Deep Fried Cheese Curds are Delish

Fresh, squeaky cheese curds are a delight. Deep Fried Cheese Curds are a delish treat. This recipe offers a batter recipe and a crumb coating recipe.

Bags of Mullins cheese curds on counterDeep Fried Cheese Curds are Delish!


Mullins Cheese is a Wisconsin cheese factory not too far off Highway 39 near Knowlton, WI. Definitely worth a stop when you are passing through. You can get your cheese curds, souvenirs, and a bathroom stop all in one. Check out my previous post for more information: “Fresh Wisconsin Cheese Curds for Lunch!”

I’ve wanted to share this “Deep Fried Cheese Curds” recipe with you from Mullins Cheese. Fresh, squeaky cheese curds are a delight. Deep Fried Cheese Curds are a delish treat by themselves, for an appetizer, or even a meal accompaniment. Give them a try. Note, this recipe offers a batter recipe and a crumb coating recipe.

Deep Fried Cheese Curds recipe

If you want another idea for using cheese curds, take a look at “Cheese Curd Croissant Creation.” We really enjoy cheese curds. Got any ideas on using cheese curds?

Amazing Mushroom Appetizer

I still remember the surprisingly good mushroom taste when a friend fixed these at rendezvous. Serve them with your favorite dips, dressings, and sauces.

Plate of fried mock mushrooms with box of crackers in background Want a super easy, 3 ingredient appetizer that’s delicious? These mock mushrooms deliver!

The first time I ate these, our friend Slim Skinner fixed ‘em up in his tipi at rendezvous. I still remember the surprisingly good mushroom taste and that was years ago. Of course, I asked for the recipe which he shared. It is only 3 ingredients and easy to remember.Egg carton with cream of mushroom soup can and pound package of butter on it and a box of crackers behind it

Mock Mushrooms

  • 1 can condensed Cream of Mushroom soup
  • 1 sleeve of saltine crackers
  • 1 egg
  • Butter for frying

Note: Use the regular saltine crackers. We tried  the whole wheat crackers and the whole wheat taste overpowered the mushroom flavor.

  1. Crush the saltines in the sleeve and then dump them in a bowl. Hand crush a bit more if needed. You want a mix of fine and small crumbs.Mixing bowl with crushed saltine cracker crumbs and one raw egg stirred in, and condensed cream of mushrooms soup sitting on top of crumbs. A teaspoon is also in the bowl.
  2. Add your egg to the cracker crumbs and stir in a bit.
  3. Add the condensed soup right out of the can to the cracker and egg mixture. Stir until gloppy.
  4. Melt butter in a skillet. Heat the butter a bit more. Use your fingers and the spoon to shape one scant teaspoon of batter into a blob to drop in the pan. Test fry one mushroom. When the butter is bubbling, add more blobs.
  5. Fry until brown on all sides. Remove “mushrooms” to a paper towel lined bowl. Add more butter to the skillet during cooking as needed.stirred up mock mushroom batter in bowl with teaspoon

When frying, use a long handled utensil to move the mushrooms around to minimize getting burned by popping grease. You could also use  a deeper pan to fry in. This recipe makes 40 pieces using a scant teaspoon measure for the mushrooms.mock mushrooms frying in skillet with butter

Serve up your mock mushrooms as an appetizer, side dish, or snack. You can serve them with your favorite dips, dressings, and sauces or just enjoy them plain.

Quick ‘n Easy Pickled Deviled Eggs

Need a quick fix for your next family reunion, picnic, or barbeque? Give these easy to make pickled deviled eggs a try!

Pickled deviled eggs in container

Need a quick appetizer or side dish? Grab a jar of pickled eggs and in minutes you can make deviled eggs. Be sure to read my “Easy Deviled Egg Directions with Tips and Secrets for Success” post if you need a refresher on making basic deviled eggs.

Starting with pickled eggs gives you a head start since the boiling, shell peeling, and cooling steps are all done. You also get a unique flavor with the pickled eggs.  I actually used smoked pickled eggs because that’s what I had on hand.

Jar of smoked pickled eggs

The basic mayonnaise and mustard deviled egg recipe compliments the pickled egg flavor. The downsides to using pickled eggs are they cost more and the egg yolks stick a bit more in the egg whites when spooning them out. Be sure to watch for a sale on pickled eggs or make your own for salads and appetizers.

Bowl of deviled egg mixture and baggie with cake decorating tip attached

To create a fancy look for my deviled eggs, I like to use a large cake decorating tip coupled to a baggie to fill my eggs. You can use a baggie or even a reusable icing bag. If you don’t have the cake decorating tip and coupler, you can cut one tip of the baggie and neatly fill your egg white shells.

Using baggie with cake decorator tip to fill deviled egg white shells.

Using pickled eggs makes deviled eggs even easier to make. Here’s to your next fun barbeque, picnic or family gathering where you enjoy these!

What easy to make finger foods do you like to make for picnics or barbecues?

Easy Deviled Egg Directions with Tips and Secrets for Success

These deviled egg directions will help you make the best deviled eggs ever. I share tips and tricks as well as the #1 secret to having fabulous deviled eggs. Whenever I make these, I always get rave reviews and compliments, and they get eaten!

Deviled eggs are a favorite food at picnics, potluck dinners, and outdoor bar-b-ques.  This deviled egg “show and tell” will help you make the best deviled eggs ever.  I share tips and tricks of making deviled eggs as well as the #1 secret to having fabulous deviled eggs.  Whenever I make these, I always get rave reviews and compliments, and they get eaten!  So, whether you need a dish for Memorial Day, Fourth of July, Christmas dinner, or some other special occasion, you will learn the basics of deviled egg making and how to make the recipe your own!

THE number one secret to making deviled eggs is to NOT use fresh eggs.  Plan to buy your eggs about a week ahead of time.  If you forget, be sure to look at the date on the egg carton and select older dated eggs at the store.  Using older eggs means your boiled eggs peel easier.  This maximizes your deviled eggs looking smoother and prettier, and it makes your life easier.

Below are LOTS of pictures along with directions to make your deviled eggs turn out fabulous!

boiled eggs on a papertowel on plateHard boil your eggs.  If your eggs are too wet from peeling them and rinsing off any remaining bits of eggshell, dry them off.  I like to use paper towel for this.

Cut your eggs.  Use whatever size knife you prefer.  I cut the eggs length wise so they lay nicely on a plate or egg tray.  My mom use to cut them the other way and the stubby egg halves wobbled on the plate.  Choose whichever cut you prefer. 

knife cutting boiled eggs lengthwiseTip #1 – use a paper towel to wipe egg yolk off the knife between cuts.  This keeps your eggs looking pretty.

Scooping out egg yolks with a spoonNext, use a spoon to gently scoop out the egg yolks into a bowl.  If you have a teaspoon with a bit of a point to it, scooping is a little easier.  Don’t worry if a few of your egg white shells get little tears–we will deal with this later.

Mashing egg yolks with fork

Now, mash up the egg yolks with a fork until the egg yolks are fine crumbs.  Egg yolks mased finely with a fork

It is time time to make the deviled egg mixture.  The basic mixture is mayonnaise, mustard, and salt and pepper to taste.  While I’m not giving you specific amounts of each, I am going to share how YOU tweak the recipe to make it your own and have great deviled eggs each time.  I’m doing this because you may want to make 4 eggs or 24 eggs worth of deviled eggs.  While the ingredients in the mixture are the same, quantities will change.  Tip #2 – making deviled egg mixture is more art than science. 

Adding mayo to egg yolksSo, put some mayonnaise into your egg yolks.  Use the fork to continue mixing as we add to your mixture.  Add a little bit of mustard and mix.  Alternately add mayonnaise and mustard.  You can use a mixer to get the mixture smoother, but a fork will do the job.

Adding mustard and mayo to egg yolk mixtureNote:  my secret ingredient is adding a dash or two of horseradish. 

The goal is to have a mixture that will hold a bit of shape but not be too runny or too stiff.  Check out the picture to help you determine the thickness. 

Deviled Egg filling with a bit of body but not too thick or thinUsually you go heavier on the mayo and lighter on the mustard — adjust to what your taste buds like.  The same applies if you choose to add horseradish.  Add salt and pepper to taste — again for what you like.  Tip #3 – be sure to taste test your mixture as needed.  It can help to have someone else taste test also to get their take on what needs added to the mixture.  My husband is always willing to help me out.

Once you are satisfied with the taste of your mixture, it is time to fill the egg whites.  You can use a spoon to do this.  However, I like to use a baggie because it is easier to fill the egg whites.  Simply clip off one lower corner of the baggie.

Cutting lower corner off baggie for filling bagUsing spatula to put filling in baggieNow, put your mixture/filling in the baggie as far in as you can toward the corner you clipped.  I squeeze the baggie over the spatula as I slide it out of the bag to help remove the mixture from the spatula.  Once you have a manageable amount of mixture in your baggie, move the mixture toward the hole.  Twist the baggie closed at the top, keep twisting until the mixture is ready to come out of the baggie. 

Filling egg white shells with yolk deviled egg mixture from baggie dispenser bag Now, position the cut baggie tip over an egg white while you use one hand to hand to hold the twist and the other hand to squeeze the baggie.  Squeeze until you have the amount of mixture you want in the egg white.  Filling egg white shell with deviled egg filling from baggie dispenserThis is very easy to do — I provided detailed directions for those who haven’t used a cake decorating type bag before. 

Tip #4 – if you have a cake decorating tip and coupler, you can attach this to the baggie before putting your filling in it.  You can get a pretty rippled edge with a fairly large cake decorating tip that will allow the mixture through it. 

Egg white tear that was repaired by pushing egg white into deviled egg filling of eggRepair any egg whites with slight tears once they are filled by gently pressing the egg white edges slightly into the filling and press the edges toward each other.  This will allow the egg to stay together so it can be eaten.  If you have leftover filling, you can fill eggs a bit fuller or refridgerate the filling to eat at a later time.

Move your deviled eggs to the storage or display container of your choice.  Enjoy your creation that was easy to make, tastes great, and looks like you spent a lot of time on it.

Tip #5 – You can change your mixture recipe as you wish.  Other ingredients you may want to experiment with are different types of mustard (brown, spicy, honey), bbq sauce, avocado, and different spices.  Keep it heavier on the mayo until you find the flavor you are after.  You can also use Miracle Whip instead of mayo.  

Bonus Idea:  You can use pickled eggs instead of boiled eggs to make deviled eggs.

Here’s wishing you lots of fun and success with your deviled eggs!  

Be sure and check back in with as I will be sharing a rhubarb cake recipe.  This isn’t just any rhubarb cake recipe–it is one I’ve gotten rave reviews on from people who don’t like rhubarb.  If you subscribe to my email list, I will notify you of new posts, including the rhubarb cake post!  Thanks for spending time with me.

deviled eggs on a plate