These Are 10X Better Than Regular Deviled Eggs
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- Опубликовано: 26 сен 2024
- I personally love a good deviled egg but the main problem I have with them is the lack of texture, it's just mushy on top of mushy. These eggs really fix that problem with flying colors.
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Deviled Eggs Full Recipe:
12 eggs (save 2 for breading)
1/4 cup + 1 tbsp mayo
1/4 cup + 2 tbsp sour cream
2 1/2 tbsp mustard of choice (I used Savorra)
1 tsp Maldon salt
1/2 tsp black pepper
3 oz prosciutto deep fried
1/2 bunch chives finely sliced
1 dill pickle cut into little cubes
few sprigs of fresh dill
1/4 cup all-purpose flour
2 reserved eggs beaten
1 1/2 cups panko bread crumbs
10 sprigs of fresh thyme picked
3 sprigs of fresh or dried oregano
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So I chose the wrong word when I said Fresh eggs for peeling as very fresh eggs don't peel as easily as older ones. I just meant trying to find some nice local organic eggs as opposed to some mass-produced factory-farmed ones.
I knew what you meant. And I do buy from local farmers. Only way to go. I used to own a small farmstead and sold produce, milk, butter and eggs. Sure miss doing that.
dude savora mustard sounds like English mustard? it's miles better so how would you compare the 2??
Yes ma’am
Its okay we forgive you
I used to work at a restaurant that did deviled eggs topped with a fried oyster and spicy remoulade……. I’d put it up against this.
Please make these deviled eggs they were absolutely top tier! Hope you are all having a nice time out there in the world today.
Thanks buddy! Ima slap my fridge for you after i make these!
There is a cocktail bar by me that makes them like this but they garnish with salmon roe so gooood! Can’t wait to try yours out!
I'm gonna make them.
This might be the first time I really must cook one of these videos (not counting 'rosemary' salt)
Better after this vid man. Keep it up! You're doing phenomenal!
My husband came into the kitchen just as I was finishing the filling. He said, "What are you doing?"
I said making fried deviled eggs. He kind of turned up his nose.
So I filled one and told him to try it. He did.
He was silent for a moment, the said, " Damn. That's phenomenal!"
Thank you for the recipe. 😃
What a good wife you are lol!!!
Did he kick the fridge after he tried it? 😂
Fantastic story
Well I made these today for an Easter event. I followed the directions just as described even buying the Savora mustard from Amazon. I peeled them perfectly. Fried them too a beautiful golden brown. I topped them carefully with every garnish in the video including the fried prosciutto. I put them on a platter of my mother's with little divots for each individual egg that I've never even used. They looked amazing and I couldn't have been prouder. Then as my husband was putting them in the car he dropped the whole thing. I didn't even get to try one.
@@MsMerised Awww thank you! You know what I made them a few days later for just my husband and me and they were delicious. You know what they say. Don't cry over spilt eggs! ;)
A tip for peeling the eggs: after you have rolled it and broken up the shell slip a teaspoon under the shell membrane. You can then slide it around the egg and remove the shell in one piece. This prevents having to pick at it. This trick also works dry so if you happen to be someplace without running water like a salad bar you can do this as well. For removing the yolks, if you treat it like an avocado and cut the white by rotating your knife around the yolk then the yolk ball pops out easier whole than having to dig out the halves with a spoon and you don't have the issue of having to clean yolk off your knife as you are prepping.
I usually don’t share my secrets, but leaving the shell on after boiling also provides a great deal of texture.
🤔😂
5star Michelin status lol
😂😂😂
🤮
lol
I literally never really follow people but that kick to the fridge at the end of the video sold it for me
Yo what
I think he was deflecting shorts weirdness with fridge abuse weirdness.
Actually the opposite is true regarding the peelability… older eggs will have a larger air pocket making the membrane looser. (I’ve had pet chickens for decades now so, ya know, lots of anecdotal evidence). But I totally love this idea. Lost my sense of smell and taste about 10 years ago so I’m all the texture of food now. Gotta try this. Thx!
How did you lose your sense of smell and taste? How old are you?
@@AdrianDWolfe I’m 59. Head injury. 🤪
@@karenanson Damn, thanks for the info! Didn't know head trauma could do that
@@j.thomas7128 yep. It’s an experience alright. We take our basic sense for granted so much. The upside is that you never know when your big old dog farts in the car and you wonder why everyone else is freaking out and rolling the windows down. 🤣🐶💩
@@karenanson
Interesting. I hope you're ok. Thank you for sharing.
I just made a double order of this and good lord I need to buy a bigger fryer. I can't believe how amazing this recipe turned out my first time. The tastes in this is unreal and the texture makes it even better.
Thanks for the recipe review info.
So do you have to serve them fresh or can they be refrigerated and taking to thanksgiving dinner? Would they get mushy?
Placing the eggs in boiling water is the best way to make peeling easier regardless of the age and type of egg. Kenji tested this with thousands of eggs and I have found that it works great. I would say to do more of a subtle boil instead of a rolling one to avoid the eggs from cracking in the water.
If you stir the eggs a few times in the first 3 minutes you get a even thickness of white around the yolk. It's makes the boat for mix reliable! 😃
I'll try it
nice tip. but what is "boat for mix"?
Sonny, you are like the perfect mix of entertaining, educational and creative. Keep doing what you're doing. Oh, and Sgt. Gilbert of course always steals the show.
Thanks for the kind words Trevor
I add a dollop of thousand island dressing.
What he said. Your channel is one of the best cooking channel out there. You'll give the big shots a run for their money. Rock on dude!
…and crazy
Dill pickilal🤣😂😁
I literally made deviled eggs two days ago. Wish I had seen this then! I used crispy bacon to add texture to mine. Chopped up real fine and mixed in with yoke mixture. Then topped the eggs with the leftover bacon once done. Super crispy and awesome!
That does sound delicious, can’t wait to give it a try. My family always knows when we are having roast chicken because it’s the ‘short’ version when Sonny talks fast and they can hear from the living room, ‘chicken does some yoga’.
As soon as he said prosciutto, i was like hell no!! BAAAAAAACCCCCCOOOONNNNNNNNMMMM!!!!!!!!!
Same!!!!!! and its very odd that RUclips recommended me this video since I used my grandmas recipe out of a book and only took a photo of them.
I made some once with candied bacon! Yum!
Try adding soy sauce and other asian ingredients to your mix, for an asian twist
I've been making hard boiled eggs in the air fryer and I won't ever boil another pot of water! They turn out amazing and perfect every time.
Do share!
Are you kidding me? Please, tell me about your timing and temp. Unless this is a joke, and then we can just laugh.
About 14 minutes at 275 degrees. I let them set in the oven another 5-10 minutes then put in cold water until the eggs are cooled and firmed up.
Roll them with your open hand on a table to crack and they peel perfectly.
My neighbor lady told me about this and she was right.
How do you do that?
I love traditional deviled eggs and never thought about the texture. And yes, your recipe will definitely turn up the amperage several notches. Looks phenomenal!
These look awesome. Regarding egg peelability, I've tried all the usual tips and tricks with varying results, but what has always worked better for me than water additives or using older eggs is to bring the water to a boil first, then lower the eggs in with a spoon. Something about the shock of the cool egg hitting the boiling water causes the membrane to stick to the shell instead of the white and helps the shell slide off effortlessly. But don't put them in the boiling water straight out of the fridge or some of them will crack and leak. I set the eggs out on the counter just before putting the water on to boil, and that seems to be just enough tempering. I like my yolks well done, so I leave them in the boiling water for 14 minutes before putting them in cold water. This is for large eggs. Times will vary depending on egg size and desired doneness.
YES. (I mean except the well done part; I like that little inner disk of gel.) But lowering the eggs into the softly boiling water is THE TRICK.
And if you cool them down in cold water for only about 20 seconds, and than crack and roll the eggs the peel will almost fall off. And 9-10 minutes is enough for hard boiled eggs except if you live on the top of a mount Kilimanjaro. Also you put eggs into boiling water slowly to avoid cracking.
The one thing I found that actually helps make the eggs easier to peel is I start with "sink hot" water (like, the hottest you can get your regular sink water), and obviously you cut the cook time down by a couple of minutes
It seems to work well for about 95% of the eggs I cook.
I think the hot water sets the skin, peeling it away from the shell. It isn't a 100% thing, but I've found the most luck doing it that way.
I start with hot from the tap, cook for about 8 or 9 minutes, pour off water and run cold tap over the eggs until they are cool to handle. Perfect peel just about every time.
Steaming the eggs instead of boiling them has always aided the peeling process in my experience. It improves texture too I think. Ice water bath is necessary regardless of cooking method, though. They look amazing!
Agreed!! I have tried all of the methods with varying success, but steaming the eggs to the desired doneness produces the most consistently peelable eggs.
I always watch until the end.
I love you
Ehhh it's Papa! Just finished watching some of your videos 🤙
@@meatbagshorts2452 ayy
watch till the end gang
My first view! He can help me with my cooking; I can help him with his side/back kick attempt. 🐉
I’ve seen these finished with a ribbon of chili oil draped across the equator of the egg. There must be a gazillion ways to garnish these beauties ❤😊
They looked incredible. I make deviled eggs every Thanksgiving, Christmas and Easter (usually), and sometimes I go out there a little bit, but usually just mayo/mustard, paprika, s&p like mom made. I'll be going in this direction in the future
Cool! Thanks!
Stumbled on your video last night, went to the market and got all the ingredients and I’m going to make them in a few minutes.
They look ridiculously delicious.
I'm on a diet and so it's really a blessing and a torture watching YOU cook. Always top notch recipes, always the awesome character and person ❤
Let me just say "I don't like Deviled Eggs!...well now I do. I was trying to win points with my wife so I tried my hand at these. I hate the peeling process...got to be a better way. Finished these and gave her a little plate of these. And WE demolished them. These rock...Thank You!
You CAN cook! Textural contrast is essential, I must try this recipe-it’s like Scotch eggs meet the devil! I subscribed.
Absolutely the best I’ve ever had. Unbelievable idea. I made them today, they’re incredible. Thanks!
A previous comment was right about a rapid temperature change is what makes the egg easy to peel. I just take them right off the boil , put them in cold water, and peel IMMEDIATELY. I never have problems.
Add half cup white vinegar to ice bath for eggs and less water. All you need for perfect peeling. Years of trying every method has led me to this one. Only one that works every time. Eggs look phenomenal BTW. Fantastic idea to add texture.
I actually bake my eggs, 325 degrees for 30 minutes. Use a muffin tin. They peel wonderfully. And I only use mayo and a smaller amount of dijon (I prefer less “tangy”). Piping using a ziploc bag with the corner snipped off. But I’m definitely going to try coating and frying! Also, I substitute dried Aleppo pepper flakes for the traditional paprika.
The best and easy to peel hard boiled egg is. Boil the water with salt in it. Once it is boiling put in the eggs and boil for 10 minutes. Drain, add to a bowl and cover with ice, put into the fridge for 2 hours. Then take them out and the peel literally falls off. Looking forward to trying the rest of what you did here! Looks delicious!
So can't wait to make these for 2 upcoming birthdays of a couple of my older kids, they look absolutely delicious! Thank you for sharing 🙂
Also the flatter teaspoon method works amazing for peeling eggs! But u need to turn the water down a bit 😉😉
Anyway after you pop open the fat end with the air pocket, wet your spoon and carefully slide it under the membrane and with the water streaming in wiggle the head of spoon back n forth and slide it to the right or left and you can get that shell of in no time in very large pcs.
2 of my oldest sons had a peeling contest last New year's and in the time they pealed 2 ugly eggs, 1 egg each (ya know, the ones with chunks of white missing, lol) I peeled 3 pretty eggs.
i recently discovered that steaming eggs, 6 min softish 8-10 hard, works exceptionally well over boiling, and they peel easy if cooled well immediately.
@ FaganQuin
STEAMING hard boiled eggs? I'm down. Thanks for the tip.
I've made these before though I did candied bacon, and I find that a single drop of Sriracha to garnish really elevates the eggs.
I like horseradish in mine.
Omg I love spicy and ill be trying that next time. Thanks!
Stumbled into this one...my first recipe that I tried from this Dude...AMAZING. Super easy to make and SUPER flavorful. Highly recommend this one.
Thanks for sharing. I rarely fry anything, but this looks delicious.
A lifelong farmer told me the secret to an easy peel is to let the eggs age for 2-4 weeks in the fridge before you boil them. He said it allowed for the white to dehydrate a little bit and helped create extra space betwen the shell and the inner membrane. Made a huge difference in peeling and made no difference in the boiled egg
I learned this a while back and felt the need to share. Boil the water with the eggs close to the pot in order to "semi warm" the eggs while the water comes to a boil. Once at a boil ,gently lower the eggs in with a slotted spoon. When desired cooking time is complete, drop them in an ice bath for 3-5 minutes. You will be amazed on how easy they will peel. I wish I knew about this trick earlier in life. have a good one - PEACE & XOXOXO
None of those tips about boiling the water first or using vinegar or baking soda or reasoning with the eggs ever worked for me. The one thing that 100% always works for me is throwing them into the instant pot for 8 minutes and doing a quick release, then into ice water. Best method ever.
I prefer a fork smashed filling that's got some yolk chunks left in it over a super smooth one. I also like some Sriracha mixed in with the filling, and a slice of sweet jalapeño on top is pretty boss, too.
One word:
Horseradish
I don't eat eggs anymore but when I did...horseradish in the yolk mix.
@spddiesel Try adding good buttery smashed avocados to the mixture.
Sweet jalapenos are amazing on everything! Definitely on these too
I've been following you for a while and I never knew you worked in professional kitchens. Glad you mentioned it this time.
Had a similar item at the Local Goat in Sevierville, Tennessee last year. They had candied bacon, green onion and siracha on theirs. They were amazing. My husband is drooling at the thought of the prosciutto which I'm sure is quite tasty but I really liked that candied bacon. Love that salty sweet combo.
Oooh yum! The candied bacon sounds scrumptious.
I've found the direct opposite is true. The older the egg, the easier to peel after boiling. And putting a little vinegar into the water before boiling ensures easier peeling. The color of the shell also matters, as white shells are thinner and more brittle, brown eggs are slightly thicker and the skin under the shell is tougher and less likely to pull away from the egg if it's fresh.
Interesting. I’ve always been “advised” to use older eggs - like in the fridge for about 2 weeks before bothering to use them for hard boiled, as they’re supposedly easier to peel. Glad to see the chives and pickle! I’m rigid about what I like in a deviled but these look amazing!
Yea this is true, the membrane separates much easier as an egg ages. That said, I've never boiled and peeled fresh eggs so maybe it goes from being easy to peel fresh, to difficult back to easy again over time?
Anybody can get really creative with the fillings - egg yolks match with pretty much all ingredients- it’s a no brainer!!! 😋 🤤 yummy
Using a spoon when removing the shell works great
Peeling your eggs straight of the stove very hot works every time...I've done it for decades...never failed me yet...and always use the flat end side to start your peeling process....fast and easy.....
Didnt realize he had 17 years of experience in kitchens 👀 No wonder his food is always so damn good 👌
But he says he worked in 12 kitchens; means he didn't last long at most of these!
DidyouseethosechiveskillslikeOMGtheywereaworkofart!
ugh this looks so good and labor-intensive at the same time.
Hey Sonny, I must have watched all your videos over the last couple of years, got lots of tips, tried some fantastic recipes and eaten some wonderful food, but I obviously missed the episode where the fridge did whatever it was that makes you hate it and beat up on it every time you go in the kitchen! You've got to tell us what happened. Did it let something go bad? Or maybe froze solid and you couldn't get to something important? What was its crime ..?
I've often wondered why he always kicks the fridge too 😂
I personally always thought it was a way to say the food was too good to be put in the fridge and let it become leftovers
I think he's just one of those functioning insane people much like the dude from You Suck At Cooking.
As long as they keep cooking...we're all just a little bit safer.
maybe his fridge is named Kato.
@@HankBukowski Functioning?
as a "local" farmer" I knew what you meant... eggs peel good after 2-3weeks when the membrane separates-making it easier... most store eggs are 2+ weeks I think when thy hit the store but.... farm eggs are so different-you should do a episode on them.... get eggs from a farm stand and store then break and show them. The color/taste/protein is amazingly different. My friends who eat 3 eggs for breakfast can only eat two... and... the color. wow. In any case I just found this video-catching up, a recent follower. I make deviled eggs all the time but never did stuff like this-gonna try it THIS WEEKEND.
I don’t usually mention how weird it is that I’m wearing shorts, but when I do I kick my fridge!
lol
Yeah the video was pretty chill and then bam kick came outta nowhere
I dont know about the eggs, but that roundhouse to the fridge was pretty awesome! Hahaha
back-kick actually.
Try a pressure cooker (Instant pot) for boiled eggs. 5 min on high. Perfect every single time and the peel literally falls off. Life changing advice!
I put a little dill relish in my deviled eggs. It adds a tart crunch. So good
I have used every technique you can imagine for boiling eggs. Only one method has never failed to produce easy to peel eggs everytime: pressure cooker. I don't know the science behind it, but it has worked everytime without fail no matter the age of the eggs.
He lost me when he said herbs with a hard H.
He got me back with the kick to the fridge.
Looks next level. I usually put diced red chillies with the spring onion in the egg mix. Your ones do look like something special though.
Dude who Cooks, I have a fast an sloppy solution to peeling a lot of hard boiled eggs. If you put your cooled eggs into a tupperwear container with water and shake, the egg shells come off sooo easy. Usually half the shell is already completely off. I suggest finding a video on it. Great for large quanities. It can slightly gouge the whites but I do much worse to them trying to peel by hand.
Stop wasting gas: Use a lid,:
Bring water to a Boil Place the eggs in the pot and cover with lid, simmer for 3 minutes, shut off the gas, wait 10 mins, Perfect "3" minute eggs, Every time :) You give us so much, I just wanted to give you something too :)
BTW, what's your beef with that refrigerator?
Has it offended you in someway?
Do I really need to recommend the Appliance Police pay you a courtesy visit and check on your well being and that of your appliances?
and just to be clear, Yes, I am a big fan, I find your videos sometimes enlightening, sometimes informative, and always entertain. Keep up the great work, and thank you for your videos.
Why is peeling boiled eggs low key one of the most complicated things in cooking? lol
Gonna post it myself but if you put your cooled eggs into a tupperwear container with water and shake, the egg shells come off sooo easy. Usually half the shell is already completely off. I suggest finding a video on it. Great for large quanities. It can slightly gouge the whites but I do much worse to them peeling by hand.
@@andrewgotlostI’ve tried this hack and my eggs usually explode lol
"Low key"
The recipe looks absolutely delicious I can’t wait to try it!!!
I pickle my egg whites and then add Mayo, chive, pickle, pepper, salt, garlic, onion, and sweet hot mustard into the yellows. Divine
As a die hard lover of traditional deviled eggs, I must say, you've converted me. I can tell without even trying that recipe that those are the best deviled eggs I've ever seen. Cooking this ASAP. Subbed.
I should not have watched this. Never going to do this. I will try to enjoy the regular old deviled eggs. Nice job 👍
Egg coated eggs. A bit of an inception experience :).
Love the idea. Will give it a try, thanks!
Eggception!
O. M. G. I cannot IMAGINE the deliciousness of what these DIVINE deviled eggs must taste like!!! OMG!! I am GOING TO TRY THIS for my family tgiving! Will update!
As a foodie, and someone who appreciates sense of humor this is the best cooking channel, lol love the vids dude
One trick you should try: use an egg piercer to put a tiny hole in the shell at the blunt end of the egg. This lets the air pocket under the shell at the blunt end bubble out. Otherwise, the expanding bubble ends up cracking eggs once in a while.
Letting the air bubble out of that pocket also lets the egg expand properly so you don't end up with a large divot at the blunt end of the egg when you're done boiling the egg. An egg that is pierced at the blunt end before boiling will often not have a divot at all if it is a nice fresh egg; the expanding egg, which expands as it is cooked, will completely fill out that divot. And lastly, when you peel the egg, it will be easier because the tiny hole lets some water get between the shell and the egg.
Masterpiece. ❤
I don’t usually like devilled eggs but these I would try.
Instapot for perfect hard boiled eggs. 5 min pressure cook, 5 min natural release, 10-15 mins ice water.
I loved this video. Randomly checked it while wanting to make deviled eggs. When you kicked the fridge at the end...I was so confused. How does he have a commercial fridge at home and also, I always want to kick that at work. (I'm a line cook)
It's just become his "thing." 😅 Also, he was a professional chef for 15 years beforie this, so....
His appliance abuse is why I gave him the special bell.
Not sure about baking soda, but i use salt, when those eggs are done the shell slides off like butter. Hope this helps any boiled egg fans out there. And not sure if it matters what type of salt as i have used Johnnys as well.
These are easy enough that I will try!! They look fantastic Sonny, thanks for the recipe.
Happy cooking!!
OH MY GOD IS THIS FOR REAL. THIS IS THE BEST LOOKING DEVILED EGGS I HAVE EVER SEEN IN MY WHOLE ENTIRE LIFE. DUDE YOU ROCK
correction: the fresher the egg, in fact, the HARDER to peel. also if you want the easiest to peel eggs cook them only half submerged in water with the lid on. that being said those things look phenomenal.
Baking soda in the water DOES work!!! The other thing I do is bring the water to a boil BEFORE adding the eggs - I struggled peeling hard boiled eggs for years until I discovered this method! YUM these look delicious thank you!
Last year we went to our favorite bar , The Cauldron right across the street from Knotts Berry Farm...and one of the specials they had were Deep Fried Deviled Eggs...they are so good...wish they would have them on the permanent menu!
I would replace the dill pickle with a sweet gherkin pickle. I learned to make deviled eggs with a touch of sugar to balance out the salty condiments. Otherwise, I never knew you could deep fry a boiled egg white. I have got to try this one.
Thank you, can’t wait to try this. Hate pickles, have to find something else for that texture! 5/5/5 on those eggs. 5 minutes in pressure cooker. 5 minutes natural release (then get them out). 5 minute ice bath. It will change your life!
They look absolutely delicious. I'm definitely going to have to try this.
The fresher the egg, the harder it is to peel. That's a fact.
We had fried deviled egg appetizer at a restaurant and it blew us away...so insanely yummy I thought it was unachievable to make. You have given me hope that I can!
😯Psycho is right! Deviled eggs were one of my specialties. Looks like I have a lot to learn, but I am not going to punch or kick my refrigerator. I'd hurt myself.
Lower them into gently boiling water and they peel super easy. And don't bother saying it will crack the egg because 9 times out of 10 it doesn't. Especially if they aren't straight out of the fridge. An old drag queen taught me that trick years ago and it's never let me down.
Starting eggs from cold on the stove is fine, but you are introducing unnecessary variables for the people who use your recipe. Water amount will vary, as will stove power. This means you'll have different cooking times before the water boils for every individual setup. This is a large part of the reason so many people will give you different cooking times for the same size eggs. Starting at the boil lets you eliminate that variable.
If you use a spoon (large or small doesnt really matter) to take the shells off the eggs it works like a charm.
There's a hack for hard boiled eggs. Before cooking, tap the egg gently until you hear a slight crack. It is the sound of the membrane breaking. When that happens, you'll find it's even easier to peel and the egg will not have that air bubble after cooking.
It's vinegar, not baking soda that helps shell release. Just a good splash. And, OMG, this looks amazing! Fried deviled egg?! YES! Yum.
Those look amazing I’m gonna try them out for sure. Love watching your videos I was so proud of the rosemary I made from my garden using your recipe. Thanks for all the good content and keep it up brother!
Man, that looks yummy 😋
I got tired of eating deviled eggs. I've always loved them but this is on a whole other level. Thank you for inspiring me to try deviled eggs again.
These are just about the yummiest looking devilled eggs I have ever seen
The instant pot (or crock pot knock off version in my case lol) is the way to cook your eggs. Man is it quick and simple. I do a 5-5-5 method. 5 min on high then 5 min to natural release to cool down and then 5 min in an ice bath and the peel comes right off. So simple.
They might be better than "regular" but they don't stand a chance against mine :)
Hemingway would be proud of you.
Breading the whites is genius I also didn’t like the mushy texture of deviled eggs but I might do it like this
Honestly I just stopped in to say messing with deviled eggs is a sin. But then I started watching and was converted and Im ashamed of myself lol look wonderful!
One of my favorite sides! I add a splash of dill pickle brine or apple cider vinegar to give it a nice tang. Your specialty mustard probably does this. Dude, I learn great cooking tips every time I watch. You are awesome.
Cook your eggs in an Instant Pot using the 5-5-5 method. There are videos here on YT on how to do it. Best method ever!
We've been doing this at home and it works great!
Highly advise this recipe!! It was very very good.. the first day. First day == highly elevated. After it’s been refrigerated == crash landing straight down to hell. Highly recommend making this for a specific occasion where you know they will all be eaten! Soft panko is just Blegh.. I will be making this again though! Also - if you have extra cream, it’s great on a bagel
I am speechless….I just wanna put that deviled egg in my mouth. Ok, I am making these!!! Thanks!
My mother always would punch a hole in the big end with a needle or pin then boil them, I have always done the same. No trouble peeling, I think older is better, they seem to peel easy.
I start with boiling water 1/2 tsp baking soda and 1 Tbs. white vinegar cook for 13 minutes at moderate boil, cool in ice bath.