We are making classic deviled eggs in perfect timing for your Easter table,
or anything that you've got coming up this spring and summer. I don't know about you,
but for me, anytime I make any kind of classic American table, whether it's for Easter,
Memorial Day, 4th of July, anything like that, deviled eggs are a must-have,
whether it's for an appetizer, or literally just on the buffet with everything else.
And I do love deviled eggs, but I love them made
right. And I love them to have plenty of really good flavor,
and I'm going to show you how to do them. We have not made deviled eggs together in over a decade,
so I'm thrilled to be able to re-shoot this and just bring some light to an oldie but a goodie.
Let's get started with the actual eggs.
I like to use large eggs. Now I'm going to show you how I boil my perfect hardboiled eggs every
single time. These are cold from the fridge, so to me that makes a difference. I like to start
with cold eggs and cold water. So you're going to take your cold eggs, you're going to pop them
into your pot of cold water and you're going to bring this to a boil. Once you bring it to a boil,
you want it to come to a rolling boil, you are going to then, once it comes up to a rolling boil,
you're going to turn the heat off, place a lid on that pot and let them sit in that boiling water
without the heat on for 10 minutes exactly. After those 10 minutes, I'm going to show you
the next step, which is pretty crucial to making sure that you can peel those eggs really easily.
But once we're there I will show you that next step, but I'm going to just talk you through
the filling for your deviled eggs. I like a really classic filling, I don't like a really
fancy filling, because I think deviled eggs just need to have mayo, mustard, a little acidity,
a little herb action, just a little teeny tiny bit of spice, and I'm going to show you what my
favorites are. So in here, what I've got is some full fat mayo, a little yellow mustard,
or you could also use dijon, this is some dill pickle relish, I like dill but you can also
use a sweet, and then in terms of acid you can do one or two things. You can do a little bit of the
pickle relish brine, which is what I prefer, or a splash of either red wine or apple cider vinegar.
And that's your creamy mixture. To this, I like to add granulated garlic and onion, and some
celery salt. Celery salt, to me, is absolutely a must-have. An absolute must-have, if you don't
have celery salt, what you can do instead is you can take a stalk of celery, grate it really really
fine, and then just squeeze out any excess water and add it to this. To me, that's a little bit
messy. I'm not really willing to go through all of that when I could just use a pinch of celery salt.
And then I'm going to use a little bit of dill, so I'm going to use a little bit of dill in the
mixture and a little bit of dill when I serve it. You're going to need about a teaspoon of chopped,
very very finely chopped dill and I'm going to add it right to my mayo mixture along with
a really small pinch of salt. I'm going to mix it all together and then I'm just going
to set it aside until my eggs are ready, which like I said, it's going to take about 15-ish
minutes and I'll explain to you why when we get there, but this is your creamy mixture. Taste
it at this point, if you want more vinegar, add something, you know a bit more vinegar.
If you want more salt, add more salt. If you want more spice,
add more spice. That's perfect. That is literally perfect. I'm going to
set that aside and when the eggs are ready I'll show you the next step.
Alright they've been sitting for exactly 10 minutes, remember they came up to a rolling boil,
now this is a key point here that I like to do. Take your hot eggs, do that, plunge them into cold
water and what that does is that it allows that ice water to get between the shell and the egg
and it helps peel them a lot easier. And you're just going to ensure perfect eggs every single
time. And I love them, we love hard boiled eggs in this house, so trust me, I make a lot of them.
Now you're just going to let them sit in there until they cool,
you want them to cool completely. And this is also a step that you can make in advance,
you can make this the night before and just leave the hardboiled eggs in the fridge,
and then assemble them before you are ready to eat them. So I'm going to let them sit in there for
like a solid 15 minutes or so or until they are completely cold and then we're going to basically
pull the whole thing together, which is really easy. But it is so good you got to just make
really good easy deviled eggs that everybody loves. I even make these for Thanksgiving,
because my niece and my nephews love them, my in-laws love them, so they're tried and true.
My eggs I've been sitting for about 15 minutes, get that shell released, I like to keep my bowl
close to me because I, I'm going to show you, I like to get my hand wet, here we go, once you
get it going once you get it going you get them peeled really easily, but sometimes you just,
it's nice to like re-wet your hand, you know, you know, and sometimes it's a little easier than
others but you should not this should not cause your eggs to break or anything like that, see.
There are lots of hacks on the internet about how to cook the perfect egg, how to
put it in a container and shake it around, but listen, I - I'm too old and I have no patience,
clearly. I almost broke that one, this just happens to be the best method for me,
and just keep, like I said, that bowl of water, it keeps all the shells,
um they sink to the bottom of the water, and it's just, it's just easy. And the the
eggs are perfectly cooked every single time. I don't like a real powdery egg, you know what
I'm talking about? When it's overcooked, but I also don't like it too undercooked
when it comes to hardboiled eggs, because otherwise the texture just seems all wrong.
And I am such a texture person that that it's just got to be just right. And for me,
these are really easy, no-fail hard boiled eggs that you're going to make for years to come,
and you're going to make so many deviled eggs from these hardboiled eggs. Okay,
now take a little mapeen and clear that water and everything, okay,
and now you're going to bring it close to you and you're just going to cut them in half lengthwise,
now I do have that, see that's that's perfect, not to toot my own horn, but that is perfect.
Pop that yolk in there, what you can also do is if you don't have one of these little
deviled egg carriers, take a little teeny, teeny, teeny, teeny tiny piece of the back, like that,
so that they sit flat then you can just place them on any on any plate, you know, don't worry
about having to grab something specific. That just works every time. To I'm just going to get all the
yolks out and get them all in here. I am using a fork to mash all my yolks, now here's something
that I want you to keep in mind. A lot of about cooking comes really down to using, you know,
look and feel. Sometimes your yolks are a little bit bigger right, so it's going to take all of
that creaminess to bind it together. Sometimes your yolks are a little bit smaller, and adding
all of this might make it too loose. So what I like to do is, I like to start with about half,
okay, and then just mix it and make sure that it comes together the way I want it to. And if I feel
like 'oh yeah it's definitely going to need all of it', then I add all of it. You can always, I like
to always start slow and then work my way up. I don't like, you can probably tell by now that I'm
very picky about my hardboiled eggs, I don't like a really runny hardboiled egg, and I also don't
like, you know, a dry hardboiled egg, so it's got to be that perfect balance, and this, to me, is.
Taste it for seasoning, adjust it at this point, but make sure you're mashing it really nicely.
That to me is perfect. It's got the perfect consistency, which means the consistency is
going to, it's going to hold its shape and it's not going to get all runny when you go and top,
you know, put it in your eggs which I think about those things,
maybe you don't, but I do. Because that matters to me.
And I like to place it, this is a like a disposable piping bag,
you can just use a Ziploc bag with no tip at the end at all, I'm just using a star tip, only
because I'm feeling real fancy these days, okay, I'm really feeling fancy. But you don't have to,
you can just use a little spoon and you're good to go. So it's like the perfect amount,
and if you have just a little extra, just go around and fill it up, you know,
don't waste a single bite. It's just so good, it's like that perfect mixture of like tart and salty
and yummy. Now how you top your deviled eggs it's totally up to you, a little sprinkle of paprika
would do great, but have you ever topped them with like little slivers of mini little gerkens?
And just a little bit of dill, and a little bit of paprika, because trust you me, it's incredible.
And also if it's Easter, for me anyway, I just, I do like to go the extra mile of making it look
special, because trust me, listen I don't do anything complicated, okay. And this is hardly
complicated, but it does feel special. Sometimes I like things to feel special, especially if I
can do that in the simplest way possible, by adding like a little piece of baby pickle.
A little dusting of paprika, just brings everything to life.
And tell me those are just not so adorable. I know that you love them, I know that you will love
them, I also wanted to thank you so much for those of you that came out to see me on my book tour,
this is the first video I'm posting since my book launch, since my book tour, so many of you came
to visit and it means the absolute world to me, when I've never done anything like it before,
and when I imagined what you guys would be like, this exceeded any expectations I ever had because
I feel like we are one, I feel like we are the same, and you guys have been here since the very
beginning, which means the world to me, and I just wanted to say thank you for supporting me.
Buy the book If you haven't, it ships literally in a day or two now, it's linked in the description
box below, it really is such a love letter to my authentic Italian cooking that I grew up with and
my nonna, and it's just, it's pretty magical. So if you haven't gotten your copy yet, please do.
Thank you for coming, make some deviled eggs, I'm going to pop this one back because honestly they
are so perfect, look at them. Literally heavenly, the best so easy, not a complicated recipe at all,
everyone needs to know how to make a perfect deviled egg. Now go to LauraintheKitchen.com
for the written recipe, hope you enjoy spending time with me and I will see you in the next one!
Bye-bye!