Kittencal's Deviled Eggs

From: Taylormob

On May 19, 2008

just made these and they are really good! i used mircale whip, usually i use mayo, not sure yet if i like it better or not. but they still taste great. I took Pierre Dance's advice on piping the filling and it worked great!! dont know why i didnt think of that!!

From: College Chef

On May 8, 2008

From: Pierre Dance

On Dec 4, 2003

Absolutly delicious! I agree with You! These are the best Deviled Eggs I've ever had! A neat trick with deviled eggs is put everything but the whites in a zip-lock bag and knead the bag 'til throughly mixed. cut a lower corner off of the bag and pipe the filling into the whites. No fuss! No muss! No torn whites!To clean up, throw away the bag.

From: Big Bill in Big D

On Oct 17, 2007

This is by far the best recipe I have ever used. I would make an addition to reviewer Pierre Dance's suggestion regarding using a baggie to pipe the yolk mixture in the whites. No matter how you cut the egg whites the side with the yolk is always going to be messy especially if the eggs have been stored in the frig with the carton sitting flat on the bottom, which means the yolk will gravitate to the bottom on the shell and when they are cut length wise, the whites are too thin to really support the piped yolks. This can be overcome by storing the egg cartons in the frig for at least three days with the cartons standing on their sides. The yolks will settle evenly on the length of the shell. When the eggs are boiled and peeled use a iced-tea spoon to scoop out the yolk and a paring knife to trim all the thin, floppy pieces of the white. You will now have a beautiful whole egg to pipe instead of having two mutilated halves. Pipe the yolk mixture into the whole egg. You can make a beautiful centerpiece for Easter lunch by dividing the yolk mixture into four or five different baggies and dyeing each a different pastel color. Place these colored eggs in a large brandy-type sniffer glass, adding garden flowers around the base.