Three-Way Mondays: Carla’s Deviled Eggs Gone Wild

Carla Hall takes on the ultimate party staple — Deviled Eggs, three ways! — with a few unexpected twists and one accidental disaster that somehow tastes amazing. Between the yolks, the mayo, and a little too much Worcestershire, chaos reigns supreme as Clinton Kelly and Michael Symon dive into egg talk, breakfast snobbery, and whether deviled eggs should be served at brunch. Along the way, Carla shares clever kitchen tips (like oiling your knife to slice eggs cleanly), Clinton confesses his lifelong confusion about football, and Michael reminisces about crispy eggs from his childhood.
It’s a messy Monday full of laughter, nostalgia, and a reminder that sometimes the best recipes come from happy accidents. The trio also gives shoutouts to their kitchen sponsors — Blues Hog, Frontgate, All-Clad, Hedley & Bennett, and Casamara Club — and wraps with a Pop Mustard giveaway that’ll make your next charcuterie board pop.
👉 Grab the full recipe + more at: www.chewedupshow.com/recipes

Keywords
deviled eggs, Carla Hall, Clinton Kelly, Michael Symon, Chewed Up, Chewed Up Show, easy appetizers, party food, beet eggs, jammy eggs, classic deviled eggs, egg recipes, kitchen tips, Blues Hog, All-Clad, Frontgate, Casamara Club, Hedley & Bennett, Pop Mustard, food podcast, cooking show, food comedy, kitchen chaos, Chew reunion, Simple Alien

🕒 Timestamps
* 00:00 – Monday vibes & weekend recap (Cincinnati retreat + Wicked debate)
* 03:30 – Clinton’s football confusion and sports banter
* 05:00 – Carla announces today’s dish: Deviled Eggs Three Ways
* 06:00 – Kitchen tip: oil your knife for clean egg slices
* 07:00 – Deviled eggs nostalgia + party food comeback talk
* 09:00 – Sponsor shoutouts: Blues Hog, Frontgate, All-Clad
* 11:00 – Egg talk: jammy vs scrambled vs crispy
* 14:00 – Carla’s deviled egg prep — and her mayo misfire
* 18:00 – The great fix: adding more yolks and laughing through it
* 20:00 – Beet-soaked eggs and breakfast egg debates
* 22:00 – Sponsor shoutouts: Hedley & Bennett, Casamara Club
* 25:00 – Jammy eggs with Aleppo pepper and Blues Hog sauce
* 27:00 – Final tasting & serving tips
* 28:00 – Pop Mustard giveaway winner announcement
* 29:00 – Wrap-up and next episode tease

🙌 Special Thanks to Our Sponsors
Blues Hog → Champion’s Choice BBQ sauces, rubs, and marinades. “Best Sauce on the Planet” winner at the American Royal. https://blueshog.com

Frontgate → Luxury home and entertaining essentials — including Clinton’s personal collection. https://frontgate.com

All-Clad → Iconic American-made cookware trusted by top chefs since the 1970s. https://all-clad.com

Hedley & Bennett → Professional-grade aprons, knives, and kitchen tools built for performance and style. https://hedleyandbennett.com

Casamara Club → Botanical leisure sodas inspired by travel and crafted for slow sipping. https://casamaraclub.com

Kitchen Designed by
Anthony Carrino → https://anthonycarrino.com

Produced by
Simple Alien → https://www.simplealien.com

Camera, Audio, and Crew provided by
TV Boy → https://tvboynyc.com

About Chewed Up
Three lifestyle icons reunite with zero filter, strong opinions, and even stronger flavors. Clinton Kelly, Carla Hall, and Michael Symon are back in the kitchen with comedy, comfort food, and unfiltered conversation — served loud.
Episodes drop 3x a week:
* Monday – Appetizers
* Wednesday – Mains
* Friday – Desserts
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🎁 Fan Giveaway
Every episode we pick one lucky subscriber for a fan giveaway.This week’s Giveaway: A Pop Mustard Trio Pack — whole-seed, barrel-fermented mustard that pops like caviar.
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Okay, I clearly put in too much stuff in this. That’s right. You made some egg yolk. [Music] This is going to change your life. Pull up a chair. The kitchen is open. Oh, it’s so good with Clinton Kelly, Carla Hall, and Michael Simon. You better shut your face. Let’s dig in. This is so much fun. [Music] Hey everybody, welcome to Chewed Up. Happy Monday to everyone. Not everybody’s f favorite day of the week, but I actually enjoy Mondays a little bit. You guys like Monday? I like it because I get to see you, too. And we get to eat. We get to eat a lot of food. Let me tell you, I feel so zen. I was just in Cincinnati over the weekend with my spiritual group. Hey, Athena sisters and I am like ready to crush it. Awesome. Did you have a good weekend, Michael? Had a good weekend. Just kind of chill, you know, relax a little bit. Uh hung out with the grandkids. Nice. So, I had some fun. Drink a lot of coffee. Little bourbon. engulfed a little, you know, the usual my usual. I I you know, it’s funny cuz my whole life in the restaurant business, like when I was physically running restaurants every day, the weekends were the hardest. Like where everybody else was off, those were my days of of brutalness, like 18 hour days. And now it’s like, you know, we do restaurants, but I’m not physically in them all the time anymore. I relax on weekends. And I I never understood the weekends, but I’m I’m sliding into them very well now. They they can be very enjoyable. They’re very enjoyable. Very enjoyable. You know what Damon and I did? We put up the uh put the TV out on the porch. Uh and it was cold and we had blankets, but we watched Wicked the movie again because I’m getting excited about the second movie coming out. I don’t know if you they cut the story up. But do you even know anything about the movie Wicked? No. No. Okay. Well, have you seen it? It’s great. Is Is Wicked on Broadway now a movie? Am I No, it’s Yes, it’s It was a book. It was a movie. You know, a play. It’s a movie. Yeah. Well, have you never seen the Broadway show Wicked? Really? Oh, it’s so good. ESPN. I will tell you, I actually think that you would like it as a Broadway show. It gives you a lot of there’s a lot of bang for your buck. A lot of singing, a lot of costumes. It’s not really, you know, maybe maybe for one of the show maybe for one of the shows instead of cookie or anything like we could bring each other to like you guys bring me to Wicked, I bring you to a Browns game. Like Hey, I like live sports, though. I should see Wick, but you can’t sit through a football game. I don’t know what they’re doing on the football field. I didn’t know it. What the hell’s going on? You know what words mean? You know what words mean? Why are they all dressed up singing? Why can’t you just That’s it. That is a good point. That is a good point. I actually would love that. So, I went to see I think I’ve only been to two professional basketball games and I went to the WNBA. I went to see the Atlanta Dream and I was at the half court line on the on the on the floor. I mean, it was exciting. Let me tell you, it was exciting because I got to see their expressions, their exchang, you know what I mean? The body language. It was it was fantastic. I’ve never seen that. I think live sports are very different than seeing them on television. So, I would say yes to a Browns game. All right. Okay. I’ll say yes if the Browns are guaranteed to win. I know nothing about football, but I know that I’ll win all that. Let me tell you, that’s probably not going to happen. If you said I’m gonna I want I’ll go if the Browns are guaranteed to lose. Very good chance that could happen. All right. I would like to try I would like to watch football. I will say this. I would like to watch football someday with somebody who’s patient enough to tell me what’s actually happening and I will listen to it cuz I’ve just from my entire life I’m 56 and I literally have no idea. Well, you know what it is too? think that it’s it’s like it’s the one sport that Liz has tr like she’s like cuz it is the hardest one on like basketball is very self-explanatory, baseball’s very self-explanatory. Football’s you’re like why they throw that pinky? Why they why are they running into a a cluster of people? Yeah. Like run around like it doesn’t Yeah, it’s not. And it doesn’t move as quick, but like it is the hardest one to understand. But we could go to like we could go to a basketball. We could pick a sport and go to a game. Okay. I’ve been to basketball. I’ve been to baseball games. That’s fine. I just don’t understand football. I think I have a thing. You know, I was like a dork in high school and so I was like, “Football players, you suck. You’re so stupid. I’m so smart.” Carla, what are we making today? Cuz I literally am starving. I I skipped breakfast because I was like excited to have whatever you’re cooking because yesterday we ate so much. Yeah, there was last week we ate so much. Um, so I know how you feel about your protein. Yes. And I remember when you went through an egg phase. The the egg phase. You were eating bald eggs like all the time. I was. Yeah. I mean, I think eggs get a bad rap, but I actually think that they’re very good for you. Yeah. Yeah. I You know, right% they’ve gone I remember there was a time in in American history where I was like, “Eggs, they raise your cholesterol.” I don’t think they do, to be honest with you. Yeah, they don’t. And and for somebody who has high cholesterol, you would know. I would know. I mean, right. Yeah. I mean, if I take eggs out of my diet, my cholesterol level doesn’t change. When I put them back in, it stays the same. So, I’m not a doctor. Again, we’re not a doctor. Don’t listen to us. Yeah. We don’t even play one on television. But like I do think like so much with food I feel has to do with common sense. Like people just overthink this whole thing. Like if some like all these extreme diets or these extreme like just it’s like the old Julia Childs. I it was the great like uh I was going to say the saying and I just totally I’m 56 and I can’t remember the saying. I was going to say everything in moderation including moderation. Yes. You know like just be like you don’t have to eat I just eat meat. That’s all I eat is meat, you know. I don’t eat any meat. I don’t like you can’t like just be smart. Just be smart. If you don’t want to eat the meat cuz you don’t like you like killing animals, that’s fine. Don’t don’t eat the meat. But like other people who just eat meat, have you seen them on Instagram? You’re crazy. It’s crazy. All right. But did you say what you I didn’t tell you what I’m doing. I’m doing devild eggs threeways. Fabulous. A three-way. What? I love a three-way on a Monday. I don’t think it’s the weekend one. This is a different way 3X. Um, one of the things that I’m doing, I put a little oil on a paper towel and I wiped my knife with it because this is going to help the yolks not stick to the knife. Oh, that is a great tip. Um, I’m I’m a little um I’m a little fidious about these are these are these are soaked in beet juice, but I’m a little fidious about the way things are sliced, you know. Yeah. I mean, presentation is everything. Um, and also if you’re like Were devild eggs a big part of your culture growing up? Oh, 100%. I mean, there wasn’t a party. If you if you didn’t have devild eggs, it wasn’t a party, right? You devild eggs were everything. Yes. And Yeah. And so, like, you eat with your eyes first. Do you ever go to somebody’s house where they serve devild eggs and they just couldn’t get those the shells off of those eggs? They’re mangled and it’s just they look all bumpy and lumpy and sad. And then, oh my god, they look It’s a sad day. You know what? I also don’t you think like I feel like in the past I’m going to say 8 to 10 years devild eggs have made this massive comeback where like you know it used to be something like I think all of us grew up eating but you rarely saw at a restaurant now like any like hipster restaurant there’s devild eggs right with caviar on top yeah with something on top and you know like but there’s some variety of devild eggs. Are there any like in the ordev world? Are there any that you guys wish would make a comeback more or or you love them? Uh, you know what’s so funny about orurves? It’s like I feel like what people want to eat whenever I have a cocktail party, they want to eat devild eggs and they want pigs and blankets. Oh my god. You can spend all day making little beautiful orurves, amuse bushes, and um all they want is all they want is a wiener and puff pastry. That’s it, right? That’s all they want. Yeah. Yeah. So, I I started doing um like little carrots in a blanket for the vegetarians. You know, they did the vegan dogs like in the carrots. So, with lots of spices. Um and I just love pigs in a blanket. I I love sausages. I love because it’s pastry and meat. I mean, yeah, totally. Any kind of little meatball like a Swedish go any like in Greek cafet. But any kind of little meatball I think should always be present. Yeah, I totally agree. All right, I want you all to see this. So, I’m doing three different kinds. You got some real jammy ones there. Yeah. So, I have the jammy ones, which I’m going to do shortcut eggs. So, these yolks will not come out. Then I’m going to do um kind of a standard one. Mayonnaise, a little bit of mustard, bacon on top, little cayenne, and the um in the the filling. And then I’m going to do these um beet soaked eggs. I’m putting a little wister sauce, some c some um what’s this called? Hot sauce. Hot sauce. Thank you. Well, the three of us really, we’ve forgetting a lot. Um, who are you? I don’t think Welcome to What Not to Wear. Okay, [Music] before we dive back in, today’s episode’s flavor boost comes from Blueshog. They’re one of the top names in barbecue nationwide. Renowned for award-winning rubs, marinades, and sauces. They’ve even won best sauce on the planet at the American Royal eight times. Blues Hog, thanks for bringing the flavor to our kitchen. Stay saucy. Go to blueshog.com for more. You may have noticed some of the boards and plates we’re using. Those are all from Frontgate, including some for my very own collection. They’ve got everything from outdoor furniture to decorating essentials. All made with quality, comfort, and style in mind. And since most of it is designed in-house, you can’t find their pieces anywhere else. Frontgate, thanks for making our spread look so good. For more information, go to frontgate.com. Quick shout out to our friends at AllClad for keeping our kitchen running smooth. Y’all, they’ve been crafting cookware in the US since the 70s. Built to last and trusted by chefs everywhere. Decades of innovation, fully bonded steel, and even heating, they have been the standard for pots and pans. So, thank you AllClad for being part of the madness today. For more information, go to allclad.com. [Music] So, the thing is if once you know how to do like your deed eggs, once you know a filling, then you know you can add whatever you want to add to it. So, I’m going to I’m going to pop these up and pop. Which one? What variety are you doing first? Car. So, I’m going to do the bacon ones with a little bit of cayenne in the um in the yolk mixture. So, here’s a question for you. Like, all right, eggs. Like, we all love eggs. Like Clinton and I, we were talking about it even before you started cooking. Like I love a jammy egg. He prefers a hard boiled. Yeah. But like what’s your favorite? What’s your favorite? If you had to pick a style of egg to eat, what do you have a style that you prefer or love the best? I I mean I I love a I mean I got to tell you something. I think I’m an equal opportunity egg lover. I really I love them all. That’s okay. But is there one is there one that really curls your toe? There’s one thing that I can never resist on a menu on a breakfast menu. brunch menu is eggs benedict. I got it for you poached egg covered and holiday. You never pass. Oh, I can’t. You know, it’s like it’s like 10,000 calories per plate, but it’s like I’ll take it. I’ll I’ll work it off. I’ll do I’ll do a couple of steps today, you know. Carla, what about you? Uh, for me, I like soft scrambled. Soft classic. Oh my gosh. I And I love like crispy toast, soft scrambled eggs. Uh, and by the way, don’t go to breakfast with me. And the toast comes back and it’s it’s like it’s like not toasted and it’s like stale and I will look at the I like I want my toast to sound like this. Same. Or like I love like even like grilled hard grilled bread with scrambled eggs on top. It’s delicious. Yeah, that’s good. Was that your favorite? No, I think my favorite is and I think it goes back to like childhood. My grandfather when he made eggs, he had that uh like a cast iron pan and he used to do crispy eggs so they were crispy on the bottom and the really jammy runny yolks and like a lot of people like that’s not proper egg shouldn’t have color blah blah blah blah blah and they may be right but I really don’t give a [ __ ] like that style egg brings me back to a place and it makes me so happy. Yeah, we talked about this, right? I think that everybody wants the eggs they grew up with, you know? It’s like that’s what you think is the one that you want. And I actually did grow up with poach. Speaking when you were talking about breakfast and sending the toast back. Yeah. I I I waited tables for years. I waited tables all through college. Uh you the summers after college, uh during grad school, after grad school, the breakfast shift. I just want to say this to everybody out there. Be nice to your breakfast waiter or or your server. People are psycho about breakfast. They’re psycho about breakfast. And then it’s like the the check is so small that you get 20%. You’re like, “Oh, thanks for the two bucks.” You know, it’s like it’s like I want my eggs like this. I need my toast like this, butter on the side. I want my coffee like like this. It is the It’s the I think it’s the You know what it is, too? I think a lot of it is because breakfast is the one meal that everybody has cooked or feels they’re capable of cooking. So, they opinions. They They just want breakfast. They just want someone else to make breakfast. That’s right. They’re not going out to dinner to have something that a chef or someone created that’s unique. They just want someone to make what they’re would make themselves at home. That’s exactly it. That’s right. It’s like eggs runny. Uh bacon crispy toast dry, coffee wet. I can’t That’s looks Tell us what you did. Okay. So, I took the yolks. I mashed them to smitherines. And then I I add the mayonnaise. I added a little dijon. I added some cayenne pepper. And I just sort of mashed it around. And now I’m just sort of placing it back. Nor normally I would pipe this, but I just want you to see how easy it is, y’all, to just do your doubled eggs. Just Oh, normally you’d pipe it, but we’re not good enough for piped eggs. Normally, you see where we stand in the double egg line. Well, also sometimes you you worry about piping it, but then I’m going to put something on top, right? But the piping is efficient. That’s why I pipe doing a big batch. Like if you’re in the restaurant, you’re going to make a hundred of them. Yeah. Exactly. You’re You’re like So, you all want to eat these all at once, huh? Or you want to eat? No, I want one at a time. I want you to like tease me with an egg, then I’ll have another one. That sounds tease me with that egg. Tease me with that jammy. I love how jammy is. These are the the bacon ones. Take a photo. Take a photo. Take a photo. Thanks, Nick. Oh, Carla, get out your Samsung phone because my Apple phone can’t take as good pictures as Jesus. Neither one is a sponsor. I just like Yeah, we’re just make fun of each other because Carla talks about her fancy phone, but the only thing she shows you what it does good is take pictures. Take a picture. She can’t air drop. You got to clean your lips right now. Jess, could you have a sha? I got Yeah, I got I got some right there on my That does look good. I mean, I want to eat that. So good. Here’s a sh Oh. Oh my god. Nice. Can I have one? Nope. while you’re clean. Keep the show moving. Okay. Yeah, keep the show moving. Jeez. You know what it is? She’s had to clean that lens cuz she’s so afraid she’s going to take a picture with that the one thing her phone does better and the picture doesn’t look right. She’ll never hear the end of it. You can have more um bacon if you want. You know what? There should be more of in the world. Deiled eggs for breakfast. Like, why don’t we have them for breakfast, right? Yeah. I mean, we just have hard-boiled eggs like breakfast or jam. Yeah. But, you know, oh my god, what would that look like? A breakfast devil egg. It would be so good. It would look exactly like that with bacon on it. But I think less mustard because you wouldn’t have I like mustard. I can start the day with that. Good, Carla. Lovely. All right, so let’s do going to do the same thing. Now, let’s talk about the beet juice situation. Where’ you Where’d you get the beet juice? So, beet juice. Once the eggs are peeled, you just throw them in there. You could crack your eggs and you can have the lines in them. Oh, right. That’s sort of like a you know that crackle crackle. Yeah. Marbled marble like marbled. Uh it’s like a Chinese egg or um you could do that. Um but you just throw it in the beet juice. I guess cherry juice beet juice. I haven’t seen Yeah, they sell beet juice. Oh, okay. Have I not seen that? Cherry juice works. Oh, okay. Like any more would you go to any store like they every juice that you could possibly find. Yeah. I mean blueberry juice. Oh, that would be fun. Okay. For some reason, I’ve never seen I don’t want blueberry juice. But you don’t taste it. You don’t really taste it for the color. All right. In this one, I’m going to add a little bit of um hot sauce. I I don’t know why I’m having a problem. Remember that time when we were talking and um I was I think I was around 48, maybe 46, 47 years old. I didn’t realize I was going through pmenopause. Nobody was talking about it back then. And um now they’re all talking about it. Now they’re all talking about it. Now it’s the rage. And I had I was trying to point out my ingredients and I’m like and I was holding it. I’m like this um um and Michael goes banana. I’m like yes thank you Carla. I like have we told the story already on the show? We have you’re telling them here. No, we did not tell it here. We were not on camera. We weren’t on camera. Well, I was going to say like I was going to say I you know, Carla, I adore you and I’m sure a lot of it had to do with premenopause and menopause, but like you know I I feel some some of it’s Carlaisms too. Oh yeah, for sure. Sure. Sometimes I’m just not present. Okay. I clearly put in too much stuff in this. [Music] That’s right. You made some egg yolk mayonnaise. There you go. Hey, you know, maybe you can make us a tuna club now. Oh my god, y’all. I mean, maybe we could do egg salad. [Applause] I mean, what in the I think it’s still going to be delicious. Do we have any extra eggs? No, I ate them. We take those egg. Which one? But those are jammies. No. Here. Put that in there. We put this in the stuff on it. No. This is how you fix it. Hold on. Let me get I want to see. Well, let’s just talk about on the two. Remember on the chew? People would love it when we had a little [ __ ] up. Here we go. On chewed up. Take the bacon off then. I’ll take it. Okay. Yeah. More hard boiled egg. Oh, no. We want to watch it. Hard boiled eggs flying in. Oh, there it is. Yes. Oh, yeah. And that’s a nice dry one. [Laughter] Sorry. I just add If you’re listening to this and you have no idea what’s happening. Um Carla put a little bit too much too much. Was it mayonnaise that you put in? No, I put in too much um worer sauce. All the wet stuff. Oh, too much of the wet stuff. No good. Oh, she’s good now. Thank you. Okay. Okay. That’s coming together. That’s coming together. Okay. Here we go. All right. So, that’s uh a beet soaked egg white. Beet soaked egg white. The whole egg. And then we’re going to put in I know, right? And then um we added in uh too much um wished wor sauce and Tabasco. I I got to tell you, I haven’t had this yet, but because I like if it’s a scramble, I like it super soft. I like my eggs very runny. I like a jammy egg. I feel that I am going to like the runnier version of the devild egg. Yeah, I It’s funny because I like this. That’s too much. It’s big. Um I like the jammy eggs for sure. And now I’m putting on some um chives. So I I swear this I’m putting out a banana. Yeah. Okay. Here. I have an honest question for you. So when you when you get served a devild egg half, do you put the whole thing in your mouth or do you bite it? I put the whole thing in my mouth. Right. I feel like is there an etiquette for that? Like I feel like biting a devild egg is going to just create a mess, right? So you just pop it all in your mouth. You got to house that whole thing. Yeah. See, Colin, the picture looks good. Yeah, Samsung. Here we go. Could you FaceTime me? Yeah. Well, I think I have pickles and stuff and everything. Pickles. I don’t think we need pickles on that. Taste pickles. You say pickles. I like pickles. I do like pickles. Here’s some pickles. Yeah. Pickles. Pickle. Pickles cuz you have any caviar. Nice. Is this gray pup? You know what? Might be runny, but it is delicious. Okay, let’s see. M. It’s really good. It’s good. Really, really good. I like the spice in it. I I was going to say I like the significant hit of Tabasco that you couldn’t have gotten unless you made a run at I know. [Music] Hedley and Bennett designs professionalgrade aprons, knives, and kitchen tools used in top restaurants and home kitchens alike. Built for durability, function, and style, their gear keeps cooks looking sharp and working comfortably in any kitchen. To find out more, go to headley andbennet.com. Sometimes you don’t feel like having a drink with alcohol when you’re out with friends. That’s where Kasamara Club comes in. They make these beautiful botanical leisure sodas, but without the booze. They’ve got flavors inspired by travel, coastal citrus, alpine herbs, and even a little ginger. All bubbly and refreshing. Thank you, Casamara Club, for keeping us happy sipping in the kitchen. To find out more, go to casamaraclub.com. I know, right? You know, I mean, that’s really nice. I think that was a gentle like a a mistake that worked out as a win. Agreed. Agreed. Oh, it’s just living in my mouth. I know, right? Oh, it’s like the movie Shining. Just a little boy who lives in my mouth. Do you remember that? Yes. Yeah, I love The Shining so much. Oh my god. Best movie ever. It’s funny. We We make um We’re a couple weeks into the show and we make a lot of uh movie references. Yeah. Which are from our era. It’ll It’s going to be interesting to see when people that are listening to the show, they’re like, “What the hell are these people talking?” Yeah. But what they’re going to do is go look for them. What is this? Well, like you mentioned The Jerk, and I’m sorry I called it an obscure comedy. I took a little [ __ ] from about that. I called the jerk an obscure comedy and I don’t think it is popular as some classic comedy. Yeah, because I mean no one knows Steve Martin. I mean I love the jerk. I mean Iron Balls McGinty. I mean come on. I don’t remember. I don’t was who played was Bernardet Peters in that did she play? Did Yes, it was Bernardet Peters. Steve Martin. Steve Martin. I know Steve Martin. Steve Martins and I love and that was when he was at the height of his like remember that’s when he was doing the live I’m a wild and crazy guy. Yeah. Um I often I do often think of the jerk because I sleep with um this this mechanism on my nose. Well, also in the bed is this thing that that I used uh I forgot the name of the damn thing. Um intake. Do you know what this is? Yes. Yes. It’s two magnets that you put on your you on your nostrils and then you have u like a little plastic band that keeps your nostrils open so that when you sleep you breathe through your nose and don’t snore. So I have that and it works. So you’re a snore. I am. I turned into a snorer. Yeah. Um and uh I think about the because in the jerk isn’t doesn’t he invent something that keeps your glasses up and it made everybody cross made every crosseyed. So when I put my magnets on I think about the jerk. I’m like is this going to make me crossey? But you know what the good thing I think about called the optic grab. Optig. But what I think the beautiful thing about Steve Martin now like for people that are watching that maybe haven’t seen the jerk. Yeah. But they know Steve Martin because she’s he’s in a show with Selena Gomez who everybody knows. So, like if you if you love Selena Gomez, you know who Steve Martin is and you should go back and watch a jerk cuz it’s still hilarious. Okay, I’m going to I’m going to go back and re I’ll watch it this weekend. Now, this has nothing to do with Steve Martin, but it kind of has something to do with the tape that you put on your nose because I put tape over my mouth. You know, the mouth tape. Oh, yeah. Mouth tape. Yeah, it works. Yeah, I’ve heard it works. And and and uh so I Does yours have a little hole in it? Yes. Cuz sometimes I forget that I have the tape on. I can’t breathe. And I’m like, so I’m you know, and so I It’s like sucking through a st a straw air. But Matthew says I said, “Matthew, did I snore?” He’s like, “No.” The other thing that it does, um, you don’t really get morning breath. Oh, right. Cuz it keeps everything moist in there. Yeah. Yeah. I’m just saying. No. If I tell Liz there is a mouth tape, I don’t like she’s going to like She’s absolutely going to want you to put on mouth tape even during the day. Okay. So, let me tell you. So, these are the jammy eggs. Yeah. you know, Michael walking around with malt. So, these are the shortcut jammy eggs. So, jammy eggs. So, it’s about um six minute eggs. Say five, six minute eggs. Yep. And then I just mix mayonnaise and mustard. And then I go in and I just place this right on top of the egg. It is so simple. This I I put these in my book, Carla Soul Food, Everyday in Celebration. But what I love is the mouth fill of these eggs. And then I’m going to put um I’m going to put in some um Aleppo pepper just on a couple of them. And then I’m also going to try some of that barbecue. I’m going to try both. Some blue hog. Yeah, some blues hog. I think this would be really fun because this and you can serve them. You absolutely need to serve them sort of in a um an egg plate, like a dish, but you can also serve them on a spoon, like in spoons. Oh yeah. Keeps it um like a like a like a ramen spoon. You know what I mean? Yeah. Exactly. Try one with a blueshog. Yeah. I know. They’re they’re kind of slippery. You got to do watch. Push it and push it. Push it. Push it real good. That’s great. I mean, really great. I’ve never had that at a party. Like I I’ve only had jammy eggs at like Yeah. Like to me jammy eggs like when you were saying breakfast. Yeah. Devild eggs. Jammy eggs is one of my favorite eggs. I’ve got to take a picture. Is there one left? Yeah. Oh. Um get up close on that baby Carla. I will say I think my favorite was the beat one with the worashers and even though it was a little loosey goosey but the worershair is nice. Isn’t it nice when you have and everybody can pick their favorite? So you it’s not why say or when you can say and right. I want a little salt on this. They’re they’re all delicious. Carl and I mean that’s the beauty of it too. Like the nice thing about a devild egg or these style eggs if you’re entertaining I think at home is this is something that you could can have all the eggs done ahead of time and then you could like kind of start designing them at the end and customize them at the end. But you could do all your eggs at once and you’re golden. That’s it. That’s what’s up. All right. Is it time for a giveaway? Is it time for a giveaway? We’re giving away a gift pack from Pop Mustard. Pop. Tell us about Pop Mustard if you haven’t heard. So, um, Pop Mustard is a brand that myself and a couple of my friends started. Um, it’s based out of Cleveland, Ohio. It is whole seed mustard that has been pickled and barrel fermented. Um, and we do a couple different flavors. We do a spicy, we do a smoky, and we do an original like our OG, which is an IPA based one. Um, and when you eat it, it pops in your mouth like caviar because it’s the only whole seed mustard on the market. Is it really? It’s a disruptor class. I love it. It’s delicious. I mean, it really is. It makes me Everybody who comes to my house loves it. So, if you’re the recipient of this, don’t share it. Let’s find out who the recipient is. Oh, yeah. We’re going to pick that winner out of the bowl. First, let me say if you want to get in on this giveaway thing that we do every single day, every single day we’re giving away something, go to chewedupshow.com and also don’t forget to follow us on Instagram at chewed-up show. Same thing with Tik Tok. Watch us on YouTube if you’re listening to us. You can watch this magic happen. Okay, who wants to choose the winner’s giving it up? Mhm. This guy right here that needed pickle. It’s so good with pickle. Bob in Sea. SA Park. Sava Park, Maryland. Sava. I know Sava Park. You say Sava Sav. Okay. Bob in Sava Park, Maryland. Um, you’re going to win a trio uh package of pot mustard. Okay. Do not forget to see us again on Wednesday. And we’re going to be back on Wednesday and Friday every week. Monday, Wednesday, Friday. Monday appetizers. Uh, Wednesday’s entree day. And Friday is dessert day. Yes, it is. Bye, everybody. Chewed up. Thanks for watching Chewed Up and thanks to our sponsors for making the show possible. Blues Hog, Frontgate, AllClad, Headley and Bennett, Kasamara Club. New episodes drop every Monday, Wednesday, and Friday to subscribe. Snag Recipes and dig into all the extra fun. Head to chewedupshow.com or just find Chewup Show on YouTube and wherever you get your podcast. Now go make a mess in your own kitchen.