Hello There Friends! Deviled Eggs are such an easy thing to make for any occasion, so I wanted to share with you my ultimate guide to making perfect deviled eggs! Make sure to check out my short on how to make Creme Fraiche to make these even more delicate and delicious! Let me know how you did in the comments below.
RECIPE LINK: https://chefjeanpierre.com/egg-recipes/best-deviled-eggs-recipe/
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VIDEOS LINKS:
Creme Fraiche: https://youtube.com/shorts/msfABS3Topk?feature=share
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❤️ Stainless Steel Stainer: https://chefjp-com.3dcartstores.com/search.asp?keyword=strainer
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❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
47 Comments
Chef, still waiting for CHICKEN VESUVIO! Come on, it's ITALIAN 🙂
Your the man chef!!!! thank you for sharing all of your great knowledge. I comment all of the time!!! someday you r going to have to reply. lol
i skipped the prosciutto and the ham, and put bacon bits instead. put bacon on everything!
No butter??
lol, well he explains at the end
So beautiful. The little extra steps that make food a celebration.
❤ this man 😊😊
Can I use a potato ricer instead of the strainer?
You make me laugh.
Excellent choice for a Saturday brunch. I like mine with lots of chives and chili.
fundamentals
Those deviled eggs look delish.
Oh wow you manage to pass over the most critical part of how you get the egg to separate from the shell 🐚. This can be often difficult I find.
I envy Jack. He gets to taste all the wonderful recipes that chef makes. Work the camera and have delicious food that's a job I want. Thank you chef for the wonderful recipes. It's mouthwatering to see them and friends and family loved them when I made a few of them. The tips and tricks are very helpful because there is a rationale behind it and chef explains it so well. All my good wishes.
Wow nice cooking share sending support❤
"yeah they crispy!"
Nice
thank you chef, I agree that pushing the yolk through is a game changer… mine come out with a very smooth texture as well. I have a question about boiling the eggs… 9 1/2 min when you put the eggs into boiling water. Are your eggs room temperature when adding them to the water? and do you keep the water on high boil or just simmer?
I know I am posting at the wrong video, but don't know how to send a request for a lesson please. First and foremost, love the channel and love Chef Jean-Pierre. Thank you for all the lessons, and the fun of watching you cook. Watching you and other Chefs on TV using Stain Steel pots and pans, I bought a rather expensive Cuisinart set. But for the life of me, I cannot cook anything without it not sticking to the pan. Even if I boil water, it somehow sticks to the pan. Could you have a video on how to prepare or use stains steel pans please? Thanks a million.
Thank you for the proper way to boil an egg! They turned out great and peeled so easy! Thank you ,thank you!!
You are the best chef and teacher ever ❤️
I just made these with a few modifications to the ingredients. Phenomenal! I followed other posters' advice and let my eggs come to room temperature before boiling. That took about 2-3 hours before they were no longer cool to the touch from the frig. Put them directly into boiling water-no cracking whatsoever; cooked for 9 and half minutes. Drained the pot of the hot water and kept refilling with cold water until the eggs were cold.
Peeling was still a challenge-almost lost one egg but I'm used to that. LOL Overall it was a success. The yolk was just as he said, yellowy-orange.
The game changer was using the sieve for the yolks. Absolutely changed the texture! Thanks Chef and thanks Jack. Love your videos !
Jean , exit Alley today only as ID working the clothes room 0nSilent please , push LW 🕊 approved
1144 start
Going to take care my Mom's Buisness
nice!
I never fail to learn something new and different from you, Chef! Thank you! Definitely trying these for my next dinner party!
You promise me? I promise you … I like the recipe 😉
Can you make these the night before???
Hi JP you are amazing ❤❤❤ Bob Cooney
I've never twisted the bottom of the bag and now feel dumb. Pinched it.
I've also always done the yolks with ingredients and a mixer which adds heat. This is probably a totally different experience. I need to try it!
Thanks for the tips for making deviled eggs Chef J.P. Looks amazing, now I have to make a batch for the next get together! Cheers
could you just run the yokes through a ricer with the small screen?
Chef ever consider livestreaming?
Man this makes me hungry
miracle whip, mustard, sweet relish and a bit of horseradish, I just beat my Grandma's eggs as they are the best thing you've ever tasted. Also a dash of crushed black pepper and a paprika (light) topping. Thank me later.
God I love deviled eggs. mmm. No dash of paprika? I always thought that little dash of red was what made them 'deviled' 🙂
That was a cool video, it got me thinking about replacing the ham with cold smoked salmon.i think I might have to try it.
Thank you chef Jean Pierre
Love it! I thought my yolks were orange cause I bought those expensive eggs from chickens that basked in the sun eating grass and bugs. Eggg company fooling me . I don't care. They're more delicious.
Thank you
My husband loves a hint of sweetness. I use in the yolks: mayo, honey dijon mustard, and a little sweet pickle juice. I sprinkle a bit of paprika on top. They are divine. I do not add salt or pepper.
I was so very sorry to hear (or read) that our dear Chef has passed. Google it, you will see that he has been gone for sometime now. I love his recipes… I love him dearly and will always continue to watch his videos, faithfully. May he rest in peace. You know, perhaps he’s cooking in heaven!?!
I want to try a potato ricer on the yolks. I think it may work as well as the smushing through a strainer. ?
Thanks for your always awesome recipes, @Chef Jean-Pierre. Could you use a potato masher instead of the strainer and get the same smoothness?
Depending on the gathering, I will top them with fish eggs or smoked salmon. Never thought of using lemon juice, I'll have to try it next time.
Sorry unless you canning but otherwise I agree.
You could also use a food mill .
Sorry about all the comments but you can use a Ziploc bag buy cutting the corner many different ways.
I’ve got 2 questions. First, after removing the eggs from the boiling water, do they rest in an ice bath, or just by themselves. Second, if I crush the yolks in a bowl with a fork, maybe with a couple drops of olive oleo, would the potato ricer sufficiently break them down to the desired texture?