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Making veg sandwiches and devilled eggs

Gretchen's picture

for a friend's drop in party tomorrow night. We had dinner with her last week and she mentioned she was getting some from her caterer--$5/doz for the sandwiches (that is for a triangle fourth of a sandwich)!! I said I could NOT let her pay that!!  It doesn't cost $5 to make 10 dozen!!


So the eggs are chilled. I'm going to put some smoked salmon in some, capers in others, maybe some caviar on top of some others. Any other ideas for those who can like devilled eggs!! 
The naysayers on eggs need not contribute!!  ;o) YOu KNOW who you are!!


Gretchen
Gretchen
sally ryan's picture

(post #37601, reply #1 of 66)

Speaking of eggs, last week I made sweet and sour devilled eggs.  Along with the usual mayo etc. you add 5 tsp of white vinegar and 5 tsp of white sugar per dozen eggs.  They were good.

Biscuit's picture

(post #37601, reply #2 of 66)

I know they are really retro, but I can't help myself - I ADORE deviled eggs!  I think I'll make some for tomorrow.  We are celebrating Father's Day tomorrow.  DH was doing another military-drill from last Thursday until Wednesday this week (yes, it's true - the commercials about the Reserves being "one weekend a month" are pure crap...) so he worked over Fathers Day, so we are doing it this weekend instead.  So far, we plan beer, a big piece of grilled beef of some kind, and potatoes in some form.  I think deviled eggs would be a nice addition (g).


We also got him a hammock for the back yard - hope he likes it.


"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

mireillec's picture

(post #37601, reply #21 of 66)

"I know they are really retro, but I can't help myself - I ADORE deviled eggs! "

What was good years ago still tastes good. I like them too and it always adds a nice touch of color.Mireille, co-host of:
http://forums.delphiforums.com/celiac/start


Edited 6/28/2009 5:27 pm ET by mireillec

favorablyimpressed's picture

(post #37601, reply #23 of 66)

DH makes the deviled eggs in this household, and they are always to die for. Yesterday's were exceptionally good. He never tells me what he adds, but I saw a jar of relish on the counter. But, the sprinkle of smoked paprika put them over the moon!

Biscuit's picture

(post #37601, reply #27 of 66)

My mother always added a tiny bit of sweet pickle relish juice to hers.  It makes a really big difference.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Fledge's picture

(post #37601, reply #46 of 66)

I like everyone elses eggs.  Can't stand mine no matter what I do.

You don't scare me


I have an African Grey

You don't scare me

I have an African Grey

evelyn's picture

(post #37601, reply #3 of 66)

a little chopped sundried tomato, kalamata olive and crumbled feta with dried oregano? A nice med twist.

Parents are the bones on which children cut their teeth. (Peter Ustinov)

In life, learn the rules so that you know how to break them properly.
Biscuit's picture

(post #37601, reply #4 of 66)

Hey, I've never tried feta in my deviled eggs!  I'm trying it!  A person can't have too much feta, IMNSHO (G).

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

evelyn's picture

(post #37601, reply #6 of 66)

cheese really is its own food group. ;-)

Parents are the bones on which children cut their teeth. (Peter Ustinov)

In life, learn the rules so that you know how to break them properly.
wonka's picture

(post #37601, reply #10 of 66)

I'm going to try that one too. Looooove feta. Throw it in my scrambled eggs all the time, sometimes with green onion or green onion and spinach. Yum.

Astrid's picture

(post #37601, reply #8 of 66)

Now I know what I will have for lunch today! Thanks!

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Ozark's picture

(post #37601, reply #5 of 66)

Sometimes I add fresh, minced basil sometimes a little dill weed.

 


Growing old is inevitable, growing up is optional!

 

Growing old is inevitable, growing up is optional!

Gretchen's picture

(post #37601, reply #7 of 66)

thanks to all for the ideas!!  ;o)

Gretchen

Gretchen
Jillsifer's picture

(post #37601, reply #24 of 66)

Wasabi.

 


 


One thing they never tell you about child raising is that for the rest of your life, at the drop of a hat, you are expected to know your child's name and how old he or she is.

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.

-- Washington Irving

plantlust's picture

(post #37601, reply #25 of 66)

I still want to try the Parsi Deviled Eggs from one of my Best American Recipes books...


2 weeks vacation to use by the end of the year. It's good to be a REAL employee.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

PeterDurand's picture

(post #37601, reply #28 of 66)

GREAT! Gotta try that today.

Peter(wishing it was late afternoon snack time)

 


Better life through Zoodles and poutine...
Gretchen's picture

(post #37601, reply #29 of 66)

Thanks again to all. Made Peter's--not sure if I'll spring for the caviar on top yet. And made some with pickles and chives with the smoked paprika on top.  ;o)

Gretchen

Gretchen
DJ's picture

(post #37601, reply #9 of 66)

I made deviled eggs earlier this week-used smoked paprika, along with half-sharp paprika and some cayenne, along with the Colman's dry mustard, chopped shallot, s&P. 


The pimenton was so good.


Democracy has to be more than two wolves and a sheep deciding on what to have for dinner-James Bovard

If you eat pasta and antipasta, are you still hungry?

Gretchen's picture

(post #37601, reply #11 of 66)

Yes, thanks. That's on my list too.  ;o)

Gretchen

Gretchen
MadMom's picture

(post #37601, reply #12 of 66)

you know that whatever else you put in deviled eggs, you have to add some mustard.  i was told that is what makes them deviled!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

tones's picture

(post #37601, reply #17 of 66)

Do you put the dry Colmans or prepared wet mustard in your eggs?

MadMom's picture

(post #37601, reply #22 of 66)

either is fine, although, the truth is i usually don't use either.  just repeating what i was told!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Marcia's picture

(post #37601, reply #13 of 66)

I certainly wouldn't EAT them, but I do make them for DH and DDIL. The ones I make most nowadays,are simple.They have mayonnaise, Dijon mustard, and a nice amount of minced manzanilla olives along with hot sauce to taste. Simple but good, or so I'm told. LOL Oh, be careful with the salt because the olives contain lots, and the condiments have some, too. You probably know that, but just in case....

You are a saint for helping your friend.

PeterDurand's picture

(post #37601, reply #14 of 66)

I have made some with a good curry mixture.

 


Better life through Zoodles and poutine...

Gretchen's picture

(post #37601, reply #15 of 66)

that's a good one to think about--all others too, let me add!!  ;o)

Gretchen

Gretchen
MEANCHEF's picture

(post #37601, reply #16 of 66)

You are a spawn of Satan.

ICDOCEAN1's picture

(post #37601, reply #18 of 66)

I love Chipoltle deviled eggs and I am making them again along with  classic deviled eggs for the 4th of July!  Here is a link to a recipe that I have used in the past:  http://seattletimes.nwsource.com/cgi-bin/PrintStory.pl?document_id=2004260507&zsection_id=2004250868&slug=recipeeggs05&date=20080305



 


schnitzel's picture

(post #37601, reply #19 of 66)

Gretchen's picture

(post #37601, reply #20 of 66)

Oh, thanks for finding this, and thanks to Peter. I'll do the smoked salmon ones this way.  ;o)

Gretchen

Gretchen
kathymcmo's picture

(post #37601, reply #26 of 66)