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Related: Culture Forums, Support ForumsOhiogal
(32,213 posts)Ohiogal
(32,213 posts)Just not those. Or soft boiled.
Laffy Kat
(16,396 posts)whathehell
(29,113 posts)Floyd R. Turbo
(26,762 posts)Donkees
(31,552 posts)bearsfootball516
(6,378 posts)Floyd R. Turbo
(26,762 posts)underpants
(183,063 posts)Floyd R. Turbo
(26,762 posts)longship
(40,416 posts)Cannot stop eating them as long as there are more!
Yummy!
😛
Floyd R. Turbo
(26,762 posts)samplegirl
(11,530 posts)Horseradish and chives in the yolks!😛
Floyd R. Turbo
(26,762 posts)Zoonart
(11,922 posts)Try them with wasabi powder and mayo... top with a sliver of salmon and tamari... delish.
Floyd R. Turbo
(26,762 posts)Glorfindel
(9,750 posts)Definitely hellicious.
Floyd R. Turbo
(26,762 posts)jpak
(41,761 posts)Eat 'em up!
The Velveteen Ocelot
(116,027 posts)Floyd R. Turbo
(26,762 posts)OriginalGeek
(12,132 posts)so everyone else can have one too.
I don't know why she doesn't just make more. I mean, we are Costco members.
Floyd R. Turbo
(26,762 posts)Requires documentation just in case!
alphafemale
(18,497 posts)Not the church supper invitation to food poisoning room temp ones.
Where creativity is
"I was out of paprika so I used cinnamon. Looks the same...right?"
Floyd R. Turbo
(26,762 posts)Thx
(81 posts)and trouble, boiling the eggs, peeling 'em, de-yolking the whites, preparing the filling...
All to be devoured in 2 minutes!
Makes me feel just a little bit guilty.
Thx
Floyd R. Turbo
(26,762 posts)Go in peace my son!
DetroitLegalBeagle
(1,928 posts)Or else nobody will get any lol.
Floyd R. Turbo
(26,762 posts)mbusby
(823 posts)...never liked them.
matt819
(10,749 posts)More data for the data miners.
Hmmmm. . . Anchovies, deviled eggs
Floyd R. Turbo
(26,762 posts)Ohiya
(2,254 posts)GulfCoast66
(11,949 posts)And topped with a bit of smoked fish, preferably mullet.
Floyd R. Turbo
(26,762 posts)csziggy
(34,141 posts)It takes long enough to make them in the first place - to add the time to decorate them with unnecessary frufru seems frivolous.
The most decoration deviled eggs need is a sprinkle of paprika!
Kali
(55,032 posts)(I know, not really much difference)
csziggy
(34,141 posts)I can't eat anything that is on the Scoville Scale of heat. Paprika is as close to "hot" as I can get to in the pepper family. So I use various paprikas especially the smoked kind but mostly I stick to sweet paprika.
I miss the days when I could get away with eating a small amount of hot pepper, but now it is too painful to even try. I make my own mixed spices for stuff like curry and taco seasoning (yeah, I know non-hot taco seasoning is just not right for most people) and recently started making my own herb seasoned sausage.
Floyd R. Turbo
(26,762 posts)Nac Mac Feegle
(972 posts)When making a batch, after preparing the yolks (you do you):
Put the yellow stuff into a plastic sandwich bag, cut off a small bit of one corner, about 1/4 inch at most.
And squeeze into the cavity of the whites, sort of like toothpaste from a tube.
What you're doing is making a small piping bag, you can control how much and where the filling is going.
And it's pretty quick. And much neater.
Floyd R. Turbo
(26,762 posts)I actually use a piping bag!
Kali
(55,032 posts)I like 'em chunky - basically egg salad stuffed back into the whites - relish, lots of onion, mayo, mustard, a couple of chopped whites that got messed up during the peeling operation and the yolks mushed up and stirred with a fork.
Floyd R. Turbo
(26,762 posts)backtoblue
(11,348 posts)Floyd R. Turbo
(26,762 posts)MissMillie
(38,616 posts)then again I like most kinds of eggs. (not poached)
Floyd R. Turbo
(26,762 posts)TexasBushwhacker
(20,257 posts)I add a bit of horseradish and garnish with fresh dill.