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/ck/ - Food & Cooking

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15502740 No.15502740 [Reply] [Original]

Any deviled egg tips out there? Help an egg bro out?

>> No.15502764

>>15502740
I don't, but I fuckin love these so bump

>> No.15502775

Make the mayo from scratch

>> No.15502782

>>15502740
use old eggs, they peel easier,

>> No.15502785

>>15502740
add vinegar

>> No.15502789

>>15502740
Use red beet eggs instead. You're welcome.

>> No.15502791

never serve not cold. if you're bringing to a party, put it in their fridge before putting them out.

>> No.15502816

Use paprika to garnish. Tell anyone who suggests dill to go fuck themselves.

>> No.15502836

Google the america's test kitchen method for cooking and deshelling them. Perfectly cooked and flawless deshelling erry time.

>> No.15502839

>>15502740
Sweet pickles, chop extremely finely and incorporate them into the filling before piping.

>> No.15502850

>>15502740
too much work, just fry the egg and put mayo on it

>> No.15502857
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15502857

>>15502850
>just fry the egg and put mayo on it

>> No.15502890

>>15502740
mix the yolks with pate

>> No.15502915
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15502915

>>15502816
This, get good quality paprika

>> No.15502964

>>15502740
lots and lots of cum

>> No.15502980

>>15502816
>use paprika
Wow. Thats quite the hidden secret. Never would have figured that one out.

>> No.15502983

>>15502740
use old bay instead of paprika.

>> No.15503086

>>15502890
How do I know if pate is good quality at the store? What do you look for?

>> No.15503202
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15503202

Thanks for the great suggestions.

>> No.15503717

I like the sweet pickle relish and dusted with paprika, but also a little bit of celery seed. Probably less is more until you feel confident.

>> No.15503724

>>15502740
Minced pickles and a little bit of juice in the filling. Small hint of mustard and h*t sauce. wa la

>> No.15503758

>>15502789
Fellow dutchie reporting in

>> No.15504352

steam your eggs for 12 minutes, dont bother boiling them. perfect every single time

>> No.15505070

Deviled Ham.