On Monday, August 22, 2016 at 6:16:19 PM UTC-4, Brooklyn1 wrote:
> On Mon, 22 Aug 2016 09:11:22 -0700, "Cheri" >
> wrote:
>
> >
> >"Brooklyn1" > wrote in message
> >
> >> I've never understood the attraction to serving deviled eggs...
> >> somehow always reminds me of unwashed hands, that's why they're called
> >> deviled, should be called Heathen Eggs from seeing how some pop the
> >> entire thngs into their maw one after another as many as they can. If
> >> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
> >> salad... makes a tasty cracker spread, a great dip for chips and
> >> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).
> >
> >Egg salad is basically the same thing as deviled eggs, just in different
> >form, pop the entire cracker into your maw as fast as YOU can and wash YOUR
> >hands for either!!!
> >
> >Cheri
>
> I don't want to eat someone elses egg salad either, but when I'm
> making it it's a whole lot easier to make a bowl of egg salad than to
> piddle about refilling egg whites... and I don't care for the texture
> of how people prepare the yolks for deviled eggs, it's too much like
> pureed baby food, it's usually so processed it could be baby food
> scooped from baby nappies. Most people use way too much mayo... I
> prefer the yolks on the dry side and crumbly.

I'm just the opposite (of course). I like the yolks mashed to a fine
paste so that I don't have to deal with the texture of hard-boiled egg
yolks.

If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
golf ball for me.

Cindy Hamilton