How to make deviled egg filling?!
things you'll need:
12 boiled eggs - shells removed
Rotary hand-held grater
Decorator's tool or pastry bag with star tip
Serving tray or dish for eggs
Ingredients for deviled eggs (see Step 2)
Grating egg yolks
Cut peeled boiled eggs in half lengthwise. Pop out yolks into a bowl; place white halves onto tray and set aside. Fill rotary grater with yolks and crank grater, letting grated yolks fall into another bowl. Continue until all yolks have been grated.
Yolks grated once
If an even smoother filling is desired, grate yolks a second time.
Make filling for 24 smooth, creamy deviled eggs with this recipe:
Grated yolks from 12 hard-boiled eggs
4 heaping tablespoons of mayonnaise or whipped salad dressing
2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper or liquid hot sauce
1/4 teaspoon worcestershire sauce
3 teaspoons prepared mustard, your favorite variety
4 teaspoons vinegar
Combine all ingredients except vinegar. Add vinegar, one teaspoon at a time, until filling is soft but will keep its shape when stirred. Beat with a spoon until all lumps are gone.
Place filling in a decorator's tool or pastry bag fitted with a star tip. Force filling through tip into yolk cavities of egg whites. If no decorator's tool or pastry bag is available, use a spoon to place filling into egg whites. Refrigerate deviled eggs until they will be served
use this all the time
To the cooked yolks, add mayo and tomato sauce/ketchup (even quantities) - you want the texture to be soft but not runny when you have mashed with a fork. Add curry powder to taste. I like a good heaped teaspoon per 5 egg yolks. S&P to taste then carefully with teaspoon or piping bag, fill the egg whites with the yolk mixture. I garnish each piece with parsley.
After boiling the eegs take the yolk out and put into a bowl. Put mayo and musturd in and mix then just add more mayo and/or musturd until fluffy and taste is right. Add paprika.
take the yoke of a boiled egg, mix it with mayonase and use a fork to mash it. almost like making tuna...