When making deviled eggs. What is the best way to get the yolks smooth?

Answer 1

My mom uses mayo and mustard in them

Answer 2

Hello:

The best way to make sure that your deviled egg yolks are smooth is to beat them very well with a mixer AND not to make you gag,but make sure that you put enough Miracle Whip or Mayonnaise in your egg yolks,so that the egg yolks don't become really dry and sticky! I know that ALOT of people have ALOT of different recipes for deviled eggs,so you just have to decide what ingredients that you like,and add them to your deviled eggs to give it your own unique flavor!!

I also add a little bit of yellow mustard to my deviled egg yolks too,because that helps them to become creamy along with the Miracle Whip or Mayonnaise!! After I have thorougly mixed up my egg yolks,and they are nice and creamy,here is a tip for a really EASY way to get the egg yolks into your eggs without making a huge mess!

I take a ziplock bag,fill it with my egg yolks that have been mixed very thoroughly,then I twist the zip lock bag up really tight like a pastry bag that a baker uses,and I snip a corner off of the bottom of my ziplock bag,and you can control how much of the egg mixture that you are putting into your deviled eggs (When you add the mixture to the hollow white part of the eggs). This helps to make these eggs quickly and easily and it is so much faster too! Plus,when you are done with your bag,you just throw it away and VOILA,your deviled eggs are done!! I hope that this has been helpful for you and good luck!! ;-)

Answer 3

when I make deviled eggs, I put the yolks in a flat bottomed bowl, with some mayo, and a little bit of spicy mustard (brown, like grey poupon), some pepper, fresh finely chopped parsley, and a few other spices, and a little bit of garlic. I use an old potato masher. you can use a food processor, but I like doing it the old fashioned way, versus pulling out all the machinery. I also recomend buying a small frosting bag. put the yolk in it, and squirt the mixture into the hard boiled whites instead of trying to use a spoon. It's easier, and less messy.

Answer 4

I suppose you could use a food processor, but I always just use a fork. I mash the yolks as best I can, then add the mayo and then whip the snot out of them with the fork. Add mustard and whip like crazy. Then relish, repeat, then vinegar, repeat whipping. The only chunks left in the filling is the relish chunks. By the time I spoon it into a bag for piping them in, and needing to squeeze the bag it's as smooth as it can be.

Answer 5

Personally, I use a food processor. Put all the 'yolk' ingredients into the food processor or a blender, and let 'er rip. I like it smooth so I can fill the halves of the whites using a pastry bag with a pretty tip. A delicate sprinkling of paprika over the top ads just the right touch.

Answer 6

When I want them to be really smooth, I do this-- it takes time but they are smooth and "look good"
After removing the yolks, take a grater (the long ones that look like a rasp --a microplane grater) and gently "grate" them- Then, mix in your mayo, dry mustard, salt and pepper. I don't add sweet pickles to mine but here is a Southern Living Recipe

http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=433086&package_id=462496

Answer 7

This is what i do...put the yolks in a strainer...mash through mesh of strainer with a spoon...against the mesh...the strainer acts like a ricer...then just add rest of ingredients...stir until smooth

Answer 8

I use a food processor at home so that the relish I put in will also be pureed and there wont be any lumps from the relish. It also incorporates air into the mixture to make it lighter and fluffier.

Answer 9

Mash them with a fork to begin with and after adding mayonnaise use a whisk.

Answer 10

I always just mash them with a spoon and mix with mayo and a little mustard.