. Me thinks it's the wrong picture. Also if you click on the slideshow, there is no #1, but there is a #12 of 11. Or maybe my glasses are on backwards too. :-)

        5 Replies
        1. re: MrsJonesey

          It looks like the right picture, considering the ingredients compared to others in the slideshow. They've just piped in the yolk mixture instead of spooning it in.
          Yes, no #1.

          1. re: wyogal

            Had to go back for a second look. OP and I are seeing a white plate with pasta....because it's a close-up. Too funny!

            1. re: MrsJonesey

              I saw the saaaaame thing!!! It confused me for a bit, haha

              1. re: MrsJonesey

                Me three. I was seeing a platter of pappardelle alfredo, until I realized that that scallion must have been on steroids!

                1. re: MrsJonesey

                  I'm another that saw a plate of pasta. The photographer needs to provide some context for scale.

            2. I go along with piping assumptions. However, there's an ingredient missing from the recipe. Where's the ground chile (made from dried hot peppers) powder? There's not even mild paprika! Some form of capsicum needs to be included to mark it 'DEVILED.'

              4 Replies
              1. re: ChiliDude

                No, deviled just means highly seasoned. No need for it to be chile powder.

                1. re: wyogal

                  I thought the "deviled" referred to mustard.

                  But I have to agree with ChiliDude, there should be some habanero in there somewhere.

                  1. re: chileheadmike

                    Chile with tarragon and capers? I'd have to disagree. I thought deviled referred to mustard as well, but I looked it up.

                    1. re: chileheadmike

                      I'm pretty sure that devilled meant spicy, which meant mustard in the original English sense of the word. Not sure the English had hot chiles when that term was coined, but they did have mustard and horseradish.

                      The term devilled eggs now appears to describe any stuffed egg recipe.

                2. Thanks for all the responses - and as I said, I suspected 'piping' - but the recipe itself seems ro be in conflict with that idea:

                  "Fill each egg-white half with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon"

                  How in heck do you 'round the tops' of piped filling?

                  How about it being simply whacko - and yes - I too started to see a PLATE!

                  3 Replies
                  1. re: jounipesonen

                    I think they just fancied the presentation up for a picture, but as many people don't have piping bags or the desire to pipe deviled eggs they just give the basic instructional version.

                    1. re: jounipesonen

                      I always use a pastry bag and a star tip to pipe the filing for Deviled eggs. This is pretty common in professional kitchens. It's not really hard to guesstimate a heaping teaspoon but I probably use more like a heaping Tablespoon.


                      1. re: TraderJoe

                        I started using a pastry bag for filling deviled eggs because it looked pretty. I continue to do it because it's so much faster and easier than spooning/mounding. To clean up, I turn the bag inside out, rinse it, and pop it into the dishwasher (clipped to the rack so it won't sail around).

                    2. yea, its piped.
                      I have taken to bringing filling in a zip lok baggie and snipping the corner and filling the eggs on site, since I make deviled eggs for picnics and pot lucks mostly.

                      Never EVER use Miracle Whip. EVER! that would be considered cruel to unsuspecting guests. ugh.

                      1 Reply
                      1. re: laliz

                        miracle whip is mayo with added sugar and mustard. check the ingredients. it has its uses, in my book. i'd bet people would still hoover up deviled eggs made with miracle whip. ;-)).

                        my fondest miracle whip memory is a chopped summer salad my older (married) sister would make -- with juicy tomatoes fresh from the farmers' market and crispy iceberg lettuce, chopped in a similar size as the large diced tomatoes, both dressed with the MW thinned with the juice of the tomatoes. add salt and pepper, and that was it. i still crave it every five years or so.

                      2. the egg just looks strange because it is a close-up photo, and the filling was piped with a pastry bag fitted with the kind of tip that would make a ribbon with icing.

                        5 Replies
                        1. re: janniecooks

                          "the egg just looks strange because it is a close-up photo"

                          How about 'strange' because NOWHERE does the recipe mention any piping - and I even just guessed at it because I have never ever seen piped DE's? - must be the circles I travel in :-)

                          1. re: jounipesonen

                            What the recipe says and what the food stylist does are a twain that may never meet. Food stylist is told, "We need devilled eggs for a shoot tomorrow. Make'em fancy." And he or she does, the photographer shoots it and sends it to the designer, who may not have read the recipe either. That's why if I ever do a cookbook I'll insist on being art director …

                            I always spooned mine until we got a nice old metal icing press gadget - metal tube, rubber-in-metal pusher disk on a plunger, screw-on outer tip and an assortment of decorative ones. I don't use any of the latter, just the outer tip, and it makes quick work of pooping nice mounds of filling into those whites. My favorite mixture is just yolk rubbed through a wire sieve, mixed with Trader Joe's wasabi mayo and a little salt, and sprinkled with Spanish smoked paprika. Very cute and tasty.

                            1. re: Will Owen

                              All true enough - but what ever happened to the old job function known as 'Editor?' :-)

                              1. re: Will Owen

                                Saw a picture mismatch recently. There was an article about two gentlemen farmers who had prize herds of holsteins and gurnseys. It was illustrated with a picture of some brown swiss. I assumed everybody involved were city boys sitting behind their desks in Manhattan who didn't know the difference.

                                1. re: Will Owen

                                  will, i thought that metal press was for pressed cookies. dummy me….all this time, i could have been using it for piping other stuff!