@capguncowboy I’ve talked about this with my mom a few times. I make mine exactly how she did. Mayo, yellow mustard, relish, salt, pepper, and paprika on top. She was born in GA. That’s how her family makes it.
Any time that either of us have made it and brought it to a party where there are other deviled eggs, ours were always eaten. The other ones would always have something weird. Most commonly olives. Raw onions are second. I remember one time I tried the other eggs and they tasted like straight up vinegar. Not sure what they were going for there. I won’t eat them with red pepper chunks in them either.
@capguncowboy@RiotDemon that is unfortunate & i’ve thankfully never encountered such things. i personally feel like deviled eggs are one of the few foods i just don’t want a “twist” on, and most people eating them at a gathering don’t either. i like mine simple - egg yolks, mayo, a little dijon, s&p, a shake of hot sauce, paprika on top, that’s it. last year i added a tiny bit of sour cream in with the mayo which was really good. i probably wouldn’t mind relish in a deviled egg but generally i prefer mine smooth. would probably go pickle juice before actual pickle.
@capguncowboy@jerk_nugget@RiotDemon My mom adds cream of tartar to the mix. I have no idea if it actually makes any difference though. I’ve never used it and my eggs are pretty tasty. Or at least I haven’t died from them. Yet.
@capguncowboy@RiotDemon@ruouttaurmind i have heard of adding cream of tartar to whipped egg whites, perhaps she whips the yolks…or maybe it helps the coloring somehow…or adds acidity? i’m a bit curious. maybe though it’s one of those “i don’t know, i’ve just always made them that way.”
@rpg714 I make them with cream cheese, sour cream and finely diced jalapenos and they get gobbled right up. I also make a version with mustard, mayo, and the juice from bread and butter pickles and those go fast as well.
EGGS WITH BACON SAUSAGE AND POTATO!!! PROTEIN, MEAT, MEAT AND STARCH, THE FOOD PYRAMID!!! SOMETHING TO GROW HAIR ON YOUR CHEST AND PLAQUE IN YOUR ARTERIES!!! ONLY A REAL MAN CAN DEFY CONGESTIVE HEART FAILURE WITH GRIT AND DETERMINATION ALONE!!!
Pizzagan, like Grandma used to make. It’s like a quiche, but uses ricotta cheese instead of cream. It’s traditionally eaten on Easter, but I make it pretty much any time Dad and I get together. Big, boisterous, hairy-chested and Italian - just like us.
There is this little dive somewhere in WV called Hillbilly Hotdogs…they have a hotdog with a fried egg on it and a couple of other toppings. I tried it on a whim and it was awesome! I have not been able to make one myself quite as good, but still a tasty way to have an egg… and a hotdog.
Slice a large jalapeno lengthwise and remove seeds and stem. Fill each half with seasoned cream cheese. Wrap each with a slice of thick deli pepper bacon. Make a small foil pan to fit them and cook on toast setting in toaster oven or regular oven till bacon is done, about 20 minutes depending on your oven. Set them aside on a covered plate on top of the toaster oven to keep warm. Break two eggs into the seasoned bacon grease and bake until desired doneness. Plate with the jalapenos, eat together.
When I was graduating from college, it fell to my roommate and me to clear out our frat house refrigerator. We decided to make a mother-of-all-omelettes. I cant remember if it was 18 eggs total or 18 eggs each (I suspect the latter, but will have to check with my former roommate). We fried up several onions, dropped in a can of mushrooms, meat and everything else we could find. It covered the whole grill, and we tried to flip it with 4 spatulas. We finished the whole thing and it was delicious and horrible at the same time. I could not stand the sight of food for at least 24 hours, and eggs for much longer. Don’t even want to think of what it might have done to our life expectancies.
For the record, I voted “omelet” because it was the first choice and it made me want to have one - usually with cheese and ham only. IHOP uses pancake batter to make the egg fluffier. Best omelets around.
But I still prefer eggs and grits. Mix the yolk with the grits (preferably yellow) and everything else (sausage, bacon, toast,etc) is optional.
This is harder than I thought. It so depends on the day. Today it was a soft scramble with bacon bits on a multigrain slice of buttered toast. My old stand-by that I grew up with is sunny side up, completely cooked whites (not slime, please!) with toast smeared with butter and grape jelly to dip in the yolk. Grape jelly and egg yolks, yum! And then there is the breakfast burrito with eggs, cheese, sausage, and tater tots. 'nuff said.