Hmmm...maybe this weekend I can try deviled eggs. Although I’m still enjoying my apple butter (the consistency isn’t great but wow it tastes delicious!!)
Oh, and you can also balance mayo and Italian dressing (very light on mustard) for a savory DE. Sprinkle garlic or herb breadcrumbs but eat soon so they don't get soggy.
Steakhouse Deviled Eggs: You have to watch the balance of wet ingredients on this one. Dollop of Mayo, shot of yellow mustard, spoon of dill relish, very light splash of Worcestershire and just a hit of Heinz 57. I use a small melon baller to scoop out the yolks. Sprinkle with Montreal steak seasoning. Next time I'll share nutty brown sugar crumble recipe for the traditional dill DE topping.
I have TWO depression glass deviled egg plates - one from a wedding present and one that was passed down from my great aunt Eunice. I can confirm that even when I put both of them out, they are the first to empty. I wouldn't dream to making deviled eggs without Duke's Mayo and go to great pains to get it out here in the hinterlands of California. Put the mayo in little bits at a time or you end up with egg glop instead of deviled eggs. I absolutely love that everyone makes these differently so when you go to a covered dish supper, you can try them all!
Hmmm...maybe this weekend I can try deviled eggs. Although I’m still enjoying my apple butter (the consistency isn’t great but wow it tastes delicious!!)
You must try deviled eggs! They are delicious even if you can't find Duke's mayo to put in them.
Oh, and you can also balance mayo and Italian dressing (very light on mustard) for a savory DE. Sprinkle garlic or herb breadcrumbs but eat soon so they don't get soggy.
A little crunch with the creamy yolks. That sounds yummy!
Steakhouse Deviled Eggs: You have to watch the balance of wet ingredients on this one. Dollop of Mayo, shot of yellow mustard, spoon of dill relish, very light splash of Worcestershire and just a hit of Heinz 57. I use a small melon baller to scoop out the yolks. Sprinkle with Montreal steak seasoning. Next time I'll share nutty brown sugar crumble recipe for the traditional dill DE topping.
I am going to have to try these. I have everything in the fridge already.
I have TWO depression glass deviled egg plates - one from a wedding present and one that was passed down from my great aunt Eunice. I can confirm that even when I put both of them out, they are the first to empty. I wouldn't dream to making deviled eggs without Duke's Mayo and go to great pains to get it out here in the hinterlands of California. Put the mayo in little bits at a time or you end up with egg glop instead of deviled eggs. I absolutely love that everyone makes these differently so when you go to a covered dish supper, you can try them all!
I always try every version of deviled eggs I can. Same with chicken salad and pimento cheese.