These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

  • makeshiftreaper@lemmy.worldEnglish
    13·
    10 days ago

    I find it interesting you think MSG was the problem here. By all accounts this should be a really great MSG dish. Are you sure it wasn’t the apple cider vinegar? It seems oddly sweet while also maybe interacting poorly with the mayo

    Was the texture noticeably different to just using a hand blender on low and mixing ingredient+yolk? I’ve never had an issue with lumpy deviled eggs which is what I assume the sieve was intended to do

    • sprite0@sh.itjust.worksOP
      51·
      10 days ago

      i taste as i add each ingredient so I know what it’s doing to the dish. Idk wtf the msg was doing and it’s difficult to describe it just added a bizarre almost metallic mouth feel that was out of place! The mustard and msg went in last and it went from disappointing to :(:(

      Only a very tiny amount of the vinegar went in and while i wouldn’t use it again it wasn’t bad.

      The XHS users use the yolk mashing thing to make egg sandos and i guess it works there but i much prefer the coarser fork mashed yolk of a traditional deviled egg.

      This might just be a thing where i have been eating them one exact way for 50 years and i’m just sensitive to changes but i don’t think that’s it because i love most other folks eggs or sometimes (rarely) even storebought

      • makeshiftreaper@lemmy.worldEnglish
        2·
        10 days ago

        Interesting, I guess I can’t argue with the methodology. Sounds like MSG is not great and the sieve isn’t worth the effort it takes

      • GreyEyedGhost@lemmy.ca
        2·
        9 days ago

        I prefer the yolks be as smooth as possible, but I just use a whisk attachment on my hand mixer. Beautiful, fast, easy, and I may have eaten the extra mixture stuck to the whisks when I’m done.

        • MysteriousSophon21@lemmy.world
          1·
          8 days ago

          A potato masher works amazngly well too - gets the yolks super smooth in like 30 seconds with minimal cleanup compared to bringing out the mixer.