It’s time for more deviled eggs!
These are Cheez-It Deviled Eggs!
AuthorRetroRuth
From Sunshine Biscuits Favorite Recipes, 1945
To purchase this cookbook on ebay, click here! (affiliate link)
Tested Recipe!
[cooked-sharing]
Slice eggs in half, lengthwise, and remove yolks. Press yolks through a fine sieve into a bowl. Add ¼ cup Cheez-It crumbs, ¼ cup mayonnaise, and mustard, parsley, salt, and pepper. Blend well.
Refill centers of egg whites with yolk mixture. Press two filled halves together. Dip one end of stuff eggs in remaining mayonnaise, then into the remaining cracker crumbs.
Ingredients
Directions
Slice eggs in half, lengthwise, and remove yolks. Press yolks through a fine sieve into a bowl. Add ¼ cup Cheez-It crumbs, ¼ cup mayonnaise, and mustard, parsley, salt, and pepper. Blend well.
Refill centers of egg whites with yolk mixture. Press two filled halves together. Dip one end of stuff eggs in remaining mayonnaise, then into the remaining cracker crumbs.
Notes
I’ve actually wanted to make this recipe for a very, very long time. I stumbled upon this Sunshine Biscuits cookbook from 1945 at my local thrift store some time ago, but in the way of a collector I stuck it on a shelf and forgot about it. Just recently I just came across it again while doing some organizing. There are lots of interesting recipes to try in here, such as Cheez-It Soufflé, Krispy Tunato-Olive Rarebit, Cookie Mint Mold (made with gelatin AND chocolate sandwich cookies) and Strawberry Brownie Refrigerator Cake. Not sure how soon, but expect to see all of those tested here. Eventually.
But on to eggs! We just can’t get enough of eggs in this house.
Notice there are only five. One of the eggs just would not peel. Don’t you hate when that happens? I made a tactical error when I was making these and stuck them in the fridge instead of peeling them while they were still slightly warm. Some Mom thing or another came up and I had to rush out of the kitchen. So we were down from the recommended six to five. But I kept the extra egg yolk to make sure the recipe wasn’t screwed up too badly.
Crackery goodness.
Overall, this was a pretty easy recipe. And Alex was very excited to help because the final steps call for smooshing two filled egg halves together to re-make whole eggs. Honestly, I was pretty excited about that as well. Who doesn’t secretly want to smoosh deviled eggs back together?
Almost done! Now for the smooshing and dipping.
And yes, that is a little person hand snagging an egg while I’m trying to take a photo. She was eating it by the time I put the camera down. Then she ate another one. Down from five eggs to four!
Dip.
“Look, this one has lips. It wants a kiss.”
“Just eat it before Alex does!”
“Okay, what am I eating?”
“Deviled eggs. At least, I think they are. There isn’t much mustard so I don’t know how ‘deviled’ they are, but there are Cheez-Its in them.”
“Interesting. Do you need another shot of me eating these?”
“No, I’m good.”
“Good, because I don’t want anymore. And I still don’t know what I’m eating.”
The Verdict: Bland
From The Tasting Notes –
Oddly flavorless and very bland. It would seem like the crackers would give the filling some flavor, at least some saltiness, but you couldn’t really taste the Cheez-Its at all. They just made the filling gritty. And some how they seemed to cancel out the mustard flavor completely. Strangely, the odd little mayo/Cheez-It crust on the outside was actually the best part. You could definitely taste the Cheez-its there. It was kind of fun on the normally tasteless egg white part of deviled eggs. Maybe if you made a standard deviled egg, the mayo/cracker crust on the outside would be a fun and different addition. But otherwise I wouldn’t recommend this recipe if you are looking for a good deviled egg. However, Alex loved these and ate quite a few. She really likes plain hard-boiled eggs and egg salad though, so you can take that for exactly what it is worth.
Salt. That’s probably part of the problem. Crackers made in days past were lots saltier. You’d also have to account for the fact that old-timey Cheez-Its were produced quite differently–they would have actually contained some honest-to-goodness real cheese and a greater fat content. Like it or not, fat drives flavor and salt helps it along.
As an Old Fossil, I recall what things used to taste like Back-In-The-Day. Modern day Cheez-Its are really seriously pretty nasty compared to what they once were–oh, it was still junk food back then but it was somewhat “less plastic” junk food and some stuff actually tasted good. I only rarely eat such things so I really notice the difference in taste. You’d be surprised to know how much things have changed.
Texture would have been my concern too. I think the small amount of mustard was supposed to enhance the cheese flavor? Its unfortunate that the recipe was less than the sum of it’s parts. I for one, love Cheez-its. If you haven’t tried it yet, I recommend the streaming method for hard cooking eggs. Mine are perfect every time since I switched, and I can now peel 6 eggs in a minute. They do not peel perfectly every time, but I haven’t found any nothing to guarantee that yet. http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html. Put you cooled eggs in a Tupperware container with an inch of water, close tightly and then shake vigorously. The eggs practically peel themselves.
Yep… what zydny said!
Another old fart here and lots of things are made different nowadays. Less flavor more chemicals.
I do a couple of things to help make hard cooked eggs easier to shell. I think I heard both of them on “America’s Test Kitchen.” One is to add something basic to the make the cooking water alkaline. I dump a little bit of baking soda into the water. The other is to use older eggs. (I can’t remember the rationale for the baking soda, but I think the older eggs had something to do with more air in the membrane as eggs age, so it’s easier to separate.) I use eggs that are about to expire (or even after they’ve expired– but don’t tell anybody!) to make hard-cooked eggs. With both of these steps, I rarely have trouble shelling them.
I steam my eggs, nothing fancy, just the collapsible vegetable steamer, for 11 minutes and then into cold water for 5 or 10. I read about it on Serious Eats and have never looked back. 9 minutes if you like jammy eggs. Kind of sorry the recipe didn’t work. Wondering if a cracker with a more intense cheese hit and some cayenne would help.
I hope you test the Hydrox gelatin dessert. I miss Hydrox cookies.
My sister found Hydrox in Wal-Mart. Have you tried there ?
<> but, wow, they are the coolest looking devilled eggs I’ve ever seen. How interesting to find a “new” presentation.
Bummer! I so wanted these to be fantastic. As yet another old fart, I agree that certain crackers and cookies (and McDonald’s french fries!) tasted a lot better in the animal-fat days of yore.
I like the idea of adorning the egg white part with something, so I may have to try that piece of the recipe.
Thank you for this!
I love modern cheez-its, but rarely have them due to the salt. Using home made crackers (Always with Henning’s cheese) andtheir sharper flavors, they turned out great. I’m not a shill for Hennings, my kid swore I was pushing him to Lakeshore College as it was close to the Hennings store.