You are so right, deviled eggs taste better when they are made simply and pack a punch of flavor. You and Ralph are so enjoyable to watch. LOVE this channel.
Hi HH - Glad you also like using your vintage things! Sorry, I don't have a store, just a studio where we create the videos and keep the collection. Thanks!
Good to see you two again. Have tried many of your recipes and they have all turned out great. Can’t wait to try these deviled eggs I’m also Polish and am so glad you’re keeping the traditions alive
The most creative deviled egg recipe I've seen, which I stole immediately: Quarter the egg whites lengthwise and dye them green using a strong green food dye (cheap dyes turn bluish after a while), then add red food dye to the yolk mixture. Place two green slivers of white on a water cracker, and dot with three little dollops of the yolk mixture from a piping bag. Holly deviled eggs for Christmas!
I have a deviled egg plate exactly like yours. I used to have another one that was also clear glass, but lacy looking. I thought it looked too old fashioned, and gave it away, like an idiot, and now I am on the look-out to find one like it. I make my deviled eggs with lots of minced dill weed. My recipe looks sort of like yours, but no horseradish, only 1 tsp. prepared yellow mustard, no sugar, and 2 tsp. dill weed, no parsley. I love dill weed. A little piece of smoked salmon on top sounds delicious.
Hi Margaret! I'm sure you'll find that egg plate somewhere one of these days! Dill is a great ingredient in so many things, and I can see it would as a nice flavor to the eggs. Thanks!
My grandma always made deviled eggs and the whole family loved them. I've since started making them the only thing we do different is instead of horse radish we use relish but I think I'd like to try with the horse radish as well.
Hi Matthew - relish is a nice ingredient in deviled eggs. The horseradish will give it a little sharp zing, which we always liked. Hope you try it! Thanks!
the only real difference with this recipe compared to my mother's is that she used relish (or her bread & butter pickles), and when i started helping her one day i thought i wanted to use a pastry bag but the relish would always get stuck so i started to blend for a smoother consistency, i always had problems with touching uncooked foods that others will eat so i use disposable gloves especially when i assemble my mother's banana pudding (either her traditional or easy banana pudding) and thank you for telling me what the center of the deviled egg dish was for but i usually make four extra eggs to place them in the center, i think that is better
"Cavalcade of Appetizers" suggestion... do a series on dips! Spinach dip, artichoke dip, cheese dip... you can even use your vintage dip sets to show them!! Just a thought!
Love the idea of a hors d'oeuvre series! I think that should be a definite must! Growing up my mom always included relish in her deviled eggs. My niece has now taken over the position of deviled eggs person for all of the family gatherings. She has tried some fancy modern variations on deviled eggs found on Pinterest but everyone always seems to enjoy the classic version the best.
I guess I have a new vintage item to hunt. I've never seen an egg plate before. That's so pretty! My favourite method for hard-boiling is 7 1/2 minutes, turn off heat, immediately throw into cold water, then peel once cooled. The yolks will be more gelled, but set. Horseradish is so good. I need to grow some, because we go through so much of it. My bestie always takes deviled eggs to parties, because she loves watching them disappear. They are really good. Going to have to give this one a go!
Hi Kestrel - your method for cooking the eggs sounds like a good one! I've never tried, but I've heard that horseradish is fairly easy to grow - it would be worth a try especially if you use a lot of it. Keep your eyes on the thrift shops - I often see the egg plates there. Thanks!
Enjoyed the video! I make my deviled eggs with sweet pickle juice, Coleman's dry mustard, salt/pepper and mayo. I always pipe mine and yes the star tip works great. I boil more then I need so as to pipe extra yolk in each egg. For me the piping is easier and less hassle because it is actually faster. I've never tried them with horseradish but will have to give it a go... Thanks for sharing!!
I was always asked to bring deviled eggs (my mom's recipe) to our family gatherings so I bought the Tupperware container. It held 16!! I have a crystal dish like yours but it doesn't travel well. Our recipe is mayo, yellow mustard, sweet relish, and paprika on top. If we're fancy will put sprigs of parsley or a slice of pimento green olive on top.
I found our Tupperware holder. I think we got it for a wedding gift 42 years ago. I found some small cooler things you freeze to keep things cold at Dollar general. They fit under the egg holders to keep them cold as they are transported.
YUMM!!!! I keep them in the fridge in my Tupperware egg keeper. Rem those?💛I use Miracle Whip & Brown Spicey Mustard. Paprika & Relish for Xmas. Don't care for Mayo.
Love the videos! Could you do one that talks about buying a vintage range? I really really want one but don't know what I should look for. Brands, known issues, costs? Thank you!
Hi Jeff & Kevin - I will try to do one about getting a vintage range - there are many things to consider. I only collect electrics, so I don't have any tips for gas ranges. Thanks!
@@cavalcadeoffood Thank you. I really would like an electric range so that is perfect! I really like the style like you currently have going. 4 burners on one side and counter on the other. It just seems so practical. You guys rock.
My mom's deviled egg recipe is really simple. Egg Yolks Hellmann's Mayo, French's Mustard, salt, Hungarian Paprika. I kicked it up with bacon bits and sautéed shallots in bacon drippings.
My mom did something similar but often added some sweet pickle relish. I am lucky enough to have both my mom’s and mother in law’s egg plates. Both are quite vintage and yet very different!
Hi Joseph! I know how folks like their Duke's in some of the southern states! I've had it and it's great - but sometimes hard to find here in Michigan. Hellman's is the big brand up here. Thanks!!
This is rolling pin aka Stacey. My grandmother was the egg queen at church functions. So here is her's: Hard cooked eggs split Mustard. MW Salt stuff with fork Mine is Hard cooked eggs Mayo Season Salt Pepper black Wing sauce One drop yellow food coloring Use pastry blender to mash and mix Spoon to fill or pipe Black olive slice Chill but not till they are iced.
We have 2 serving dishes, one is Pyrex, the other is Christmas Spode.And we have a tupperware that holds 18 deviled eggs. I always use our 1949 Sunbeam Egg Cooker to hard boil eggs. My mom's recipe included celery seed, onion, and garlic powder, and dusted with paprika.
Hi Longhairbear! Those Tupperware egg keepers are very handy. I forgot about the Sunbeam egg cooker - they are excellent for this! I love the celery see your mom put in her recipe - thanks!!
Love you fellas. oops -- green yolks. Everyone has a method. Here's mine: Start eggs in cold water, move them gently while comes to boil so yolks stay center. Once at boil, take immediately off heat, cover and set timer for 12 minutes. Cool under running water, or ice bath -- and allow to cool for another 10-12 minutes. Crack at broad end of egg and roll the crack gently down length of egg (I do this along sink wall) , then, rotate the egg ( I don't know why this eases the task except for juxtaposition) and using butt of thumb, peel under small stream of water. Don't use your nails. While warm, shell won't recontract, if you get under the membrane, you "got gold" to remove entire shell. After many trials, this works best for me. I like adding some extra yolk for my filling in Deviled eggs. AND I use Gulden's spiced mustard. Tried yellow, nope.
Hi Tom! Your method sounds good! I never thought to crack down the length of the egg - I'll have to try it! Love Gulden's mustard on almost anything! Thanks!!
My deviled eggs are quite different. I use no mayo nor chopped pickles. 6 hard boiled eggs 3 tablespoons cottage cheese 1 tablespoon mustard 1 tablespoon ranch dressing I put fresh ground black pepper on the top, instead of paprika. I sometimes as a splash of milk, if the yolk are dry and need a little extra moisture.
Yummy! I LOVE deviled eggs! Going to make this for a gathering this weekend. Thank you for sharing. P.S. Kevin you have beautiful penmanship. I always look forward to you writing on the chalk board before the show. Cursive is becoming a lost art, love that you keep it alive!
Hi Gabby! I'm sure the crowd will enjoy the deviled eggs - they always seem to be a crowd pleaser! I feel strongly about keeping cursive handwriting relevant - I think it's very important. Thank you so much - I do a bit of handwriting everyday and actually have a second TH-cam channel called "Always Analog" where I review pencils and pens, and talk about handwriting: th-cam.com/users/AlwaysAnalog
Using the Insta Pot or pressure cooker 5-5-5 method is wonderful!! Put the eggs with a couple cups of water in the pressure cooker. If you have an egg rack even better! 5 minutes to bring to pressure, 5 minutes cook time, 5 minutes natural release. Put them in ice water and soon you'll have perfect eggs!! Take care!!!
Hi Greg! You have just given one more good use for the Instant Pot - an appliance that I don't own (believe or not!). It seems to be good for so many things - including cooking eggs! Sounds like perfect eggs in 15 minutes. I may have to ask Santa for one of these for Christmas! Hope all is well - thanks so much!
Did you know that Sunbeam made a little egg cooker I have one it’s the model e2 it cooks 6 eggs and poaches 3 they said that if you put the same amount of water in every time the eggs cook perfectly every time and I have found it to be true I no longer have grey eggs. I named him Eggbert he is a beloved addition to my growing collection of appliances
Hi Michael! Thanks - I have a couple of those Sunbeam egg cookers and it didn't even occur to me to use them for this task! They do a great job - glad to know you love using yours!!
My mom made stuffed eggs. Mayo and sweet pickle cubes. When I've made them I will add a little mustard. I should make them more now since I have an instant pot. Makes easy to peel. That's the reason I hated to make them.
Okay, I will try your recipe. Hm..never thought to put sugar in the recipe, sounds very good. I use Weber Mustard (it's from Buffalo, NY) already has horseradish in it. Thanks for your version! Take Care!
Great video as always. I was watching Martha Stewart and she brings the eggs to a boil, cover, and sit for 13 minutes and supposedly they are hard boiled? I haven't tried it. I always as part of the cool down, break the top and bottom of the eggs and sit them in cold water. It helps water get in and release the shell, and they are generally easy to peel. I've never made with horse radish, but definitely will try that. I had them with green stuffed olives on top, that I think is delicious.
Hi Scooter! Martha Stewart's method is a good one, and I like your way of breaking the egg shell as they cool to let some water in. That must help loosen the shell - great tip! Putting an olive on top looks great and adds a nice flavor. Thanks!
I have chickens, and literally just made deviled eggs recently. Or, rather , stuffed eggs..(i did use horseradish juice) .they were a hit. I'm always looking for egg cups , for soft boiled eggs. PS I used chives and chive flowers.
Hi Alison! You must enjoy those wonderful fresh eggs!! You've given me an idea to do an episode on soft boiled eggs! I don't have many egg cups but I have a few. Love dunking my toast in those yolks!! I like your use of chives and the chive flowers - beautiful!
Planning on doing a special pierogi episode sometime in the future? I think that's the only big Polish food you haven't done yet... besides bigos. Bigos would be a good episode too!! Just my two cents worth!! Take care!
Hi Greg! Pierogi has been on the list for a long time, but I keep waiting to have some leftover mashed potatoes or kapusta to use for filling - but we never seem to have any! But I will get around to doing a pierogi episode. I've never made bigos but would like to try making it. I'll have to research some recipes. Thanks!!
Ours is basically the same as yours but we don’t use horseradish…we add Paprika, spicy mustard, hint of cayenne and a touch of India relish. …and making only 6 in our house would never do…lol….we have 12 egg minimum 😁… next round gets horseradish! Shhhh don’t tell anyone lol
Hi Lady Thyme! LOL - sounds like six eggs wouldn't last long in your house! Your recipe sounds great - India relish is hard to find here. Try sneaking in a little horseradish and see if anyone notices!
Hi Kev! Hi Ralph! Wow those look delicious and I believe it’s the exact recipe my aunt used when we had parties when I was younger!!! I am sooo making these!!! Taking a day off from park hopping at Disney World to watch the segment was worth it! You have me salivating! 🥰 looking forward to seeing more great appetizers!!! Hugs! Jeff xo
Everyone loves deviled eggs. Thank you for sharing your gift ! Love your channel !
Thank you for watching!!
Thank you for delightful video with great recipe. Be blessed love Tamson 😇
You're welcome, Tamson - thanks for watching!
WoW my Favorite yum yum a lost art of days gone by
Hi Rugby - glad you enjoyed this one!
@@cavalcadeoffood Hey Kevin do you have any ole recipes for old time menu items say like Chicken Kiev or maybe a Beef Wellington
You are so right, deviled eggs taste better when they are made simply and pack a punch of flavor. You and Ralph are so enjoyable to watch. LOVE this channel.
Hi Gemini53 - thanks so much! Glad you enjoy the videos!
I would love to visit your store. Love all the vintage stuff you have and use on a daily basis
Hi HH - Glad you also like using your vintage things! Sorry, I don't have a store, just a studio where we create the videos and keep the collection. Thanks!
Oh man i love your recipes. Im a dirty down river rat and all this food reminds me of childhood! Thank you a thousand times!
You're very welcome, David! Thanks for watching!
Love deviled eggs. I make them really often. I sometimes do a pimento deviled egg . That super duper yummy 👍
Great video, as always 🥂
I'll bet it's great with the pimento! Thanks, Julia!
Good to see you two again. Have tried many of your recipes and they have all turned out great. Can’t wait to try these deviled eggs I’m also Polish and am so glad you’re keeping the traditions alive
Hi Diane! Glad you have enjoyed the recipes and they've turned out well for you! Hope you give these eggs a try! Thanks!
As usual this was a great recipe! Brought back memories for me. Thank you
You're welcome, J L!
The most creative deviled egg recipe I've seen, which I stole immediately: Quarter the egg whites lengthwise and dye them green using a strong green food dye (cheap dyes turn bluish after a while), then add red food dye to the yolk mixture. Place two green slivers of white on a water cracker, and dot with three little dollops of the yolk mixture from a piping bag. Holly deviled eggs for Christmas!
That is a creative idea! Thanks for sharing!!
I have a deviled egg plate exactly like yours. I used to have another one that was also clear glass, but lacy looking. I thought it looked too old fashioned, and gave it away, like an idiot, and now I am on the look-out to find one like it. I make my deviled eggs with lots of minced dill weed. My recipe looks sort of like yours, but no horseradish, only 1 tsp. prepared yellow mustard, no sugar, and 2 tsp. dill weed, no parsley. I love dill weed. A little piece of smoked salmon on top sounds delicious.
Hi Margaret! I'm sure you'll find that egg plate somewhere one of these days! Dill is a great ingredient in so many things, and I can see it would as a nice flavor to the eggs. Thanks!
I do the same way
Hi Earl! I'll bet yours turn out delicious! Thanks!
@@cavalcadeoffood You' are welcome
My grandma always made deviled eggs and the whole family loved them. I've since started making them the only thing we do different is instead of horse radish we use relish but I think I'd like to try with the horse radish as well.
Hi Matthew - relish is a nice ingredient in deviled eggs. The horseradish will give it a little sharp zing, which we always liked. Hope you try it! Thanks!
the only real difference with this recipe compared to my mother's is that she used relish (or her bread & butter pickles), and when i started helping her one day i thought i wanted to use a pastry bag but the relish would always get stuck so i started to blend for a smoother consistency, i always had problems with touching uncooked foods that others will eat so i use disposable gloves especially when i assemble my mother's banana pudding (either her traditional or easy banana pudding)
and thank you for telling me what the center of the deviled egg dish was for but i usually make four extra eggs to place them in the center, i think that is better
"Cavalcade of Appetizers" suggestion... do a series on dips! Spinach dip, artichoke dip, cheese dip... you can even use your vintage dip sets to show them!! Just a thought!
Great idea!! Thanks, Greg - there are a lot of wonderful dip recipes out there!!
Hey Kevin, deviled eggs are best with Miracle Whip.
Hi Jeff! Maybe so - I'll have to investigate. Growing up my mom never bought Miracle Whip - it always had to be mayonnaise! Thanks!
Use Miracle Whip, mustard, Worcestershire sauce and celery seed. Garnish with paprika.
Popping over from Always Analog: I've always loved deviled eggs, but never tried horseradish in the mix. That's something I need to try!
Hi MAMO - glad to see you on CoF! This was my mom's go-to recipe and that horseradish adds a nice little zip without making it too hot. Thanks!
Love the idea of a hors d'oeuvre series! I think that should be a definite must! Growing up my mom always included relish in her deviled eggs. My niece has now taken over the position of deviled eggs person for all of the family gatherings. She has tried some fancy modern variations on deviled eggs found on Pinterest but everyone always seems to enjoy the classic version the best.
Hi Stewart! Seems like relish is a favorite ingredient, and while there are countless variations, the classics are always a hit! Thanks!
I guess I have a new vintage item to hunt. I've never seen an egg plate before. That's so pretty! My favourite method for hard-boiling is 7 1/2 minutes, turn off heat, immediately throw into cold water, then peel once cooled. The yolks will be more gelled, but set. Horseradish is so good. I need to grow some, because we go through so much of it. My bestie always takes deviled eggs to parties, because she loves watching them disappear. They are really good. Going to have to give this one a go!
Hi Kestrel - your method for cooking the eggs sounds like a good one! I've never tried, but I've heard that horseradish is fairly easy to grow - it would be worth a try especially if you use a lot of it. Keep your eyes on the thrift shops - I often see the egg plates there. Thanks!
Check Walmart or target for a dish
Love it! I can’t wait for appetizer series! Thank you
You're welcome, Lulu! We're looking forward to do more appetizers!
I gotta have sweet pickle relish in my stuffed eggs.
Hi san dy - that's a nice ingredient to include. Thanks!!
Yes or some prefer dill relish.
Enjoyed the video! I make my deviled eggs with sweet pickle juice, Coleman's dry mustard, salt/pepper and mayo. I always pipe mine and yes the star tip works great. I boil more then I need so as to pipe extra yolk in each egg. For me the piping is easier and less hassle because it is actually faster. I've never tried them with horseradish but will have to give it a go... Thanks for sharing!!
Hi Craftlover! I really like your recipe - and the piped eggs always look so nice! Thanks!
I was always asked to bring deviled eggs (my mom's recipe) to our family gatherings so I bought the Tupperware container. It held 16!! I have a crystal dish like yours but it doesn't travel well. Our recipe is mayo, yellow mustard, sweet relish, and paprika on top. If we're fancy will put sprigs of parsley or a slice of pimento green olive on top.
I found our Tupperware holder. I think we got it for a wedding gift 42 years ago. I found some small cooler things you freeze to keep things cold at Dollar general. They fit under the egg holders to keep them cold as they are transported.
Hi Peggy - I love those Tupperware egg keepers...great for taking them to parties! I really like your recipe - classic and delicious! Thanks!
What a great idea, Fred!! Thanks!
Substitute the horseradish for a can of deviled ham. Tastes amazing!
Hi Crystal! That sounds great! Thanks for the idea!
Such a popular appetizer! Your recipe sounds so good! I like the addition of horseradish - I'm Polish too - yum!
Hi Christine! Hope you give the recipe a try - seems like my Polish relatives like the horseradish!
I have one of those plates! I have never tried horseradish, but always add sweet pickle relish and top with paprika. I will try horseradish next time.
Hi Tim - your version sounds real good! Thanks!
👍🥚
Thanks, Jane!!
YUMM!!!! I keep them in the fridge in my Tupperware egg keeper. Rem those?💛I use Miracle Whip & Brown Spicey Mustard. Paprika & Relish for Xmas. Don't care for Mayo.
Hi Ms Howell - those Tupperware egg keepers are handy! I know a couple others who use Miracle Whip instead of the mayo. I'll have to try it! Thanks!
Love the videos! Could you do one that talks about buying a vintage range? I really really want one but don't know what I should look for. Brands, known issues, costs? Thank you!
Hi Jeff & Kevin - I will try to do one about getting a vintage range - there are many things to consider. I only collect electrics, so I don't have any tips for gas ranges. Thanks!
@@cavalcadeoffood Thank you. I really would like an electric range so that is perfect! I really like the style like you currently have going. 4 burners on one side and counter on the other. It just seems so practical. You guys rock.
My mom's deviled egg recipe is really simple. Egg Yolks Hellmann's Mayo, French's Mustard, salt, Hungarian Paprika. I kicked it up with bacon bits and sautéed shallots in bacon drippings.
Hi Train Ships - you mom's recipe sounds good, but I love your variation with the bacon bits and shallots! Thanks!
We love deviled eggs…..the kids say they taste like heaven. We never have a holiday they aren’t on the buffet.
Hi Meredith! It wouldn't be a holiday without deviled eggs on the table! Thanks!
My mom did something similar but often added some sweet pickle relish. I am lucky enough to have both my mom’s and mother in law’s egg plates. Both are quite vintage and yet very different!
Hi John - seems like a number of people like sweet pickle relish in their recipe, which sounds very good. Enjoy those vintage egg plates!
Cindy here, you and Ralph complement each other lol so adorable !
Hi Cindy! Thanks so much!!
Add finely diced onions and sweet pickles to give it some crunch. Nicely done!
Hi whitedogfive - great idea! Nice to have a little crunch! Thanks!
Here in Virginia, great deviled eggs start with DUKES Mayo! Cheers fellas!
Hi Joseph! I know how folks like their Duke's in some of the southern states! I've had it and it's great - but sometimes hard to find here in Michigan. Hellman's is the big brand up here. Thanks!!
This is rolling pin aka Stacey. My grandmother was the egg queen at church functions. So here is her's:
Hard cooked eggs split
Mustard.
MW
Salt stuff with fork
Mine is
Hard cooked eggs
Mayo
Season Salt
Pepper black
Wing sauce
One drop yellow food coloring
Use pastry blender to mash and mix
Spoon to fill or pipe
Black olive slice
Chill but not till they are iced.
Hi Stacey - both recipes sound great! I love that your grandmother was the egg queen at church! Thanks!
Delicious I always wanted to know what to put in middle of an egg dish?
Hi Nanci - that middle section was often filled with olives or small pickles. Thanks!
That looks good with the horseradish! I'm gonna try it. I've been enjoying using Spanish smoked paprika to finish the eggs
Hi Cheryl - that smoked paprika sounds like a very nice finish to the eggs! Thanks!
We have 2 serving dishes, one is Pyrex, the other is Christmas Spode.And we have a tupperware that holds 18 deviled eggs. I always use our 1949 Sunbeam Egg Cooker to hard boil eggs. My mom's recipe included celery seed, onion, and garlic powder, and dusted with paprika.
Hi Longhairbear! Those Tupperware egg keepers are very handy. I forgot about the Sunbeam egg cooker - they are excellent for this! I love the celery see your mom put in her recipe - thanks!!
Love you fellas. oops -- green yolks. Everyone has a method. Here's mine: Start eggs in cold water, move them gently while comes to boil so yolks stay center. Once at boil, take immediately off heat, cover and set timer for 12 minutes. Cool under running water, or ice bath -- and allow to cool for another 10-12 minutes. Crack at broad end of egg and roll the crack gently down length of egg (I do this along sink wall) , then, rotate the egg ( I don't know why this eases the task except for juxtaposition) and using butt of thumb, peel under small stream of water. Don't use your nails. While warm, shell won't recontract, if you get under the membrane, you "got gold" to remove entire shell. After many trials, this works best for me. I like adding some extra yolk for my filling in Deviled eggs. AND I use Gulden's spiced mustard. Tried yellow, nope.
Hi Tom! Your method sounds good! I never thought to crack down the length of the egg - I'll have to try it! Love Gulden's mustard on almost anything! Thanks!!
My deviled eggs are quite different. I use no mayo nor chopped pickles.
6 hard boiled eggs
3 tablespoons cottage cheese
1 tablespoon mustard
1 tablespoon ranch dressing
I put fresh ground black pepper on the top, instead of paprika. I sometimes as a splash of milk, if the yolk are dry and need a little extra moisture.
Never thought of using cottage cheese - a nice variation. Thanks!
I had a few shakes of cayenne pepper to mine, sweet pickle juice, and English powdered mustard
Sounds like a nice way to season them! Thanks, Bobby!
My mother always made them with just a touch of garlic powder. My anut made hers with dried dill weed. Very different but both were so good.
Hi Don - both versions sound great! Thanks for sharing!
Yummy! I LOVE deviled eggs! Going to make this for a gathering this weekend. Thank you for sharing. P.S. Kevin you have beautiful penmanship. I always look forward to you writing on the chalk board before the show. Cursive is becoming a lost art, love that you keep it alive!
Hi Gabby! I'm sure the crowd will enjoy the deviled eggs - they always seem to be a crowd pleaser! I feel strongly about keeping cursive handwriting relevant - I think it's very important. Thank you so much - I do a bit of handwriting everyday and actually have a second TH-cam channel called "Always Analog" where I review pencils and pens, and talk about handwriting: th-cam.com/users/AlwaysAnalog
Using the Insta Pot or pressure cooker 5-5-5 method is wonderful!!
Put the eggs with a couple cups of water in the pressure cooker. If you have an egg rack even better!
5 minutes to bring to pressure, 5 minutes cook time, 5 minutes natural release. Put them in ice water and soon you'll have perfect eggs!! Take care!!!
Hi Greg! You have just given one more good use for the Instant Pot - an appliance that I don't own (believe or not!). It seems to be good for so many things - including cooking eggs! Sounds like perfect eggs in 15 minutes. I may have to ask Santa for one of these for Christmas! Hope all is well - thanks so much!
I put dill relish
That is a nice addition! Thanks!
Did you know that Sunbeam made a little egg cooker I have one it’s the model e2 it cooks 6 eggs and poaches 3 they said that if you put the same amount of water in every time the eggs cook perfectly every time and I have found it to be true I no longer have grey eggs. I named him Eggbert he is a beloved addition to my growing collection of appliances
Hi Michael! Thanks - I have a couple of those Sunbeam egg cookers and it didn't even occur to me to use them for this task! They do a great job - glad to know you love using yours!!
I would like to see a video of your egg cookers I think that would be cool
My mom made stuffed eggs. Mayo and sweet pickle cubes. When I've made them I will add a little mustard. I should make them more now since I have an instant pot. Makes easy to peel. That's the reason I hated to make them.
Hi TW - your mom's recipe sounds good. I didn't know the Instant Pot was good for eggs. Thanks!!
Interesting....never seen anyone add horseradish before. I wanna try that !!
Hi Meighen! The horseradish give it a little kick! Thanks!
Okay, I will try your recipe. Hm..never thought to put sugar in the recipe, sounds very good. I use Weber Mustard (it's from Buffalo, NY) already has horseradish in it. Thanks for your version! Take Care!
Hi Silver Bubbles! I've seen Weber mustard in the store, I'm going to have to try it. I love horseradish! Thanks!!
Great video as always. I was watching Martha Stewart and she brings the eggs to a boil, cover, and sit for 13 minutes and supposedly they are hard boiled? I haven't tried it. I always as part of the cool down, break the top and bottom of the eggs and sit them in cold water. It helps water get in and release the shell, and they are generally easy to peel. I've never made with horse radish, but definitely will try that. I had them with green stuffed olives on top, that I think is delicious.
Hi Scooter! Martha Stewart's method is a good one, and I like your way of breaking the egg shell as they cool to let some water in. That must help loosen the shell - great tip! Putting an olive on top looks great and adds a nice flavor. Thanks!
I have chickens, and literally just made deviled eggs recently. Or, rather , stuffed eggs..(i did use horseradish juice) .they were a hit. I'm always looking for egg cups , for soft boiled eggs. PS I used chives and chive flowers.
Hi Alison! You must enjoy those wonderful fresh eggs!! You've given me an idea to do an episode on soft boiled eggs! I don't have many egg cups but I have a few. Love dunking my toast in those yolks!! I like your use of chives and the chive flowers - beautiful!
Planning on doing a special pierogi episode sometime in the future?
I think that's the only big Polish food you haven't done yet... besides bigos. Bigos would be a good episode too!! Just my two cents worth!! Take care!
Hi Greg! Pierogi has been on the list for a long time, but I keep waiting to have some leftover mashed potatoes or kapusta to use for filling - but we never seem to have any! But I will get around to doing a pierogi episode. I've never made bigos but would like to try making it. I'll have to research some recipes. Thanks!!
Love Deviled Eggs but not the horseradish 😮. We just use Miracle Whip, mustard, salt and pepper and a dusting of pepper paprika.
I have to make stuffed eggs for all family functions. Usually means 5 dozen stuffed eggs. Never any left.
Hi Cindy! Wow! Five dozen - they must be good if the family eats them all! Thanks!
Ours is basically the same as yours but we don’t use horseradish…we add Paprika, spicy mustard, hint of cayenne and a touch of India relish. …and making only 6 in our house would never do…lol….we have 12 egg minimum 😁… next round gets horseradish! Shhhh don’t tell anyone lol
Hi Lady Thyme! LOL - sounds like six eggs wouldn't last long in your house! Your recipe sounds great - India relish is hard to find here. Try sneaking in a little horseradish and see if anyone notices!
Hi Kev! Hi Ralph!
Wow those look delicious and I believe it’s the exact recipe my aunt used when we had parties when I was younger!!! I am sooo making these!!! Taking a day off from park hopping at Disney World to watch the segment was worth it! You have me salivating! 🥰 looking forward to seeing more great appetizers!!!
Hugs!
Jeff xo
Hi Jeff! Hope you're having a blast at Disney!! Have fun and say hello to Mickey, Minnie, Donald and the rest of the gang!! Thanks!!
So...are you married...? A remarkable cook and a sweet presence...chick bait.
Hi Beth! LOL - Thanks!