I personally love a good deviled egg but the main problem I have with them is the lack of texture, it’s just mushy on top of mushy. These eggs really fix that problem with flying colors.
Deviled Eggs Full Recipe:
12 eggs (save 2 for breading)
1/4 cup + 1 tbsp mayo
1/4 cup + 2 tbsp sour cream
2 1/2 tbsp mustard of choice (I used Savorra)
1 tsp Maldon salt
1/2 tsp black pepper
3 oz prosciutto deep fried
1/2 bunch chives finely sliced
1 dill pickle cut into little cubes
few sprigs of fresh dill
1/4 cup all-purpose flour
2 reserved eggs beaten
1 1/2 cups panko bread crumbs
10 sprigs of fresh thyme picked
3 sprigs of fresh or dried oregano
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20 Comments
So I chose the wrong word when I said Fresh eggs for peeling as very fresh eggs don't peel as easily as older ones. I just meant trying to find some nice local organic eggs as opposed to some mass-produced factory-farmed ones.
Also adding vinegar to the water makes it easier to peel! Love your videos dude!
Boil your water first before you put eggs in the water…and boil for 9-10 minutes
I love deviled eggs. This recipe looks great, but sadly way too much work for me.
Oh I’m definitely trying this one
I was with you until you kicked the fridge.
Nice work on the eggs a must try keep up the good work 👏
Dude – get water boiling, use a steamer basket. 12 minutes and the shells fall off. Try it!
The fresher the eggs, the harder they are to peel. This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane.
Try Steaming the eggs (13 minutes) plunging into a Tupperware of ice water for 15 minutes and then shaking vigorously for 40 shakes. This method is everywhere ( try Martha Stewart) Shells fall away.
The rest of the recipe is delicious. Lazy Dog Restaurants feature a similar recipe and it is a game changer
What’s with the crazy stuff – kicking the refrigerator and banging the table? Is that cool these days?
Baking soda does nothing.
The egg must be aged 6-8 days in the fridge so the Ph drops in the egg.
Clean peel every time.
Whatever i do….they stick as though SUPER Glue has been used 😂😂😂😂
At 8:03, why did you kick the refrigerator ?
Did this dude take his cues from Joan Crawford? "…always serve something hard when serving something soft."
Let me cue the folks in on something; deviled eggs are never a main course. They are either served as an appetizer, usually along side a bowl of chex mix or vegetable and dip; an amuse bouche if you really want to get upitty about it. Almost always at this sort of meal, there is plenty of crunchy to go with the traditional deviled egg(sometimes called stuffed egg) Just as you don't need to put a crust on a scrambled egg, you just have toast; you simply just enjoy your deviled egg with chips and dip, or maybe with a green leafy salad; or as I prefer, as a delicious side along with my main course, where there is usually much variety of texture. There is no reason for pretention to showcase a new way to fry an egg.
Finally, remember when dieticians were claiming eggs might not be as high in bad cholesterol as once thought? If you start breading and deep-frying your stuffed egg whites, you are going to seriously excelerate the death of those dinner guests who are most vulnerable to cardio-vascular blockages and heart attacks.
Fresh eggs are MUCH HARDER TO PEEL!
Why would anyone RUIN deviled eggs by adding those NASTY CHIVES??? GROSS!!!! You need to learn how to properly peel a boiled egg, your technique is like a 3 yr old's.
Seems to have a bit of Scotch Egg influence
There's a hack for hard boiled eggs. Before cooking, tap the egg gently until you hear a slight crack. It is the sound of the membrane breaking. When that happens, you'll find it's even easier to peel and the egg will not have that air bubble after cooking.
What do you do with all that cooking oil? I don’t know how to dispose of that much oil.
They may be 10X better but it looks like they take 10x longer and cost 10X as much as regular deviled eggs.