Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #43 is about our Favorite Easter Foods. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Not sure if someone already mentioned this but to keep the yolk evenly centered just store the eggs “sideways” in their container the night before you cook them. It’s an America’s Test Kitchen tip that works.
I watched this only for the deviled eggs video but I cracked up when the kid said to just make egg salad at the end of the video. Then Dad says the people don't want to hear to make egg salad instead just cracked me up even more. I love the banter back and forth. I did really enjoy polling the kids opinion of the deviled eggs and hearing his preferences. We adults are sometimes prejudiced with our tastes without even knowing it. I really love the videos I see on this channel.
I put the most bashed up white in with the yolks to bulk up the filling, so my devilled eggs are always stuffed with egg salad - no piping of course, but there's always chopped peppadews and grated cheese and chopped kalamatas and what-all in the stuffing/salad as well.
Thanks for a great show. I love deviled eggs. I am a retired chef after 32 years and enjoy watching you. Over the years I have probably cooked a zillion hard boiled eggs but in the last few years I learned (yes I can still learn) that steaming eggs for hard cooked ones work just great. Try it.
Good demo and ideas. My wife and I like horseradish in ours. I grew up on LI and moved away in my 30's about 35 years ago. I love listening to your accent.
That was fun. My son made the deviled eggs for our Easter get together. He struggled with the piping bag as well. James is a superior taste tester. I have made so many of your recipes and they never disappoint.
This method works 100% every time for me… works for brand new fresh eggs or old eggs… put steamer basket in a big pot with 1/2” - 1” water. Cover. Let come to boil. Then add eggs. Cover. Reduce to medium/high. Steam for 9 minutes for normal salad eggs (yolk slightly undercooked). Steam for maybe 11 minutes or more for deviled eggs. Just mess around with steam times. While the eggs are cooking, fill large bowl with cold water and add a bunch of ice to it. When eggs are done, immediately put them in the ice bath for five minutes. Peel with no effort. Sometimes they peel so easily, they slip out of my hand and go down the drain!
Another trick for new laid eggs with hard-to-remove membranes - very lightly tap (once or twice) the round end of the egg on the counter before boiling. It creates a tiny crack. You can't see it, but it's there. It allows the membrane to expand or water/heat to enter... I won't pretend I know what it does. It just works. I don't have to run them under water. I peel them straight out of the ice bath. My grandparents had chickens and I learned it from them as a kid.
That works well (although I used a spoon and tap it until I hear a snap), BUT putting a tiny pin-prick in one end before boiling works even better. I pickled a bunch of eggs recently and tried both methods (as well as adding vinegar to the water). Pin prick and vinegar and the shells slip right off.
Little bit of irony on the "Mayo-Naisse" bit. Louis Gossett Jr. just passed, and that was one of his classic lines in An Officer and a Gentlemen when addressing Richard Gere's character. RIP sir...
Been following from the early pizza dough days .... grew up on the south shore in the 60s & 70s....just so proud of your accomplishments .... quality content, professional delivery ... keep up the good work
That is step by step, exactly how I boil and peel eggs. I agree! 😄 My favorite is a Creole Deviled egg that is made with Greek Yogurt and topped with a pickled okra slice - or I've also used a jalapeno. Bacon Cheddar is always good too!
First time commenter on anybody's channel ever! Found yours about 3 or 4 weeks ago and I very much enjoy watching your videos. Oddly stress relieving. (I want James' job.) I used to make tricolored deviled eggs for Easter...yellow, green, and PINK...mustard, pesto, and...red beet horseradish! Makes very pretty colors for Easter and the horseradish and pesto are delicious. Try the horseradish. 🙂
This couldn't come at a better time, I'm making deviled eggs (and scalloped potatoes) to bring home for our Easter dinner! Also, thanks for your latest Easter podcast, it more than answered my email!! 😊
So, we like our deviled eggs a little bit more loose than you show, and we use a ziplock bag with the corner cut off. My husband loves sweet relish in his, and instead of mayo, mustard, etc., I use the come back sauce from Raisin' Cane. I'll try the tarragon idea as we LOVE that herb in our family. TFS!
My additions are cream cheese, garlic powder, salt, pepper, dill pickles and everything bagel seasoning! I always use pasture raised and try to get Tillamook Chive and Onion Cream Cheese. I just use a spoon; really good consistency. Appreciate your ideas!
Nice technique! we who live in water usage sensitive regions will use the same ice water that the eggs rested in to clean as we peel. We make deviled eggs almost weekly...a great snack
I love them all! The tarragon version looks great, I've also used ripe avocado in the past for color and creaminess. Excellent work as always Jim, and a safe and Happy Easter to you guys!
I agree with adding the eggs to boiling water, and a bit of salt to help them peel easily. Also to get a very smooth filling beat the mixture with an electric hand mixer, that really helps eliminate the chunks of egg that won't go through the piping tube. Love your videos!!
You are a fine cook, and I learn Much from you. In the deep south, the gulf coast near New Orleans, we always add a meat: pork, shrimp, prosciutto, sausage, something and use the deviled egg as a way to present that special meat. Just jab it in right in the middle, then the paprika and garnish. I hope you give it a try, but I'll bet you already have.
I've been watching your channel for a while and love your content.....your boy is maybe 2 years older than mine. It's crazy what a little man he's turning in to which seems so fast
An immersion/handheld stick blender for the filling is a game changer for smooth silky filling. Put everything in a 2cup Pyrex style glass measuring cup and hand blend. You just need to have enough filling for the blender to immerse in. Also a smaller wide mouth mason jar. If you want the silkiest of the smooth filling, pass it through a fine mesh sieve after that. I only do it when I’m doing a bunch and for very special occasions lol otherwise, just the stick blender smoothness is still great.
I use Dijon mustard, white wine vinegar and vegan mayo in my deviled eggs. The vegan mayo has no eggs so there for safer then regular mayo. I can’t wait to try the other ones you made.
An honest evaluation from James. Thanks Makes me wanna watch/find the egg salad video. I think its a great idea to have also some simpler recipes. Something you can spontaneously do and bring in as a starter.
Personally, I cook the eggs in my Instant Pot with the 4-4-5 times - 4 minutes pressure, 4 minutes natural release, 5 minute ice bath. They practically jump out of their shells. For the filling we always include Dijon, and as spiceheads...DefCon's Contaminated Soil, a blend of seven SERIOUSLY hot dried peppers. Often gotta warn guests by garnishing with a small strip of habanero. Happy Easter!
My mom used to do such a thing both with deviled eggs and with egg salad. Her go-to flavors were plain meaning mayonnaise and mustard and then mayonnaise and mustard with Dill and mayonnaise and mustard with curry powder. When we would do it with deviled eggs she would sprinkle the The curry powder or dried dill over the whites and in the hole and then fill up the hole and then more on top. Like you say so that you can identify which one it is. But they were just wonderful. I'm fascinated by this pesto version and I'm looking forward to trying it. Hi James. You're always right. James.
I’m from Southcentral Pennsylvania and the deviled eggs I grew up eating had mustard and sugar in them, but no vinegar. My aunt made the best and hers had bread crumbs in them too. It might have been a Pennsylvania Dutch influence or maybe a southern thing. I love sweeter deviled eggs.
Use a spoon to drop the eggs into boiling water, cook them for 13 minutes, remove from boiling water and put in cold water. Perfect boiled egg and easy to take the shell off.
My eldest daughter is same- it is all about my egg salad. Pretty standard, but I have worked for years on tweaking the balance of flavors and she likes it. I wonder what just adding turmeric would be like on the deviled eggs? Maybe I’ll try one like that this Easter and see what I think.
Jim, there is absolutely no nutritional difference between white and brown eggs. It all depends on the type of chicken which color eggs they lay. Some even lay blue or greenish eggs. The only difference is people 'think' the brown ones are better and so they pay more for them. It is the same with button mushrooms.....absolutely no difference but the color.
Yup,the chickens are still eating the same feed..It's the bread that determines the egg color..We have 5 different breeds of chickens & we get brown,green,& blue eggs.All taste the exact same... Store bought eggs come from chickens that live in nasty environments..Free range chickens are NOT truly "free range" chickens...
I grew up during the 60/70's. Bloody things have been part of every darn cold buffet here in Germany. Regardless of season or feast:). I really hated those damn things as a kid... guess that's why I remember 'em so well :). "Funny" sidenote, in the very early 80's I started a 3 years apprenticeship as a cook/chef... THAT was where I've learned to hate those f*cking things even more ^^.
Holy Cow! Peeling hard boiled eggs under a running faucet like that is incredibly wasteful of water. It is enough to put the eggs in a bowl of water with a few ice cubes to quickly reduce their temperature. Then crack the eggs against the bowl and peel under the water in the bowl. I have also found I get more consistent results, with less energy expended in the cooking process, by letting the eggs sit at room temperature for a couple of hours then steaming, rather than boiling, the eggs. Other than those nitpicks... great video.
I am making deviled eggs for an Easter party My recipe is from an old cookbook from the 1950s. It o Clyde’s a bit of sugar and 2 drops of Worcestershire with the vinegar salt mayo, mustard and pepper . I can’t eat tarragon since I was pregnant in 1981-82.
Someone already mentioned that brown eggs aren’t more nutritious than white eggs, but chickens who free-range to eat bugs and stuff from the ground are more nutritious. We raise chickens and the difference is huge. We also have turkeys, and if you can get those eggs, they’re great for deviling, the cooked whites are firmer.
BEING THE TASTE TESTER i think he should have a say in what to add on the menu ;];];];]] great job over alll !!! nice to see diff type ideas;];];] HAPPY EASTER !!!!! james you ROCK AS MANY 10S AS YOU FEEL IS RIGHT LOLOLOL !!!!
I've made deviled eggs frequently for many decades. It makes me giggle when I see them without ground cayenne pepper or horseradish. I call the ones without any "kick" stuffed eggs. Deviled eggs should be hot & spicy, in my humble opinion. 😊🌶🤯🥵😋
Hmm, how much cayenne do you use? I've never tried either horseradish or cayenne, but now you have me wondering! edit: also cayenne has health benefits, so now you have me wondering.
@@jupeter24 Just a couple sprinkles in with the yolks and mayonnaise, but I use more on top of them. I use the cayenne instead of paprika. Yum! 😋 I do like very spicy food though, so you may want to be light-handed until you taste them.
@@jupeter24 The ones I make with extra hot horseradish are good too. I just mix it in with the yolks and mayo. I don't sprinkle anything on the tops though because nothing else really pairs well with horseradish. Maybe a little beet horseradish on top would look pretty and still taste good. I'm going to try that next! 😁
Whenever I am invited to someone’s home and they ask for me to bring something I always bring a dozen of deviled eggs. If they ask what I’m bringing and I tell them they always say “no, please bring something else “. I ask why and they usually say “that’s so old fashioned “. I always say ok but bring them anyway. Guess what is the first thing to be wiped out. I do not know why people like them. I personally don’t even eat them. But they are always a crowd pleaser, guests rave about them and they are inexpensive. 🥚🥚🥚😊
That's so funny the whole time I was watching you I was remembering my mother's special tea and it just seems like so much work why not just make egg salad and I ended up making egg salad sandwiches for a living my first job and they were so good that one hour between noon and 2:30 and 1:30 lines would wrap around the block we made it fresh everyday served it autosoft Italian roll with the standard thinly sliced tomato Airsoft lettuce with a spritz of oil and vinegar and then a dash of oregano Chef's kids and chef's kiss
@@midlifemom5829 I put the eggs in a steamer basket with the water line just below eggs. I leave it uncovered until the water boils. I cover for 13 minutes with enough heat to keep the water boiling (you may want to adjust this up or down by a minute depending on the results you achieve). I cool them in a bath of cold water. I’ve been making hard boiled eggs for years, trying baking soda, vinegar, prayer 😂 and it’s been hit and miss with shells sticking. The steaming method is almost magical. I’d like to say I’m an egg genius but I got this method from a video by The Egg Lady .
@@richardcoughlin8931 Everyone is saying that steamed eggs r best - either that or using the Instapost (pressure cooker), which I don't have. I guess I've been making hard boiled eggs the wrong way my whole life, but now I wanna try steamed.
Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #43 is about our Favorite Easter Foods. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Ma was from back East. I grew up eating deviled eggs.
Not sure if someone already mentioned this but to keep the yolk evenly centered just store the eggs “sideways” in their container the night before you cook them. It’s an America’s Test Kitchen tip that works.
I watched this only for the deviled eggs video but I cracked up when the kid said to just make egg salad at the end of the video. Then Dad says the people don't want to hear to make egg salad instead just cracked me up even more. I love the banter back and forth. I did really enjoy polling the kids opinion of the deviled eggs and hearing his preferences. We adults are sometimes prejudiced with our tastes without even knowing it. I really love the videos I see on this channel.
I put the most bashed up white in with the yolks to bulk up the filling, so my devilled eggs are always stuffed with egg salad - no piping of course, but there's always chopped peppadews and grated cheese and chopped kalamatas and what-all in the stuffing/salad as well.
Good tutorial on a basic yummy hors d'oeuvre. Can't honestly say the pesto variety appeals. I always love seeing James gives his score at the end!
Thanks for a great show. I love deviled eggs. I am a retired chef after 32 years and enjoy watching you. Over the years I have probably cooked a zillion hard boiled eggs but in the last few years I learned (yes I can still learn) that steaming eggs for hard cooked ones work just great. Try it.
Instapot!
Mine always overcook. I use a steamer.
@@amyatkinson576
If the water is boiling prior to adding the eggs, the shells peel off flawlessly. Only boil for 10 minutes. You should try it.
Agree!
Correct, although I usually cook them for 12 minutes. Have the ice bath ready and let them chill for at least 15 mintues.
but sometimes mine break in the boiling water....
Yes! Also a little bit of baking soda in the water helps. The alkaline in the baking soda helps the egg whites loosen from the shell.
@@MissBabalu102yeah, that happens sometimes. When putting them in, I try and gently lower them in with a spoon or ladle.
Good demo and ideas. My wife and I like horseradish in ours. I grew up on LI and moved away in my 30's about 35 years ago. I love listening to your accent.
I put sriracha in my egg yolk mayo mix and my wife and I love it. The kids, not so much lol. Paprika is a must though.
@@Timmycoo I just happen to be growing siracha this year. Sounds good.
@@NPC2_4_U YUM YUM!!
That was fun. My son made the deviled eggs for our Easter get together. He struggled with the piping bag as well. James is a superior taste tester. I have made so many of your recipes and they never disappoint.
This method works 100% every time for me… works for brand new fresh eggs or old eggs…
put steamer basket in a big pot with 1/2” - 1” water. Cover. Let come to boil. Then add eggs. Cover. Reduce to medium/high. Steam for 9 minutes for normal salad eggs (yolk slightly undercooked). Steam for maybe 11 minutes or more for deviled eggs. Just mess around with steam times.
While the eggs are cooking, fill large bowl with cold water and add a bunch of ice to it.
When eggs are done, immediately put them in the ice bath for five minutes. Peel with no effort. Sometimes they peel so easily, they slip out of my hand and go down the drain!
okay, I'm gonna try this!
Another trick for new laid eggs with hard-to-remove membranes - very lightly tap (once or twice) the round end of the egg on the counter before boiling. It creates a tiny crack. You can't see it, but it's there. It allows the membrane to expand or water/heat to enter... I won't pretend I know what it does. It just works. I don't have to run them under water. I peel them straight out of the ice bath. My grandparents had chickens and I learned it from them as a kid.
just use one of those negg egg peelers, who peels eggs by hand anymore…it takes too long
That works well (although I used a spoon and tap it until I hear a snap), BUT putting a tiny pin-prick in one end before boiling works even better. I pickled a bunch of eggs recently and tried both methods (as well as adding vinegar to the water). Pin prick and vinegar and the shells slip right off.
Little bit of irony on the "Mayo-Naisse" bit. Louis Gossett Jr. just passed, and that was one of his classic lines in An Officer and a Gentlemen when addressing Richard Gere's character. RIP sir...
Old Bay crab seasoning could be used instead of the Cajun spice for another flavor. I love Old Bay seasoning.
SO good!!!
Jim, Tara, Sammy, & James- Have a lovely Easter.
Been following from the early pizza dough days .... grew up on the south shore in the 60s & 70s....just so proud of your accomplishments .... quality content, professional delivery ... keep up the good work
Oo these looks super good! I love the color and variety.😊
That is step by step, exactly how I boil and peel eggs. I agree! 😄 My favorite is a Creole Deviled egg that is made with Greek Yogurt and topped with a pickled okra slice - or I've also used a jalapeno. Bacon Cheddar is always good too!
Oh my word, that sounds fantastic! I adore pickled okra - that sounds right up my alley!
First time commenter on anybody's channel ever! Found yours about 3 or 4 weeks ago and I very much enjoy watching your videos. Oddly stress relieving. (I want James' job.) I used to make tricolored deviled eggs for Easter...yellow, green, and PINK...mustard, pesto, and...red beet horseradish! Makes very pretty colors for Easter and the horseradish and pesto are delicious. Try the horseradish. 🙂
Wow, that's a great idea! I like the tri colors!
HAPPY EASTER FROM STOCKHOLM/SWEDEN🇸🇪
In Sweden we call them the same, devils egg = djävuls ägg 🔥
Black sesame seeds - just a few - are a striking garnish for the curry version. Love the idea for making the filling green. Thanks.
Egg salad is good too! Plus I don't need any fancy tips to noodle out stuff with! :D
Curried egg salad would be delicious! Serve it on naan.
As an Aussie, curry powder is the only way to go. Curried eggs. Best holiday snack ever!
This couldn't come at a better time, I'm making deviled eggs (and scalloped potatoes) to bring home for our Easter dinner! Also, thanks for your latest Easter podcast, it more than answered my email!! 😊
So, we like our deviled eggs a little bit more loose than you show, and we use a ziplock bag with the corner cut off. My husband loves sweet relish in his, and instead of mayo, mustard, etc., I use the come back sauce from Raisin' Cane. I'll try the tarragon idea as we LOVE that herb in our family. TFS!
I press the egg yolks thru a fine wire seive with the back of spoon.No lumps and the yolk is very fluffy.It makes for a very smooth filling.
5 minutes in an Instant Pot, natural release and the eggs peel perfectly!
My additions are cream cheese, garlic powder, salt, pepper, dill pickles and everything bagel seasoning! I always use pasture raised and try to get Tillamook Chive and Onion Cream Cheese. I just use a spoon; really good consistency. Appreciate your ideas!
I do a version where I add finely chopped up bacon and some cayenne into the yolk and always get raves on that as well. Love this, Jim!
Nice technique! we who live in water usage sensitive regions will use the same ice water that the eggs rested in to clean as we peel. We make deviled eggs almost weekly...a great snack
I love them all! The tarragon version looks great, I've also used ripe avocado in the past for color and creaminess. Excellent work as always Jim, and a safe and Happy Easter to you guys!
Great idea. Avocado would have worked to stiffen it up a bit. Have a great Easter!
Tara, i LOVE the way Jim says mayonnaise!
Love deviled eggs I had a couple at a restaurant the other day with a piece of candied bacon stuck in. Yum!!
My son’s favourite snack! I knew the curry one would win the rating before your son ate them! This is so old school,and I love it.🇨🇦
this is awesome ALL THE WAY THRU. It's a super-sassy day at Sip-n-Feast.
Looks like everyone had fun with this video!
I agree with adding the eggs to boiling water, and a bit of salt to help them peel easily. Also to get a very smooth filling beat the mixture with an electric hand mixer, that really helps eliminate the chunks of egg that won't go through the piping tube. Love your videos!!
You are a fine cook, and I learn Much from you. In the deep south, the gulf coast near New Orleans, we always add a meat: pork, shrimp, prosciutto, sausage, something and use the deviled egg as a way to present that special meat. Just jab it in right in the middle, then the paprika and garnish. I hope you give it a try, but I'll bet you already have.
cool idea! I've never seen that, but my family is from Wisconsin. See, learning all these cool things on this channel.
Indeed, bringing people together@@jupeter24
11 minutes, I think I’ve been doing that since Elton browns show on food network. Perfect every time
I always add a little curry powder to my deviled eggs and egg salad. Delicious!
Definitely need an egg salad sandwich with variations please and thank you.
I've been watching your channel for a while and love your content.....your boy is maybe 2 years older than mine. It's crazy what a little man he's turning in to which seems so fast
An immersion/handheld stick blender for the filling is a game changer for smooth silky filling. Put everything in a 2cup Pyrex style glass measuring cup and hand blend. You just need to have enough filling for the blender to immerse in. Also a smaller wide mouth mason jar. If you want the silkiest of the smooth filling, pass it through a fine mesh sieve after that. I only do it when I’m doing a bunch and for very special occasions lol otherwise, just the stick blender smoothness is still great.
If you have grandparents and make this, they will love it
I use Dijon mustard, white wine vinegar and vegan mayo in my deviled eggs. The vegan mayo has no eggs so there for safer then regular mayo. I can’t wait to try the other ones you made.
NC here. Staple dish in here. With Duke Mayo! We make them every Easter and Thanksgiving!
Thank you, Mr. Jim, and family, thank you.
Oooo. This will be good!
An honest evaluation from James. Thanks
Makes me wanna watch/find the egg salad video.
I think its a great idea to have also some simpler recipes. Something you can spontaneously do and bring in as a starter.
Another great episode - thank you!
Love your family! Have a blessed Easter 🐣
To make the piping easier, press the yolks through a fine mesh strainer with a rubber spatula. Super fine every time.
Pressure cook them. Instant Pot or any other. The pressure presses the membrane away from the shell. Works very well
Thank you !!
Personally, I cook the eggs in my Instant Pot with the 4-4-5 times - 4 minutes pressure, 4 minutes natural release, 5 minute ice bath. They practically jump out of their shells. For the filling we always include Dijon, and as spiceheads...DefCon's Contaminated Soil, a blend of seven SERIOUSLY hot dried peppers. Often gotta warn guests by garnishing with a small strip of habanero. Happy Easter!
My mom used to do such a thing both with deviled eggs and with egg salad. Her go-to flavors were plain meaning mayonnaise and mustard and then mayonnaise and mustard with Dill and mayonnaise and mustard with curry powder. When we would do it with deviled eggs she would sprinkle the The curry powder or dried dill over the whites and in the hole and then fill up the hole and then more on top. Like you say so that you can identify which one it is. But they were just wonderful. I'm fascinated by this pesto version and I'm looking forward to trying it. Hi James. You're always right. James.
I’m from Southcentral Pennsylvania and the deviled eggs I grew up eating had mustard and sugar in them, but no vinegar. My aunt made the best and hers had bread crumbs in them too. It might have been a Pennsylvania Dutch influence or maybe a southern thing. I love sweeter deviled eggs.
Use a spoon to drop the eggs into boiling water, cook them for 13 minutes, remove from boiling water and put in cold water. Perfect boiled egg and easy to take the shell off.
Wow! Here in Michigan, I buy my farm fresh eggs for $4 a dozen... AND they peel just fine after I boil them! ❤❤
I was literally sitting here saying this is too much work, I'd rather make egg salad 😂
Luv the Tara tarragon dressing note!
I love your recipes!
I GIVE JAMES A "10" 🥰
I forgot where I learned it, but using a simple teaspoon helps get the shell off real easy
My eldest daughter is same- it is all about my egg salad. Pretty standard, but I have worked for years on tweaking the balance of flavors and she likes it. I wonder what just adding turmeric would be like on the deviled eggs? Maybe I’ll try one like that this Easter and see what I think.
Delicious
Jim, there is absolutely no nutritional difference between white and brown eggs. It all depends on the type of chicken which color eggs they lay. Some even lay blue or greenish eggs. The only difference is people 'think' the brown ones are better and so they pay more for them. It is the same with button mushrooms.....absolutely no difference but the color.
Interesting, I’m the sucker that pays more for brown eggs! 🍳 😊 😂it’s embedded in my brain
Yup,the chickens are still eating the same feed..It's the bread that determines the egg color..We have 5 different breeds of chickens & we get brown,green,& blue eggs.All taste the exact same...
Store bought eggs come from chickens that live in nasty environments..Free range chickens are NOT truly "free range" chickens...
I use a mini cheese spreader
to fill the egg. And always use Polish mustard. Adds a nice kick!
Def trying these
Love the variations!
I just spoon the filling on, because I like it on all of the top.
I like dill pickle relish, relish juice, green onion, salt, pepper and cayenne pepper in mine.
that sounds delicious! I love me some pickle relish.
Thank you! Will definitely try this ❤
Thank you and Happy Easter
I grew up in the 50,60’s deviled eggs with crab meat was always part of Easter.
That sounds good!
I grew up during the 60/70's.
Bloody things have been part of every darn cold buffet here in Germany.
Regardless of season or feast:).
I really hated those damn things as a kid... guess that's why I remember 'em so well :).
"Funny" sidenote, in the very early 80's I started a 3 years apprenticeship as a cook/chef... THAT was where I've learned to hate those f*cking things even more ^^.
Instead of white vinegar I use dill pickle juice from the jar. Then go easy on the salt. I also garnish with a little smoked salmon.
Holy Cow! Peeling hard boiled eggs under a running faucet like that is incredibly wasteful of water. It is enough to put the eggs in a bowl of water with a few ice cubes to quickly reduce their temperature. Then crack the eggs against the bowl and peel under the water in the bowl. I have also found I get more consistent results, with less energy expended in the cooking process, by letting the eggs sit at room temperature for a couple of hours then steaming, rather than boiling, the eggs. Other than those nitpicks... great video.
I yell at my kids for running water like this all the time..I was just as angry as you were..lol
I've found adding pickel juice takes it to the next level
Tip to de-shrll eggs. Cold water and crack thrm then carve the shell off with a spoon. Teaspoon or dessert spoon are best.
I am making deviled eggs for an Easter party My recipe is from an old cookbook from the 1950s. It o Clyde’s a bit of sugar and 2 drops of Worcestershire with the vinegar salt mayo, mustard and pepper . I can’t eat tarragon since I was pregnant in 1981-82.
Someone already mentioned that brown eggs aren’t more nutritious than white eggs, but chickens who free-range to eat bugs and stuff from the ground are more nutritious. We raise chickens and the difference is huge. We also have turkeys, and if you can get those eggs, they’re great for deviling, the cooked whites are firmer.
Try a sprig of fresh dill as a garnish adds color and flavor and interest.
BEING THE TASTE TESTER i think he should have a say in what to add on the menu ;];];];]] great job over alll !!! nice to see diff type ideas;];];] HAPPY EASTER !!!!! james you ROCK AS MANY 10S AS YOU FEEL IS RIGHT LOLOLOL !!!!
I really was hoping for a pickle juice one 😩
I've made deviled eggs frequently for many decades. It makes me giggle when I see them without ground cayenne pepper or horseradish. I call the ones without any "kick" stuffed eggs. Deviled eggs should be hot & spicy, in my humble opinion. 😊🌶🤯🥵😋
Hmm, how much cayenne do you use? I've never tried either horseradish or cayenne, but now you have me wondering! edit: also cayenne has health benefits, so now you have me wondering.
@@jupeter24 Just a couple sprinkles in with the yolks and mayonnaise, but I use more on top of them. I use the cayenne instead of paprika. Yum! 😋 I do like very spicy food though, so you may want to be light-handed until you taste them.
@@kmstins okay, I'm going to try this next time! Cayenne pepper has health benefits, it helps with inflammation and nerve pain.
@@jupeter24 The ones I make with extra hot horseradish are good too. I just mix it in with the yolks and mayo. I don't sprinkle anything on the tops though because nothing else really pairs well with horseradish. Maybe a little beet horseradish on top would look pretty and still taste good. I'm going to try that next! 😁
@@kmstins thank you for the recipes!
Great video
happy easter! egg salad it is....
Instant Pot, 6-8 minutes, quick release, ice bath! I use a teaspoon to remove the shells, faster!
They are so wonderfully goofy.
Jim, Those Vital Fram Eggs have a Orange Yoke. Very rich tasting, all I buy (when I can afford).
Me too!
Tip: The difference between white and brown eggs is the color of the chicken that laid them. Now you know.
The egg cookers steam the eggs and they peel beautifully
I blend mine in a mini chopper.
Whenever I am invited to someone’s home and they ask for me to bring something I always bring a dozen of deviled eggs.
If they ask what I’m bringing and I tell them they always say “no, please bring something else “.
I ask why and they usually say “that’s so old fashioned “. I always say ok but bring them anyway.
Guess what is the first thing to be wiped out. I do not know why people like them. I personally don’t even eat them. But they are always a crowd pleaser, guests rave about them and they are inexpensive. 🥚🥚🥚😊
Yes, a crowd pleaser. Bless you for making and bringing them! I will always say yes when someone offers to bring deviled eggs. 😊
I've brought them to parties, too.
My family is split on mayo vs miracle whip in deviled eggs, I prefer miracle whip :D More tangy !!
YUMMMMM ! I do mine with dill, jalapeño and dill relish ….
Jim you need to do a clam chowder video. Maybe dueling New England / Manhattan?
They all look delicious. For the traditional, my grandmother always put small diced ham into the yolk mixture. It that a Polish Pennsylvania thing?
In the next vid can you show us how to put water 3/4" above eggs? 😄
Use a ruler?
That's so funny the whole time I was watching you I was remembering my mother's special tea and it just seems like so much work why not just make egg salad and I ended up making egg salad sandwiches for a living my first job and they were so good that one hour between noon and 2:30 and 1:30 lines would wrap around the block we made it fresh everyday served it autosoft Italian roll with the standard thinly sliced tomato Airsoft lettuce with a spritz of oil and vinegar and then a dash of oregano Chef's kids and chef's kiss
Thank you for boiling water demonstration lololol
Steaming eggs works much better! Peels much more easily and easier to get the perfect yoke, color, and texture.
I want to try that! How long should eggs be steamed?
@@midlifemom5829 I put the eggs in a steamer basket with the water line just below eggs. I leave it uncovered until the water boils. I cover for 13 minutes with enough heat to keep the water boiling (you may want to adjust this up or down by a minute depending on the results you achieve). I cool them in a bath of cold water. I’ve been making hard boiled eggs for years, trying baking soda, vinegar, prayer 😂 and it’s been hit and miss with shells sticking. The steaming method is almost magical. I’d like to say I’m an egg genius but I got this method from a video by The Egg Lady .
@@richardcoughlin8931 Everyone is saying that steamed eggs r best - either that or using the Instapost (pressure cooker), which I don't have. I guess I've been making hard boiled eggs the wrong way my whole life, but now I wanna try steamed.