As soon as Chef JP said, "It's all about the texture," I knew the following phrase would be "texture is the conductor of flavor." As a foodie and massive fan of this channel, I want to thank you, Chef JP, for all of your wonderful and friendly reminders. They are very much appreciated!
This is his second video I watched. I am impressed. This phrase got my attention. How true!? Isn't it? Conductor of flavours. Never thought it that way!
My grandmother always made deviled eggs for all the family events, holidays, etc. But she had an old "Pennsylvania Dutch" trick. She soaked the emptied egg whites in beet juice. It turned them reddish pink, the longer the soak time, the darker pink/red they became. Then, she filled them with the yellow yoke mixture. It made a striking presentation. When I was a kid, I thought they were called "deviled" eggs because they were red like the devil.
I learn something new each time I've watched your channel. "Place the eggs into boiling water, first!" is a new one! Peeling eggs is often a challenge using my old way of doing things... Thanks JP, your genius is so simple, "a child could do it!"
Peeling is much better, especially for deviled eggs, when you need smooth whites by taking them from the boiling water right into a bowl of ice water with ice cubes in it. Perfect every time. Don’t forget to peel under cold running water.
Yea, but it seems I've always one that's unforgiving (regardless of age). I need to do the drop into boil method. Seems as tho I did that as a kid.(@@obcmissions
If I may: if you do not have a "pastry bag" at all (they need nozzles too) - grab a lil plastic sandwich bag (or Ziploc bag) and put the egg 'stuffing' into that - then, use scissors to cut off the edge corner of the bag and push your way to taste! haha (don't forget to hold the back of the bag, or ziploc it shut; or you get egg mixture coming out the back end) great video thank you!
Forgive me for saying this, Chef, but seeing you proud of your own cooking and enjoying that little snack was the absolute cutest. Thank you so much for the prosciutto idea. I'll definitely add that to my repertoire, alongside crispy chicken skins.
Qu'un chef de votre niveau prenne le temps de détailler comment on fait de bons oeufs mimosas... c'est exceptionnel et ça montre à quel point vous êtes un grand pédagogue!
The vast majority of his recipes are out standing. I can only roast a turkey better than JP!! It's a great channel. Answered in English as I can read a little, but my spelling and grammar is useless. 🙃
Sometimes it's the little things - like the proper way to hold a pastry bag - that make a big difference. I wouldn't have known that so once again, Thankyou Chef!! ❤
My mother always dusted paprika on top of the filling. She did not use any pepper in the filling. I would taste-test the filling before loading up the pastry bag--it is a lot easier that way! The prosciutto chips are a great idea!
Because I've already tried several of Chef's recipes, I decided to use his method of cooking the eggs. PERFECTION!!! Easiest time peeling I've ever experienced, and the eggs were perfectly cooked. I love this man. I've learned so much from his cooking techniques and his dishes are delicious. I feel lucky to have found this channel. So for this Thanksgiving, I'm thankful for Chef!!
Thank you Chef Jean -- I always wondered how to make the perfect deviled eggs and here I found you making them !! You're a wonderful teacher and so humorous too ! Luv ya here in RI. Always a joy to watch your videos. Keep up the great work in posting all your recipes and techniques for cooking . I have learned so much and you make cooking fun ! ❤
My mom used to make these hors d’oeuvre for holiday and birthday dinners. She used pretty much the same procedure but she garnished hers with dill and or pimento. You’ve inspired me to have a go at it, thanks.
My wife and I have tried every method of boiling the eggs and we settled on putting them in room temp water, bring to a boil, turn off the heat, 9 minutes, run cold water over them. Always works. When we put them in boiling water some of them crack and exude egg white. Also don’t over crowd them. They will break. But we make all kinds of versions and will try the chips.
I take a spoon and set the eggs into the hot water but yes eggs have to be room temperature can’t take cold eggs out of fridge and rite to hot boil water but try it with a spoon and they won’t crack as long as ya don’t drop them in the pot and they hit the sides or bottom
That's the problem I've always had with lowering them into boiling water -- so many crack. I use an electric kettle. I _have_ been leaving them too long after the boil. Learned *two* things today. (Sieving the yolks is another.)
Hello Chef Jean Pierre, this is a great tutorial on making perfect Devilled Eggs. The well-explained cooking time and the passing of the yolks through a strained were very interesting (I will certainly try this method). The ingredients you used are very common in a home kitchen which will make this recipe user-friendly. One more thing, as you say "nothing complicated". Thank you for sharing, Best Regards to you and Jack. ❤❤
😂❤ You are a breath of fresh air. I really enjoy your shows. You even show step by step technique. Those bags can be frustrating and messy for a first timer trying to figure things out.
I envy Jack. He gets to taste all the wonderful recipes that chef makes. Work the camera and have delicious food that's a job I want. Thank you chef for the wonderful recipes. It's mouthwatering to see them and friends and family loved them when I made a few of them. The tips and tricks are very helpful because there is a rationale behind it and chef explains it so well. All my good wishes.
I'm always open to different ways to make deviled eggs, and I will be trying this recipe. I like to give a light sprinkle of paprika on top just for looks.
Been making deviled eggs for years. I now put them in my Instant Pot using a little rack to keep them off the bottom. FIVE MINUTES. Allow five minutes before doing manual release. Ice bath. PERFECTION 🎉
Awesome. Makes me want a "Cook Out", or holidays' pot luck. I always learn something from your videos. Proscuito Chips, excellent. Chips or eggs, bet you can't eat just one....!
Chef Jean-Pierre, your way is the sexy way! I love Deviled Eggs and will make these this afternoon. I love the tips and tricks you share. Texture is the conductor of flavor 😋 I love the smooshing technique using the strainer 👍🏻 I never thought of using ham to add to the eggs. Thank you for sharing your Deviled Eggs recipe with us and showing us how it's done. I'm so happy right now. 🥰🥰😋😋
Hi chef, I made this two days in a row. I didn’t make it as fancy, used a spoon to mash the egg yolk. I also subbed green onion and just a splash of balsamic vinegar. I also put finely chopped purple onion, and yellow mustard powder instead of the mustard. Other than that I used your recipe and tips about the eggs. The way I make my eggs is easy. I just put them in boiling water and cover them, then turn off the stove and set the timer 20 minutes. I take the cover off and drain the water and run them under cold water. These turned out to be the best I’ve ever made. Thank you 😊
My grandma used to put dill pickle juice in her deviled egg mixture 😋 I use her recipe always & they're a big hit at cookouts. I have never tried ham in my deviled eggs, I am going to make these for the next cookout. Thanks for a new recipe Chef 😊
I made them today and they are delicious. I normally add finely chopped gherkins instead of the ham and that is nice and refreshing in the summer. There are many options when it comes to herbs, it just depends on what you like.
I have followed or watched many chefs/cooks on You Tube over the past couple of years but I can't figure out why it has taken so long to find Chef JP. He has quickly become my favorite chef to watch. His obvious joy for cooking and the humor he adds to his recipes is amazing. And, no offense intended but his accent just makes it even better.
I like the idea of pushing the egg yolks through a seive to insure a creamy smoothness. You never cease to provide excellent useful tips in every video. Merci, mon ami!
Years ago I was in charge of deviled eggs. I bought Knorr dry packets of Alfredo, Hollandaise and Pesto sauces and mixed them into the mashed yolk mixture for something different. I had regular as well. Everybody loved them!!!
I'm about to try this recipe. It looks fantastic and I learned something from you. That's pretty good cuz I've been making deviled eggs for 58 years. Love learning something new every day.
I make deviled eggs frequently at the Winery for receptions & other event all the time. I am going to add the prosciutto to the dish. Very good addition.
Ok, so what a nice treatment of the humble deviled egg! The prosciutto chips was worth the entire video. What an interesting way to introduce a little added texture and flavor. I love it.
Thanks for the sieve tip Chef, never thought about passing them through one to get a creamier consistency. In my house I have to make two dozen to the one dozen I plan on serving so enough survive my kids eating them to make it to service.
I just made them and they are delicious. Can’t wait to see the faces of my guests when they bite into them. What an upgrade from the traditional ones. Thank you for the recipe!
As mundane and simplistic as it seems, I would have appreciated watching you Chef, boil the eggs. Many comments state they have done it a certain way for …years. An extra 3-5 minutes of reel time could alleviate many questions about boiling eggs. I still love your show and the experiences you provide us viewers. Rock on Chef!
An old favorite that I haven't made in years. Maybe I will make some for lunch tomorrow, but with maple-candied bacon. You are always good for a moment of menu inspiration!
To make the eggs easy to peel and get rid of the gray skin around the yoke after they're hard boiled, plunge the eggs into ice water after you finish boiling them. And 9:15 is plenty!
That is the BEST RECIPE for Deviled Eggs that I have ever seen. Thank you so much, and Merry Christmas to you too with Much Love and Respect ! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Love the Prosciutto chips! I will try making them soon. My mother always used paprika onto of the eggs, so that's been a family tradition. When I didn't have a pastry bag, I used a plastic sandwich bag, filled it up, then cut a small hole in the corner and filled the eggs. Not as pretty, but it worked, and nothing to clean afterwards.
Forgive the stupid question, but is that green pastry bag not disposable? I thought you'd fill it up, push out the eggs, and toss it. Clearly, I am not a pastry person.
Terrific! I already knew how to make devilled eggs but like so many of Chef's recipes, this one takes it from an 8 to a 10. My only comment is possibly the prosciutto and the ham are redundant. For my tastes I would choose one or the other. Thanks Chef!!
I was thinking he was gonna put some bacon bits for the topping but no matter, it's all good. I'd agree with you about the redundancy if he had actually chopped up the prosciutto into a whole bunch of chips and sprinkled them on top, but with just 1 tiny piece, it doesn't appear that it would be overpowering. Or, no ham and then he does chop all the prosciutto to sprinkle on top. I'm gonna have to make this multiple times to check 'em out. One thing I was laughing at that reminded me of my Italian grandmother was his use of the measurement values. I didn't see any measuring spoons or cups. And my grandmother didn't use any either.
@@bikeny I'm no expert but I get the feeling that at least 50% of the time an exact measurement is simply not necessary and in truth, eyeballing it helps keep you thinking about what that ingredient is actually contributing to the dish.
Duck eggs make AMAZING deviled eggs (and egg salad). The taste isn’t different; duck eggs just have a higher fat content making them so much creamier. Try ‘em if the opportunity arises!
I use my insta pot set at medium, 4 minutes and then the ice bath. Come out perfect every time!!! I’m making these for the holiday weekend! Looks delicious!!
I will be using your method next time I make these! Even your serving presentation is fancy and appetizing without being pretentious. As always, you never fail to teach and improve us as cooks. 👍
Excellent. The only thing I would do differently is I would add crumbled Bleu Cheese to the egg mixture and spoon it into the whites. But actually there are A Lot of Different Variations for Deviled Eggs. I also like to add fresh chopped raw jalepeno without the seeds in it. They are Always better if you let the flavors meld in the refrigerator for a few hours before consuming...
I've learned so much from you in just little tricks and tips such as twisting the pastry bag insert. Thank you for being such a fun, detail oriented teacher ❤
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As soon as Chef JP said, "It's all about the texture," I knew the following phrase would be "texture is the conductor of flavor." As a foodie and massive fan of this channel, I want to thank you, Chef JP, for all of your wonderful and friendly reminders. They are very much appreciated!
Absolute Facts!
This is his second video I watched. I am impressed. This phrase got my attention. How true!? Isn't it? Conductor of flavours. Never thought it that way!
"Texture Is The Conductor Of Flavour"
Chef JP
My grandmother always made deviled eggs for all the family events, holidays, etc. But she had an old "Pennsylvania Dutch" trick. She soaked the emptied egg whites in beet juice. It turned them reddish pink, the longer the soak time, the darker pink/red they became. Then, she filled them with the yellow yoke mixture. It made a striking presentation. When I was a kid, I thought they were called "deviled" eggs because they were red like the devil.
Ohhh wow! I like this tip from your grandmother! Thank you for sharing😊
Cute
Great tip 😊
I picked my eggs like that with chili onion carrots cabbage
Beet juice is a great idea. Russian potato salad is made with some diced beets added, which makes it red/purple. Grandmas are the best cooks.
The enthusiasm and passion of this man is infectious. If everyone did their job with this much passion, the world would be a happier place.
If the world were a happier place, most people would probably approach their work more happily.
Best cooking show since Julia. I absolutely love him.
Just stop voting Democrat
@alexlogan202 Wake TF up.Republicans are a fascist anti-America cult. REAL patriots vote blue!!!
LOL! Really, you can't recognize the manic gleam in his eyes?
I learn something new each time I've watched your channel. "Place the eggs into boiling water, first!" is a new one! Peeling eggs is often a challenge using my old way of doing things... Thanks JP, your genius is so simple, "a child could do it!"
Too, I always keep a glass of water nearby; need to speak to the camera (nah, joking). I'm going to use the sieve 4 sure!
Peeling is much better, especially for deviled eggs, when you need smooth whites by taking them from the boiling water right into a bowl of ice water with ice cubes in it. Perfect every time. Don’t forget to peel under cold running water.
Yea, but it seems I've always one that's unforgiving (regardless of age). I need to do the drop into boil method. Seems as tho I did that as a kid.(@@obcmissions
It sounds so simple, but I've never heard it before... only JP can make such a simple remark, pure mastery.
I swear, he must have invented chocolate!
Peeling eggs is very easy if you do it when the are lukewarm. Give a slight crac and then peel with the first knuckle of tour thumb sideways.
!! Old eggs - easy pealing. Fresh eggs - difficult pealing. !!!!
Before I knew better, I once ruined a dozen eggs by buying fresh ones to make deviled eggs. Attempting to peel them was a nightmare.
If I may: if you do not have a "pastry bag" at all (they need nozzles too) - grab a lil plastic sandwich bag (or Ziploc bag) and put the egg 'stuffing' into that - then, use scissors to cut off the edge corner of the bag and push your way to taste! haha
(don't forget to hold the back of the bag, or ziploc it shut; or you get egg mixture coming out the back end)
great video thank you!
CHEF! deviled eggs are my FAVORITE. this channel just went from 10/10 to 15/10! thank you thank you thank you!
🙏🙏🙏❤️
Prosciutto chips?! Where have you been all my life?!❤
Man that mesh strainer method was a game changer!
Forgive me for saying this, Chef, but seeing you proud of your own cooking and enjoying that little snack was the absolute cutest. Thank you so much for the prosciutto idea. I'll definitely add that to my repertoire, alongside crispy chicken skins.
He Is The Cutest
Qu'un chef de votre niveau prenne le temps de détailler comment on fait de bons oeufs mimosas... c'est exceptionnel et ça montre à quel point vous êtes un grand pédagogue!
Bien dit!!!
The vast majority of his recipes are out standing. I can only roast a turkey better than JP!! It's a great channel.
Answered in English as I can read a little, but my spelling and grammar is useless. 🙃
C’est vrai!
Sometimes it's the little things - like the proper way to hold a pastry bag - that make a big difference. I wouldn't have known that so once again, Thankyou Chef!! ❤
Awesome! Yes, I add butter to my eggs and also a sprinkle of paprika. I think it is a Slavic way of preparing them.
My mother always dusted paprika on top of the filling. She did not use any pepper in the filling. I would taste-test the filling before loading up the pastry bag--it is a lot easier that way! The prosciutto chips are a great idea!
Definitely some paprika on top and parsley. I am Hungarian 😂
What a joy to watch a pro do eggs right! and to encourage people to choose adding or deleting pork… ❤
Because I've already tried several of Chef's recipes, I decided to use his method of cooking the eggs. PERFECTION!!! Easiest time peeling I've ever experienced, and the eggs were perfectly cooked. I love this man. I've learned so much from his cooking techniques and his dishes are delicious. I feel lucky to have found this channel. So for this Thanksgiving, I'm thankful for Chef!!
Thank you Chef Jean -- I always wondered how to make the perfect deviled eggs and here I found you making them !! You're a wonderful teacher and so humorous too ! Luv ya here in RI. Always a joy to watch your videos. Keep up the great work in posting all your recipes and techniques for cooking . I have learned so much and you make cooking fun ! ❤
My mom used to make these hors d’oeuvre for holiday and birthday dinners. She used pretty much the same procedure but she garnished hers with dill and or pimento. You’ve inspired me to have a go at it, thanks.
Ooh, dill, I like it. I've also seen them done with a tiny bit of horse radish.
Always brings a smile to my face to get notifications of a new JP video. 🤟
My wife and I have tried every method of boiling the eggs and we settled on putting them in room temp water, bring to a boil, turn off the heat, 9 minutes, run cold water over them. Always works. When we put them in boiling water some of them crack and exude egg white. Also don’t over crowd them. They will break. But we make all kinds of versions and will try the chips.
I take a spoon and set the eggs into the hot water but yes eggs have to be room temperature can’t take cold eggs out of fridge and rite to hot boil water but try it with a spoon and they won’t crack as long as ya don’t drop them in the pot and they hit the sides or bottom
That's the problem I've always had with lowering them into boiling water -- so many crack. I use an electric kettle. I _have_ been leaving them too long after the boil. Learned *two* things today. (Sieving the yolks is another.)
I’ve used a push pin to punch a hole in the large end of the egg before boiling them
Do you use room temp eggs or cold?
If you do a lot of cooking you can get a wire mesh basket and lower the eggs in boiling water, slowly.
Hello Chef Jean Pierre, this is a great tutorial on making perfect Devilled Eggs. The well-explained cooking time and the passing of the yolks through a strained were very interesting (I will certainly try this method). The ingredients you used are very common in a home kitchen which will make this recipe user-friendly. One more thing, as you say "nothing complicated". Thank you for sharing, Best Regards to you and Jack. ❤❤
I'm glad Jack pointed out the lemon juice!! I was fixated on if Chef was going to forget it. lol. Best Channel around. Thank you Chef!
I’m new to cooking and I’m trying to figure why put lemon juice in or on food
@@jamesjackson5263 As the Chef says, 'It offsets the fat and brightens the dish."
😂❤ You are a breath of fresh air. I really enjoy your shows. You even show step by step technique. Those bags can be frustrating and messy for a first timer trying to figure things out.
Another Chef JP instant classic!
I envy Jack. He gets to taste all the wonderful recipes that chef makes. Work the camera and have delicious food that's a job I want. Thank you chef for the wonderful recipes. It's mouthwatering to see them and friends and family loved them when I made a few of them. The tips and tricks are very helpful because there is a rationale behind it and chef explains it so well. All my good wishes.
I'm always open to different ways to make deviled eggs, and I will be trying this recipe. I like to give a light sprinkle of paprika on top just for looks.
I like to sprinkle with dill.
Please keep these videos coming. You are the best teacher. Made many of your recipes while viewing your videos. Thank you thank you 😊
Chef taking deviled eggs to a whole new level! Looks delicious!
Chef...You answered my prayers...Last week I was hoping you would post deviled eggs...
I am making them tonight sir..thankyou.😘😘😘😘😘😘😘
CJP Videos always make my day 🙂 Thank you so much for your work and inspiration!
You make me laugh while you teach us Jean-Pierre . I love watching you , please come to UK and make a TV Show....All around Talent 🙂
One of my favorites! Thanks for sharing your recipe-I will do this!
Thank you, Chef Jean-Paul! 😊
Been making deviled eggs for years. I now put them in my Instant Pot using a little rack to keep them off the bottom. FIVE MINUTES. Allow five minutes before doing manual release. Ice bath. PERFECTION 🎉
yep that easy.
I do mine in an instant pot then ice bath, they turn out just fine😊
Awesome. Makes me want a "Cook Out", or holidays' pot luck.
I always learn something from your videos. Proscuito Chips, excellent.
Chips or eggs, bet you can't eat just one....!
Chef Jean-Pierre, your way is the sexy way! I love Deviled Eggs and will make these this afternoon. I love the tips and tricks you share. Texture is the conductor of flavor 😋 I love the smooshing technique using the strainer 👍🏻 I never thought of using ham to add to the eggs. Thank you for sharing your Deviled Eggs recipe with us and showing us how it's done. I'm so happy right now. 🥰🥰😋😋
Hi chef, I made this two days in a row. I didn’t make it as fancy, used a spoon to mash the egg yolk. I also subbed green onion and just a splash of balsamic vinegar. I also put finely chopped purple onion, and yellow mustard powder instead of the mustard. Other than that I used your recipe and tips about the eggs. The way I make my eggs is easy. I just put them in boiling water and cover them, then turn off the stove and set the timer 20 minutes. I take the cover off and drain the water and run them under cold water. These turned out to be the best I’ve ever made. Thank you 😊
That is awesome thanks for sharing your technique! 😊
Always the best.
My grandma used to put dill pickle juice in her deviled egg mixture 😋 I use her recipe always & they're a big hit at cookouts. I have never tried ham in my deviled eggs, I am going to make these for the next cookout. Thanks for a new recipe Chef 😊
We add pickle juice too! So yummy!
Watching this guy is great! 😄
I made them today and they are delicious. I normally add finely chopped gherkins instead of the ham and that is nice and refreshing in the summer. There are many options when it comes to herbs, it just depends on what you like.
I have followed or watched many chefs/cooks on You Tube over the past couple of years but I can't figure out why it has taken so long to find Chef JP. He has quickly become my favorite chef to watch. His obvious joy for cooking and the humor he adds to his recipes is amazing. And, no offense intended but his accent just makes it even better.
He's so authentic ❤
🙏🙏🙏❤️
Jean-Pierre, I'm from South Louisiana thought I new a lot about cooking, HAHA ! I learn something new every time I watch a video. Truly enjoyable !
My favorite chef EVER!
Thank you for showing how I can enjoy prosciutto as chips Chef.
I like to add a little horseradish sauce to mine. Thanks for the tip on using the strainer!
😊 me too...and a dash of worchestire and sweet relish juice
For the record- they look 👀 absolutely beautiful 🤩!!!
I _love_ deviled eggs! Thank you so much!
Wow nice cooking share sending support❤
Amazing video Chef. I like that you also show recipes that are not that difficult but are the best treat at every party.
His recipes are never difficult. A child can do them!
Nice tip about putting eggs through strainer for texture❤
My mom taught me to add just a splash of medium sherry. It really adds this certain ,je ne sais quois... Thx chef JP!
Sherry in deviled eggs? Ok, I'm gonna try that
Never heard of anything like that.....now gonna have to try it!
Interesting 🤔. What is a Medium Sherry?
@@markmower6507 Most sherry in the store is labeled -- fino, cream sherry, etc. For "medium" sherry, I usually use an amontillado.
@@Revelwoodie Thanks for the clarification.
I like the idea of pushing the egg yolks through a seive to insure a creamy smoothness.
You never cease to provide excellent useful tips in every video.
Merci, mon ami!
Crispy prosciutto is amazing !
Always delish !
So beautiful. The little extra steps that make food a celebration.
Years ago I was in charge of deviled eggs. I bought Knorr dry packets of Alfredo, Hollandaise and Pesto sauces and mixed them into the mashed yolk mixture for something different. I had regular as well. Everybody loved them!!!
You are such a great, enthusiastic presenter full of positive energy
Looks delicious, can’t wait to try it! I love your videos and the humor you bring, and your obvious enjoyment ! ❤
I'm about to try this recipe. It looks fantastic and I learned something from you. That's pretty good cuz I've been making deviled eggs for 58 years. Love learning something new every day.
Nostaligic and delicious recipe!
I make deviled eggs frequently at the Winery for receptions & other event all the time. I am going to add the prosciutto to the dish. Very good addition.
Made it today :) very nice ! My guests loved it ! Thank you Chef !
Ok, so what a nice treatment of the humble deviled egg!
The prosciutto chips was worth the entire video. What an interesting way to introduce a little added texture and flavor. I love it.
Thanks for the sieve tip Chef, never thought about passing them through one to get a creamier consistency. In my house I have to make two dozen to the one dozen I plan on serving so enough survive my kids eating them to make it to service.
Lol I can watch him cook all day!
Thanks Chef, it's 2 am and I am now REALLY needing some deviled eggs. I don't know why I do this to myself!
I just made them and they are delicious. Can’t wait to see the faces of my guests when they bite into them. What an upgrade from the traditional ones. Thank you for the recipe!
As mundane and simplistic as it seems, I would have appreciated watching you Chef, boil the eggs. Many comments state they have done it a certain way for …years. An extra 3-5 minutes of reel time could alleviate many questions about boiling eggs. I still love your show and the experiences you provide us viewers. Rock on Chef!
Another trick with the strainer! Brilliant!!
An old favorite that I haven't made in years. Maybe I will make some for lunch tomorrow, but with maple-candied bacon.
You are always good for a moment of menu inspiration!
Can I come for lunch? That sounds like a great option for the topping.
Yum. Making these tonight for an appetizer tomorrow before Easter dinner! No ham! That’s what’s for dinner!!
Man I love me some deviled eggs and this looks amazing. Will be giving it a try tonight. Thanks Chef you are the man!
Thank so much for sharing all your experience!!!!!!!! YOU ARE THE BEST!!!!!!
Awesomeness precious Chef. A must try for sure
You definitely love to create !!
To make the eggs easy to peel and get rid of the gray skin around the yoke after they're hard boiled, plunge the eggs into ice water after you finish boiling them. And 9:15 is plenty!
That is the BEST RECIPE for Deviled Eggs that I have ever seen. Thank you so much, and Merry Christmas to you too with Much Love and Respect ! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Your presentation is top level. I absolutely love your channel.
Delicious as always. Thank you chef. Best channel on TH-cam.
Love the Prosciutto chips! I will try making them soon. My mother always used paprika onto of the eggs, so that's been a family tradition. When I didn't have a pastry bag, I used a plastic sandwich bag, filled it up, then cut a small hole in the corner and filled the eggs. Not as pretty, but it worked, and nothing to clean afterwards.
Forgive the stupid question, but is that green pastry bag not disposable? I thought you'd fill it up, push out the eggs, and toss it. Clearly, I am not a pastry person.
bikeny Pastry bags can be washed and reused.
Prosciutto chips, what a great idea. Good recepie as always.
Thank you, chef. I never thought of adding lemon juice to offset the fat.
I teaspoon of white vinegar works also. Just in case you don’t have a lemon on hand.
Thank you
How have I not see this channel. Thanks again
To die for....my favorite Chef 💯 Thank you 💋
Eggzactly what we were looking for ! Deviled eggs ! Thanks ! 🥰
Terrific! I already knew how to make devilled eggs but like so many of Chef's recipes, this one takes it from an 8 to a 10. My only comment is possibly the prosciutto and the ham are redundant. For my tastes I would choose one or the other. Thanks Chef!!
I was thinking he was gonna put some bacon bits for the topping but no matter, it's all good. I'd agree with you about the redundancy if he had actually chopped up the prosciutto into a whole bunch of chips and sprinkled them on top, but with just 1 tiny piece, it doesn't appear that it would be overpowering. Or, no ham and then he does chop all the prosciutto to sprinkle on top. I'm gonna have to make this multiple times to check 'em out.
One thing I was laughing at that reminded me of my Italian grandmother was his use of the measurement values. I didn't see any measuring spoons or cups. And my grandmother didn't use any either.
@@bikeny I'm no expert but I get the feeling that at least 50% of the time an exact measurement is simply not necessary and in truth, eyeballing it helps keep you thinking about what that ingredient is actually contributing to the dish.
You are the best chef and teacher ever ❤️
Duck eggs make AMAZING deviled eggs (and egg salad). The taste isn’t different; duck eggs just have a higher fat content making them so much creamier. Try ‘em if the opportunity arises!
Mmm. This is one of my favorite treats. Delish. Thank you Chef🙂❤️
I use my insta pot set at medium, 4 minutes and then the ice bath. Come out perfect every time!!!
I’m making these for the holiday weekend! Looks delicious!!
Excellent choice for a Saturday brunch. I like mine with lots of chives and chili.
I just want to sit at a bar with Chef JP for hours drinking wine and talking about food.
I will be using your method next time I make these! Even your serving presentation is fancy and appetizing without being pretentious.
As always, you never fail to teach and improve us as cooks. 👍
I add a relish and a cap full of pickle juice for the acid. Smoked paprika goes on top or risk a beating from granny.
Always add a little relish and pickle juice to my! Finishes the taste of nicely
I love your energy. Always brings a smile to my face 😊
Excellent. The only thing I would do differently is I would add crumbled Bleu Cheese to the egg mixture and spoon it into the whites. But actually there are A Lot of Different Variations for Deviled Eggs. I also like to add fresh chopped raw jalepeno without the seeds in it. They are Always better if you let the flavors meld in the refrigerator for a few hours before consuming...
I've learned so much from you in just little tricks and tips such as twisting the pastry bag insert. Thank you for being such a fun, detail oriented teacher ❤
Thank you Chef JP! Can’t wait to try this recipe! Looks and sounds delish
Loved this recipe, and thanks for the tip to make peeling eggs easier.
Thank you Chef 🙏🏻 I needed help with this. Love the helpful tips as always💕