The Ultimate Deviled Eggs Guide | Chef Jean-Pierre
Hello There Friends! Deviled Eggs are such an easy thing to make for any occasion, so I wanted to share with you my ultimate guide to making perfect deviled eggs! Make sure to check out my short on how to make Creme Fraiche to make these even more delicate and delicious! Let me know how you did in the comments below.
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How to Make Deviled Eggs (4 Flavorful Recipes!)
I'm going to show you how to make deviled eggs, a classic appetizer that's perfect for any occasion. Deviled eggs are not only easy to make, but they're also delicious and customizable, so you can make them to suit your taste.
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???? INSTRUCTIONS:
00:00 Intro
00:20 Boil the Eggs
01:07 Chill the Eggs
01:43 Peel the Eggs
02:28 Classic Deviled Eggs
04:03 Storing Tips
04:25 Southern Deviled Eggs
05:31 Bacon Deviled Eggs
06:41 Avocado Deviled Eggs
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✅ INGREDIENTS:
• 6 large eggs, cold
• 4 cups cold water, plus more for boiling
• 4 cups ice cubes
• ¼ cup mayonnaise
• 2 teaspoons dijon mustard
• ½ teaspoon distilled white vinegar
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• paprika, for garnish
• 1 teaspoon chopped chives
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#deviledeggs #fingerfood #partyappetizers
Deviled eggs Italian Style easy to make
Simple and easy to make deviled eggs, or written as devilled eggs in UK. This recipe has an Italian twist using capers and anchovies. Great for any occasion finger food or as a starter. See my recipe how to boil perfect easy peel eggs and check out my 60 second mustard mayonnaise instead of buying it. Deviled eggs are also known as Oeuf Mimosa in French.
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▶ 60 Second Mayo!
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Mexico Meets Eggs: Unlock Your Inner Chef with Crunchy Deviled Eggs!
Want to take your deviled eggs to a new level? Try these Mexican deviled eggs with a crunchy exterior. That creamy slightly spicy filling works well with that crispy exterior. You are going to love it!
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Mexican Deviled Eggs recipe can easily be doubled, tripled or even quadrupled.
Ingredients:
3 eggs, pasture raised, for hard boiling
½ - ¾ cup of Aleia’s Italian Bread Crumbs
½ cup of Bob’s Red Mill 1 to 1 Gluten Free flour
1 - 2 eggs for dipping
Filling:
1 heaping Tbsp. red onion, super fine dice
½ of an avocado
¼ of a lime
1 - 2 Tbsp. Avocado Mayonnaise
1 tsp. Or more of Frank's Hot Sauce, or your favorite.
Salt to taste
Sprinkle paprika on top, optional
Directions:
Place 3 eggs in a saucepan and cover the eggs with cold water, an inch or so over the eggs. Place the pan on the stove over medium high heat and bring to a boil. Once a full boil is achieved, turn off the heat and cover the eggs with a lid. Let this sit for 17 minutes.
While you are waiting, fill a bowl full of ice water. When the 17 minutes are done, drain the water or scoop out the eggs and place them in the ice water fully submerging them. Let them sit in the ice water for about 10 minutes or until completely cool.
Once cool, peel the shell from the eggs. Make sure to rinse them to remove all the shells. Slice the eggs in half from end to end and remove the yolks. Place the yolks in a mixing bowl and add the avocado, mayo, onion, lime juice, hot sauce, and salt.
Mash the mixture with a fork and mix until smooth. Take a taste and adjust any ingredients to your liking.
Set up your dipping stations for the egg whites. One bowl for the flour, one for the egg and one for the bread crumbs.
Dip each egg white into the flour to coat. Shake off any excess and then dip that egg into the egg to coat all sides. Drain any excess of egg and dip this egg white into the bread crumbs coating completely. Place the completed eggs on a clean plate.
At the stove, pour an inch-deep amount of avocado oil into a medium sized frying pan. Heat the oil until it reaches 360 degrees F. You can determine this by inserting an instant read thermometer into the oil. Do not let it touch the bottom of the pan.
Carefully add the eggs to the pan. They should bubble up in the oil right away. Cook for 1 to 2 minutes or until golden brown. Adjust your heat up or down as needed.
Flip the eggs over carefully and cook for another 1 to 2 minutes. Place the finished eggs onto a paper towel covered plate to drain and cool. Once cool to the touch, fill with the filling and serve. Enjoy!
Eat healthy and enjoy your food!
Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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HOW TO MAKE THE BEST DEVILED EGGS | Cheddar and Chives Deviled Eggs | Easter Recipe
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