- My name is Talia, and this is my kitchen.
This is not a fancy cooking video
because I'm not really a great cook.
These are easy, delicious things that you can make.
And by me making them I'm showing you
how easy it actually is.
Today, we're making deviled eggs.
Apparently some of y'all think they're gross.
And if you think a deviled egg is gross
then you just haven't had a good one yet.
Cause I've had gross deviled eggs before.
I'm not saying who and I'm not saying who brought it
to the reunion, but I make really good deviled eggs
and I'm gonna prove it by making Mary Patterson eat one.
And she's gonna love it.
- I've never tried a deviled egg
that I can recall.
So, first time for everything.
- I'm so excited.
It won't be hard.
It's the opposite of hard.
It's easy, except for the eggs.
They'll be hard boiled.
(drum beats)
Should we get started?
Obviously you need eggs because it's a deviled egg.
So this is what makes it deviled.
Most people use just normal mustard.
We are gonna use Dijon.
Hellman's because I'm a Hellman's gal.
If you use Dukes, that's fine, you can use Duke's.
Sweet relish and Frank's Red Hot sauce.
And then this is candied bacon.
Now, if you don't know what candied bacon is
there's another Talia's Kitchen video
and we make a fried chicken biscuit
and I show you how to make candied bacon
in the oven in that video.
So when you're done with this, go watch that one,
learn how to make candied bacon, come back here,
watch this one again and then that's your final step.
Yeah.
The hard part about deviled eggs,
the only hard part is boiling them
in a way that they are easy to peel afterwards.
I've tried the little egg steamer, I've tried boiling them.
You use vinegar, you use salt, whatever.
If you have a pressure cooker it's so easy.
It's so easy.
If you don't have a pressure cooker, that's cool.
You have a stove stop probably right.
Just boil some water, throw 'em in there.
I'm not gonna tell y'all how to boil an egg.
Y'all know how to do that.
We're gonna make a full dozen eggs
because there are four people in this room.
Do you love that, Adam?
Do you love that sound?
Okay.
Last one, put some water in there.
Pressure cook on high four.
This is a great time to check your email,
cycle the laundry, respond to that text
that you've been ignoring.
(pressure cooker dings)
(upbeat music)
And none of them exploded.
One kind of do a little bit, that's fine.
We've got to run them under cold water, really quickly,
so that they stop cooking.
- I'll take a piece of that bacon before we make the eggs.
- So yeah, no, I made two extra pieces
so that we could each have a little, a little amuse bouche.
A little amuse bouche of bacon.
- They're so good.
- Oh, it is so good.
- Okay, our eggs are boiled, now we have to peel them.
It's the least fun part.
Usually I make my kids do it, but they're at school, so...
We did it.
- Okay great, bye.
- Our eggs are peeled.
Thanks Liz.
So we're gonna cut them in half, pop out the yolks
and put all the yolks in this bag.
If you use a Ziploc bag for this trick
you want the kind that don't stand up.
You have to have like a perfect point.
Get to the choppin'.
You know what would be really cute?
Could we animate little faces on each one?
And it's like...
Can you draw like a little face and it's like wee.
Adam, you can do that, right?
A double yolker.
What, look.
Weird.
All right.
Oh my God, y'all.
Y'all, this is the third one.
So we have our eggs.
They are cut in half.
They are hollowed out.
They are ready and waiting to be filled
with yummy double goodness and we have our yolks.
Before we put stuff in the yolks,
I like to go and pre smoosh each one,
just so you don't get like a clump of dry yolk
in the mix of, in the midst of your deviled egg.
And also it's just really fun
and satisfying to like do this.
And now we're gonna put stuff in.
So, I wish I could tell you what the measurements are
for this, but it's trial and error.
I will say the first two steps,
I basically do, one part this to two parts this.
All right, so we're just gonna put a plop
of mayonnaise and then a smaller plop.
(bottle squirts)
(Talia laughs)
So the relish is last.
First, we wanna get our mayo and mayonnaise
and this is why I do it in a bag.
I don't wanna clean this out of a bowl later.
I need more mayo, but the mustard amount was right.
We're gonna add some sweet relish.
That was a lot.
Who likes a spicy egg?
Now, if you're still thinking this is so much more work
than just putting it in a bowl, probably
but it'll be worth it in a few minutes.
I promise, you just gotta wait.
So now you just gotta mix it really good.
Get all the stuff mixed up really well
'cause otherwise you're gonna have some eggs
that are just relish, some eggs that are just hot sauce.
So now our filling is all mixed and this is why
we use a bag.
I smoosh it all into one corner,
one perfect little corner.
And we go, just cut ourselves a little opening.
Like it's a piping bag and then you just squish it
into the eggs.
Look.
All right, those look pretty good to me.
Now we're gonna put them in the fridge to chill
because warm deviled eggs are kind of weird
and we're gonna put them in the fridge to chill
while we chop our candied bacon.
GusGus really wants me to drop one.
It's time to chop our garnish.
Why would you garnish with paprika when you could garnish
with candied bacon?
So, I'm chopping all of my candied bacon
into tiny little bacon bits to garnish the top
of our devil eggs.
Why?
Because it tastes amazing.
Okay.
Bacon bits.
And you just take a little pinch and you just smoosh it in.
Pinch, smoosh.
Pinch.
Start small because we don't know how much bacon.
Yeah, you can always add more.
(upbeat music)
Look.
Do they look messy?
Yes.
Are you going to care once you put one in your mouth?
Nope.
We're done.
It's so good.
Thank you for joining me on this journey
through making deviled eggs that might not look great
but taste amazing.
And you can take this to your next gathering.
Family, friends, doesn't matter
and they're all gonna be so impressed.
Thank y'all for hanging out with me in my kitchen.
Hope you learn something or just,
you know, have a laugh.
And we're gonna go eat now.
All right.
Okay, you have to take one and you put it
in your mouth whole. - I want that corner one.
Do it, grab it, just get it.
- I'm gonna get this corner.
- I'll have to get this corner.
- Cheers. - Cheers, eggies.
- You guys are my egg friends.
- How's that P?
- That is good.
- That's a good deviled egg.
- I never put relish in mine
but I'm gonna start doing it now.
- It's a whole meal in an egg, sometimes two at once.
(Talia laughs)
You dare me?
(Talia laughs)
- Deviled egg sandwich. - Nuh huh, the whole thing?
- I think I can do it. Call the paramedics.
(Talia laughs)
- Do you regret this decision?
Now say deviled egg.
(Adam mumbles words)
- That's so much.
(upbeat music)