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You know what I like that I don't know how to make? A nice deviled egg
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Easy peasy, lemon squeezy. The key is to not overcook the eggs. Put them in cold water (they don't have to be fully submersed, 3/4 is fine) right out of the fridge. Bring them to a boil over high heat, then remove them from the heat, put a lid on the pot and let them set for 8-9 minutes. Seven is still a little jammy but 8 & 9 is fully cooked and they won't be green and smelly. Then submerge them in cold water to peel. Something sciencey makes the shell pull away from the inner lining. Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper. I am not a fan of Miracle Whip, but a tiny bit makes for some really tasty deviled eggs. i suppose you could also put a little sugar in your mayo. I also like to add an extra yolk for more fluffiness. Then dump the yolks into a sandwich bag, cut off the corner and pipe into the whites. If you're into paprika, do the sprinkle, otherwise, that's pretty much it. I'm not a fan of adding pickles or anything like that to the yolk mix, I like them pretty plain.You know what I like that I don't know how to make? A nice deviled egg
Gotta have paprika.Easy peasy, lemon squeezy. The key is to not overcook the eggs. Put them in cold water (they don't have to be fully submersed, 3/4 is fine) right out of the fridge. Bring them to a boil over high heat, then remove them from the heat, put a lid on the pot and let them set for 8-9 minutes. Seven is still a little jammy but 8 & 9 is fully cooked and they won't be green and smelly. Then submerge them in cold water to peel. Something sciencey makes the shell pull away from the inner lining. Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper. I am not a fan of Miracle Whip, but a tiny bit makes for some really tasty deviled eggs. i suppose you could also put a little sugar in your mayo. I also like to add an extra yolk for more fluffiness. Then dump the yolks into a sandwich bag, cut off the corner and pipe into the whites. If you're into paprika, do the sprinkle, otherwise, that's pretty much it. I'm not a fan of adding pickles or anything like that to the yolk mix, I like them pretty plain.
Easy peasy, lemon squeezy. The key is to not overcook the eggs. Put them in cold water (they don't have to be fully submersed, 3/4 is fine) right out of the fridge. Bring them to a boil over high heat, then remove them from the heat, put a lid on the pot and let them set for 8-9 minutes. Seven is still a little jammy but 8 & 9 is fully cooked and they won't be green and smelly. Then submerge them in cold water to peel. Something sciencey makes the shell pull away from the inner lining. Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper. I am not a fan of Miracle Whip, but a tiny bit makes for some really tasty deviled eggs. i suppose you could also put a little sugar in your mayo. I also like to add an extra yolk for more fluffiness. Then dump the yolks into a sandwich bag, cut off the corner and pipe into the whites. If you're into paprika, do the sprinkle, otherwise, that's pretty much it. I'm not a fan of adding pickles or anything like that to the yolk mix, I like them pretty plain.
I gotta get that one from my grandpa before he shuffles off this mortal coil!!OK, now what about your menudo recipe?
I gotta get that one from my grandpa before he shuffles off this mortal coil!!
Somebody texted me at 6:45pm yesterday, "Hi Joyce just wanted to see how you are doing"
So I responded, "Hi- this isn't Joyce... I think you have the wrong number"
Then I got 3 calls- ALL AFTER 10 PM from this goddamn number!! One more and I'm going to publish it.
Easy peasy, lemon squeezy. The key is to not overcook the eggs. Put them in cold water (they don't have to be fully submersed, 3/4 is fine) right out of the fridge. Bring them to a boil over high heat, then remove them from the heat, put a lid on the pot and let them set for 8-9 minutes. Seven is still a little jammy but 8 & 9 is fully cooked and they won't be green and smelly. Then submerge them in cold water to peel. Something sciencey makes the shell pull away from the inner lining. Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper. I am not a fan of Miracle Whip, but a tiny bit makes for some really tasty deviled eggs. i suppose you could also put a little sugar in your mayo. I also like to add an extra yolk for more fluffiness. Then dump the yolks into a sandwich bag, cut off the corner and pipe into the whites. If you're into paprika, do the sprinkle, otherwise, that's pretty much it. I'm not a fan of adding pickles or anything like that to the yolk mix, I like them pretty plain.
Do itSomebody texted me at 6:45pm yesterday, "Hi Joyce just wanted to see how you are doing"
So I responded, "Hi- this isn't Joyce... I think you have the wrong number"
Then I got 3 calls- ALL AFTER 10 PM from this goddamn number!! One more and I'm going to publish it.
Or send them Sonic porn like I came real close to with these MLM scammers.Somebody texted me at 6:45pm yesterday, "Hi Joyce just wanted to see how you are doing"
So I responded, "Hi- this isn't Joyce... I think you have the wrong number"
Then I got 3 calls- ALL AFTER 10 PM from this goddamn number!! One more and I'm going to publish it.
Is that code for grateful dead music?
KOOL Stuff!!Easy peasy, lemon squeezy. The key is to not overcook the eggs. Put them in cold water (they don't have to be fully submersed, 3/4 is fine) right out of the fridge. Bring them to a boil over high heat, then remove them from the heat, put a lid on the pot and let them set for 8-9 minutes. Seven is still a little jammy but 8 & 9 is fully cooked and they won't be green and smelly. Then submerge them in cold water to peel. Something sciencey makes the shell pull away from the inner lining. Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper. I am not a fan of Miracle Whip, but a tiny bit makes for some really tasty deviled eggs. i suppose you could also put a little sugar in your mayo. I also like to add an extra yolk for more fluffiness. Then dump the yolks into a sandwich bag, cut off the corner and pipe into the whites. If you're into paprika, do the sprinkle, otherwise, that's pretty much it. I'm not a fan of adding pickles or anything like that to the yolk mix, I like them pretty plain.
Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper.
pickle juiceEasy peasy, lemon squeezy. The key is to not overcook the eggs. Put them in cold water (they don't have to be fully submersed, 3/4 is fine) right out of the fridge. Bring them to a boil over high heat, then remove them from the heat, put a lid on the pot and let them set for 8-9 minutes. Seven is still a little jammy but 8 & 9 is fully cooked and they won't be green and smelly. Then submerge them in cold water to peel. Something sciencey makes the shell pull away from the inner lining. Once you pop out the yolks, whip with mayo, a squirt of mustard, salt & pepper. I am not a fan of Miracle Whip, but a tiny bit makes for some really tasty deviled eggs. i suppose you could also put a little sugar in your mayo. I also like to add an extra yolk for more fluffiness. Then dump the yolks into a sandwich bag, cut off the corner and pipe into the whites. If you're into paprika, do the sprinkle, otherwise, that's pretty much it. I'm not a fan of adding pickles or anything like that to the yolk mix, I like them pretty plain.
I'm not into it... I like to mash the fuck out of the yolks so that they're light & fluffy and feel like anything else weighs them down. I do like to sprinkle the occasional bacon bit on top.I like a lil relish in em too tho.
My ninja.And if ya wanna get slutty, garnish em with bacon crumbles and chopped chives.