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  1. #1 Devilled Eggs anybody? 
    Zoomie djones520's Avatar
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    I'll normally make them with Mayo, Mustard, and Vinegar as the main ingredients. I never use specific measurements. I'll usually just combine the ingredients until it tastes right. The vinegar adds a nice tangy flavor, and it's usually a pretty solid filling.

    Today they served some at the DFAC (Dining Facility), and it was very evident that they had used a liberal amount of onion and garlic powder and I could taste no vinegar. The filling was very... airy? Like it had no substance.

    It was quite differant from what I'm used to, but I really enjoyed it.

    So how do you guys do it?
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  2. #2  
    Senior Betwixt Member Bubba Dawg's Avatar
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    Pretty much like your recipe except I add sweet pickle relish. Dill relish is also good. I sprinkle the tops with paprika when I'm done.
    Hey careful man! There's a beverage here!
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  3. #3  
    Senior Member obx's Avatar
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    The same as Bubba. Sometimes I use diced sweet watermellon rind pickels.
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  4. #4  
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    little mayo, mustard to the consistency that looks right to me. Vinegar and ALWAYS either sugar or sweetnlow. It takes the edge off the vinegar. top with paprika or an olive half, optional.
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  5. #5  
    Senior Betwixt Member Bubba Dawg's Avatar
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    Quote Originally Posted by obx View Post
    The same as Bubba. Sometimes I use diced sweet watermellon rind pickels.
    Interesting. Wouldn't have thought of that.
    Hey careful man! There's a beverage here!
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  6. #6  
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    Bacon Stuffed Eggs
    Ingredients


    3 slices bacon
    8 hard-cooked large eggs
    1/3 cup mayonnaise
    2 tablespoons thinly sliced green onions
    1 teaspoon hot mustard
    1 teaspoon horse raddish
    Salt and pepper
    Preparation

    cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

    Cut eggs in half lengthwise; scoop out yolks into a bowl. Mash yolks and stir in mayonnaise, green onions, mustard, and crumbled bacon and blend.salt and pepper.

    1 tablespoon into egg-white half. Serve immediately orchill up to 4 hours.
    ...............
    Western Stuffed Eggs
    Ingredients

    6 hard-cooked eggs
    1 tablespoon diced green onions
    1 tablespoon chopped fresh cilantro
    1 serrano or jalapeño pepper, seeded and finely chopped
    1/4 cup mayonnaise
    1 teaspoon prepared mustard
    1/2 teaspoon salt
    1/4 cup shredded Cheddar cheese
    Chili powder

    Preparation

    Cut eggs in half crosswise; remove yolks. Mash yolks, stir in green onions and next 5 ingredients.

    Spoon into egg whites; sprinkle with cheese and chili powder. Cover and chill.
    .............................
    French-Style Stuffed Eggs
    8 large eggs
    1/3 cup minced ham
    1 tablespoon minced green onions
    3 tablespoon mayonnaise
    1 teaspoon mustard
    1/4 teaspoon chopped fresh thyme
    1/8 teaspoon salt
    3 teaspoons spoons lemon juice
    1/8 teaspoon freshly ground black pepper
    2 slices white bread, torn into large pieces
    Fresh thyme leaves

    Preparation

    Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

    Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

    Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

    Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

    Preheat broiler.

    Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.

    .....................
    Stuffed Eggs,Dill,Lox And Sour Cream


    Ingredients:

    6 eggs
    1/4 cup sour cream
    1 teaspoon fresh dill, chopped
    1/4 teaspoon ground fennel
    60 g smoked salmon, finely sliced, cut in 12 squares of about 2 inches
    fresh dill
    salt and pepper
    Directions:


    1 In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
    2. 2 Cut the eggs in half and remove the yolks.
    3. 3 In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
    4. 4 Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill and sweet pickle relish .

    ....................
    Smoked Salmon Stuffed Eggs

    Ingredients
    6 large eggs
    3 tablespoons minced smoked salmon
    3 tablespoons minced green onions
    3 tablespoons softened cream cheese
    1 tablespoon sour cream
    1 teaspoon Dijon mustard
    2 teaspoons lemon juice
    1/4 teaspoon salt
    1/8 teaspoon ground red pepper
    Garnishes: fresh dill, smoked salmon slivers, sweet paprika

    Preparation

    Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool. Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.

    Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Spoon filling into reserved whites, cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.
    ....................
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  7. #7  
    Senior Member warpig's Avatar
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    Quote Originally Posted by Calypso Jones View Post
    little mayo, mustard to the consistency that looks right to me. Vinegar and ALWAYS either sugar or sweetnlow. It takes the edge off the vinegar. top with paprika or an olive half, optional.
    I'll take 2 dozen..................:D
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  8. #8  
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    I like them with curry beaten into the egg yolks.
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  9. #9  
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    Quote Originally Posted by warpig View Post
    I'll take 2 dozen..................:D
    I'd send them to you if i could.
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