24 February 2014

Deviled Eggs

One of the things I usually take to family gatherings is deviled eggs.  Is that a Southern thing or do people everywhere devil their eggs?  Once in awhile I change it up but for the most part I make them the traditional way. This weekend I decided to start with the base then divide it and create three different kinds. While waiting for 18 eggs to boil I needed something to kill time so thought I might as well make some cookies to send the Pirate Girl. My delivery earlier in the week was oatmeal raisin walnut and they aren't high on her list so the Pirate assured me he'd eat her share. Chocolate chip should do the trick.


For the eggs I decided to do

Traditional Southern with a dill twist


high reviews from my dill loving brother in law

Green Olive were not only topped but had chopped olives in the mix


I don't think these were anyone's favorites.

and

the Hot Wing Deviled Egg


They weren't really spicy which disappointed the Chosen One but they had a great flavor. I added diced pickled jalapenos, Frank's Red Hot sauce and garnished them with crushed red pepper flakes. These I'll make again and yep, will probably up the heat a couple of notches for the Chosen One ;)

So, tell me, do ya'll eat deviled eggs where you live? If so, do you ever change up the recipe?



12 comments:

  1. We do! They are a favorite at family gatherings, although we go very traditional (mayo, mustard, salt and pepper, with a little paprika sprinkled on top). They've become one of the things that Clara makes, which is pretty cool.
    Rinda

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    1. It's a joke here that you can never make too many. I love when young people have a dish that becomes theirs..."where are Clara's deviled eggs?" By summer she can be using eggs from her chickens!!!

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  2. Mmmmm! Now I want deviled eggs!!! Mine are fairly basic - almost exactly like Rinda's but I add pickle juice to mine. Doug's sister (Meta) is the deviled egg girl in our family. She brings them to every family gathering and they always go quick!

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    1. Happy to have inspired you, Doug can thank me later ;) Sometimes I add a touch of vinegar, sometimes sweet pickle juice and sometimes diced sweet pickles which I did this time.

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  3. Do you know, I've never eaten devilled eggs! So to find out why on earth not because they look very good in your pictures, I went and looked up in my 2 favourite cook books. The first goes from eggs 'en cocotte' with sour cream and asparagus (sounds good too) to 'eggs florentine' and the second book from eggs benedict to eggs 'health and safety' with no devils. Then I looked up devilled and found devilled chicken and devilled crab but no eggs. So, it's official; the uk side of the Atlantic is deprived I need to go off piste and experiment a bit to try them out. I'm rather jealous of the Pirate Girl as the biscuits look delicious.

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    1. Maybe I'll have a making deviled eggs post this spring ;)

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  4. Umm, yes, of course, we eat deviled eggs! LOL We do change them up and we both have our own way of making them - I like to use bacon bits in mine, Robbie's more likely to add the dill or try something totally new.

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    1. Yes, I have added bacon bits before, too, of course you know we think bacon makes anything better lol Do you add it to your egg salad...amazing!!!

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  5. I've never had devilled eggs. I can't tell if that's because I'm from the UK, because all your comments are from your side of the pond! They do look good though. The thing at family gatherings here, is more likely to be pickled eggs, especially at Christmas. My MIL makes them and my boy can't get enough of them!

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    1. Lady Liberty Hen didn't find them in any of her cookbooks so thinking it's an American thing.Thinking about doing a show and tell on them soon ;) My parents grew up eating pickled eggs (and pickled pig's feet but that's a whole different story!)

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  6. I make lots of deviled eggs all summer long, due to chickens laying 5 eggs a day. We have to use them up and it takes 14 eggs to make 24 deviled ones (allowing for torn whites and at least one additional yolk). Usually I stick with mayo. dijon, vinegar & paprika. Sometimes I add avocado & garlic for a sort of guacamole flair, or mix in taco seasoning for a zestier egg. Occasionally I sprinkle in some bacon for bacon & eggs deviled. 18-24 deviled eggs a week for 10-12 weeks gives you lots of time for variety if you are so inclined. :)

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    1. Oh wow I bet you do all kinds of egg things. I add bacon to my egg salad yummm! I would never ahve thought of the avocado! Do chickens only lay eggs 3 months a year?

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