Are these allowed in Phase 2? I didn't see anything about them in my book.
(My mom makes the BEST Deviled eggs ever and I don't eat eggs...this is the only way I will eat them!)
Nella, it would all depend on what she puts in them. I see you are from the south and as you know, we all have our own 'famous" deviled egg recipes!
Have you ever read the book "Being Dead Is No Excuse?" My cousin gave it to my Mother right after my Daddy died and I was thinking "Is she out of her mind?"...then I read it and just howled through the whole thing. There is a whole chapter in the book devoted to the fact that when we here someone has died, we polish the silver and make deviled eggs and how we all have beautiful deviled egg plates (mine is pewter). So now whenever I make them, I call my Mama and tell her "I'm making deviled eggs, but nobody died!"
the way I make mine is SB friendly since I replaced "regular" bacon with turkey bacon.
boil the eggs and cool and peel
mix up the yolks with dijon mustard, mayo and crumbled bacon and a little salt and pepper. cut off the end of a ziploc bag and put the yolk mixture into it and pipe it back into the whites and sprinkle with some parsley and some paprica.
I make deviled eggs all the time, but I have never heard of bacon in them. Must be a southern thing. Mine are simple, egg yolks, little mayo, mustard, pepper and then some paprika on top for color.
I also use and LOVE the ziplock bag thing, much easier and you throw out the mess!!
OMG Femme-- I am LMAO!! I have got to read that book!! I will have to try them w bacon that sounds good!
My momma makes them with mayo, pickel relish, mustard and sprinkle w paprika. I know, you aren't supposed to have pickle relish, but, do you thing if I just had 1 it would really make that much difference?
OMG Femme-- I am LMAO!! I have got to read that book!! I will have to try them w bacon that sounds good!
My momma makes them with mayo, pickel relish, mustard and sprinkle w paprika. I know, you aren't supposed to have pickle relish, but, do you thing if I just had 1 it would really make that much difference?
MT. OLIVE makes Pickle Relish with SPLENDA totally SBD legal!
Oh yum! I love devilled eggs and had forgotten about them. I amke them with chopped onion, parsley, smoked salmon or ham and either capers or Dijon mustard. Home made mayo, of course!
Kara,
When I was a kid my mom made our mayonnaise. I don't think it's that difficult - she was a busy lady with 4 kids and didn't spend much time on fancy things. I remember egg yolks, lemon, and streaming in oil to get the emulsion. She did it in the blender and could whip it up in no time. I'll see if she remembers her recipe. I should try it myself sometime.
Ooooo, thanks for checking on the mayo! I think I saw Alton Brown do it once. I don't know why it seems like a complicated endeavor - maybe because not many people do it.
It's really simple to make homemade mayo. It doesn't keep very long but at least you know exactly what's in it! I've never made it except in the blender or food processor. Here's a recipe similar to mine except I make mine with olive oil and use 1/8 t. dry mustard powder.
Thanks, Ruth. Do you ever get creative with adding herbs? That was really my interest - making some interesting tasting spreads for a garden party or such. I love entertaining and don't do nearly enough of it!
Deviled Eggs?
