I add sweet pickle relish and more mayo. And I like to cook mine by putting the eggs in the water, letting it come to a rolling boil, turn the heat off, cover for 15 mins. They come out cooked through (but not gray).
It's mayo with a dash of mustard. I add a teeny drop of white vinegar, just a drop. You can add chopped chives, or chopped green olives, or a tiny bit of sweet relish, or garnish with bacon crumbles. Unless y'all call them something different, the stove is the top with the burners, and the oven is the thing in which you bake biscuits (at 500 until the tops start to get golden).
I’m a Brit but I’ve made these for a wedding buffet and they were a touch undercooked and could have done with less mustard more mayo but for a first time I reckon you did well. I put a wee sprinkle of crispy cooked bacon and chopped chives as a garnish too. Game changer.
Bravo on your first attempt. A few tips though. 1. As many others have said, start the eggs in cold (tap temp not chilled) water. Bring the water to a rolling boil then turn of the heat and let them sit 10 to 12 minutes then place them in an ice/water bath to stop the cooking. A properly cooked egg should not look "wet" but a dry yellow. And when removed from the white, they should pop out with little resistance. However, if there is a gray ring between the white and the yellow then they are over cooked. The gray ring taints the flavor a bit. The thicker the ring the more chance that it will alter the flavor. 2. The Mayo is used to bring the mixture together and the mustard is a flavoring just like the salt and pepper. 3. Mayo, salt & pepper are the base. You can try multiple things to add into the mix. Crispy crumbled "Streaky Bacon", Sweet relish, or dill relish or both. (I prefer just chopping up sweet and dill pickles to add in. Some people add in chopped jalapeno or add in some hot sauce to add a kick of heat. I have added in chopped smoked brisket. The combinations are endless.
You guys did great for a first time. Everyone over here has different ways they prefer them. We have been making them our whole lives to perfect how we like them. I personally like to add mayo, mustard, splash of dill pickle juice, garlic and onion powder and paprika. Then the paprika on top.
Honestly, just watching two dudes who don’t know how to cook is entertaining enough. It doesn’t even have to be American food! 😂 Show us your British recipes too!
@@mariagrenat6147 you do you, but the name “deviled”’refers to the highly spicy or flavored things such as mustard. So maybe you are making angelic eggs?:)
Lots of mayo and only a little mustard! Plus sweet pickle relish is a must. And those were undercooked. If they are done right you shouldn’t even need a spoon to get the yolk out-it will pop right out whole when the sides are squeezed a little.
Don't use "rich yolk" eggs for starters, and you want to boil the eggs a bit longer. Another tip with peeling the eggs, give them an ice bath to cool them down a bit before you do the "blow" trick. Less chance of the eggs tearing that way when they break thru the shell. Less mustard, more mayo. You can add some pickle relish if you like. We add a tiny bit of sugar in to ours, not alot, but just a hint, highlights the tang of the mustard more. It's mainly a dump stuff in til it tastes right with the yolk mixture. Light dusting of paprika on the top, not too heavy. But not too bad all in all boys! Biscuits and gravy would be something to aim for, but definitely not a beginning recipe lol. Start off easy with a southwestern omelette. French toast next, and then swap it up and do a dinner, maybe some chicken fried steak, some twice baked potatoes, just to get your toes wet.
Cook the eggs a bit longer, way more mayo than mustard, and easy on the salt...a spicier mustard might give more flavor as well, but good job, J & J! I use Durkee's Famous Sauce with a little mustard & the mayo and they are AMAZING!
Those eggs are definitely a little undercooked. Put the eggs in Bring the water to a boil. Turn off the heat put the lid on and let them sit for about 12 minutes and then done.
I put my (at least week old) eggs in boiling water, not cold water, let them boil for about 7 minutes, cover & let sit for about another 7 minutes, then ice bath them. Easy peasy to peel! I don't use mustard in my filling, but I do add Miracle Whip, finely minced red onion, dill pickle relish, salt & pepper, and top it with some smoked paprika. I have to make about 60 of them every year, they are a huge hit! Glad you enjoyed those while you were over here in the States
Gotta have sweet relish. Mustard is very strong, only need a little bit. You also want the yolks to be thicker after you mix everything together. As everyone else said, the yolks should be more done. I won’t suggest a time because I boil my eggs too long and they turn gray.
I always put 1 to 2 egg whites smashed up with the yolks, then add mayo, a dash of mustard, salt, pepper, and a dash of zesty sweet pickle juice. Abd top off with paprika. My nephew loves them.
You can add some chopped up pickles. You can also add a little sour cream with the mayo and mustard if they are too dry. I also put chopped up bacon and cheese and spring onion in mine with some black pepper, garlic powder and onion powder. I put a lot of stuff in my deviled eggs but everybody seems to like them.
Great job guys. I use a teaspoon of powdered mustard, mayonnaise, paprika to garnish and variations include dill relish and a touch of finely grated onion. Plus it’s easier to adjust the recipe if you doo 2 dozen eggs.
I love how the recipe asks for *Dijon* mustard and he displays standard run-of-the-mill regular mustard! That had to be on purpose! 😂 (Yes, I am totally aware of the redundancy in this comment) 😉
You need to add the mayo before the mustard- celery salt instead of salt & pepper; about 2 parts mayo to 1 part mustard- for 6 eggs- about a 1/3 cup mayo 2/3 tbsp mustard 2 tsp celery salt; paprika on top- a Southern GA girl! (Also put your eggs in an ice bath after boiling)! Cheers boys!
I applaud anyone who tries something for the first time. Keep at it. It’ll become second nature. Cook them a bit longer. Play around with what you add to the yolks (I like dill pickle juice in mine). You’ll find your perfect combination.
The one room of my house that I spoil myself is the kitchen. Any gadget. And I constantly use my egg cooker. Doesn’t take up much space. Super easy to use. And 6 perfectly cooked eggs every time
If you want something a bit different try chopping the white up with the yolk and other ingredients to make egg salad for sandwiches but toast the sliced bread and add some pepper to taste!
I buy my eggs and wait a week before cooking them. I place them in the pan with cold water and bring it to a boil. Cook in a rolling boil for about 10 minutes. Place the eggs in cold water to cool them. Peel eggs and cut them in half. Place the hard boil egg yokes in a bowl. Crush them until they are finely crumbled. I use mayonaise, yellow mustard, dried dill, and celery seed. I use a wire wisk to mix. When adding the mayo and mustard slow add as you wisk them together so you don't use to much of either. Wish the mixture. It will add air and make it slightly fluffy. Place the mix in a zip lock baggy and cut one of the edges to make a tip. Pipe the mixture in the egg hollows. Lightly sprinkle paprika for decoration.
First at about a tsp. of salt in water. Once your eggs start hard boil-turn your fire down to high med and let boil for 12 min. Then take your hard boiled eggs and drain in a colander. Then peel. Slice in half and take the yokes out. You both did really good for first time. Only let your eggs cook a little longer. A hint-if your eggs taste a little too much mustardy add more mayo. Salt pepper and paprika to your taste. Looks like you had fun!
Take hard-boiled eggs out of the boiling water and place them into ice (or very cold) water for 15 minutes. Then roll between a hard surface (table, counter, cutting board) and your palm and the shell will fall off easily. There's a lot more control doing it this way than blowing the eggs out of their shells. The recipe for basic deviled eggs uses eggs, mayonnaise, prepared yellow mustard, a little salt, and as much sweet (not hot) paprika as you like. -Hard-boil then shell the eggs (takes 10 minutes to hard-boil eggs) -Slice eggs from point to base in as even halves as you can (exactness is not necessary) -Pop the cooked yolks into a mug or small bowl and crush with a table fork into 'powder' (no lumps) -Add the condiments and seasonings and whip with the fork until creamy (you want more mayo than mustard; it should be more wet than dry, but it should be creamy) -Check the yolk mixture for taste and correct as needed (the mustard is the indicator: too little mustard and it tastes bland and greasy; too much mustard and the flavor is too sharp; it should lean to a sharp mustardy taste) -Fill the cooked egg white halves with the creamy yolk mixture (you can drop it in by teaspoonfuls, or you can pipe it in by filling a plastic sandwich bag and snipping off a bottom bag corner to squeeze the mixture out of) -After filling all the halves, using up all the yolk mixture, dust the egg tops with more sweet paprika Once you've mastered the basic recipe, you can experiment with any number of additional seasonings, additions, or toppings. Many people use bacon, avocado, hot sauce, Worcestershire sauce, chives/scallions, anchovy, caramelized onion, caviar, etc. There's no end of possibilities. ____________________________________ I understand that Brits use electric kettles to boil their tea water, but I'm trying to understand pre-boiling water that you're going to put in a pan to cook the eggs hard--boiled. Your egg yolks aren't completely cooked; you want them dry, not gooey in any way. Your egg yolks are still a little gooey. When you go to whip them into the condiments, they will lump up and not mix into creaminess, because they are still a little wet and undercooked. You need to break up the DRY yolks into powderiness before adding any of the other ingredients, and you mix in the mayonnaise first, then the mustard. After that, whip it into creaminess. THEN the salt (pepper, if you like) and some paprika before final whipping. You put in WAY too much mustard and WAY too little mayonnaise. You've made little mustard bombs, like eating spoonfuls of yellow mustard. And I can see you didn't put enough condiments into the yolk mixture. Somehow, even though the yolks were too damp, you made the yolk mixture too dry. It's coming out like stiff dough when it should be more the consistency of wet batter. Cutting a lit in the bag, instead of cutting off a little triangle of plastic bag corner, just leaves too much air space in the deviled egg. At least you got the paprika dusted on top. ____________________________________ Criticisms: Cook the eggs longer next time. Check one egg if necessary that the yolk is cooked dry, not moist or wet (light yellow or a green, not orangey or dark yellow). Smash the cooked yolks into 'powder' before adding condiments. Put in twice as much mayonnaise as mustard. Whip until creamy and taste it before adding seasonings, to correct the taste (needs to be more like batter than dough). Yeah, I could tell it would be strong mustard taste. You needed AT LEAST half as much mustard and half-again more mayonnaise than the amount of mustard you put in. The mayonnaise provides the creamy body of the yolk mixture, the mustard is added AFTER to introduce the flavor. You can add more mustard, but you can't take it out. And if you have too much mayonnaise, it doesn't matter much; just add more mustard in small steps to reach the flavor intensity you want. It's just that deviled eggs should not taste like pure mustard from the bottle or jar. By the way, I did see someone use a large mesh strainer to press cooked egg yolks through to get that powdery texture that makes mixing with condiments almost instantly creamy; you might try that. But still hard-boil the eggs at a ten-minute boil before shelling and halving them, to get the yolks cooked dry.
Adding sweet pickle relish will help balance the flavor profile. Also, cook them longer. Biscuits and gravy would be my next suggestion for food ideas❤
Boil the eggs for 10 minutes, place in ice water for 15 minutes. For 4 eggs about 3 tablespoons mayo, ½ to 1 teaspoon mustard, chives, salt, pepper to taste. Use a fork to mash the yolks & mixing all ingredients. You did fabulous for your very first attempt. 😊 Merry Christmas Josh & Jase.😊🎅🧑🎄🎄☃️
My famous family recipe doesn’t have any mustard in it, just mayonnaise, salt, pepper, and a couple drops of Tabasco for each egg, it brings out the egg flavor without making it spicy. I also think your eggs could have cooked for one minute more. The yolks should basically pop out cleanly and be a uniform color. Yours looked a little undercooked. But good effort for your first try! Keep practicing and you’ll find your own perfect recipe.
Oh boy! I’ve been making food my self since I was six years old and seeing them doing this made all my red flags 🚩 come out. This is way parents really need to teach their kids how to cook. Well, at least no one got hurt. Deviled eggs can be done with many different ways from using different types of eggs to mixing different kinds of ingredients like for example I use bacon and shredded cheese in the yolk mixture sometimes. The best thing about cooking is finding your own personal taste and texture etc. and trying different combinations.
Eggs were undercooked, if you use a whisk (or even a standing mixer or hand mixer with whisk) It fluffs and airates the filling more so it's lighter and creamier. Also add a bit of pickle juice!
10 Large Eggs (Medium boil 10 min and peeled cut diagonal) Mix til smooth ½ cup Mayo 1 ¼ teaspoons Mustard 1 ¼ teaspoons Worcestershire Sauce ½ teaspoon Kosher Salt ½ teaspoon Black Pepper (ground) add Paprika (to garnish) Best Served cold (put in refridgerator for a few hours)
Cook the eggs longer until the yolk is fully cooked, more mayo to make the filling a lighter shade. and our family recipe has a tablespoon of relish (optional). But you did a good job guys!
Cooke the eggs longer by a few minutes. No mustard and just mayo salt and pepper garnish with crumbled bacon. You can mix it in the yolk mixture as well
Bring water to rolling boil, insert eggs...cook 13 imperial minutes (or what ever your metric equilivant is😂) 1/3 mayonnaise, 1/3 sour cream, 1/3 yellow mustard. Sprinkle paprika and serve
My mother in law loved to make them with vinegar, mustard and no mayo. I prefer the any of mustard you used-use mayo and the amt of mayo for mustard, dill relish or chopped green olives. Great job! Definitely biscuits and gravy.
Less mustard more mayo. You only need a dab of mustard. You can also add Paprika into the yolk mixture and about a teaspoon of sweet pickle relish. Then on top put paprika salt and pepper as well.
Boil the eggs for 15 minutes but put a tablespoon of white vinegar in it. The vinegar helps them peel easier. If you peel them under running cold water they will also peel easier. Cut the eggs in half and put yolks in a separate bowl. Put the eggs on a plate. Mix mayo, mustard, salt, and pepper in with smashed egg yolks. Now if you want a real yummy addition mix in some Ranch dressing and a tablespoon of sugar or honey in it. Then put yolk mixture in a ziploc bag and cut one corner slightly on the bottom of the bag. This makes it easy to squeeze the yolk mixture into the pocket of the eggs. Then sprinkle paprika over them. By the way you need to always wash your hands before dealing with food. In fact you should wash your hands every time you finish going to the bathroom whether you pee or poop. Otherwise you could spread dangerous bacteria into the food.
When I make mine I add onion powder and garlic powder. Also I use yellow mustard and brown mustard (or there it might be called coarse ground mustard) It looked like your filling needed more mayonnaise and the eggs could have been cooked a bit longer.
Both of you did great for your first time making them. You will get faster and better the more that you make them. In terms of your stove, I prefer gas stoves because they are easier to control and understand than electric stoves that can be tempermental. Thank you for the video. Biscuits and sausage gravy with a little bacon grease mixed in is amazing. You could also make a breakfast food episode, lunch, etc.
My mom's recipe for the yolk + mayo filling: start with half mashing ½ your egg yolks then add 3 tablespoons creamy mayo, ½ a heavy tablespoon sweet relish , ½ a teaspoon paprika, a tablespoon of room temperature Dijon mustard (room temperature is important for flavor), onion and garlic powder, pinch of poultry seasoning, celery salt and black pepper to taste. Add the remaining yolks to mix till it's thick and pipe into your eggs. Fridge for 30 min then top with crispy bacon.
The amount of mustard you put in, is the amount of mayo you do. And the amount of mayo you did should be the amount of mustard you should do. Also add a little pickle juice and it would be awesome
Great job it can be a challenge for sure. Another way to make deviled eggs that I love is to add a little bit of pickle juice in and I also like to top mine with olives.
I’m going to say you need to start with something easier though ❣️ Try making potato salad. It’s easy and you have to try really hard to make a bad potato salad ❣️❣️
Cook the eggs longer, less mustard more mayo and a little bit of sweet or dill pickle relish, salt and pepper, paprika to garnish maybe even a little fresh chive too and Down the Hatch!
1-Cook the eggs a bit longer 2- add more mayo 3- add a bit of dill or sweet pickle relish not much, just a bit...teaspoon maybe. Hint..I always boil my eggs and put them the night before.. Keep the peeled eggs in the fridge.. Then slice and prepare the mixture the morning of the meal. Keep refrigerated once prepared.
Cook the eggs longer. Less mustard, more mayo. Good leadership, Jase 😊. Great first try guys.
And add smoked salmon.
This. You can also add some pickle relish 😊
or pickle juice
I place bits of bacons on the top of mine … less mustards more like a teaspoon for the six eggs you used
Eggs are OVERCOOKED already
Definitely gotta try making biscuits and gravy
Please let them learn to boil water first 😅
You need more mayo with a little mustard. Try adding dill pickle relish for a little kick
That's would be funny
I was coming to say the same thing lol
Next time we’re in the kitchen we’ll have to give it a go! 🫡
I've never felt so much stress in my life. Love, the entirety of the US south.
Yes! It was more of a nail biter than SEC games, for me!
The US Southwest 🌵joins the South in this sentiment.
The US West and Northwest join the bandwagon.
This is why we always say these 2 need to be supervised 😂😂
I’m cracking up because you don’t need your oven for deviled eggs. You just need the stovetop. 😂😂😂
OMG!!! All I kept thinking was how can he not know how to turn his oven on!!!! He was never going to use the oven😂😂😂😂😂
I was yelling, OVEN????
If you accidentally have too much mustard add a bit more mayo. Or we put pickle relish or a splash of pickle juice in the yolk mixture too.
Yup and a tad grated onion.
I add sweet pickle relish and more mayo. And I like to cook mine by putting the eggs in the water, letting it come to a rolling boil, turn the heat off, cover for 15 mins. They come out cooked through (but not gray).
That’s the way my mom does hers
We don't use sweet relish in England for them
I also make mine with sweet relish!
Nnnnnno…DILL pickle relish, and a bit of dill pickle juice.
@@nadogrlI was going to suggest just the juice... But some put in relish too
It's mayo with a dash of mustard. I add a teeny drop of white vinegar, just a drop. You can add chopped chives, or chopped green olives, or a tiny bit of sweet relish, or garnish with bacon crumbles. Unless y'all call them something different, the stove is the top with the burners, and the oven is the thing in which you bake biscuits (at 500 until the tops start to get golden).
I’m a Brit but I’ve made these for a wedding buffet and they were a touch undercooked and could have done with less mustard more mayo but for a first time I reckon you did well. I put a wee sprinkle of crispy cooked bacon and chopped chives as a garnish too. Game changer.
@ they were, thank you ☺️
Cannot go wrong adding bacon
Exactly! From Connecticut USA
You can if it's a wedding. Bound to be sine vegetarians there that can't eat them. @@nancyminton3064
Everything’s better with bacon
Bravo on your first attempt. A few tips though.
1. As many others have said, start the eggs in cold (tap temp not chilled) water. Bring the water to a rolling boil then turn of the heat and let them sit 10 to 12 minutes then place them in an ice/water bath to stop the cooking. A properly cooked egg should not look "wet" but a dry yellow. And when removed from the white, they should pop out with little resistance. However, if there is a gray ring between the white and the yellow then they are over cooked. The gray ring taints the flavor a bit. The thicker the ring the more chance that it will alter the flavor.
2. The Mayo is used to bring the mixture together and the mustard is a flavoring just like the salt and pepper.
3. Mayo, salt & pepper are the base. You can try multiple things to add into the mix. Crispy crumbled "Streaky Bacon", Sweet relish, or dill relish or both. (I prefer just chopping up sweet and dill pickles to add in. Some people add in chopped jalapeno or add in some hot sauce to add a kick of heat. I have added in chopped smoked brisket. The combinations are endless.
Yes!
“Yellow” mustard isn’t “Dijon” mustard. Instead of French’s mustard you should have use Maillé mustard. And just a little. Otherwise good job boys.
French toast. Milk, cinnamon, sugar, vanilla extract. Dip bread into the wet mixture and fry both sides. Butter and maple syrup. Heaven.
No eggs?
@Enwright66 hahaha oops ya. Eggs are very important
Biscuits and gravy next
You guys did great for a first time. Everyone over here has different ways they prefer them. We have been making them our whole lives to perfect how we like them. I personally like to add mayo, mustard, splash of dill pickle juice, garlic and onion powder and paprika. Then the paprika on top.
Honestly, just watching two dudes who don’t know how to cook is entertaining enough. It doesn’t even have to be American food! 😂 Show us your British recipes too!
Yes, this! Lets see them cook anything
I want to see you pull off a Chicken Fried Steak, with mashed potatoes and green beans
Yes would be nice to see them try an American dish
I really don’t see them two pulling that off, at least no time soon.
@@aggravatedHart But it would be entertaining to watch
The yolks aren't done enough. Boil for 12 minutes before you take them off the stove. Then mix in mayo with the yolks is all you need. 😂
Just coming to say this exactly ❤
I can’t stand mustard in deviled eggs. I don’t feel it belongs there. I hate mustard to begin with.
@@mariagrenat6147 you do you, but the name “deviled”’refers to the highly spicy or flavored things such as mustard. So maybe you are making angelic eggs?:)
You cant make deviled eggs without mustard though ..... @mariagrenat6147
That's not how you make deviled eggs just stop. To make deviled eggs You need egg yolks mustard and mayo I bet your as white as winter too
Lots of mayo and only a little mustard! Plus sweet pickle relish is a must. And those were undercooked. If they are done right you shouldn’t even need a spoon to get the yolk out-it will pop right out whole when the sides are squeezed a little.
Don't use "rich yolk" eggs for starters, and you want to boil the eggs a bit longer. Another tip with peeling the eggs, give them an ice bath to cool them down a bit before you do the "blow" trick. Less chance of the eggs tearing that way when they break thru the shell. Less mustard, more mayo. You can add some pickle relish if you like. We add a tiny bit of sugar in to ours, not alot, but just a hint, highlights the tang of the mustard more. It's mainly a dump stuff in til it tastes right with the yolk mixture. Light dusting of paprika on the top, not too heavy. But not too bad all in all boys!
Biscuits and gravy would be something to aim for, but definitely not a beginning recipe lol. Start off easy with a southwestern omelette. French toast next, and then swap it up and do a dinner, maybe some chicken fried steak, some twice baked potatoes, just to get your toes wet.
Cook the eggs a bit longer, way more mayo than mustard, and easy on the salt...a spicier mustard might give more flavor as well, but good job, J & J! I use Durkee's Famous Sauce with a little mustard & the mayo and they are AMAZING!
Those eggs are definitely a little undercooked. Put the eggs in Bring the water to a boil. Turn off the heat put the lid on and let them sit for about 12 minutes and then done.
The eggs are actually overcooked
@Enwright66 then you don’t know how to make hard boiled eggs. The yolk is clearly undercooked.
@@Enwright66 those were nowhere near over cooked 🤔
Your combination was basically 80% mustard and 20% mayo. Mustard is basically to taste. As is the addition of sweet pickle relish.
More Mayo and add pickle relish
I put my (at least week old) eggs in boiling water, not cold water, let them boil for about 7 minutes, cover & let sit for about another 7 minutes, then ice bath them. Easy peasy to peel! I don't use mustard in my filling, but I do add Miracle Whip, finely minced red onion, dill pickle relish, salt & pepper, and top it with some smoked paprika. I have to make about 60 of them every year, they are a huge hit! Glad you enjoyed those while you were over here in the States
Rocky Mountain Oysters
I don't think they could handle them!!
There's a video of Josh and Jase trying thrm
They taste like steak fingers if you can get past the mental part of what you're eating.
That would be hilarious
Gotta have sweet relish. Mustard is very strong, only need a little bit. You also want the yolks to be thicker after you mix everything together. As everyone else said, the yolks should be more done. I won’t suggest a time because I boil my eggs too long and they turn gray.
I always put 1 to 2 egg whites smashed up with the yolks, then add mayo, a dash of mustard, salt, pepper, and a dash of zesty sweet pickle juice. Abd top off with paprika. My nephew loves them.
This is hysterical❤
Y'all need to make biscuits and sausage gravy.
please god no. they need to find someone who isnt british to do the cooking lol.
the second I saw that mustard being put in the bowl I gasped... please help me my eyes are burning and I simply can't anymore... LOL
You can add some chopped up pickles. You can also add a little sour cream with the mayo and mustard if they are too dry. I also put chopped up bacon and cheese and spring onion in mine with some black pepper, garlic powder and onion powder. I put a lot of stuff in my deviled eggs but everybody seems to like them.
Great job guys. I use a teaspoon of powdered mustard, mayonnaise, paprika to garnish and variations include dill relish and a touch of finely grated onion. Plus it’s easier to adjust the recipe if you doo 2 dozen eggs.
I love how the recipe asks for *Dijon* mustard and he displays standard run-of-the-mill regular mustard! That had to be on purpose! 😂 (Yes, I am totally aware of the redundancy in this comment) 😉
You could use some Grey Poupon mustard BUT I refuse to eat anything with the word poop in it!
@@Capohanf1 It's a good thing that Grey Poupon *does not* have the word _"poop"_ in it. 💩
You need to add the mayo before the mustard- celery salt instead of salt & pepper; about 2 parts mayo to 1 part mustard- for 6 eggs- about a 1/3 cup mayo 2/3 tbsp mustard 2 tsp celery salt; paprika on top- a Southern GA girl! (Also put your eggs in an ice bath after boiling)! Cheers boys!
I applaud anyone who tries something for the first time. Keep at it. It’ll become second nature. Cook them a bit longer. Play around with what you add to the yolks (I like dill pickle juice in mine). You’ll find your perfect combination.
The one room of my house that I spoil myself is the kitchen. Any gadget. And I constantly use my egg cooker. Doesn’t take up much space. Super easy to use. And 6 perfectly cooked eggs every time
U guys did great. I wouldn't mind see you guy barbecuing😊
If you want something a bit different try chopping the white up with the yolk and other ingredients to make egg salad for sandwiches but toast the sliced bread and add some pepper to taste!
Yes we tend not to toast the bread on our egg salad sandwiches in the UK
I buy my eggs and wait a week before cooking them. I place them in the pan with cold water and bring it to a boil. Cook in a rolling boil for about 10 minutes. Place the eggs in cold water to cool them. Peel eggs and cut them in half. Place the hard boil egg yokes in a bowl. Crush them until they are finely crumbled. I use mayonaise, yellow mustard, dried dill, and celery seed. I use a wire wisk to mix. When adding the mayo and mustard slow add as you wisk them together so you don't use to much of either. Wish the mixture. It will add air and make it slightly fluffy. Place the mix in a zip lock baggy and cut one of the edges to make a tip. Pipe the mixture in the egg hollows. Lightly sprinkle paprika for decoration.
I usually taste the mixture as I add mustard. Better too little than too much imo
YOU GUYS CAN DO IT! 💪 FROM AMERICA!❤❤❤
First at about a tsp. of salt in water. Once your eggs start hard boil-turn your fire down to high med and let boil for 12 min. Then take your hard boiled eggs and drain in a colander. Then peel. Slice in half and take the yokes out. You both did really good for first time. Only let your eggs cook a little longer. A hint-if your eggs taste a little too much mustardy add more mayo. Salt pepper and paprika to your taste. Looks like you had fun!
Y'all should make a meatloaf, with some shrimp and broccoli alfredo, it's one of the best things you'll eat, and they go great together!
My favorite deviled egg recipe. 6 Hard-Cooked Eggs
3 tablespoons mayonnaise
1 tablespoon minced fresh dill, plus 12 small whole dill leaves for garnishing
1 ½ teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Hey guys, Hawaii is America too. We love hand tossed Philly steak, provolone, spinach, garlic parmesan sauce.... yum!
Take hard-boiled eggs out of the boiling water and place them into ice (or very cold) water for 15 minutes.
Then roll between a hard surface (table, counter, cutting board) and your palm and the shell will fall off easily.
There's a lot more control doing it this way than blowing the eggs out of their shells.
The recipe for basic deviled eggs uses eggs, mayonnaise, prepared yellow mustard, a little salt, and as much sweet (not hot) paprika as you like.
-Hard-boil then shell the eggs (takes 10 minutes to hard-boil eggs)
-Slice eggs from point to base in as even halves as you can (exactness is not necessary)
-Pop the cooked yolks into a mug or small bowl and crush with a table fork into 'powder' (no lumps)
-Add the condiments and seasonings and whip with the fork until creamy (you want more mayo than mustard; it should be more wet than dry, but it should be creamy)
-Check the yolk mixture for taste and correct as needed (the mustard is the indicator: too little mustard and it tastes bland and greasy; too much mustard and the flavor is too sharp; it should lean to a sharp mustardy taste)
-Fill the cooked egg white halves with the creamy yolk mixture (you can drop it in by teaspoonfuls, or you can pipe it in by filling a plastic sandwich bag and snipping off a bottom bag corner to squeeze the mixture out of)
-After filling all the halves, using up all the yolk mixture, dust the egg tops with more sweet paprika
Once you've mastered the basic recipe, you can experiment with any number of additional seasonings, additions, or toppings.
Many people use bacon, avocado, hot sauce, Worcestershire sauce, chives/scallions, anchovy, caramelized onion, caviar, etc. There's no end of possibilities.
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I understand that Brits use electric kettles to boil their tea water, but I'm trying to understand pre-boiling water that you're going to put in a pan to cook the eggs hard--boiled.
Your egg yolks aren't completely cooked; you want them dry, not gooey in any way. Your egg yolks are still a little gooey. When you go to whip them into the condiments, they will lump up and not mix into creaminess, because they are still a little wet and undercooked.
You need to break up the DRY yolks into powderiness before adding any of the other ingredients, and you mix in the mayonnaise first, then the mustard. After that, whip it into creaminess. THEN the salt (pepper, if you like) and some paprika before final whipping.
You put in WAY too much mustard and WAY too little mayonnaise. You've made little mustard bombs, like eating spoonfuls of yellow mustard. And I can see you didn't put enough condiments into the yolk mixture. Somehow, even though the yolks were too damp, you made the yolk mixture too dry. It's coming out like stiff dough when it should be more the consistency of wet batter.
Cutting a lit in the bag, instead of cutting off a little triangle of plastic bag corner, just leaves too much air space in the deviled egg.
At least you got the paprika dusted on top.
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Criticisms:
Cook the eggs longer next time.
Check one egg if necessary that the yolk is cooked dry, not moist or wet (light yellow or a green, not orangey or dark yellow).
Smash the cooked yolks into 'powder' before adding condiments.
Put in twice as much mayonnaise as mustard.
Whip until creamy and taste it before adding seasonings, to correct the taste (needs to be more like batter than dough).
Yeah, I could tell it would be strong mustard taste. You needed AT LEAST half as much mustard and half-again more mayonnaise than the amount of mustard you put in. The mayonnaise provides the creamy body of the yolk mixture, the mustard is added AFTER to introduce the flavor. You can add more mustard, but you can't take it out. And if you have too much mayonnaise, it doesn't matter much; just add more mustard in small steps to reach the flavor intensity you want. It's just that deviled eggs should not taste like pure mustard from the bottle or jar.
By the way, I did see someone use a large mesh strainer to press cooked egg yolks through to get that powdery texture that makes mixing with condiments almost instantly creamy; you might try that. But still hard-boil the eggs at a ten-minute boil before shelling and halving them, to get the yolks cooked dry.
Adding sweet pickle relish will help balance the flavor profile. Also, cook them longer. Biscuits and gravy would be my next suggestion for food ideas❤
Our family adds a bit of vinegar. Nice job, guys!
Boil the eggs for 10 minutes, place in ice water for 15 minutes. For 4 eggs about 3 tablespoons mayo, ½ to 1 teaspoon mustard, chives, salt, pepper to taste. Use a fork to mash the yolks & mixing all ingredients. You did fabulous for your very first attempt. 😊 Merry Christmas Josh & Jase.😊🎅🧑🎄🎄☃️
You guys did good for first timers. I do like using celery salt instead of regular salt and a little bit of horse radish to give it some kick.
I've never used celery salt but a few of you have suggested it. Looks like something new for me to try at Easter!
My famous family recipe doesn’t have any mustard in it, just mayonnaise, salt, pepper, and a couple drops of Tabasco for each egg, it brings out the egg flavor without making it spicy.
I also think your eggs could have cooked for one minute more. The yolks should basically pop out cleanly and be a uniform color. Yours looked a little undercooked. But good effort for your first try! Keep practicing and you’ll find your own perfect recipe.
You don't need mustard. 10 minutes for hard boiled eggs. I add finely chopped green onions. You can finely chopped bacon bits as well.
Y’all are stressing me out so bad. This is so easy guys. 😮
No matter what you decide to put in them, those suckers need to be boiled longer! LOL!😂😆😂
We put dill relish juice or vinegar in ours along with the other ingredients and it’s amazing
Add salt or vinegar to the water when you cook the eggs. It helps when you pull off the shell.
Very impressive for ur first time in ur new kitchen lol!!
Oh boy! I’ve been making food my self since I was six years old and seeing them doing this made all my red flags 🚩 come out. This is way parents really need to teach their kids how to cook. Well, at least no one got hurt. Deviled eggs can be done with many different ways from using different types of eggs to mixing different kinds of ingredients like for example I use bacon and shredded cheese in the yolk mixture sometimes. The best thing about cooking is finding your own personal taste and texture etc. and trying different combinations.
Less mustard, more mayo. Boil the eggs for at least ten minutes
Definitely do a cooking show on American foods. I am cracking up watching a couple of Brits making a basic staple of every potluck in America
It is fun to see the American versions of this classic British dish
Add some pickle juice and a little more mayo. Can even add garlic powder or finely chopped pickles.
Add a little sweet relish and a little more mayo to the mixture.
That's the way I make it....yummy
Sweet relish?? Rubbish
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Dill
Eggs were undercooked, if you use a whisk (or even a standing mixer or hand mixer with whisk) It fluffs and airates the filling more so it's lighter and creamier. Also add a bit of pickle juice!
10 Large Eggs (Medium boil 10 min and peeled cut diagonal)
Mix til smooth
½ cup Mayo
1 ¼ teaspoons Mustard
1 ¼ teaspoons Worcestershire Sauce
½ teaspoon Kosher Salt
½ teaspoon Black Pepper (ground)
add Paprika (to garnish)
Best Served cold (put in refridgerator for a few hours)
Cook the eggs longer until the yolk is fully cooked, more mayo to make the filling a lighter shade. and our family recipe has a tablespoon of relish (optional). But you did a good job guys!
I add vinegar to my water and the yolk mix... so good!
Yep cook longer, more mayo (I use miracle whip) I also add sweet pickle relish and finely chopped onion as well as the mustard and paprika
a lot of people are saying to add pickle relish to enhance the dish, i use chopped green chili peppers instead - adds a little kick
Just a small squirt of mustard. Add a little bit of vinegar or olive juice from the jar. That’s what I use!
They completely missed the relish! 😂😂😂😂 you don't need an oven for deviled eggs. An adult needs to supervise these two at all times.
Original dish doesn't have relish but yes it is popular in the American version
@@sharnadixon-scott710 must be popular in the south. I have never tasted a devil’s egg with relish. Connecticut
Relish is totally optional. We leave it out because sweet relish is the Devil's boogers. :D
@ love that!
@@wendystephan35 really, I’m from Vermont and always add relish to my deviled eggs
Cooke the eggs longer by a few minutes. No mustard and just mayo salt and pepper garnish with crumbled bacon. You can mix it in the yolk mixture as well
Bring water to rolling boil, insert eggs...cook 13 imperial minutes (or what ever your metric equilivant is😂)
1/3 mayonnaise, 1/3 sour cream, 1/3 yellow mustard.
Sprinkle paprika and serve
Biscuits and gravy
My mother in law loved to make them with vinegar, mustard and no mayo. I prefer the any of mustard you used-use mayo and the amt of mayo for mustard, dill relish or chopped green olives. Great job!
Definitely biscuits and gravy.
Less mustard more mayo. You only need a dab of mustard. You can also add Paprika into the yolk mixture and about a teaspoon of sweet pickle relish. Then on top put paprika salt and pepper as well.
I refrigerate them before eating them. Again, cook the eggs longer next time, and less mustard. Proud of you doing this! 👍😃
Boil the eggs for 15 minutes but put a tablespoon of white vinegar in it. The vinegar helps them peel easier. If you peel them under running cold water they will also peel easier. Cut the eggs in half and put yolks in a separate bowl. Put the eggs on a plate. Mix mayo, mustard, salt, and pepper in with smashed egg yolks. Now if you want a real yummy addition mix in some Ranch dressing and a tablespoon of sugar or honey in it. Then put yolk mixture in a ziploc bag and cut one corner slightly on the bottom of the bag. This makes it easy to squeeze the yolk mixture into the pocket of the eggs. Then sprinkle paprika over them.
By the way you need to always wash your hands before dealing with food. In fact you should wash your hands every time you finish going to the bathroom whether you pee or poop. Otherwise you could spread dangerous bacteria into the food.
You need Dijon mustard....you don't need oven, just stove to boil the eggs
Im the UK it's Coleman's
You also need a couple tablespoons of vinegar and a pinch of sugar to cut the acid.
If you add too much mustard then you add a little extra mayonnaise this helps to bring the balance back.
I've never yelled at my screen so much. More mayonnaise 😅
When I make mine I add onion powder and garlic powder. Also I use yellow mustard and brown mustard (or there it might be called coarse ground mustard) It looked like your filling needed more mayonnaise and the eggs could have been cooked a bit longer.
I cast a vote for jalapeno poppers with warmed pepper jelly ti dip them into!
What a lovely kitchen!
Garnish with a green olive slice and a shard of super crispy bacon!
Turn the burner on the top of the stove on. The oven is for baking.
Both of you did great for your first time making them. You will get faster and better the more that you make them. In terms of your stove, I prefer gas stoves because they are easier to control and understand than electric stoves that can be tempermental. Thank you for the video. Biscuits and sausage gravy with a little bacon grease mixed in is amazing. You could also make a breakfast food episode, lunch, etc.
My mom's recipe for the yolk + mayo filling: start with half mashing ½ your egg yolks then add 3 tablespoons creamy mayo, ½ a heavy tablespoon sweet relish , ½ a teaspoon paprika, a tablespoon of room temperature Dijon mustard (room temperature is important for flavor), onion and garlic powder, pinch of poultry seasoning, celery salt and black pepper to taste. Add the remaining yolks to mix till it's thick and pipe into your eggs. Fridge for 30 min then top with crispy bacon.
A grilled cheese sandwich. Sounds simple, but there are lots of variations and taste profiles to choose from.
You should make a pumpkin pie
Look great guys.
You guys should make a Mississippi Pot Roast. Very simple in the slow cooker, you can serve with mashed potatoes or hoagie roll with provolone.
I put a tiny bit of pickle juice and it makes a world of change
The amount of mustard you put in, is the amount of mayo you do. And the amount of mayo you did should be the amount of mustard you should do. Also add a little pickle juice and it would be awesome
A little mustard goes a long way. Crumble up some bacon into your filling. I even add a bit of the warm bacon grease into it too for added flavor.
Great job it can be a challenge for sure. Another way to make deviled eggs that I love is to add a little bit of pickle juice in and I also like to top mine with olives.
A couple tips: cook the eggs longer so not shiny yolks anymore. More mayo than mustard. I add pickles and juice
Cook longer and just a small amount of mustard with more mayonnaise. I think it would be fun to see you try sausage, gravy, and biscuits.
I’m going to say you need to start with something easier though ❣️ Try making potato salad. It’s easy and you have to try really hard to make a bad potato salad ❣️❣️
FRIED CHICKEN 🍗! YOU DID AWESOME 👍👍👍😎😎😎
Add fresh dill it really brightens up the flavor
Cook the eggs longer, less mustard more mayo and a little bit of sweet or dill pickle relish, salt and pepper, paprika to garnish maybe even a little fresh chive too and Down the Hatch!
I always add apple cider vinegar to mine on top of those ingredients. My sister in law uses pickle juice.
1-Cook the eggs a bit longer
2- add more mayo
3- add a bit of dill or sweet pickle relish not much, just a bit...teaspoon maybe.
Hint..I always boil my eggs and put them the night before.. Keep the peeled eggs in the fridge.. Then slice and prepare the mixture the morning of the meal. Keep refrigerated once prepared.