Mrs. H is no stranger to whipping up delicious foods, but how will she handle this US favorite? Tune in to find out! Don’t miss out on the fun as we try to recreate the perfect deviled eggs. If you enjoy seeing us try new dishes, make sure to LIKE, SUBSCRIBE, and hit the BELL for notifications! Have any suggestions for what we should make next? Drop your ideas in the comments below! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1 USA GRIZZLY BLOCKS & MORE - Use this link and automatically get 10% off www.grizzlyblocks.com/?ref=MRHANDFRIENDS *We will receive a small commission for any purchases Check out these Popular Smoking / BBQ videos: My FIrst BBQ Brisket: ua-cam.com/video/QdQf1iEyckQ/v-deo.html We Made GUMBO: ua-cam.com/video/oXxViyM9Ppc/v-deo.html Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html Become a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats and much more behiond the scenes Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #britstryamericanfood #deviledeggs #appertizers #usfood #usfoods #fastfood #tastetest #brits #foodie #deviledeggsrecipe Join this channel to get access to perks: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_UA-cam Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link
I love Deviled Eggs and there are so many different ways to make them, I have even added a little avocado to the yolk mixture. I have even seen deep fried Deviled Eggs and Thank you for sharing. 😁
Its different by each persons taste, a bit more mayo can make it smoother, I use a ziploc bag cut the corner small and fill it to make a cheap piping bag for mine. And my boys love trying different mustards as well,
I mix the egg yolks with mayonnaise, sweet pickle relish, a teaspoon (or less) of mustard and salt added to taste. I lightly sprinkle the filled egg halves with paprika.
Here in America we usually have deviled eggs at BBQs, picnics Easter Thanksgiving and Christmas. Many families serve them year-round, My family loves them so we have them often
You'll find deviled eggs at most family gatherings, picnics, potlucks. In fact, they are so popular, a lot of people have a special serving tray that is specifically made for deviled eggs. As you can tell from the comments, there are a ton of variations on how to make them.
My grand ma and mother both had glass platers for deviled eggs that they had when I was a kid in the 70s. We always used them for thanksgiving and Christmas. My family is in southwest Missouri.
I like to boil them a little harder because the yolk crumbles a bit better. I make mine with mayo, a smidge of mustard, dill pickle relish, salt pepper. topped with peparika.
Just a tip, when the yolks are Fully Cooked, they come out a LOT easier. Since you are using the yolk in the mix, the consistency of the yolk can be overcooked without a problem and...the firmer the whites the easier they are to handle. So cook the eggs a little bit longer for Deviled Eggs and reduce the Faff! (less mustard and add dill relish)
Cook the eggs a little more. I use sweet jalapeño relish and just enough mayo and mustard to bring the mixture together. Smash up any of the whites that broke and add them to the mix for fuller eggs. There's also an egg steamer that cooks the eggs to the perfect doneness without the green line.
Y’all are so sweet and adorable OML! Great job on the eggs, too! Cooking the eggs between 12-14 minutes will make them a bit easier to peel, and the yolks will make a creamier, fluffier filling while still retaining its color. And while sweet pickles are important, a drop of seasoned rice vinegar can get you close. Much love from Pine Log Mountain, Georgia 🤍🙏🕊
People love it when you bring them to parties , i did two dozen eggs & took them to a family pot luck lasted 10min before they were gone. People like them but tend not to make them because they require some work , but that makes them appreciate it more when they do get them.
Yea ? How many you ever cook at once & did you have to pack them & haul them any distance ? You sound like a person that spends way too much time watching cooking you tube videos & saying I can do better instead of actually cooking.
@@cup_cuppy_cuppers5817 Yeah I always figured the reason that deviled eggs are so popular as a party food is becaue they're so simple to make! They're way less finicky than something like vol-au-vents. In terms of steps and processing involved, they're even less involved than stuffed mushrooms (which I also wouldn't consider extremely complicated).
A bit of a joke in the South, is that when Mother gets down the deviled egg plate, we always ask “who died”. They are often found on the table at the visitation after the funeral. We definitely have them at picnics and family events.
LOL This is so, so true. I actually got a deviled egg platter many years ago when we bought a couch, as a "gift" from the store. I have used it every Easter and Christmas, for church potlucks, and for gatherings after funerals. We also keep frozen casseroles for grieving families, so all you have to do is pull it out and take it over to the family's home.
Hi from North Alabama, USA, raised by pioneer women in the South, and personally making deviled eggs for over 50 years. a brief critique of the post attempt is: boil eggs till yolk is semi-solid-powder consistency ball with even color. extract from egg halves in mixing bowl.Mix with 95 percent mayonnaise/ 4 percent mustard ( dab ), 1 percent sweet pickle relish. mixer blend to a smooth consistency ( *semi-firm ), salt to taste, and spoon moderate amounts of mixture into egg halve cavities. finish with a minimal dusting of cayenne pepper. ( * Obtain the semi-firm consistency by adding only additional mayonnaise to filling mix) If accomplished, no garnish will be necessary to establish yourself as the deviled egg preferred provider.
Yes! I've always replaced the sweet with dill relish in mine and the yolks must be fully cooked! I've gotten a lot of flack for that but it is what my family and I prefer.
Deviled eggs smack so hard! I saw a meme once that was like, “2 eggs for breakfast is plenty but I’ll put down a dozen deviled eggs (1/2 an egg but still 6 freaking eggs) before we even sit down for the actual meal”. 😂 That’s literally me when someone brings deviled eggs to a gathering. They are a bit labor intensive if you only make a few, but if you are making a lot of them, the time spent for the amount of food isn’t really bad. Especially when using the piping bag as you mentioned. You can even just use a ziplock with the corner cut off.
This; at a hundred at a time it's not really crazy time consuming. The piping bag comes into its own when doing a large quantity. And if you have kids over about 10 yo, get them to help peel the eggs (get them to have a contest over who can cleanly peel the most eggs).
@@KittyDillion love some Max Miller... Also found another channel, Sandwiches of History, that has some cool 3-5 minute bangers. Lot of early 1900's stuff. I want to do a get together with some of his finds and do a blind tasting/ guess what is in the sandwich type thing
Deviled eggs are so popular in the U.S. that they sell plates that are specifically for deviled eggs. They have little egg shaped divots in them. Once you get the hang of it they aren’t so hard to assemble.
4:02 I’m sure it’s already been mentioned, but a cheap and easy way to pipe it is to get ziplock bag and snip one corner off. No need to buy a fancy piping bag.
Well since you asked, regarding boiling eggs. I use a push pin/thumbtack and gently poke a small hole in the wider end of the shell where the air bubble is before boiling. This pushes some of the air out while boiling and makes for a better rounded boiled egg. Also as it cools (I just put in cool tap water) the egg inside constricts often pulling it from the shell membrane easier. I crack it all the way around and then roll it between my thumbs and fingers with gentle pressure until the egg just slips right out.
We call egg mayonnaise, egg salad. Deviled eggs are decent picnic, bbq, family party, office potluck appetizer. Most Americans enjoy them. The added bacon is the deluxe version.
Ahhh the devilled egg. Brings back childhood memories of every family get together, every picnic, every lunch on Field Day in school. I remember in 4th grade this guy named Steve had two devilled eggs in his lunch box. Everyone just looked at him with envious eyes as he slowly scarfed them down. That rat didn't even want to trade one for cookies, brownies, a half sandwich. Then the following week, other kids brought devilled eggs in their lunchboxes.
@@Mrhandfriends Like Mrs. H said, they are fussy to make. That's why it's a treat. Some people put the filling in a piping bag and pipe it into the egg to make it easier to fill.
I like to put the yolks through a metal mesh sieve before adding mayo and mustard, etc. The added ingredients will mix into the yolks more easily. 3:14
Alot of people serve deviled eggs at Easter because its a way to use up the hard boiled eggs that the kids dyed for their egg hunt, which makes it even more fun to eat because the dye soaks in and colors the egg white too. Some also may add a little horseradish or fresh dill to the egg yolk mixture too, depending on preference. Lots of versions out there.
Love a bit of horseradish mixed in the yolk. Like a bit of heat add cayenne pepper in the yolk mix. Top with bit of diced pimentos or green olives. The different versions is endless.
I've made several different styles of deviled eggs, often depends on the ingredients I have on hand. I've even bought deviled egg potato salad from a deli, blended it up to a creamy finish, and piped that in for really easy to make, sort of deviled egg inception deviled eggs. Turned out really good, several folks at Thanksgiving wanted to know how I made them. I had no leftovers.
I have a bedridden husband. Sometimes he can be a little picky about what he will eat. But if I have deviled eggs ready, he will always eat those. Doctor said it doesn't matter what he eats, just get a lot of calories in him. I don't fix them as often as I should. Seeing this reminds me to do better! Thanks! Cheers from Texas
In our house, deviled eggs are a staple at all holiday get togethers. But I do believe my wife adds a touch of garlic to your basic recipe. Soooooooo good!
Well done! They’re a great way to use up the couple of dozen hard boiled and dyed Easter eggs we used to have. Also they’re great appetizer for cook outs. Mom’s rule was to always make a dozen more than she needed, because us kids would sneak a bunch before she served them.
Here in the south , no family dinner is complete without deviled eggs. Everyone makes them different. I put chopped pickled jalapeños, mayo, salt, and pepper in mine. Delicious!
Another Southerner here. Most of the women of "my generation" (Baby Boomers) actually own Deviled Egg Plates! Use mine when I go to potlucks! Also, I just use a simple recipe: hard boiled eggs; mix yolks with mayo, salt and pepper. Plop yolk mixture back into whites. Very lightly sprinkle with paprika. All done! -- and I think most Americans pronounce "yolk" with a silent "L," as you do, Mrs. H.)
I'm from the south and I don't have deviled eggs every night of the week. As a matter of fact, I don't know anybody that lives in the South that has deviled eggs every night of the week.
They came from Europe originally so I am sure they make them somewhere in Great Britain. Probably not often seen, similar to the US. If I were to try and buy some pre-made, I would have to go to a BBQ restaurant to see them on a menu...or a full size deli that makes a lot of pre-made deli foods.
Super easy to make. Sometimes I make two of them (four halves) in the morning for my husband's breakfast. He finds them easy to eat on his way to work. Removing the yolk from the white isn't difficult. You might want to cook them slightly harder, but basically just hold the edges of the white and push the back of the egg lightly with your thumb and the yolk will pop out into the bowl. use a fork to mash the yolks up before you add the Mayo, mustard and whatever else you want to add, then stir. Filling the whites is super easy if you just put the yolk mixture into a plastic bag with a zip closure and then snip off a corner to pipe the filling in. You mentioned some people pipe in the filling, yes, the plastic bag method is the easiest way.
Good job on the deviled eggs. I will have to try some bacon on the top next time I make them. Deviled eggs can be made 100 different ways. I like to make jalapeno eggs, for example.
I love deviled eggs. I grew up having them with a little sweet relish added in and I prefer them that way.. My wife, on the other hand, grew up eating them without the relish. One guarantee is that we never have leftovers regardless of how they are made. I've never tried them with bacon, but I'm sure that is amazing!
Mrs. H, your deviled eggs look amazing. We don't do them often mainly cook outs or family gatherings I add a little vinegar in my mix yummy 😋. Some people add a little sugar. My niece adds shrimp and parsley to her mix. Another yummy 😋 recipe from you keep them coming. ❤❤
I am the deviled egg maker in my family. They are at all holidays and often at picnics. I am from a very...very large family (my Mom has 13 brothers & sisters) and we have family reunions every year. Last year I made 10 dozen eggs and there were none left by halfway through the day. My eggs are pretty basic just like yours. Just less mustard than you used and a few drops of vinegar and some onion powder. I am glad you tried such a holiday staple.
I make mine almost identical to yours, but I add a small amount of garlic powder too for taste. We are 4 people here and if we dont make at least 2 dozen eggs (eggs, not deviled eggs) there isnt nearly enough lol. We spent an entire day once just making batch after batch of deviled eggs. They are just so satisfyingly delicious.
Being a southerner I've ate them for as long as I can remember. If you're on the fence, don't worry lol. They grow on ya. Trust me. I put fresh bacon bits on mine. Cause I'm am asshole lol
Normal eggs I eat two, deviled eggs I can eat 36! We eat them at every holiday and cookout and picnic. My recipe is to completely hard boil the eggs, then mix the yolks with mayo, yellow mustard, and sweet pickle relish. Spoon the mixture back into the egg and sprinkle with some smoky P. (Paprika)
I f you like horseradish, add some to taste, I make mine the same way but I also add horseradish, wind up eating around 8 of them before they even hit the fridge
we start eating those about Easter time. They make trays just for deviled eggs. With small divvied areas for the egg to sit into so they don't roll around. I stopped using paprika on top. I now use Tony Chachere's Seasoning for just a bit of a kick.
I absolutely love Deviled Eggs and yours look better than perfect. Sprinkle a little salt and pepper on right before you eat them. They are addictive. Mmmmm ❤❤❤
So many variations on ingredients. When I make them I generally use 10 eggs to fill a 20 unit deviled egg container. I have 2 of those so I sometimes use 20 eggs as they go down so quickly. I would suggest using a hand mixer to get them blended and fluffy especially if adding a little cayenne or something spicy like that. In the South in the USA we love deviled eggs.
Hello Mr. H and Mrs H. Great job on your first ever Deviled Eggs. I make mines with mayo, mustard, sweet relish, salt, pepper, sprinkle of sugar, dash each of onion and garlic powder and garnish with paprika and dried parsley, then chill in the fridge for a few hours before serving. Some variations add bacon, shrimp, crabmeat or olives on top. We Americans usually serve deviled eggs around the holidays mostly during with Easter dinner or at cookouts aka bbq's in summer. Thanks for sharing with us. 😃
Next time you have a white break, you can mash that up and add it to the yolk mixture. No waste. You can add anything you want to a deviled egg. I like a little horseradish in mine.
I really like that ya'll are cooking for yourselves. Ya'lls baby is gonna see that. I think it'll help her to be more adventurous and see that there than the local world around her. I'm proud of ya'll.
Mississippian here, this is how I've always made it - mayo, yellow mustard (just a little), sweet pickle relish, s&p, and a dash, or two, of hot sauce, hence the deviled part. I put a heaping serving of filling in each egg and sprinkle the tops with paprika. Always seems to please! Thanks for the video!
We have a great pickle here in Alabama USA, Wickles Pickles. Yokes fully cooked, mask mayo directly in with yokes, little pickle juice, pepper, don't need salt. I rarely use mustard. Add finely chopped pickles, A bit of VERY finely chopped onion. I also love smoked paprika or chili powder on top. Wickles are sweet with some heat, some prefer dill. Never had bacon. This is a staple side dish for all holidays in The South.
As someone who took home awards for my deviled eggs multiple times at my company holiday party, (not that serious, lol), my suggestion would be you didn't use enough mayonnaise. Without any broken halves, you should have enough to create a little hill on each one (presentation I always think of it like a sled hill). Use only enough yellow mustard to make sure it is still yellow color, then add dry mustard for the mustard flavor. Make sure to let the dry mustard hydrate overnight in the fridge (I was told this is what is happening, I don't actually know but it makes a huge difference). Also, use the best smokey paprika you can find (my favorite I bought while on a trip to Hungary). They are deviled which means 'spicy', but I recommend you let mustard do all the work; do not add black pepper (it's a very different flavor of spicy). Also, I find no one misses the salt; mayonnaise usually contains salt anyhow. Some people put toppings on but take care not to compete with the smoky flavor of the paprika (bacon is really strong salty, fatty and savory flavor probably drowns out the paprika). If I use toppings, I usually do really thinly sliced green onion tops, enough that it looks nice, but not so much as to compete flavor-wise.
Reading some of the other comments, I forgot to mention the yolks should be quite dry and the final mixture shouldn't be very wet. Recommend a vinegar forward mayonnaise that isn't runny (it'll still taste fine if you use olive oil-based stuff in plastic bottle, just might not be the same texture). Most yellow mustard is very wet too, which is why you use only enough to make it yellow in color after mixing in your mayonnaise.
Apparently, they get their origins from ancient Rome, never knew that, always thought they started in Romania. Being a born and raised Texan, this was a staple at any family gathering during Thanksgiving. But our family, especially myself, loves them so much we'd make them pretty regularly throughout the year. Making different versions is also fun and delicious, try a TexMex version, mix in some avocado, jalapeños, and Mexican spices like cumin and smoked paprika, can use some toppings like pico de gallo, or just cilantro, lime juice, raw white onions, and sour cream, or all the above. Could even dip them in salsa and green sauce (specifically what we use for green sauce in Southeast Texas, a smooth and very flavorful avocado sauce using buttermilk, or sour cream. Not to be confused with typical Mexican green sauce or salsa verde, which is normally made with tomatillos, or a jalapeño salsa. 🔥🤤😊
Cook the yolk a little more, squeeze the yolk into a baggie, add mayo, mustard, salt and pepper. Seal baggie and smush. Take out the air, cut the corner and squeeze into the egg whites. Less fuss and muss. I have made SO so many over the years and someone always brings a dozen eggs worth to get together bbqs and they are always gone.
Southern boy from the mid-south, I add diced jalapeño Abita of garlic powder and mix in a food processor. The food processor gives a smooth and creamy texture and a more subtle flavor to the yolk. Learned in mom's kitchen. Also once create opening to peel the shell gently insert a regular dinner spoon and turn the egg. The cup of the spoon matches the egg, I find this to be easier and guicker than any other way.
Amory, Mississippi. To get your yolks out just gently push from behind & if they are fully hard boiled the yolk will pop out. Exchange the mustard for dill or sweet relish. Wonderful
For me, the best kind of deviled eggs have dill seasoning along with a little mustard and mayo(it's important to have the right balance)... I say it's a 2:1 ir 3:1 ratio mayo to mustard... And always a good sprinkling of paprika! If you do it right, you never even need the salt and pepper!. Here in the South you can always count on seeing deviled eggs at every get together or Family party
I make mine like my mother used to make, which is different from the recipes you find. It is just mixing the yolk with Miracle Whip (no mayo), pepper, and a small amount of sugar. Salt to taste. Then fill egg and sprinkle with paprika. I like the bit of sweetness flavor instead of the mustard, relish, and/or vinegar sour flavor everyone likes to add. Really, you can flavor these eggs to whatever you like.
Hard boiled yolks, I use smoked paprika, some diced dill pickle is good. I like deviled eggs with chopped chives or parsley sprinkled on top (if I have them). Whenever I make egg salad sandwiches I usually make a couple/few deviled eggs to eat later as a snack, to garnish a salad, or have as a side dish. It’s not unexpected to serve them at Thanksgiving (US holiday).
I would usually put sweet relish in mine. But really the only thing I see you did wrong. Was you made two small of a back! Lol I love me some deviled eggs!
I agree that they are a little "faffy" to make, as you say but that's why when we make them, generally we make a few dozen at once to make the effort worth it! That's why you see a lot of folks saying they have them during holidays, picnics and get togethers with a lot of people. Kind of like when people make tamales, you never just make 5 or 6, you make a few dozen!
Other than holidays, they’re the kind of treat you cook up the same day you’re going to be boiling eggs for a tuna salad or some similar dish. Boiled eggs are a stable for some families, slicing a boiled egg in half then adding some salt is a pretty common snack.
I always bring my water up to boil and place the eggs in for 15 minutes depending on the amount of eggs being boiled. The easy way to see it they're fully cooked is to give one a spin on a flat surface and if it spins fast, then they're fully cooked. Uncooked eggs will spin slowly with a wobble and when you try to stop it, it will try to spin again on its own. You seemed to make them how I would make them and the added bacon makes for a tasty treat, so way to go, especially for your first time making them.
My tip for boiled eggs and peeling is lowering the eggs into pot with about one inch (2 cm) of rolling boil water and cover it with the lid for 7-13 minutes depending on how solid you want your yolks. There is a chance of egg cracking, but they still come out well! Most of the water will boil away, but it will steam the whole egg. Then immediately submerge the eggs into ice water; I like to mix actual ice and water. That makes them super easy to peel! When cutting the eggs in half for the deviled eggs, there's no need to use a spoon to get the yolk out; you just push gently from the underside of the egg, like you're trying to turn it inside out and the yolk should just pop out completely!
I’ve eaten deviled eggs all my life. Never had them with bacon on them. I can tell you without a doubt that you have made the best deviled eggs I’ve known about. Bacon makes everything better.
I add salt to my water because it helps the shell come off much easier and I put my eggs straight in before the water boils adding the salt helps the shells come straight off
In my experience usual an party/holiday dish, as you said because of the work involved, not something made everyday, but saved for special occasions. But yes if made well hard to eat just one.
There is a fancy little seafood place near me (I know you aren't crazy about seafood YET) and they serve deviled eggs with smoked fish eggs on top and oh my they'd make you smack someone they are so good! I bet there are hundreds of variations you could perfect if you love them, which I hope you do!
That sounds freaking delicious! And it's funny to me how many British food channels talk about not liking fish and seafood, when I chalk the fact that I like things like Kippers and eel up to the long line of Londoners that my dad's side of the family comes from. I love roe as well. Surprisingly, I'm not as big on bivalves as a lot of people seem to be. I don't find them revolting, but they aren't my favorite.
@@sandpiperr They garnish them with a sprig or thinly julienned green onion coming out of the eggs. Make some for the Holidays for yourself and a friend. They are outstanding!
@@intallpines Yeah I've had deviled eggs before. Sorry if I gave the wrong idea, but I'm actually a British-American dual citizen, so this is nothing new to me.
My family always have these with our Thanksgiving or special occasion meals. They also make a nice snack for events such as the game day or something special you like on tv
Deviled eggs can have several personalities. We make it with mayo, a little mustard, dill relish, and jalapeño juice, with a slice of jalapeño on top. We do this often. We make quite a few and eat them over a few days. We are keto, and they are a great keto snack or side.
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I could eat deviled eggs till my stomach pops
I use kewpee mayo when I make them, so good.
I love Deviled Eggs and there are so many different ways to make them, I have even added a little avocado to the yolk mixture. I have even seen deep fried Deviled Eggs and Thank you for sharing. 😁
Its different by each persons taste, a bit more mayo can make it smoother, I use a ziploc bag cut the corner small and fill it to make a cheap piping bag for mine. And my boys love trying different mustards as well,
How the heck do Europeans not know about deviled eggs????? To say that they are common over here is a massive understatement!
I mix the egg yolks with mayonnaise, sweet pickle relish, a teaspoon (or less) of mustard and salt added to taste. I lightly sprinkle the filled egg halves with paprika.
My recipe too. I have to have sweet relish in D Eggs.
Yep that's the way I do them.
You're using "MY" recipe 😂. Great aren't they ? I make my egg salad the same way, paprika and all. Thinking about making a couple now.
Try a little less mustard under a teaspoon. That way it doesn't taste vinegary.
This is the way
Been making deviled eggs for 63 years and I believe that the yolk should be fully cooked.😊😊 4:19
ABsolutely.
Definitely!!! 🫣
Certainly. Gross otherwise.
I would pipe. Looks nicer
Well, she's British, what does she know about deviled eggs?!
If you pop those into the refrigerator (covered with plastic wrap) for a bit to chill and for the flavors to meld they are even better
Even better, pop the filling into the fridge for a bit before filling the eggs, The flavors blend and it is easier to fill the eggs.
YES!!!
Love them cold ( no pickles).
Great as a side dish. I love them with pinto beans or salmon cakes... Or both.
My family usually has them for picnics,parties,Thanksgiving, and Christmas. Good job adding REAL bacon you made them the best way.
Here in America we usually have deviled eggs at BBQs, picnics Easter Thanksgiving and Christmas. Many families serve them year-round, My family loves them so we have them often
4 eggs is criminal
A snack would be at least a dozen. They're delicious
🫡❤👍❤Fact Check TRUE!🤣🤣🤣
@@NewCaney1 I o'd on them Thanksgiving when I was 12. Took a few years to love them again 😁
My daughter in lawakes them for Thanksgiving!😋
My mom had a tupperware bin that held 36 she'd bring out for holiday dinners :)
@@NewCaney1 absolutely could not agree more!!
You'll find deviled eggs at most family gatherings, picnics, potlucks. In fact, they are so popular, a lot of people have a special serving tray that is specifically made for deviled eggs. As you can tell from the comments, there are a ton of variations on how to make them.
I’m going to have to google the tray
I inherited two of those dishes from Mom. Here in the Upper Midwest deviled eggs are a must at any gathering.
Yep! Mr.H needs a deviled egg tray! Game day snacks!
My grand ma and mother both had glass platers for deviled eggs that they had when I was a kid in the 70s. We always used them for thanksgiving and Christmas. My family is in southwest Missouri.
I have one from each Grand on both sides!!! My Grands put paprika on theirs, while my Mom put a slice of olive on each-I don’t use either!🥰
I like to boil them a little harder because the yolk crumbles a bit better. I make mine with mayo, a smidge of mustard, dill pickle relish, salt pepper. topped with peparika.
Exactly how I was taught to make them and still do.
I like to use sweet relish instead of dill because it seems like the dill relish is a little over powering for my liking.
😊 I use both sweet and dill relish together unless I've got bread and butter pickle relish
Exactly how I make them. Dill vs Sweet relish is dependent on my mood
Dill relish. Put yolk and all ingredients in ziplock bag, squeeze until all is blended and creamy, snip the end and pipe on. Less mess and pretty eggs
Nicely done. Deviled eggs are an absolute requirement for big family meals.
Just a tip, when the yolks are Fully Cooked, they come out a LOT easier.
Since you are using the yolk in the mix, the consistency of the yolk can be overcooked without a problem and...the firmer the whites the easier they are to handle.
So cook the eggs a little bit longer for Deviled Eggs and reduce the Faff!
(less mustard and add dill relish)
and use a better mustard than french's yellow. i believe that in some places in the world, you can't even legally call it mustard.
@@skapunker21 LoL!! I know, right!?! LoL!!
But you use what you have.
@@skapunker21 Dry mustard or dijon are preferred in my neck of the woods and i have heard tell that some use horseradish paste.
Cook the eggs a little more. I use sweet jalapeño relish and just enough mayo and mustard to bring the mixture together. Smash up any of the whites that broke and add them to the mix for fuller eggs. There's also an egg steamer that cooks the eggs to the perfect doneness without the green line.
Ah, a fellow member of the dill relish master race!
I’m a 52 year old American born and raised in Northwest Georgia and I’ve never had bacon on top of deviled eggs. Looks good though.
Never had bacon on them either but as they say everything is better with bacon.
I was thinking the same, my first thought was I have got to try that
OH my god I didn't think they could be made better but she may have just come up with a new favorite.
It has to be done minutes prior to serving, or it gets a bit squishy. IT is very nice to add though.
Im a 49 yr old American born and raised in NJ by my Mississippi family, and ive never NOT had bacon on my deviled eggs. Lol! Its the best!!
We have ornate antique glass deviled egg trays here in the states. Because we're fancy.
me too rarely drag that thong out
I have one that has been passed down 4 generations.
Often given as a wedding gift back when I was growing up. I don't know about these days. I have 2 :)
Yes, my mom has one
I feel fancy.
I love them we eat them on Christmas and thanksgiving
Y’all are so sweet and adorable OML! Great job on the eggs, too! Cooking the eggs between 12-14 minutes will make them a bit easier to peel, and the yolks will make a creamier, fluffier filling while still retaining its color. And while sweet pickles are important, a drop of seasoned rice vinegar can get you close. Much love from Pine Log Mountain, Georgia 🤍🙏🕊
People love it when you bring them to parties , i did two dozen eggs & took them to a family pot luck lasted 10min before they were gone.
People like them but tend not to make them because they require some work , but that makes them appreciate it more when they do get them.
Everything that you make takes some work and Deviled eggs are something that don't require much work at all. Good grief.
Yea ? How many you ever cook at once & did you have to pack them & haul them any distance ?
You sound like a person that spends way too much time watching cooking you tube videos & saying I can do better instead of actually cooking.
@@cup_cuppy_cuppers5817 Yeah I always figured the reason that deviled eggs are so popular as a party food is becaue they're so simple to make!
They're way less finicky than something like vol-au-vents.
In terms of steps and processing involved, they're even less involved than stuffed mushrooms (which I also wouldn't consider extremely complicated).
Oh absolutely. There’s nothing better than a deviled egg someone else made.
a dozen wouldn't last 10 minutes with me if I could.
A bit of a joke in the South, is that when Mother gets down the deviled egg plate, we always ask “who died”. They are often found on the table at the visitation after the funeral. We definitely have them at picnics and family events.
LOL This is so, so true. I actually got a deviled egg platter many years ago when we bought a couch, as a "gift" from the store. I have used it every Easter and Christmas, for church potlucks, and for gatherings after funerals. We also keep frozen casseroles for grieving families, so all you have to do is pull it out and take it over to the family's home.
Also, don't forget the 7UP cake! lol!
Noone says that I'm from Mississippi
@@Lynn-kh5rs sounds like Jeannie Robertson, don't send Left Brain to the store
@@sheawalls9059 I’m from Tennessee. Definitely seen my family members say “ ok..I’ll bring the eggs” for a visitation at the house after a funeral.
A true crowd pleaser.
You'll find the at every church potluck.
Nasty to eat people food at a potluck
@@sheawalls9059Suit yourself. I love potlucks and have never gotten ill from one.
@KateinVA probably because white folks eat anybody food
@KateinVA nasty
@@KateinVAAbsolutely! Some of the best food I've ever had has been at church potlucks. Little old ladies all being their specialty
Hi from North Alabama, USA, raised by pioneer women in the South, and personally making deviled eggs for over 50 years. a brief critique of the post attempt is: boil eggs till yolk is semi-solid-powder consistency ball with even color. extract from egg halves in mixing bowl.Mix with 95 percent mayonnaise/ 4 percent mustard ( dab ), 1 percent sweet pickle relish. mixer blend to a smooth consistency ( *semi-firm ), salt to taste, and spoon moderate amounts of mixture into egg halve cavities. finish with a minimal dusting of cayenne pepper. ( * Obtain the semi-firm consistency by adding only additional mayonnaise to filling mix) If accomplished, no garnish will be necessary to establish yourself as the deviled egg preferred provider.
You two are adorable!
I love using dill pickle relish in mine, I also like mine cooked longer it makes a fluffier texture.
Yes! I've always replaced the sweet with dill relish in mine and the yolks must be fully cooked! I've gotten a lot of flack for that but it is what my family and I prefer.
Deviled eggs smack so hard! I saw a meme once that was like, “2 eggs for breakfast is plenty but I’ll put down a dozen deviled eggs (1/2 an egg but still 6 freaking eggs) before we even sit down for the actual meal”. 😂 That’s literally me when someone brings deviled eggs to a gathering. They are a bit labor intensive if you only make a few, but if you are making a lot of them, the time spent for the amount of food isn’t really bad. Especially when using the piping bag as you mentioned. You can even just use a ziplock with the corner cut off.
My daughter decided that the reason they are called deviled eggs is because the devil makes you eat so many 😀
This; at a hundred at a time it's not really crazy time consuming. The piping bag comes into its own when doing a large quantity. And if you have kids over about 10 yo, get them to help peel the eggs (get them to have a contest over who can cleanly peel the most eggs).
Max Miller, Tasting History, did a whole episode on Deviled Eggs. His channel is my favourite for food, food history.
Cool Hand Luke would not have a problem if they were deviled eggs.
@@KittyDillion love some Max Miller...
Also found another channel, Sandwiches of History, that has some cool 3-5 minute bangers.
Lot of early 1900's stuff. I want to do a get together with some of his finds and do a blind tasting/ guess what is in the sandwich type thing
We usually sprinkle alittle paprika over the top of them.
this is the way
Which she did ..
Same.
Smoked paprika. So good
I usually add a few drops of sriracha sauce then sprinkle some cayenne pepper on top.
They look great! Good job!
Those look very good for a first timer! I love deviled eggs
Deviled eggs are so popular in the U.S. that they sell plates that are specifically for deviled eggs. They have little egg shaped divots in them. Once you get the hang of it they aren’t so hard to assemble.
I mean you can also use those to serve rocket mountain oysters lmfao
We have fancy glass deviled egg trays that we use for holidays. They were handed down through our family.
What! They should be served on the half sack! 😂@ConstantChaos1
4:02 I’m sure it’s already been mentioned, but a cheap and easy way to pipe it is to get ziplock bag and snip one corner off. No need to buy a fancy piping bag.
But you do have to buy the bags which I realise I didn’t have whilst filming LOL
You can also use a sheet of parchment paper (folded over double for more body and maneuverability)
Yep! That's a trick my mom taught me for filling manicotti!
@@ShineOnBenevolentSunI remember Julia Child using parchment to make a piping bag on her show. (1970's)😊
Oh my goodness one of my favorite foods in the whole world!
You did a fabulous job yum!!!
Well since you asked, regarding boiling eggs. I use a push pin/thumbtack and gently poke a small hole in the wider end of the shell where the air bubble is before boiling. This pushes some of the air out while boiling and makes for a better rounded boiled egg. Also as it cools (I just put in cool tap water) the egg inside constricts often pulling it from the shell membrane easier. I crack it all the way around and then roll it between my thumbs and fingers with gentle pressure until the egg just slips right out.
Totally worth it once you find "your recipe" on how you like them. Many many ways to make them.
Yes, precisely, a devilled egg recipe is pretty unique to either a person or a family
We call egg mayonnaise, egg salad. Deviled eggs are decent picnic, bbq, family party, office potluck appetizer. Most Americans enjoy them. The added bacon is the deluxe version.
Thanks.. I was wondering what egg mayonawas. Egg salad.. ok..
I was wondering what egg mayonnaise was..
our american egg salad has mustard in it though
@@coruslee1837 Not all Americans put mustard in their egg salad
@@creinicke1000 Redundant. That's what 'egg mayonnaise' is.
Ahhh the devilled egg. Brings back childhood memories of every family get together, every picnic, every lunch on Field Day in school. I remember in 4th grade this guy named Steve had two devilled eggs in his lunch box. Everyone just looked at him with envious eyes as he slowly scarfed them down. That rat didn't even want to trade one for cookies, brownies, a half sandwich. Then the following week, other kids brought devilled eggs in their lunchboxes.
He started a trend. I would have swapped one for a cookie though LOL
@@Mrhandfriends Like Mrs. H said, they are fussy to make. That's why it's a treat. Some people put the filling in a piping bag and pipe it into the egg to make it easier to fill.
"But MOAHAHM! Stevie's mom loves HIM enough to make deviled eggs for his lunch!"
I like to put the yolks through a metal mesh sieve before adding mayo and mustard, etc. The added ingredients will mix into the yolks more easily. 3:14
Those look great! I love em, have em all the time.
Alot of people serve deviled eggs at Easter because its a way to use up the hard boiled eggs that the kids dyed for their egg hunt, which makes it even more fun to eat because the dye soaks in and colors the egg white too. Some also may add a little horseradish or fresh dill to the egg yolk mixture too, depending on preference. Lots of versions out there.
Love a bit of horseradish mixed in the yolk. Like a bit of heat add cayenne pepper in the yolk mix. Top with bit of diced pimentos or green olives. The different versions is endless.
Each family had their own variation. My family adds sweet relish and fine diced onions.
I've made several different styles of deviled eggs, often depends on the ingredients I have on hand. I've even bought deviled egg potato salad from a deli, blended it up to a creamy finish, and piped that in for really easy to make, sort of deviled egg inception deviled eggs. Turned out really good, several folks at Thanksgiving wanted to know how I made them. I had no leftovers.
I have a bedridden husband. Sometimes he can be a little picky about what he will eat. But if I have deviled eggs ready, he will always eat those. Doctor said it doesn't matter what he eats, just get a lot of calories in him. I don't fix them as often as I should. Seeing this reminds me to do better! Thanks! Cheers from Texas
God bless you. Wish I had a woman like you.
I hope he gets better!🤗🐝❤️
@@rimasmuliolis1136 thank you. Next month we will be married for 48 years.
@deborahdanhauer8525 thank you.
I hope your husband gets better soon. God bless you both.
When ever I make an egg salad sandwich I add the ingredients for deviled eggs, yumm.
In our house, deviled eggs are a staple at all holiday get togethers. But I do believe my wife adds a touch of garlic to your basic recipe. Soooooooo good!
Well done! They’re a great way to use up the couple of dozen hard boiled and dyed Easter eggs we used to have. Also they’re great appetizer for cook outs. Mom’s rule was to always make a dozen more than she needed, because us kids would sneak a bunch before she served them.
Here in the south , no family dinner is complete without deviled eggs. Everyone makes them different. I put chopped pickled jalapeños, mayo, salt, and pepper in mine. Delicious!
Yum! Never tried with the jalapeños. I think some deviled eggs are in my near future 😊
Another Southerner here. Most of the women of "my generation" (Baby Boomers) actually own Deviled Egg Plates! Use mine when I go to potlucks! Also, I just use a simple recipe: hard boiled eggs; mix yolks with mayo, salt and pepper. Plop yolk mixture back into whites. Very lightly sprinkle with paprika. All done! -- and I think most Americans pronounce "yolk" with a silent "L," as you do, Mrs. H.)
I'm from the south and I don't have deviled eggs every night of the week. As a matter of fact, I don't know anybody that lives in the South that has deviled eggs every night of the week.
@@sheronbloom8923agreed. But I like to use smoked paprika.
We add onion and celery to the yolk as well as salt and pepper. I have the Tupperware deviled egg travel container.
Brits don't have deviled eggs!? Jeez, I eat a half dozen every family reunion.
They came from Europe originally so I am sure they make them somewhere in Great Britain. Probably not often seen, similar to the US. If I were to try and buy some pre-made, I would have to go to a BBQ restaurant to see them on a menu...or a full size deli that makes a lot of pre-made deli foods.
Super easy to make. Sometimes I make two of them (four halves) in the morning for my husband's breakfast. He finds them easy to eat on his way to work.
Removing the yolk from the white isn't difficult. You might want to cook them slightly harder, but basically just hold the edges of the white and push the back of the egg lightly with your thumb and the yolk will pop out into the bowl.
use a fork to mash the yolks up before you add the Mayo, mustard and whatever else you want to add, then stir.
Filling the whites is super easy if you just put the yolk mixture into a plastic bag with a zip closure and then snip off a corner to pipe the filling in. You mentioned some people pipe in the filling, yes, the plastic bag method is the easiest way.
Good job on the deviled eggs. I will have to try some bacon on the top next time I make them. Deviled eggs can be made 100 different ways. I like to make jalapeno eggs, for example.
My Polish grandmother made deviled eggs every holiday meal.
next time you make them put in a little sweet relish and garnish with a little paprika. These are an Easter dinner favorite in America
I love deviled eggs. I grew up having them with a little sweet relish added in and I prefer them that way.. My wife, on the other hand, grew up eating them without the relish. One guarantee is that we never have leftovers regardless of how they are made. I've never tried them with bacon, but I'm sure that is amazing!
Fantastic party foods ! Blue cheese, bacon 🥓 lots of ways to make them..
"All in one" that's how it's done in America, Awesome job!!!
Mrs. H, your deviled eggs look amazing. We don't do them often mainly cook outs or family gatherings I add a little vinegar in my mix yummy 😋. Some people add a little sugar. My niece adds shrimp and parsley to her mix. Another yummy 😋 recipe from you keep them coming. ❤❤
I was trying to remember how my Mom made them. I'm 70. Kept thinking she used a tiny bit of sugar. Glad you mentioned it.😊
I am the deviled egg maker in my family. They are at all holidays and often at picnics.
I am from a very...very large family (my Mom has 13 brothers & sisters) and we have family reunions every year. Last year I made 10 dozen eggs and there were none left by halfway through the day.
My eggs are pretty basic just like yours. Just less mustard than you used and a few drops of vinegar and some onion powder.
I am glad you tried such a holiday staple.
I make mine almost identical to yours, but I add a small amount of garlic powder too for taste. We are 4 people here and if we dont make at least 2 dozen eggs (eggs, not deviled eggs) there isnt nearly enough lol. We spent an entire day once just making batch after batch of deviled eggs. They are just so satisfyingly delicious.
Good job. I absolutely love deviled eggs. A real crowd pleaser here in the States.
Being a southerner I've ate them for as long as I can remember. If you're on the fence, don't worry lol. They grow on ya. Trust me. I put fresh bacon bits on mine. Cause I'm am asshole lol
Normal eggs I eat two, deviled eggs I can eat 36! We eat them at every holiday and cookout and picnic. My recipe is to completely hard boil the eggs, then mix the yolks with mayo, yellow mustard, and sweet pickle relish. Spoon the mixture back into the egg and sprinkle with some smoky P. (Paprika)
I f you like horseradish, add some to taste, I make mine the same way but I also add horseradish, wind up eating around 8 of them before they even hit the fridge
we start eating those about Easter time. They make trays just for deviled eggs. With small divvied areas for the egg to sit into so they don't roll around. I stopped using paprika on top. I now use Tony Chachere's Seasoning for just a bit of a kick.
I absolutely love Deviled Eggs and yours look better than perfect. Sprinkle a little salt and pepper on right before you eat them. They are addictive. Mmmmm ❤❤❤
L
So many variations on ingredients. When I make them I generally use 10 eggs to fill a 20 unit deviled egg container. I have 2 of those so I sometimes use 20 eggs as they go down so quickly. I would suggest using a hand mixer to get them blended and fluffy especially if adding a little cayenne or something spicy like that. In the South in the USA we love deviled eggs.
We in America add dill relish in the mixture
Not everyone. Too sweet. Chopped regular pickle or cornichon is better,
@@nicolalagonigro1155 Dill relish is not sweet. It's garlicky. You're thinking sweet pickles.
I love deviled eggs. I could eat them daily.
We have them at 4th of July and Thanksgiving. We add dillweed to ours and smoked paprika.
Yep, the dill on them is pretty good.
@@choccolocco Its an absolute must in my household.
Chili powder is good too!
try a splash of white wine vinegar in the yolk mixture some time. it's a game changer, it cuts the mustard just right.
These are soooooooooo good! Perfect.
Hello Mr. H and Mrs H. Great job on your first ever Deviled Eggs. I make mines with mayo, mustard, sweet relish, salt, pepper, sprinkle of sugar, dash each of onion and garlic powder and garnish with paprika and dried parsley, then chill in the fridge for a few hours before serving. Some variations add bacon, shrimp, crabmeat or olives on top. We Americans usually serve deviled eggs around the holidays mostly during with Easter dinner or at cookouts aka bbq's in summer. Thanks for sharing with us. 😃
Next time you have a white break, you can mash that up and add it to the yolk mixture. No waste. You can add anything you want to a deviled egg. I like a little horseradish in mine.
Oh, I've never done the horseradish thing but it sounds great. I love horseradish! Next time!
I like horseradish too. It adds a bit of zing to them.
I really like that ya'll are cooking for yourselves. Ya'lls baby is gonna see that. I think it'll help her to be more adventurous and see that there than the local world around her. I'm proud of ya'll.
Looks great Mrs H! Deviled Eggs are very commonly served at parties and picnics.
Mississippian here, this is how I've always made it - mayo, yellow mustard (just a little), sweet pickle relish, s&p, and a dash, or two, of hot sauce, hence the deviled part. I put a heaping serving of filling in each egg and sprinkle the tops with paprika. Always seems to please! Thanks for the video!
We have a great pickle here in Alabama USA, Wickles Pickles. Yokes fully cooked, mask mayo directly in with yokes, little pickle juice, pepper, don't need salt. I rarely use mustard. Add finely chopped pickles, A bit of VERY finely chopped onion. I also love smoked paprika or chili powder on top. Wickles are sweet with some heat, some prefer dill. Never had bacon. This is a staple side dish for all holidays in The South.
Love Wickles. I use the Wickles relish in mine. perfect.
@@timber168love Wickles in potato salad. I can't resist eating a few when I pass the frig.
You can add a little finely chopped onions too. Very nice looking deviled eggs. OR.......... sweet pickle relish.
As someone who took home awards for my deviled eggs multiple times at my company holiday party, (not that serious, lol), my suggestion would be you didn't use enough mayonnaise. Without any broken halves, you should have enough to create a little hill on each one (presentation I always think of it like a sled hill). Use only enough yellow mustard to make sure it is still yellow color, then add dry mustard for the mustard flavor. Make sure to let the dry mustard hydrate overnight in the fridge (I was told this is what is happening, I don't actually know but it makes a huge difference). Also, use the best smokey paprika you can find (my favorite I bought while on a trip to Hungary). They are deviled which means 'spicy', but I recommend you let mustard do all the work; do not add black pepper (it's a very different flavor of spicy). Also, I find no one misses the salt; mayonnaise usually contains salt anyhow. Some people put toppings on but take care not to compete with the smoky flavor of the paprika (bacon is really strong salty, fatty and savory flavor probably drowns out the paprika). If I use toppings, I usually do really thinly sliced green onion tops, enough that it looks nice, but not so much as to compete flavor-wise.
Reading some of the other comments, I forgot to mention the yolks should be quite dry and the final mixture shouldn't be very wet. Recommend a vinegar forward mayonnaise that isn't runny (it'll still taste fine if you use olive oil-based stuff in plastic bottle, just might not be the same texture). Most yellow mustard is very wet too, which is why you use only enough to make it yellow in color after mixing in your mayonnaise.
Apparently, they get their origins from ancient Rome, never knew that, always thought they started in Romania. Being a born and raised Texan, this was a staple at any family gathering during Thanksgiving. But our family, especially myself, loves them so much we'd make them pretty regularly throughout the year. Making different versions is also fun and delicious, try a TexMex version, mix in some avocado, jalapeños, and Mexican spices like cumin and smoked paprika, can use some toppings like pico de gallo, or just cilantro, lime juice, raw white onions, and sour cream, or all the above. Could even dip them in salsa and green sauce (specifically what we use for green sauce in Southeast Texas, a smooth and very flavorful avocado sauce using buttermilk, or sour cream. Not to be confused with typical Mexican green sauce or salsa verde, which is normally made with tomatillos, or a jalapeño salsa. 🔥🤤😊
No Mexican 🤮
Cook the yolk a little more, squeeze the yolk into a baggie, add mayo, mustard, salt and pepper. Seal baggie and smush. Take out the air, cut the corner and squeeze into the egg whites. Less fuss and muss. I have made SO so many over the years and someone always brings a dozen eggs worth to get together bbqs and they are always gone.
Southern boy from the mid-south, I add diced jalapeño Abita of garlic powder and mix in a food processor. The food processor gives a smooth and creamy texture and a more subtle flavor to the yolk. Learned in mom's kitchen. Also once create opening to peel the shell gently insert a regular dinner spoon and turn the egg. The cup of the spoon matches the egg, I find this to be easier and guicker than any other way.
Amory, Mississippi. To get your yolks out just gently push from behind & if they are fully hard boiled the yolk will pop out. Exchange the mustard for dill or sweet relish. Wonderful
Definitely thanksgiving is a MUSTmfor these.
For me, the best kind of deviled eggs have dill seasoning along with a little mustard and mayo(it's important to have the right balance)... I say it's a 2:1 ir 3:1 ratio mayo to mustard... And always a good sprinkling of paprika!
If you do it right, you never even need the salt and pepper!.
Here in the South you can always count on seeing deviled eggs at every get together or Family party
I make mine like my mother used to make, which is different from the recipes you find. It is just mixing the yolk with Miracle Whip (no mayo), pepper, and a small amount of sugar. Salt to taste. Then fill egg and sprinkle with paprika. I like the bit of sweetness flavor instead of the mustard, relish, and/or vinegar sour flavor everyone likes to add. Really, you can flavor these eggs to whatever you like.
Hard boiled yolks, I use smoked paprika, some diced dill pickle is good. I like deviled eggs with chopped chives or parsley sprinkled on top (if I have them). Whenever I make egg salad sandwiches I usually make a couple/few deviled eggs to eat later as a snack, to garnish a salad, or have as a side dish. It’s not unexpected to serve them at Thanksgiving (US holiday).
Another great video! TCGB! BLY! xoxo
I would usually put sweet relish in mine. But really the only thing I see you did wrong. Was you made two small of a back! Lol I love me some deviled eggs!
Deviled egg salad sandwiches with bacon, cheese, and toasted bread are delicious! You should try them on hot days with lemonade!
They look delicious! Awesome job!
I make devilled eggs all the time - I usually add a bit of curry powder to mine. I absolutely love them. great at dinner parties.
I agree that they are a little "faffy" to make, as you say but that's why when we make them, generally we make a few dozen at once to make the effort worth it! That's why you see a lot of folks saying they have them during holidays, picnics and get togethers with a lot of people. Kind of like when people make tamales, you never just make 5 or 6, you make a few dozen!
Other than holidays, they’re the kind of treat you cook up the same day you’re going to be boiling eggs for a tuna salad or some similar dish. Boiled eggs are a stable for some families, slicing a boiled egg in half then adding some salt is a pretty common snack.
Watching this at midnight was bad idea now i want some.
The whole egg at once is proper picnic etiquette!
I always bring my water up to boil and place the eggs in for 15 minutes depending on the amount of eggs being boiled. The easy way to see it they're fully cooked is to give one a spin on a flat surface and if it spins fast, then they're fully cooked. Uncooked eggs will spin slowly with a wobble and when you try to stop it, it will try to spin again on its own.
You seemed to make them how I would make them and the added bacon makes for a tasty treat, so way to go, especially for your first time making them.
My tip for boiled eggs and peeling is lowering the eggs into pot with about one inch (2 cm) of rolling boil water and cover it with the lid for 7-13 minutes depending on how solid you want your yolks. There is a chance of egg cracking, but they still come out well! Most of the water will boil away, but it will steam the whole egg. Then immediately submerge the eggs into ice water; I like to mix actual ice and water. That makes them super easy to peel! When cutting the eggs in half for the deviled eggs, there's no need to use a spoon to get the yolk out; you just push gently from the underside of the egg, like you're trying to turn it inside out and the yolk should just pop out completely!
Came here to say this!
You cant just push the yolks out if you dont cook them enough, which she didnt here. But for her first time she did an amazing job.
I’ve eaten deviled eggs all my life. Never had them with bacon on them.
I can tell you without a doubt that you have made the best deviled eggs I’ve known about. Bacon makes everything better.
I add salt to my water because it helps the shell come off much easier and I put my eggs straight in before the water boils adding the salt helps the shells come straight off
Bacon is a GREAT choice for deviled eggs. Also brisket (heh), small bits of tuna or tobiko, capers, etc.
In my experience usual an party/holiday dish, as you said because of the work involved, not something made everyday, but saved for special occasions. But yes if made well hard to eat just one.
If you try them again, sprinke Paprika before the bacon for better coverage.
My family doesn’t eat that a ton mostly at Thanksgiving and Christmas, but I always look forward to them
There is a fancy little seafood place near me (I know you aren't crazy about seafood YET) and they serve deviled eggs with smoked fish eggs on top and oh my they'd make you smack someone they are so good! I bet there are hundreds of variations you could perfect if you love them, which I hope you do!
That sounds freaking delicious!
And it's funny to me how many British food channels talk about not liking fish and seafood, when I chalk the fact that I like things like Kippers and eel up to the long line of Londoners that my dad's side of the family comes from.
I love roe as well.
Surprisingly, I'm not as big on bivalves as a lot of people seem to be. I don't find them revolting, but they aren't my favorite.
@@sandpiperr They garnish them with a sprig or thinly julienned green onion coming out of the eggs. Make some for the Holidays for yourself and a friend. They are outstanding!
@@intallpines Yeah I've had deviled eggs before. Sorry if I gave the wrong idea, but I'm actually a British-American dual citizen, so this is nothing new to me.
My family always have these with our Thanksgiving or special occasion meals. They also make a nice snack for events such as the game day or something special you like on tv
Deviled eggs can have several personalities. We make it with mayo, a little mustard, dill relish, and jalapeño juice, with a slice of jalapeño on top. We do this often. We make quite a few and eat them over a few days. We are keto, and they are a great keto snack or side.
Dill pickle chopped fine works well.