4 Levels of Deviled Eggs: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on deviled eggs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which deviled eggs would you swipe from the appetizer tray first?
Check out professional Chef Joshua's recipe here:
Produced by Epicurious with Eggland's Best
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editor: Manolo Moreno
Talent: L1: Desi Johnson; L2: Emily Duncan; L3: Chef Joshua Resnick
Expert: Rosemary Trout (Food Scientist)
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Sanctucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell; Justin Symonds
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Spicy Deviled Eggs
Deviled Eggs with Jalapeño and Chorizo Recipe | Great party food | Use your Easter eggs
This recipe for deviled eggs with a kick is sure to be a crowd-pleaser at your next get-together! These spicy deviled eggs are delicious and convenient to make. Scroll down for the recipe including our tips for a smoother filling and the best way to hard boil eggs so they peel easily.
FinaMill's Deviled Eggs with Jalapeno and Chorizo
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2 ounces soft Mexican chorizo, without casings
6 large eggs, hard-boiled
3 tablespoon mayonnaise
1 scallion, white part only, minced
2 tablespoons drained and finely minced pickled jalpeños (nachos)
2 teaspoons brine from jalapeños
Hot pepper sauce (optional)
½ garlic clove, crushed through a press or finely minced
*¼ teaspoon ground cumin (use FinaPod Pro Plus)
*Himalayan pink salt and freshly ground black pepper
Fresh cilantro leaves, for garnish
*Grind spices fresh with Finamill.
1. Cook the chorizo in a small skillet over medium heat, stirring often and breaking up sausage well with the spoon, until browned, about 8 minutes. Transfer to paper towels to drain; cool and crumble well. Cover and refrigerate if not using immediately. Note: If you can't get chorizo, substitute with one slice of bacon, cooked and crumbled.
2. Cut each hard-boiled egg in half crosswise. Put the yolks in a small bowl and reserve the whites.
3. To make the filling: Mash the yolks with a fork, or rub them through a wire sieve into a bowl (This will make the egg yolk filling extra smooth!). Add the mayonnaise and mash with a fork until smooth. Add the scallion, jalapeños, brine, garlic, and cumin, and season with salt and pepper. If you'd like them even spicier, season liberally with your favorite hot pepper sauce. Transfer to a pastry bag fitted with a large star tip. (Or just transfer to a plastic sandwich bag, cut off one corner about ½ inch above tip, and use this as a makeshift pastry bag.). Pipe the filling into the whites.
4. Sprinkle with the chorizo and garnish with a cilantro leaf.
The deviled eggs can be loosely covered and refrigerated for up to 1 day.
???? How to hard boil eggs perfectly so they are easy to peel: Arrange eggs straight from the refrigerator in a single layer in the bottom of a pot. Cover with at least one inch of water. If you have especially hard water, consider using filtered water. Bring the pot to a true boil. Turn it off, cover the pot with a lid, and move pan to another (cool) burner for at 12–15 minutes for the doneness you prefer. For making deviled eggs, we recommend 15 minutes minimum, but some prefer leaving the eggs for as long as 17 minutes to get a completely cooked yolk. Move the eggs into a bowl of ice water and let them stand for at least five minutes.
???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ????
FinaMill is the world’s first and only electric spice mill that uses interchangeable and refillable pods. Just fill a FinaPod with dried spices or herbs, click it in place, and grind the amount of spices you need with the push of a button. Changing to another spice is as easy as 1-2-3, select another pod, click it in using one hand, grind and savor. Particle size can change from fine to coarse on the bottom of each pod. These pods not only keep whole spices fresh until you’re ready to grind, they also eliminate the cross-contamination of flavors that’s common with electric grinders. So every spice tastes exactly as it should.
Do you want to experience the difference that freshly ground spices make? Find out more at
A revolution in spice grinding, FinaMill is the first-of-its-kind electric spice grinder with interchangeable pods that changes spice grinding forever.”
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⬇️ Watch Next ⬇️
Learn more about FinaMill -
FinaMill unboxing and start up on the Southern Coastal Cooking -
Get inspired by Burlap and Barrel spices -
Watch Michelle Park make simple and delicious herbed lamb chops that are perfect for a party:
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#easter #eastereggs #hardboiledeggs #partyrecipe #gamedayrecipe
00:00:00 - Introduction
00:00:12 - Cook the chorizo topping
00:00:31 - Easily peel hard boiled eggs and the secret to getting the yolk out of your hard boiled eggs
00:02:05 - Seasoning for delicious deviled eggs
#easter #eastereggs #hardboiledeggs #partyrecipe #gamedayrecipe
Best Deviled Eggs Recipe | Kin Community
Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full Herb Deviled Eggs recipe by clicking on Show more below!
Jenny Park of says: I know, deviled eggs are pretty retro, but IMO they deserve a second chance. I give them a modern spin by brightening them up with fresh herbs and spices. They're also fun for the holidays because they look so fancy. And strangely they're the first to go at parties. I guess they have staying power for a reason. Enjoy!
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Herb Deviled Eggs
Makes 24
12 eggs, hard boiled and halved
2 tablespoons (30 mL) light mayonnaise
2 teaspoons (10 mL) Dijon mustard
1 to 2 dashes hot sauce
1 tablespoon (15 mL) chives, thinly sliced
1 teaspoon (5 mL) thyme, minced
salt and pepper to taste
garnish:
chives, sliced
Scoop the yolks from each egg into a mixing bowl. Add the mayonnaise, mustard and hot sauce to the egg yolks and mix together with a fork, until smooth. Season with salt and pepper. Fold the herbs into the mixture until fully combined.
Fill a piping bag, fitted with a star tip, with the yolk mixture and pipe a small amount (about 1½ tablespoons) into each egg white half.
Top each deviled egg with a couple slices of chives, slightly chill in the refrigerator for 15 to 20 minutes and serve.
Shopping Guide:
Emile Henry Rectangular Platter
Shun Classic 5 1/2-inch Santoku
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LOADED DEVILED EGGS, Over The Top Easy Appetizer Perfect for any Occasion.
LOADED DEVILED EGGS, Over The Top Easy Appetizer Perfect for any Occasion.
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Big Mistakes Everyone Makes With Deviled Eggs
If Guacamole, caviar, and gochujang aren't the first things that come to mind when you think of deviled eggs, then you're missing out.
#DeviledEggs #Mistakes #CookingTips
Using overly fresh eggs | 0:00
Not centering the egg yolk | 1:19
Boiling cold eggs | 2:32
Not cooking at the right temperature | 3:17
Not setting a timer | 4:29
Not using a piping bag | 5:27
Making them too early | 6:16
Only using mayonnaise for creaminess | 6:55
Adding too many wet ingredients | 7:54
Failing to spice it up | 8:39
Preventing them from wobbling | 9:44
Read Full Article:
Crab Stuffed Deviled Eggs - Deviled Eggs with Crab Recipe
Learn how to make a Crab Stuffed Deviled Eggs recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Deviled Eggs with Crab Recipe!