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!

  • sprite0@sh.itjust.worksOP
    51·
    1 month 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·
      1 month 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·
      1 month 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·
        1 month 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.