Found this tip in Cooks Illustrated and I think it’s brilliant. I only have one problem with it, which is minor. I don’t use a recipe with my Deviled Eggs so I do a lot of tasting as I go. This method posses a little hassle opening and bag, tasting, and closing the bag, multiple times. I do like how this method saves mess and doesn’t waste any filling. Great idea Corinne!
To avoid messily transferring deviled egg filling from a mixing bowl to a pastry bag. Corinne Johnson of Wasilla, Alaska, mixes the hard-cook yolks and seasoning directly in a zipper-lock bag.
- After adding ingredients, seal bag and run rolling pin back and forth over bag to thoroughly combine ingredients.
- Snip corner off bag and pipe filling into whites.
