Comments on: Deviled Eggs : A Southern Staple

By: Christy Jordan

Christy Jordan — Wed, 27 Mar 2013 22:59:53 +0000

Or even better “all of ‘em”!

By: Chester Beecher

Chester Beecher — Wed, 27 Mar 2013 21:13:57 +0000

I love your pages, Christie.

Try this, though. Just consider it a matter of housekeeping.

“My sibling and me,” instead of “My sibling and I.”

Thanks for all the tips!

Chess

By: Cassie Wilkins

Cassie Wilkins — Wed, 27 Mar 2013 19:43:05 +0000

Hi Christy,, I just discovered a super duper easy no fuss way to cook my eggs to make “boiled” eggs. I put them sideways on a mini muffin pan (I can do 2 doz this way) and pop them in a 325 degree oven for 30 minutes and then toss into a sink of ice water. Perfect! They peel very nicely right away also! And the best part is the yolks are nice and yellow without that green stuff around the edge that sometimes happens when you overcook them (because I ummm forgot to set my timer, lol)
This is just the lazy way of doing it and I can be mixing up something else in the meantime, lol.
I also do this in my 6 cup regular muffin tin in my toaster oven for the same time. The time remains the same no matter how many eggs you need.

By: Debbie

Debbie — Wed, 27 Mar 2013 19:11:23 +0000

I wondered how you got the yolks so yellow and now I know. I can’t believe the difference in the eggs. I have to find me a local farmer. Thanks for the tip! Happy Easter!!

By: Frances Hughes

Frances Hughes — Thu, 07 Feb 2013 16:03:10 +0000

Hi, Kaye! I just read your comment on Paula’s version of pecan. I, too, had never heard anyone pronounce it the way she does until I worked with two people from around Claxton, GA. It must be a Georgia thing, because I have since met someone else from Georgia, and they say it the same way! So, I just think it’s some kind of regional thing with Paula. Oh, and I love Christy’s recipes and her blog. The girl is great!
Frances-from Selma, AL

By: kaye

kaye — Tue, 20 Nov 2012 18:13:19 +0000

I have just recently discovered Christy Jordan! Wow…what a jewel, she seems much more down home, TRUE southern style than Paula. I have to say I’m from Nashville Tn and I’m really southern….old time southern gal, I find it so very stange than Paula seems to pronounce many old southern terms such as PECON, a PEE CAN! I’ve traveled extensively, only rarely have I heard Pecan pronounced PEECAN… just happened to be out (way) out on the west coast too, California to be exact! Is it just me, or is Paula turning out to be more of the “acotor” than a true authentic SOUTHERN cook? hum….
I love Christy Jordan, and thank Goodness she seems so genuine, PLEASE continue to “stay SOUTHERN” when we lose our roots, we have no grounds on which to stand! Love your true “southern cooking” Christy, keep up the Southern Tradition, stay true to your roots and it will pay tremendous dividends!
Kaye~ from Tennessee.

By: Ginger

Ginger — Sat, 17 Nov 2012 01:33:15 +0000

Hi! My family and friends love my deviled eggs. I do not use pickle relish. I use mustard , mayo and sugar.
Delish!

By: melanie

melanie — Sun, 07 Oct 2012 05:22:18 +0000

Hi Christy,
I have a little tip for you if you already know then sorry. But if you add about a half a teaspoon if baking soda to your the water before you add the eggs it makes pealing the eggs much easier, of course the bigger the pot of water the more baking soda needed.

By: Shirley

Shirley — Sat, 06 Oct 2012 17:36:02 +0000

Christy,
This sounds good, I have been using a recipe I found years ago. It was from Wyler’s Chicken Bullion and it is fantastic. You put in mayo, horseradish (not a lot just to give it a little kick) , the Wyler’s Chicken Bouillon Granules, and (soften first )cream cheese. You put this and the yolks in a bowl and mix till smooth. Pipe the yolk mixture into the egg whites, sprinkle with Paprika and put a stuffed olive on top. My family loves these especially around the holiday, we even have them for breakfast with sausage and biscuit.

By: Cindi

Cindi — Sat, 06 Oct 2012 15:09:37 +0000

I use the mayo, mustard and a touch of vinegar. Last year I was out of vinegar and substituted dill pickle juice and everyone raved about. Also with the vinegar or pickle juice you ne more added salt. I mash mine up with a potato ricer. Works great. Most aren’t left to make a nice platter like yours. Hahaha.
Love your recipies.