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Help with devilled eggs

10 years ago

Our neighbor is having surgery and I've volunteered to bring meals to him and his wife after he's home and recovering. His wife just doesn't like to cook and he'll be living on take-out pizza and Five Guy's burgers if left to her. (She's not done grocery shopping in 20+ years!) It's going to be a few weeks until he can move around well on his own and start to prepare simple meals. I'm working on my menu plan. I'm looking forward to doing something to help - they were wonderful while we were flooded out.

Anyway, devilled eggs is on one of my menus but I want something different. Going to do Smoked Trout Devilled Eggs. Other than the smoked trout, I'm going to use a few finely chopped capers, finely diced red onion, coarsely ground black pepper, salt, parsley, and a combo of mayo/sour cream.

Is there something else I should be adding to the yolk mixture? Celery, artichokes, etc.?

Thanks for suggestions.

I did a trial run on an apple cake today that's cooling now. It looks like it came out very nice. I'll post a picture later.

/tricia

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Comments (4)

ruthanna_gw
10 years ago
What you're planning sounds perfect to me. I think celery might be too great a texture contrast for the creaminess of the eggs.
ci_lantro
10 years ago
Celery seed might be nice in lieu of chopped celery.
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Real nice looking deviled eggs Donna L. I did unpack my deviled egg plate and it holds 12 plus room for a few more in the center. That is enough for our meal, that way I won't have a lot of them left. I too have the plastic lidded ones and they are good to store or take eggs in. Two Rubbermaid ones and one Tupperware one. I also have several different glass ones and do use those for other meals. I use either Miracle Whip or Mayo in mine plus, some sugar, and some mustard. Not a lot of any of it. Some times I like to boil more eggs than I need and use the extra yolks so they will be nice and full and of course paprika on the top. Then I just eat the egg whites that are left over :) Sue
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I didn't forget the maror. It doesn't apply to the eggs so I didn't speak about that much. I could go on and on about it but I won't. Some people just use horseradish, some use both horseradish and romaine. Some people use other bitter herbs altogether. Some people put horseradish on their eggs during the meal. Some people put it on their fish or their roast beef. Everyone puts it in the Hillel sandwich, all on its lonesome because there's no more Paschal lamb. What Linda said about the Seder plate is narrow but not wrong--it has nothing to do with the egg course, however. I spent a year studying Seders and Hagadot. I really do know what I'm talking about.
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cloudy_christine
10 years ago
Just a warning about an unlikely problem: for some people (me) red onions are a migraine trigger. Before dicing them finely and possible hiding them, it might be a good idea to be sure he eats them. The amount of red onion I have fished out of food in restaurants would fill a truck, and I'm always afraid some will be too small to see.
tami_ohio
10 years ago
Mine have a little salt, pepper, onion powder, or finely diced onion, yellow mustard, pickle relish sometimes, and mayo. Sometimes a little bit of horse radish.

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