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Author: Subject: Huevos Diablos
bajabuddha
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[*] posted on 5-3-2017 at 09:30 PM
Huevos Diablos


Years and years of pot-lucks, this one is a keeper. I've made hundreds of 'em, and rarely if ever took any back home to the camp. Usually ended up making a few extra and leaving 'em home to make sure I had snacks for the next day.

A recent trick I learned is how to boil eggs correctly; get the pot of water at full boil, then add eggs w/ slotted spoon, stand close on high heat until water returns to boil, reduce heat and slow-boil for 12 minutes, then quickly cool and ice eggs for at least 15-20 minutes, then dry and refrigerate. Works for me.

Recipe
to the yolk mash add:
mayonnaise, a little salt, and Beaver brand sweet hot mustard
bottom (white part) green onions, thinly sliced, and a leetle bit garlic powder. Fork in well. Amounts vary with portions.

when piped into the egg white halves (w/ plastic bag, corner cut, or just spoon in) garnish with tops of green onions (green parts thinly sliced) and dimple yolk mix on top, and place a drop of Cholula hot sauce on each, or Sriracha, your choice.. I prefer the Cholula. Sprinkle w/ paprika for color, and stand by for magic..... they disappear before the main course, guaranteed.
Enjoy ! :cool:

[Edited on 5-5-2017 by bajabuddha]




If it ain't broke, don't fix it.

If it don't stink, don't stir it....

and if it ain't disgusting, it ain't discussed.


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ehall
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[*] posted on 5-4-2017 at 04:40 AM


Sounds delicious. Never thought about spicing up deviled eggs.
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bajagrouper
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[*] posted on 5-4-2017 at 05:59 PM


Huevos de diablo, no J in Huevos........



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bajabuddha
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[*] posted on 5-4-2017 at 07:05 PM


Thank you, grouper. Changed it for you. They're still just as tasty. :coolup:



[Edited on 5-5-2017 by bajabuddha]




If it ain't broke, don't fix it.

If it don't stink, don't stir it....

and if it ain't disgusting, it ain't discussed.


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