I was making deviled eggs in my food processor, and in trying to get the seasoning just right with the mayo and mustard (I like to wing it), I think I caused the mayo to separate. Is this possible? My egg mixture has an oily consistancy now. Tastes ok--but don't know if I'll serve them. Is there a way to fix this? Thanks
2007-07-06 11:25:14 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It sounds like you overmixed the mayo - that will cause the oil in it to separate. I've never used my food processor for deviled eggs, I just put yolks into a ziplock baggie, mash by hand, then mix in mayo, mustard & other seasonings. Knead gently, then cut corner off of bag & pipe filling into center of eggs.....Quick, easy & best of all - no mess to clean up!!
2007-07-06 12:10:22 · answer #1 · answered by sandypaws 6 · 1⤊ 0⤋
Um don't use a food processor, that's whats causing everything to seperate. A food processor with those kinds of ingredients is just like using a mixer.
You have to hand mix the mixture for your eggs. Then it won't seperate.
Good Luck.
2007-07-06 11:31:47 · answer #2 · answered by carebearashee 4 · 1⤊ 0⤋
Could be....or maybe your mayo was old, it begins to separate when it's near expiring.
I don't know any way to fix it...
I always just mash the yolks with a fork...or potato masher when there's a lot. Try that next time to be sure you don't over process them.
2007-07-06 11:29:14 · answer #3 · answered by Anonymous · 0⤊ 1⤋
You tried to take a shortcut that was not necessary.. it is easy to mash your ingredients and yolks in a bowl. You did emulsify it too much. sometimes the old-fashioned way is still the best way... I sold my F/P 3 years ago at a yard sale and haven't missed it. I still have my mixer, blender, good knives, cutting boards and the energy to do it myself
2007-07-06 11:44:10 · answer #4 · answered by victoria c 4 · 1⤊ 0⤋
Drain off some of the oil. Mash a few of the whites into the yolk mixture. Then quickly blend it in a blender or food processor. (I also added about 1/2 teaspoon cornstarch to absorb the oil). The color is slightly lighter but not noticeable really and the taste is great. I just saved 4 dozen deviled eggs this way!
2017-04-16 09:17:38 · answer #5 · answered by Tracy 1 · 0⤊ 0⤋
I will add more egg to see if it works...
I always do my mix by hand with a fork so maybe what
happened was that it broke cause it was over emulsified
2007-07-06 11:36:08 · answer #6 · answered by wanna_help_u 5 · 0⤊ 1⤋
I wonder if you mixed it too much? Either that or the mayo was too old?
2007-07-06 11:27:52 · answer #7 · answered by Anonymous · 1⤊ 0⤋