- Hey, I'm John Kanell and
today in Preppy Kitchen. We're making some quick and
delicious eviled, eviled eggs, quick and delicious deviled eggs. So let's get started. First off, you want to grab six eggs, but not just any eggs. You want the older eggs in
the back of your refrigerator that are on the tail end of being good because fresh eggs are horrible to peel. They will really give you nightmares. So in this case, older is better. Place them into a medium pot carefully, along with two teaspoons of salt and two teaspoons of vinegar. There we go. Now we're gonna fill this with water so the eggs are covered by
one to two inches of water. This is me as an influencer
with a product online. All right, cold water is fine for this by the way (laughing). I'm gonna bring this to
boil over medium-high heat. And once these eggs are boiling, set a timer for seven minutes and no more. I've totally over boiled
the eggs and it is not cool. The yolks become so rubbery and they can also be discolored. So not only is your filling
gonna be not silky smooth, it's gonna be not beautifully
like orangey yellow. You'll have a little flex of gray, so you do not wanna over boil them. By the way, if you're wondering why they're called "deviled eggs", deviling something was a way
of making something spicy and I think richer too. So you had lots of different
things that were deviled. However, deviled eggs
are like the one thing that's still really popular. Hmm. Now you know. As soon as your seven
minute timer goes off, these delicious little eggs
have to go into an ice bath. That'll stop the cooking and in theory, it'll help the egg pull
away from the shell, making it easier to peel. 'Cause these eggs are gonna peel easily. Positive intentions. These eggs can chill out in
their ice bath for 10 minutes, so they cool completely. And in the meantime, we're
gonna want to grab the rest of the ingredients for our
delicious deviled eggs. So just make sure you have
your mayo, Dijon mustard, a little bit more vinegar, some
salt and pepper and paprika. My eggs are completely cool.
It's time to peel them. They'll be peeling so easily 'cause everything was done properly. Look at this. Oh magic. Isn't that wonderful? If you have any little tiny fragments of shells hanging out on your egg or even fear that that might be the case, just dip them back in your
water and give 'em a shake and all the shells will fly off 'cause there's no more surface tension and think good thoughts. Deviled eggs, by the way, can
be traced all the way back to ancient Rome where
boiled eggs were eaten with delicious spices. Although I find ancient
Roman recipes to be like, (laughing) no, there's like a lot of like cured seafood nonsense happening that I just don't like personally. No offense to them. We're gonna peel the rest of these and then cut them in half very carefully. I also wanna talk about some of the many variations you can do because this is a classic
deviled egg recipe, but think of it as the base
upon which you can build and make this recipe your own. I've had pretty good luck with these eggs. Only one of them was troublesome, but the rest have been pretty nice. You have to watch out because
sometimes you'll peel the eggs and you'll think, oh my
gosh, this is going great, but you're just peeling the shell off. Not this horrible little membrane. Keeps the egg safe, but not
delicious and I don't like it. This is a really classic,
I think Easter recipe. It's great for picnics
and everything else, but I love making these all the time. I love boiled eggs and deviled eggs are just
more delicious boiled eggs, and you can definitely make
these in so many different ways. They look really fancy, but it's a quick and easy treat that I find very snackable. As long as those eggs peel nicely, which these ones did,
I'm so happy about that. I would give this a 7.9
out of 10 for peeling. Alright, it's time to cut
our eggs in half carefully. We wanna maintain that
beautiful, nice edge, don't we? Carefully remove. Perfectly cooked egg, not at all gray. We're gonna put the
egg yolks into the bowl and leave our egg whites to the side. Okay, continue. Slice them in half. To my yolks, I'm gonna add
three tablespoons of mayonnaise. One, and this is going to
make it creamy and really rich and just lovely. Mayonnaise is great. If you don't like
mayonnaise, I'm so sorry, but it really has its place. If you need a substitution
for mayonnaise just because you cannot stomach it or maybe you're allergic, although you'd be allergic
to eggs, in which case, hmm, I would use sour cream. But really mayo has the
perfect tang for this. Interestingly enough, mayonnaise
wasn't used in deviled eggs until the 1940s, so you could skip it and pretend you're doing
some historical eating. The real spiciness comes from one and a half teaspoons of Dijon
mustard, just like that. I'm also adding one teaspoon
of white vinegar in here. This acidity just gives
it a little bit more bite. Now we're gonna use a fork
to mash this together. And if you wanted to, there's
so many things you could add to this for some extra flavor. You could add a few drops of truffle oil. You could add some more paprika. We're gonna use paprika as a garnish, but you could add smoked paprika in here. A little bit of chili, the list goes on. You could even add some avocado
for an avocado deviled egg. I would just do like a quarter of a really beautifully
ripe avocado for that. A lot of the other additions
could be sprinkled on top. Deviled eggs are so retro. Like I said earlier, they've been made since
ancient Roman times, many iterations since. And the creamier ones we
have now are truly delicious. I think you should make them all the time. I'm gonna be piping this, so
I want it to be really smooth. If you're not piping it, you could add crumpled bits of bacon in there. You could add so many
like jalapeno pieces. Tons of delicious things can go inside, but if you're piping it
to be really beautiful, then you're gonna wanna
sprinkle those delicious, crunchy things on top. Okay, speaking of which, even
though this is nicely mashed, this is a lumpy nightmare. Very triggered. So this is gonna get
passed through a sieve and then I'm gonna pipe it. Totally optional, but
it's gonna be so beautiful and have a really lovely
creamy mouth feel. If this seems fussy to you, it is. And I can be fussy sometimes,
but I love the end result. Do you need to do it? Absolutely not. It's just if you wanna pipe
it and have no texture issues. If I was making this for
my kids on a weekday, no, I'm not gonna do that. It would just be slopped in
there and be really delicious and everyone would eat
them in five seconds. This is what I would do if
I was having people over or making this on camera
for somebody else. You wanna go the extra
step, so it's really pretty. Come take a look at the finished
texture. It is so creamy. Look at that. Gorgeous. Now we're just gonna pipe the yoke in and we have a lot of
filling, so pipe it on high. Garnish your deviled
eggs however you'd like. I'm doing a pinch of
paprika and some pepper, but you could add chopped
pickles, crumbled bacon. Anything that you like that's delicious will be great on these. There is no wrong answer. It's always best to
enjoy your deviled eggs right after you make them. And honestly, as soon as they are done, people will lift them up
and they will disappear. But if you have any leftover, you can keep them in the
fridge in an airtight container overnight and enjoy them the next day. Hmm. These deviled eggs are
so delicious, creamy, spicy, with a nice hit of acid. I could eat the whole batch,
but I might just share them. I hope you enjoy this recipe and if you like this video,
check out my appetizer playlist.
