- What's the easiest appetizer that maybe gets a bad rap?
Deviled eggs.
These guys are delicious.
They whip up with just a few ingredients
and they are just full proof
delicious appetizer, amazingness.
And you're watching Preppy Kitchen
where I John Kanell teach you
how to make delicious homemade dishes
to share with your family and friends.
These deviled eggs will live up in a snap.
So let's get started.
The boys are having a play date
and I thought the parents could use
a little bit of like a snack table
and the deviled eggs are part of it, super easy,
great for like impromptu little gatherings
and I guarantee they're going to like them.
First off, let's get those eggs into the pot.
So I have a big pot here and I'm adding in
one, two, three, four, five, six eggs.
I'll have one extra egg
in here just because sometimes one cracks and breaks open,
considered it a safety net.
Okay?
But we're not done.
We're adding in two teaspoons of salt
and about two teaspoons of white vinegar.
This will help us peel the eggs more easily.
You do not want sticky shells, that sucks, ah!
Okay.
This is gonna get filled up with water
so the eggs are covered by like an inch to two inches
and then onto the burner.
♪ Filling that bowl ♪
♪ Filling that pot with water ♪
♪ One a penny ♪
♪ Two a penny ♪
♪ Yeah boiled eggs ♪
Seven minutes of boiling later
and we can place these eggs into an ice bath.
You do you not want to over boil the eggs
because those yolks can get rubbery and grainy
and it's not going to make it the best deviled egg.
Although that is a fix, which I'll tell you about
at the end of this.
Now they can hang out and just cool down
so they're not going to be molten and finger burning.
Just give it a few minutes and they'll be ready.
Patient.
Our eggs are all cooled down,
so now it's time to deshell them.
I'm going to crack them all into this ball
and also occasionally dip them into the ice water
to get rid of any of those little tiny fragments of shell.
That's one of my least favorite things.
Okay, once you get into a groove of peeling those eggs,
they'll go by in a flash
and as I go, I'm going to transfer my peeled eggs
into this other clean bowl.
I think older eggs will peel a bit more easily
than fresh eggs, so keep that in mind
when you're making deviled eggs.
These ones are very fresh.
Just by the...
The vinegar did help quite a bit though.
Otherwise this would have been a nightmare!
Nightmare on egg street.
That was the most complicated part of the entire recipe.
The next step is to halve the eggs
carefully in there and don't waste
any of that precious yolk.
It is the main ingredients.
The yolks are going to be deeper and darker
depending on what those chickens were eating.
So if they were just hanging around eating
grain all day, pretty pale,
but if they've been forging and having bugs and things,
nice orange egg yolks.
Now what we're going to do is
pop out those yolks just into a ball, pop!
This is a sign of a nice hard boiled egg.
It is yellow still or orange.
It is not gray.
If they're gray it is been overdone.
It's popping right out.
If your eggs have some straight pieces of yolk on the white,
just go ahead and rinse them under a water.
Leave them face down on a paper towel
and there'll be all nice and dry by the time
our filling is ready.
I have a couple pieces here
and I don't feel like rubbing it off
cause I could mar the surface of the egg.
Right, for that creamy filling it is so easy, but delicious.
The one important thing I'm going to tell you right now,
before we get started, you need a nice mustard.
I'm not shilling any brand here,
but find a nice Dijon mustard.
It should be really peppery and creamy, delicious,
not full of any preservatives or food coloring.
Just the good stuff.
Okay, that's all I had to say.
Had to get off my chest.
We're going to use three tablespoons of mayonnaise.
Then we're going to use
one and a half teaspoons of that nice Dijon mustard.
This stuff is so peppery, I love it.
You can of course adjust this to taste.
It's a very easy recipe.
So for example, if you hate mayonnaise with a passion,
I understand, you can use sour cream
instead of the mayonnaise.
You can do all sorts of substitutions.
One teaspoon of fresh lemon juice, so let's squeeze it in.
I actually used the measuring spoon
because I am very liberal with my lemons.
I wanted to be true to the recipe.
Okay, so now we're going to mash it up.
But in reserve I have the ingredients,
but I also have sour cream.
I love the creaminess it gives.
You could just use more mayonnaise though
if you don't have it in your pantry or you don't want to,
you don't keep in the pantry
if you don't have it in your fridge
or you want to make a trip.
So now mash it up.
Mash, mash, mash.
I'm going to use a fork to get started.
Although you could use a potato masher too.
I have one, but I don't know where it is.
This works just fine.
If you overcooked your eggs,
I told you I would talk about this.
It's happened to me before, don't feel bad.
What you can do is put your ingredients
into a strainer, strain it out,
and all the rubbery extra large parts
will be filtered and it'll be pretty creamy.
You'll have to whisk it
a little bit more than you would normally,
but no one will be able to tell, it'll be our little secret.
I think deviled eggs get such a bad rap for no reason.
They're a delicious thing to have in super easy.
Ooh, look how silky smooth that is.
No, it's not silky smooth.
It needs a good whisk.
For my whisking, I'll use my favorite French whisk,
small and can get into those corners and yeah!
So this is good, I will be adding my
optional tablespoon of sour cream though right now
because it could be loosened up just a bit.
Nice and creamy.
It is the savory version of French buttercream.
Click up here for that recipe, it is divine
and made of egg yolks.
Okay, it is time for a taste
using my official tasting spoon.
That's very nice.
You can always go for more acid, more salt, more heat.
It's totally up to you.
We'll talk about garnishes in a moment.
But now let's get this piped into our little
perfect egg white shells.
So you could totally just spoon the filling
into your little egg white wells
but you know I'm not like that.
So I'll be piping it in.
It's a nice effect and super easy.
All you need is a piping bag and a stir tip.
You could use any stir tip you want,
but I think the best results will come from a closed startup
because you'll get more definition.
There's kind of a catch 22 here,
the creamier and like more delicious you make the filling,
the softer your piping is going to be.
So if you want that crisp finish,
it shouldn't be as creamy, but that would suck.
So just go with delicious taste.
Transfer that yolk mixture into your piping bag.
It's a nice sunny yellow color, very spring-timey.
So that aside.
And now all you have to do is give it a pipe.
We're doing a classical dollop,
so if you want just fill it up.
That's it, so easy.
Repeat what the rest of the shells
and you know you can be generous with your filling as well.
No one wants a stingy deviled egg, nobody!
Now filling up the shells
and now the final bit is the garnish.
A lot of times people will suggest
you do fresh herbs on top and that is an option
but they actually look kind of clumsy
because this is so small.
I prefer the classical little pinch of paprika so just
(laughing) it all spilled out.
Just a pinch on the yolks.
Two of my eggs got doused in paprika.
If you want to be a little bit extra,
you could add crispy bacon pieces.
You could add jalapeno on there.
Really the world is your oyster.
Even like, like fried breadcrumbs are delicious too
because they give you a nice crunch to go with it.
These guys are so easy.
If you want to do a lot of prep work ahead of time
and have them be like as nice as possible,
just fill your piping bag up,
have these halved and covered
and then once your guests are ready to arrive
you can just fill them up, top them out
and they're ready to go.
That way you'll avoid any kind of like hardening
or whipping or them getting smushed in the fridge.
It's just the easiest way to go, trust me.
Before I take a bite, if you like this recipe,
check out my easy playlist.
All my favorite easy recipes, no stress,
just amazing delicious food in a snap.
But now it's time for a bite.
So creamy, perfectly penchant,
the right amount of like spice and acid,
it's all you could ever want in half of an egg.
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and I'll see you in the next video.