I put baking soda in my water to keep the shells from sticking. I bring the eggs and water to a boil and cover with a tight lid, then turn off the stove - let them sit in the water without removing the lid for 20 minutes. Saves on gas and lessens the heating up the kitchen in summer. I put sweet pickle relish, yellow mustard and olive oil mayo in my yolks.
If I may, a little tip about how to cook fresh eggs so the shells slip right off. I can bring just laid eggs in from the coop and this method works without fail. I put the eggs in a steamer basket in a pan with water just to the bottom of the basket.Then bring it to a boil, reduce heat a bit and steam for about 20 mins.. Then drain remaining water, take out the basket and give the pan a good shake to crack the shells. Now fill the pan with cold water, let the eggs sit for a few minutes and the shells will slip right off. Sometimes if I'm in a hurry to use the eggs for something I change the cold water once or twice to cool them faster Give it a try :-)
Sounds good. I'll have to give the horseradish and parsley a try. If I want them to look pretty, I will put the mix in a plastic bag, snip off a corner and pipe them into the whites. So easy and just throw the bag away. Thank you for the video.
Hi Ariel - if I'm going to be serving my deviled eggs the same day I make them, I use mashed avocados in place of or 1/2 & 1/2 with the mayo. Also, finely chopped sun dried tomatoes on top are really yummy.
Hi Arial, I am 71yo retired RN who has unfortunately lost my teeth and cannot use dentures so I cannot chew much. I also am disabled due to a spinal problem which is congenital so now it makes me lives very sedentary life. Unfortunately I cannot walk or stand for too long and I cannot cook which was my passion. But I live with my daughter who is a darling and tries to make tasty soft foods. I was reminded of deviled eggs which I ❤️. Thanks for all your recipes. It gives us good wholesome foods to eat in small portions. We will keep watching as you are always interesting no matter whatever the topic". Stay warm and safe. Bless you. Patty Phillips
I'm jealous watching you make and eat those deviled eggs! I'm never used horseradish but and going to give that a try. I always put sweet pickle relish in mine.
Thank you for sharing. I never thought of using horseradish, but will try that tomorrow as we enjoy the spicy bite of horseradish. Smoked paprika is good for a little different twist. Sometimes I use pickle juice mixed in the yolks too.
I enjoy watching your cooking videos! As a single guy I do cook for myself and I like to try new things and improvise. I have never made devil'd eggs though, maybe next week as I have some two week old eggs I need to use. I bring hard boiled eggs to work so I know about the older egg trick. If you poke a small hole in the fat end of the egg (use a push pin or a sewing needle but just break the surface no deeper) it helps to prevent the eggs from splitting while cooking. When you are finished cooking fill the pot with cold water and place them into the fridge. The eggs will pull in the water when cooling and will be much easier to peel.
Love your recipe..i also chop up some sweet pickles fine and also add a bit of the juice from the sweet pickles..i never thought of using horseradish and sure will in the future (i love horseradish)..thanks for sharing.
I made your deviled eggs with horseradish for our July 4 family bbq and they were a hit! They were gobbled up before the half without horseradish. Thanks for the recipe.
Hi again! A favorite for sure! Thought your recipe will be fun to try cause mine is different. Enjoy trying new things and I've really enjoyed what you've made so far. Look forward to all the ones that will come from your nummy garden. Thx as always...
You can tell when eggs are healthy from the strong yellow color of the yoke , those look nutritious . I like to put black pepper and saffron powder on my boiled eggs . They peel easiest / cleanest when you put them in ice water to get cold .
You can certainly tell a difference in how well fed the chickens are! Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
Fy Nyth , I also avoid chilled drinks now since I saw on the internet that cold drinks lower your core temperature and that isn't a healthy thing . You don't have to use ice ( snow ?) to chill the boiled eggs , You can put the eggs in water for awhile to cool it enough or put them under running water .
@Ariel: I really enjoyed your video. Your deviled eggs look very good. I also add a bit of horseradish but i also top them with chopped chives. The yolks of your eggs are such a bright yellow compared to store bought eggs. The floating egg tip is a good one. I never knew that. Thank you for sharing.
I like adding capers to mine! Also, a good tip to get the yoke mixture back into the egg whites- put it in a ziploc baggie and cut the corner off... then pipe them in each egg white ;) I love your videos Ariel!
I've tried that and didn't see much of a difference in ease of peeling. But I wonder if the temperature difference in the boiling point at this elevation makes a difference.
Very nice, We love deviled eggs especially in summer. I don't think I've ever had them with horseradish in the mix. We Love horseradish, so next time we make them we're going to give your recipe a go. Sounds good, looks good no doubt tastes good :) Thanks. My wife and I really like you and your videos. Cheers from central Ontario, Canada.
Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
Actually if you crack the eggs shells after you pour the hot water off and then add the cool water and give it a few minutes the peels will come right off with very little effort. Janice
if you add a little salt to the water and boil, the shells will come off without sticking. Love deviled eggs! Those look good! I'm not too enamored with the hard-boiled yolk taste so I mostly make scrambled egg salad if I want eggs. But the yolk mixed with the deviled egg ingredients tastes good. Hellman's/Best Foods is the only mayo I use.
I've tried that and baking soda as well. Didn't notice much of a difference, but maybe the elevation here makes a difference. It is pretty good mayo, but have you ever had home made? It's really great!
@@FyNyth I add a couple tablespoons of vinegar to the pot when I add the water, they peal very nicely then, can get most of the shell off in one strip.
I know its nuts but i use my instant pot to make boiled eggs. 5 minutes under pressure 5 minutes wait for pressure to go down.......perfect whites....very pretty deviled eggs
Hi Ariel we always enjoy your cooking videos. When I used to eat eggs I made deviled eggs with mayonnaise onion mustard dill relish and sprinkled it with paprika
You cooked those eggs perfectly with no green around the yolks. The horseradish and parsley are a great addition to your recipe. I cook them with light amounts of good quality mayo, mustard, and curry powder. I do not add salt because the mayo has plenty in it. I try not to overwhelm the flavor of the yolks.
My recipe is a lot like yours but varies with what I have growing in the garden. I usually put fresh dill in if I have it growing but I think parsley would be even better. Sometimes I add a little sour cream. Can’t wait to try horseradish. And of course a sprinkling of paprika is a must! Thanks for the great video!
Always add horseradish to egg salad and deviled eggs. Also make a homemade roasted red pepper mayo-type dressing to use instead of.mustard and/or horseradish.
I love deviled eggs. One recipe I have calls for a splash of bourbon in the mix, another olives chopped up or pickles. As always love seeing your videos.
Hi Ariel... I too love deviled eggs, but am more apt to make egg salad. But instead of finely minced parsley, I will mince celery and also finely mince a tiny bit of onion, and add a dollup of yellow mustard. The paprika always looks good on deviled eggs. :-) You're cute as a button!
Paprika and chives on top to make them look pretty. Sometimes some finely chopped green onions mixed in. I have added curry powder to give a different flavour which is delicious. I see devilled eggs in my future.....lol.
Pressure cooking eggs alow even fresh eggs to peal easily. A side effect of using fresh eggs is a more centered yolk that makes deviled eggs look prettier😛 filling a baggy with the yolk mixture, snipping a corner off and pipping filling into the eggs makes a neet job.
Butterfly parsley (LOL). My Mom use to add a bit of ACV (vinegar) to her deviled eggs (and potato salad) esp. if you're using mayo instead of salad dressing which probably already has vinegar in it. My favorite d. egg filling is with chopped green olives (has the vinegar) and pimento. Yum Chopped green olives are great on cheeseburgers too.
Hi Arial, Your food videos always make me hungry! I love deviled eggs and make them often, I doubt if I ever made them the same twice though. I've used horseradish, and spicy mustard, but never thought of bacon bits - that sounds really good if you'd make your own bacon bits, not those yucky bottled ones from a store. Some other additives that are good in 'em is dill, especially fresh snipped dill and/or dill pickle relish ( my mother likes sweet pickle relish better but I like dill). You probably wouldn't like it, but I like to color the top of mine, like most people do with paprika, but I prefer cayenne powder. For those who can tolerate the heat, hot pepper is very healthy stuff to eat. Finely minced onion, especially green onion with some tops is good too. What got me the most excited about your egg video though, is due to some changes to my life (a live in dog, horse, house sitter, since I spend a good deal of the warm months travelling to various job sites), I was able this spring to get some chickens again, after twenty some years without. I got six Buff Orpingtons, six Golden Comets, four Barred Plymouth Rocks, and two Rhode Island Red chicks. One of the RIR turned out to be my only rooster, ( the GCs are sex link, and the Orps were sorted as pullets when I got them, but still, one out of six possible roos was the perfect lucky result that I could have hoped for, and 17:1 ought to keep that rooster plenty busy, and the hens in good shape), so by September or so, I should have organic, large brown, non GMO, free range cackleberries coming out of my ears, and loads of deviled eggs in the near future to make ! A lol side note; The first few days that I had the chicks in a tote in my office, my 100lb Coonhound, Scrappy, thought they looked delicious. After cussing at him for a week, and slapping him on the nose when he almost got one, I got him to the point that he would ignore them. I didn't see it coming that they would all become friends. Now they follow him around my one acre fenced in backyard, eat from the same bowl, and I've even looked out and saw chickens standing on him while he tries to nap. He likes them too and wags his tail waiting for me to let them out of their coup in the morning -- they are very well protected chickens having him for a friend 😀
That sounds great. I hope to be able to keep my own chickens in my future location as well. You should have some great eggs on the way! Sounds like an awesome chicken protector dog. :)
I like to add about a tablespoon of pickle relish (sweet or dill) to the deviled egg mixture. Next time I'll probably skip the relish and try some horseradish, which sounds really good.
I needed a last-minute, after-the-parade potluck lunch contribution idea. I have three boxes of local, cage-free chicken eggs, delivered last week (way too many for me as I live alone). Ariel, what amazing timing! Your video gave me the perfect solution! Happy 4th of July to you!
I have also made them with mashed avocado instead of mayo. That was different but good. I tell my girls, if you know how to make eggs you can feed yourself. Because you can do so much with eggs. thanks for sharing your recipe.
Steam the eggs! Bring water to boil then place eggs in steamer 10 -12 minutes.....then shock in ice water....leave soaking 30 min. Drain and refrigerate. Peels soooooo easy! I love hard boiled eggs. I sometimes mix avocado in with the mayo....YUMMY!
I've not tried the steamer, but someone else just recommended that as well. Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
I'm trying these today unfortunately I don't have horseradish but I do have an avocado. Saw that in the comments. Jeez, I wish my son could find someone like you and he LOVES redheads but he's 20 so the love of his life is his puppy, lol.
Mornin !! Coffee is sooo good this AM :) alfalfa for us in a day or so...ever tried a kitchen plastic container with lid, little water in it a couple ice cubes 6 or so eggs close the lid and shake...voila easy way to peel hard boiled eggs. Oh, fresh paprika contains a lot of vit C, more than a kiwi. Thanks for sharing! :)
Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
Almost like mine...I use yellow mustard and more mayo to fluff it up when I pile it in........ but this looks good! Sometimes I add a tiny bit of Vinegar to make it more tart, parsley and pepper on top with the Paprika to finish it off!....mmmmm..they look great! Do you have a good recipe for Chicken Wings?
Ariel, Horseradish is a great addition. I will have to try that. I like the taste of horseradish, it clears the sinuses. You should try mizuna leaves. It has the same flavor and kick as horseradish. It can be grown in cold climates. It looks like you used Best Foods Mayo, to me that is the only real mayo all the others just don't have the right taste.
I've got this variety of mizuna growing right now - www.rareseeds.com/mizuna-lime-streaks/ I've been enjoying it in a variety of salads and such but hadn't thought of adding it to these.
Just for an experiment - try these cooking guidelines next time you make hard boiled eggs & you might come to enjoy eggs. This is the way I learned to cook hard boiled eggs. Once the water comes to a boil, I turn the heat off - letting them sit in the hot water for 10 minutes. This article suggests removing the pan from the burner once it comes to a boil - not continue boiling them for 10 minutes. It takes a while to come to a boil, so by that time, they're partially cooked already. The times shown show what the yolks look like based upon how long they've been sitting in the hot water - off the burner. The yolks remain soft, delicate, creamy, set but - not hard, crumbly & rubbery. Many like overcooked foods - I don't. I see others cook fried eggs at a high heat, with browned, crispy edges, browned spots all over. They turn them over & the yolks end up flat - with craters, brown spots, hard, rubbery things...looking like the surface of the moon - & they apparently actually like them that way...so - that's fine if that's the way they like them. I like to let my over easy eggs set up in a fair amount of butter, lightly salted - over med-high heat, & by using a cover, letting then firm up slowly, so they remain tender. The lid captures enough heat that it allows the yolk to set gently...then turn it over briefly - or just let the steam set the yolks. I'm sure the deviled eggs were delicious anyway - but they are delicate things & the protein strands in most foods become way too hard if overcooked - by any method - & eggs boiled for 10 minutes is 10 minutes to long! I hope you'll try this method & learn how delectable eggs can be - when cooked gently. www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-video-202415
I just don't really like the flavor of eggs cooked in any way. :) Though I still eat them. At this elevation, since water boils at about 197F. I'm not sure if that would work really well up here. I find that after boiling, mine are still not rubbery. mountainmamacooks.com/how-to-cook-hard-boiled-eggs-at-high-altitude/
Well, I didn't mean to be offensive. I was probably being too blunt, as it's a pet peeve of mine. I've encountered some restaurants which overcook them, & have found that there are some people who've never had them any other way - so to them, that's just a normal fried egg. Luckily I have a breakfast place I can go to which does perfect eggs - any style - even poached! How many restaurants would take the time to do that, these days? . In an online discussion on Huffington Post once - a few years ago - some were posting & interacting about how they loved them fried to a crispy brown around the edges, the hard rubbery yolk & all, etc...Others chimed in that's how they like theirs too! Yuk. I said if I cooked an egg like that I'd feed it to my dog, but - hey - if they like them like that, fine! I just can't enjoy overcooked eggs - especially over easy, done not so easy. I was trying to offer another approach & the way I was taught. You did ask for us to offer up our ways of doing them. I do mine with a pinch of nutmeg, Hellman's, white pepper - just a tiny bit - sea salt & a dried herb - usually parsley - but chives or dill are nice too - even sage if it'd ground in a mortar & pestle. I thought you might want to experiment, as you do seem to appreciate frugality as much as I do. It may take 10 minutes or more to come to a boil, covered - to speed things along by retaining heat - on med-low, which means not requiring cranking up the heat too much, which also saves butane & helps to keep them tender as well. & it's less likely the shells will crack while cooking. The article also mentioned the thing about tapping the shells to crack them a bit before putting them into cold water, which helps the shell separate from the egg - making them peel easily. I've had the difficult ones where i was peeling - seemingly forever...like you mentioned, the article - I think also mentioned that new eggs don't peel as easily. Maybe that was the problem...I just ended up scooping out the egg with a spoon, like my grandpa did. That's a fast way too. With a pot containing 2 dozen eggs, it would take more time to come to a gentle boil., of course too. I'm more likely to boil 8 to 10, since I'm usually just making a few just for eating as hard boiled eggs with butter - nothing fancy. Either way, by that time, a fair amount of cooking has already taken place.To turn the heat off & let them finish, covered, in the hot water saves butane, gas or electricity, & all we need is patience - which is still free.
I put baking soda in my water to keep the shells from sticking. I bring the eggs and water to a boil and cover with a tight lid, then turn off the stove - let them sit in the water without removing the lid for 20 minutes. Saves on gas and lessens the heating up the kitchen in summer.
I put sweet pickle relish, yellow mustard and olive oil mayo in my yolks.
The scissor tip to cut up herbs... life changing. Love it!!! Thank you.
Wonderful! It is the best thing I've found for that.
I'm still hoping for the cookbook/ garnering/ crafts and all the cool stuff you do book 💕😍
I don't know about a book, but there's videos, photos, and a blog. :)
If I may, a little tip about how to cook fresh eggs so the shells slip right off. I can bring just laid eggs in from the coop and this method works without fail. I put the eggs in a steamer basket in a pan with water just to the bottom of the basket.Then bring it to a boil, reduce heat a bit and steam for about 20 mins.. Then drain remaining water, take out the basket and give the pan a good shake to crack the shells. Now fill the pan with cold water, let the eggs sit for a few minutes and the shells will slip right off. Sometimes if I'm in a hurry to use the eggs for something I change the cold water once or twice to cool them faster Give it a try :-)
Thanks!
Sounds good. I'll have to give the horseradish and parsley a try. If I want them to look pretty, I will put the mix in a plastic bag, snip off a corner and pipe them into the whites. So easy and just throw the bag away. Thank you for the video.
Hi Ariel - if I'm going to be serving my deviled eggs the same day I make them, I use mashed avocados in place of or 1/2 & 1/2 with the mayo. Also, finely chopped sun dried tomatoes on top are really yummy.
I've never tried those additions, but both things sound great!
Hi Arial, I am 71yo retired RN who has unfortunately lost my teeth and cannot use dentures so I cannot chew much. I also am disabled due to a spinal problem which is congenital so now it makes me lives very sedentary life. Unfortunately I cannot walk or stand for too long and I cannot cook which was my passion. But I live with my daughter who is a darling and tries to make tasty soft foods. I was reminded of deviled eggs which I ❤️. Thanks for all your recipes. It gives us good wholesome foods to eat in small portions. We will keep watching as you are always interesting no matter whatever the topic". Stay warm and safe. Bless you. Patty Phillips
I'm sorry to hear that. But glad you have a daughter who makes good food for you!
I'm jealous watching you make and eat those deviled eggs! I'm never used horseradish but and going to give that a try. I always put sweet pickle relish in mine.
Relish and a small amount of yellow mustard is good too along with mayonnaise.Enjoy all your videos.
Thank you for sharing. I never thought of using horseradish, but will try that tomorrow as we enjoy the spicy bite of horseradish. Smoked paprika is good for a little different twist. Sometimes I use pickle juice mixed in the yolks too.
I made with horseradish as you suggested, and it took deviled eggs to a whole new dimension! Thank you for the suggestion!
I Love your cooking videos Ariel! And Deviled Eggs are among my favorites ! So this was just a win/win for me ! Happy Independence Day!
Great combination of flavors!!!!!!!
I use lots of mustard, little mayo, salt and pepper. Very simple. Thanks for sharing. Sometimes sweet pickles.
I enjoy watching your cooking videos! As a single guy I do cook for myself and I like to try new things and improvise. I have never made devil'd eggs though, maybe next week as I have some two week old eggs I need to use. I bring hard boiled eggs to work so I know about the older egg trick. If you poke a small hole in the fat end of the egg (use a push pin or a sewing needle but just break the surface no deeper) it helps to prevent the eggs from splitting while cooking. When you are finished cooking fill the pot with cold water and place them into the fridge. The eggs will pull in the water when cooling and will be much easier to peel.
Love your recipe..i also chop up some sweet pickles fine and also add a bit of the juice from the sweet pickles..i never thought of using horseradish and sure will in the future (i love horseradish)..thanks for sharing.
I made your deviled eggs with horseradish for our July 4 family bbq and they were a hit! They were gobbled up before the half without horseradish. Thanks for the recipe.
Perfect! I'm so glad everyone enjoyed them. :)
Hi again! A favorite for sure! Thought your recipe will be fun to try cause mine is different. Enjoy trying new things and I've really enjoyed what you've made so far. Look forward to all the ones that will come from your nummy garden. Thx as always...
Great recipe! Love the horseradish. Thanks for sharing!
You can tell when eggs are healthy from the strong yellow color of the yoke , those look nutritious .
I like to put black pepper and saffron powder on my boiled eggs . They peel easiest / cleanest when you put them in ice water to get cold .
You can certainly tell a difference in how well fed the chickens are! Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
Fy Nyth , I also avoid chilled drinks now since I saw on the internet that cold drinks lower your core temperature and that isn't a healthy thing .
You don't have to use ice ( snow ?) to chill the boiled eggs , You can put the eggs in water for awhile to cool it enough or put them under running water .
Looks like a great recipe. I have never used horseradish in mine. And I like horseradish. Will have to try
Deviled eggs are always a treat. Happy Independence Day to you!
I am totally making some today thank you young lady. Have a great day. God Bless you. ❤️
@Ariel: I really enjoyed your video. Your deviled eggs look very good. I also add a bit of horseradish but i also top them with chopped chives. The yolks of your eggs are such a bright yellow compared to store bought eggs. The floating egg tip is a good one. I never knew that. Thank you for sharing.
Blue Plate Mayonnaise (it's a Southern thing), chopped pimento, cayenne pepper, and dill weed. So good.
I like adding capers to mine! Also, a good tip to get the yoke mixture back into the egg whites- put it in a ziploc baggie and cut the corner off... then pipe them in each egg white ;) I love your videos Ariel!
Yum
I do all my egg prep on a newspaper or brown bag so the moisture and shells can just be rolled up and put in the compost heap no muss,no fuss!!
I love the horseradish idea!!! I will be using your recipe for my next batch!!! Thanks!!!!
Add a tsp. of baking soda to the water before boiling and they peel nicely, I also lay the egg on the counter and roll gently, loosens the shell.
I've tried that and didn't see much of a difference in ease of peeling. But I wonder if the temperature difference in the boiling point at this elevation makes a difference.
Very nice, We love deviled eggs especially in summer. I don't think I've ever had them with horseradish in the mix. We Love horseradish, so next time we make them we're going to give your recipe a go. Sounds good, looks good no doubt tastes good :)
Thanks.
My wife and I really like you and your videos.
Cheers from central Ontario, Canada.
Ariel, putting the eggs in ice water after boiling should make the shells come off with out taking the whites with them.
Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
You read my mind! I actually was considering making deviled eggs soon for the first time!!! Yum! Thanks, Ariel! I wish I could have eaten one!!!
I pour a little bit of vinegar in the water as they are boiling and find it helps them peel easier.
Hellmans and Frank's hot sauce makes the best HB eggs
My friend made deviled eggs with roasted garlic hummus instead. that was good I like to sprinkle some paprika over top to add a bit of color.
Actually if you crack the eggs shells after you pour the hot water off and then add the cool water and give it a few minutes the peels will come right off with very little effort. Janice
Thanks for your version of deviled eggs. I love them and I have to try it with horseradish which I love. Thanks..
Thanks Ariel, great idea for snacks. God bless you.
Cool and nutritious snacks. You look very good in that dress.
Very much the same as my family recipe , we just add a little fresh dill . Great recipe Ariel !!
if you add a little salt to the water and boil, the shells will come off without sticking. Love deviled eggs! Those look good! I'm not too enamored with the hard-boiled yolk taste so I mostly make scrambled egg salad if I want eggs. But the yolk mixed with the deviled egg ingredients tastes good. Hellman's/Best Foods is the only mayo I use.
I've tried that and baking soda as well. Didn't notice much of a difference, but maybe the elevation here makes a difference. It is pretty good mayo, but have you ever had home made? It's really great!
@@FyNyth I add a couple tablespoons of vinegar to the pot when I add the water, they peal very nicely then, can get most of the shell off in one strip.
I know its nuts but i use my instant pot to make boiled eggs. 5 minutes under pressure 5 minutes wait for pressure to go down.......perfect whites....very pretty deviled eggs
I use kitchen shear like that as well. Great for salads, too.
Deviled eggs i have not had for some years now , but those look good , i guess it inspires me for deviled eggs .. great video as always .. well done..
Hi Ariel we always enjoy your cooking videos. When I used to eat eggs I made deviled eggs with mayonnaise onion mustard dill relish and sprinkled it with paprika
You cooked those eggs perfectly with no green around the yolks. The horseradish and parsley are a great addition to your recipe. I cook them with light amounts of good quality mayo, mustard, and curry powder. I do not add salt because the mayo has plenty in it. I try not to overwhelm the flavor of the yolks.
My recipe is a lot like yours but varies with what I have growing in the garden. I usually put fresh dill in if I have it growing but I think parsley would be even better. Sometimes I add a little sour cream. Can’t wait to try horseradish. And of course a sprinkling of paprika is a must! Thanks for the great video!
These dishes are so eggcellent! I love deviled eggs😍Thanks, Ariel
;)
Hmmmm I love eggs any which way. These look yummy Ariel xxx
Yum! I'll be right there!
I like dressed eggs. I make them everytime I cook for my family
Those look so delicious! I’m hungry! God Bless!❤️❤️❤️
Always add horseradish to egg salad and deviled eggs. Also make a homemade roasted red pepper mayo-type dressing to use instead of.mustard and/or horseradish.
I love horseradish, just never thought to add to deviled eggs. Nice touch. I find I don't make them unless its a holiday. Gonna change that😋
Delicious!! We make them with a fine chopped onion in it. That also gives it a little bit of texture. But I'll try the horseradish next time.
Dang 1st. The horseradish is a nice addition Ariel. Deviled eggs are a favorite of mine. Happy Independence Day Ariel. Best
I love deviled eggs. One recipe I have calls for a splash of bourbon in the mix, another olives chopped up or pickles. As always love seeing your videos.
All those sounds great!
Tks for the video!! Tomorrow I’m going to the grocery store and get a dozen eggs and make these deviled eggs!!!
Hay season is almost over here in Germany but those deviled eggs looked really good. Gotta try them...
I use everything you do and add sriracha and bacon crumbles on top
I love horse radish & hadn't thought to put in deviled eggs, I am going to try that, with a touch of tarragon I believe it would be yummy!
One of my favorites!
I've made them exactly like yours except haven't tried adding horseradish - will add it as I ❤ horseradish. Thanks.
that looks yummie !!
Hi Ariel... I too love deviled eggs, but am more apt to make egg salad. But instead of finely minced parsley, I will mince celery and also finely mince a tiny bit of onion, and add a dollup of yellow mustard. The paprika always looks good on deviled eggs. :-) You're cute as a button!
Love devilled eggs Ariel 😃 my mouth is watering lol .. thank you ❤🌏
Deviled eggs for after training snacks it is! Happy 4th of July, Ariel.
egg yolk, mayo, avacado, onion, garlic powder, black pepper and a bit of cayenne pepper. smoked paprika on top.
Yum
Ken Duncan that sounds good!
That sounds great!
Love the avocado in the deviled eggs a lot
Paprika and chives on top to make them look pretty. Sometimes some finely chopped green onions mixed in. I have added curry powder to give a different flavour which is delicious. I see devilled eggs in my future.....lol.
BTW… horseradish is a staple in my pantry along with my homemade mayo....gotta have 'um! Good recipe Ariel!
Pressure cooking eggs alow even fresh eggs to peal easily. A side effect of using fresh eggs is a more centered yolk that makes deviled eggs look prettier😛 filling a baggy with the yolk mixture, snipping a corner off and pipping filling into the eggs makes a neet job.
Butterfly parsley (LOL). My Mom use to add a bit of ACV (vinegar) to her deviled eggs (and potato salad) esp. if you're using mayo instead of salad dressing which probably already has vinegar in it. My favorite d. egg filling is with chopped green olives (has the vinegar) and pimento. Yum Chopped green olives are great on cheeseburgers too.
Sounds yummy!
I use powdered garlic for taste or minced onion. Gonna try the parsley. Looks good. 😋
It looks yummy, and yes, I agree, horse radish is good :-)
Yummy! Gotta try horseradish next time I make them :)
Hi Arial,
Your food videos always make me hungry! I love deviled eggs and make them often, I doubt if I ever made them the same twice though. I've used horseradish, and spicy mustard, but never thought of bacon bits - that sounds really good if you'd make your own bacon bits, not those yucky bottled ones from a store. Some other additives that are good in 'em is dill, especially fresh snipped dill and/or dill pickle relish ( my mother likes sweet pickle relish better but I like dill). You probably wouldn't like it, but I like to color the top of mine, like most people do with paprika, but I prefer cayenne powder. For those who can tolerate the heat, hot pepper is very healthy stuff to eat. Finely minced onion, especially green onion with some tops is good too.
What got me the most excited about your egg video though, is due to some changes to my life (a live in dog, horse, house sitter, since I spend a good deal of the warm months travelling to various job sites), I was able this spring to get some chickens again, after twenty some years without. I got six Buff Orpingtons, six Golden Comets, four Barred Plymouth Rocks, and two Rhode Island Red chicks. One of the RIR turned out to be my only rooster, ( the GCs are sex link, and the Orps were sorted as pullets when I got them, but still, one out of six possible roos was the perfect lucky result that I could have hoped for, and 17:1 ought to keep that rooster plenty busy, and the hens in good shape), so by September or so, I should have organic, large brown, non GMO, free range cackleberries coming out of my ears, and loads of deviled eggs in the near future to make !
A lol side note; The first few days that I had the chicks in a tote in my office, my 100lb Coonhound, Scrappy, thought they looked delicious. After cussing at him for a week, and slapping him on the nose when he almost got one, I got him to the point that he would ignore them. I didn't see it coming that they would all become friends. Now they follow him around my one acre fenced in backyard, eat from the same bowl, and I've even looked out and saw chickens standing on him while he tries to nap. He likes them too and wags his tail waiting for me to let them out of their coup in the morning -- they are very well protected chickens having him for a friend 😀
That sounds great. I hope to be able to keep my own chickens in my future location as well. You should have some great eggs on the way! Sounds like an awesome chicken protector dog. :)
I use miracle whip, yellow mustard and chopped dill pickles. Sprinkle with paprika.
I add what you do with no horseradish plus onion powder and dill pickle juice.
I'll have to try the horseradish idea, otherwise, my method is almost identical to yours. I do however like to add a little chopped onion.
I like to add about a tablespoon of pickle relish (sweet or dill) to the deviled egg mixture. Next time I'll probably skip the relish and try some horseradish, which sounds really good.
Pickles are always good!
I needed a last-minute, after-the-parade potluck lunch contribution idea. I have three boxes of local, cage-free chicken eggs, delivered last week (way too many for me as I live alone). Ariel, what amazing timing! Your video gave me the perfect solution! Happy 4th of July to you!
Wonderful! I hope they were all enjoyed.
Horseradish? Okay, you've given me some new ideas for the filling. It's time to experiment!
Go for it!
I have also made them with mashed avocado instead of mayo. That was different but good. I tell my girls, if you know how to make eggs you can feed yourself. Because you can do so much with eggs. thanks for sharing your recipe.
Yummers! What no garlic?
That would be good too!
Looks good
your a good cook
never been a fan of deviled eggs, perfaps they weren't seasoned properly, great cooking tips ! thanks !!
Maybe find some flavor you really love already like bacon, pickles, etc and try them with that?
Steam the eggs! Bring water to boil then place eggs in steamer 10 -12 minutes.....then shock in ice water....leave soaking 30 min. Drain and refrigerate. Peels soooooo easy! I love hard boiled eggs. I sometimes mix avocado in with the mayo....YUMMY!
I've not tried the steamer, but someone else just recommended that as well. Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
I like to add a little dill pickle juice to my deviled eggs. Mustard, mayo, salt and dill pickle juice with a little sprig of fresh dill on top. :)
again you are perfect !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Nice job norma
I like.season salt on top😁
I'm trying these today unfortunately I don't have horseradish but I do have an avocado. Saw that in the comments. Jeez, I wish my son could find someone like you and he LOVES redheads but he's 20 so the love of his life is his puppy, lol.
I've not done the avocado, but it sounds tasty!
Mornin !! Coffee is sooo good this AM :) alfalfa for us in a day or so...ever tried a kitchen plastic container with lid, little water in it a couple ice cubes 6 or so eggs close the lid and shake...voila easy way to peel hard boiled eggs. Oh, fresh paprika contains a lot of vit C, more than a kiwi. Thanks for sharing! :)
Ice water does help. I've done that in the past, but don't have ice here. My freezer is so tiny and since I don't like ice in any kind of drink or anything, I don't make room to keep it.
Almost like mine...I use yellow mustard and more mayo to fluff it up when I pile it in........ but this looks good! Sometimes I add a tiny bit of Vinegar to make it more tart, parsley and pepper on top with the Paprika to finish it off!....mmmmm..they look great!
Do you have a good recipe for Chicken Wings?
Nice. I do actually. It's not your typical hot wing recipe though. More garlic and citrus, but so amazing! I'll have to do a video sometime.
Ariel, Horseradish is a great addition. I will have to try that. I like the taste of horseradish, it clears the sinuses. You should try mizuna leaves. It has the same flavor and kick as horseradish. It can be grown in cold climates. It looks like you used Best Foods Mayo, to me that is the only real mayo all the others just don't have the right taste.
I've got this variety of mizuna growing right now - www.rareseeds.com/mizuna-lime-streaks/ I've been enjoying it in a variety of salads and such but hadn't thought of adding it to these.
Hellmans, dill or sweet relish; diced up bacon, salt, pepper, and dried dill. A little celery salt. A little brown mustard.
A very eggspeditious treat for a swaree. Or as we say down under, flash tucker.
;)
Pickle Relish! Yum!
Those Look great :-) I don't have the patience to peel eggs. Happy 4th of July !
Just for an experiment - try these cooking guidelines next time you make hard boiled eggs & you might come to enjoy eggs. This is the way I learned to cook hard boiled eggs. Once the water comes to a boil, I turn the heat off - letting them sit in the hot water for 10 minutes. This article suggests removing the pan from the burner once it comes to a boil - not continue boiling them for 10 minutes. It takes a while to come to a boil, so by that time, they're partially cooked already. The times shown show what the yolks look like based upon how long they've been sitting in the hot water - off the burner. The yolks remain soft, delicate, creamy, set but - not hard, crumbly & rubbery. Many like overcooked foods - I don't.
I see others cook fried eggs at a high heat, with browned, crispy edges, browned spots all over. They turn them over & the yolks end up flat - with craters, brown spots, hard, rubbery things...looking like the surface of the moon - & they apparently actually like them that way...so - that's fine if that's the way they like them.
I like to let my over easy eggs set up in a fair amount of butter, lightly salted - over med-high heat, & by using a cover, letting then firm up slowly, so they remain tender. The lid captures enough heat that it allows the yolk to set gently...then turn it over briefly - or just let the steam set the yolks.
I'm sure the deviled eggs were delicious anyway - but they are delicate things & the protein strands in most foods become way too hard if overcooked - by any method - & eggs boiled for 10 minutes is 10 minutes to long! I hope you'll try this method & learn how delectable eggs can be - when cooked gently.
www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-video-202415
I just don't really like the flavor of eggs cooked in any way. :) Though I still eat them. At this elevation, since water boils at about 197F. I'm not sure if that would work really well up here. I find that after boiling, mine are still not rubbery. mountainmamacooks.com/how-to-cook-hard-boiled-eggs-at-high-altitude/
Well, I didn't mean to be offensive. I was probably being too blunt, as it's a pet peeve of mine. I've encountered some restaurants which overcook them, & have found that there are some people who've never had them any other way - so to them, that's just a normal fried egg. Luckily I have a breakfast place I can go to which does perfect eggs - any style - even poached! How many restaurants would take the time to do that, these days? .
In an online discussion on Huffington Post once - a few years ago - some were posting & interacting about how they loved them fried to a crispy brown around the edges, the hard rubbery yolk & all, etc...Others chimed in that's how they like theirs too! Yuk. I said if I cooked an egg like that I'd feed it to my dog, but - hey - if they like them like that, fine! I just can't enjoy overcooked eggs - especially over easy, done not so easy.
I was trying to offer another approach & the way I was taught. You did ask for us to offer up our ways of doing them. I do mine with a pinch of nutmeg, Hellman's, white pepper - just a tiny bit - sea salt & a dried herb - usually parsley - but chives or dill are nice too - even sage if it'd ground in a mortar & pestle.
I thought you might want to experiment, as you do seem to appreciate frugality as much as I do. It may take 10 minutes or more to come to a boil, covered - to speed things along by retaining heat - on med-low, which means not requiring cranking up the heat too much, which also saves butane & helps to keep them tender as well. & it's less likely the shells will crack while cooking.
The article also mentioned the thing about tapping the shells to crack them a bit before putting them into cold water, which helps the shell separate from the egg - making them peel easily. I've had the difficult ones where i was peeling - seemingly forever...like you mentioned, the article - I think also mentioned that new eggs don't peel as easily. Maybe that was the problem...I just ended up scooping out the egg with a spoon, like my grandpa did. That's a fast way too.
With a pot containing 2 dozen eggs, it would take more time to come to a gentle boil., of course too. I'm more likely to boil 8 to 10, since I'm usually just making a few just for eating as hard boiled eggs with butter - nothing fancy. Either way, by that time, a fair amount of cooking has already taken place.To turn the heat off & let them finish, covered, in the hot water saves butane, gas or electricity, & all we need is patience - which is still free.