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I think I speak for us all when I say we need It’s a Southern Thing cookbook. Maybe have fan submissions that y’all try and see which might could be included in the book. Or, just y’all’s favorite recipes. I’d buy it for sure.
100% this. And, as a bonus, include a DVD or flash drive of you guys cooking your favorites. Maybe the videos could be in a deluxe edition. And have one packaged as a gift set for our non-Southern friends. On the gift set one, include all of Matt's Bless Your Rank videos.
I add the eggs to water, bring it to a boil, turn off the heat, let sit for 10 mins, put them in an ice bath and peel when cold. Since I have been doing this, my eggs have been peeling really well, much less waste, and I think the yolks are just better. I like you're additions, and the candied bacon, well, that's just brilliant.
I use ice also, but, I add in a kitchen chore at the same time. Our ice maker works fine, but every so often we have to take all the ice out and start over again because large clumps of cubes are sticking together. Two chores, one solution.
I just immediately ice them. As soon as I think I’m done boiling them, I drain the water, and dump a bunch of ice on top then a little water to make it easier to maneuver, and let it sit for 10-15 minutes, depending how rushed I am to get my food ready. Lol
My mom, with her deviled eggs, uses yellow mustard, alternates miracle whip for mayonnaise if that's what she has in her fridge (it's either/or), and puts the egg yolks, mayonnaise (or miracle whip), and yellow mustard in a food processor so they can come out smooth, and tops them with paprika. I may not be from the South, but I sure grew up like I did. Thank you for giving me another deviled egg recipe. I shall use it wisely.
I'm from the south and that is the bare bone basics I know of that a LOT of people use when making them and they still come out good. Although the thought of adding bacon has peaked my curiosity
Definitely would want to see some more Southern cook segments. Like Po cake or every members Fried chicken recipes. We do put bacon on ours, but going to try the candied bacon next time. We use dill pickle relish instead of sweet. Not a fan of sweet relish. Looking forward to the next video. How about It's a Southern Thing Cookbook???
@@StephanieDefinitely it's what my uncle use to make us in a cast iron skillet. It's like a Hoe cake. That would be easier to find on the Google. They're also known as Johnny cakes, depends on where you're from.
Well done Talia. I'm gonna try that candied bacon. My hack for peeling eggs: Tap the shells around with the back of a Teaspoon, then scoop the shells off with the spoon. The shells usually come off easily!
Yes! I thought I was the only one. I find that a plastic disposable spoon works best, while the cheap metal spoons you get from Wal-Mart are more difficult to do it with.
Like all good cooking shows, excellent music, enhanced editing, spectacular lighting, and the digital effects were on-point. Oh, and Talia's energy, clarity, and positive attitude were good, I suppose. 😉
I am most definitely going to make the candied bacon for the wife for the next family function. My wife makes them about the same, she always uses Gray Poupon but adds curry powder instead of hot sauce.
Wow!!!! Bacon, yes candied bacon Yes ma'am! Love the idea of a preassure cooker. Have struggled getting a great hard cooked egg at a mile high this could change my life forever Thank you. 🤠
I once replaced the Paprika on some deviled eggs with some spicy chili powder, really putting the devil in them. I no longer get to fix the deviled eggs. But they let me bring the bag ice.
I use all the traditional ingrediants but mix 1/2 mayo 1/2 ranch for the "kick". Gonna try the candied bacon topping. That looked great. Also do the 1/2 mayo 1/2 ranch trick for tuna or just about any savory, cold dish that calls for mayo.
I have never seen bacon on a deviled egg before, and I have eaten countless ones. It is absolutely brilliant! And I am SHOCKED that Mary has never had one before. What?
That kinda made me wonder if Mary is actually from the south. You know southerners love their potluck dinners and deviled eggs are served at somewhere between 90-100% of them. How has she never tried deviled eggs? Well now that I think about it because they were all gone by the time she went through the line. I've never seen left over deviled eggs from a pot luck.
I mixed the yolks in a bowl then put it in the zip lock. Your way makes much more sense. And the bacon - yum! Will definitely have to try. Thanks for sharing!
Bonus of the bag: When traveling with your deviled eggs, leave the chilled filling in the bag and fill after you arrive. Upside, no more messed up eggs. Downside, no more messed up eggs that you have to eat to get rid of them. Mine have yellow mustard along with onion and garlic powder instead of hot sauce. Will have to try some with the hot sauce in a different tray with warning.
We used to but whenever my mother made them the smell made me sick. When I took over holidays the deviled eggs disappeared and only one person protested
been making deviled egg since I was a kid, as I love them. Usually after Easter... Mayo, dry mustard, sweet relish (slightly drained), finely diced onions. Sorry, no measurements, all by taste... nothing else. yeah, I also prefer to mush up the egg yolks, usually with a fork, for the same reason. My egg salad is basically the same, just adding the diced whites of the eggs...
Great recipe. Talia's natural charm comes through really well. It's also great to get a peek behind the scenes and see Adam, Liz and Mary Patterson operating the cameras.
My husband makes killer deviled eggs. He’s perfected my Mom’s recipe and they are a hit wherever we take them. Just two dozen eggs, mayo, vinegar, and mustard. No crunchy stuff.
I'm usually the one that everyone asks to bring the deviled eggs to the party. I use Miracle Whip, Vinegar, Mustard, Salt & Pepper and of course Paprika. But I've also done real bacon on top for garnish. It's a favorite around here. But I really want to try this recipe. Thanks so much!
I like cooking shows very much and find many of them to be enjoyably entertaining! More cooking with Talia would be lovely. I think every member should do their own unique cooking show because you’re all such unique individuals and I think you can contribute each a different spin on your cooking show that will encourage plenty of smiles and laughter and ideas for tasty homemade snacks, treats and meals. Nothing fancy just EASYFUN goodness and budget friendly recipes.
OMG, that looks soooo good. I grew up in the south and have had a ton of deviled eggs in my 52 years. I love 'em and wana make these tomorrow. Y'all keep 'em shinny side up out there. 💖
If you DON’T have a pressure cooker: I once bought a whole cookbook for one recipe, and it was worth it! The recipe was Julia Child’s for foolproof easy-peel hard cooked eggs. The only time this has failed me (& I’ve been using it for 10+ years) is when I tried to do more than 6 eggs at a time, so if you need dozens, you’ll have to do batches, because timing is crucial. But it’s so easy, multiple batches are not a problem. Here it is: 1. Prick a tiny (TINY!) hole in large end of each egg. 2. Place eggs in rolling boiling water & boil 10 minutes. 3. Remove from water (but don’t dump the hot water) and place under cold running water for 2 minutes. 4. Return eggs to the boiled water for 10 seconds. 5. Remove and peel. Why does it work? Because the cold water shrinks the egg and shell, & then the ten-second hot-water bath expands JUST THE SHELL. It ALWAYS works, no matter how fresh the eggs are. Easy to do, easy to remember: just think “10, 2, 10.” You’re welcome.
Sounds super easy, except I'm curious - what do you use to put the tiny hole in the egg? A thumbtack? I can't picture it but I'm definitely going to try finding a video of Julia Child doing this! Thanks!
@@lb5368 I use a trussing pin; a push pin would work. You just want to let the pressure equalize in the air sack so the eggs don’t crack while boiling. Frankly, I don’t remember if Julia mentions making the hole: I just always have, because my mother did (😄she was a home ec major, and it really works).
I like to mince onion and celery up to mix in with the egg mixture. Mayo, a bit of mustard, salt and pepper. Crumble bacon on top. For boiling eggs, just a bit of baking soda in the water, put a pot of water on the stove, put eggs in, put lid on, turn on heat, turn off once the water boils, take lid off and let the eggs sit. Comes out perfect every time.
Everyone in the South is different and has their way of cooking but we use Dukes, French’s mustard, and sprinkle with Paprika. I have seen bacon bits before. Never used hot sauce.
Those look delicious! Thanks for taking us along on the deviled egg journey. Although, I do wonder if a few finely chopped scallions would be a good addition. I'll need to do the research to find out.
I can't think of hardly anything that isn't enhanced by some chives, especially fresh ones. I'm loving everyone's additions, this channel should read the comments, do a deviled egg contest based on people's recipes or ideas and pick a winner lol it'd be great
@@3arthIsGhetto , chives wouldn’t be bad I think but they’re not scallions. :) I think that little bite they have would play well with the candied bacon. And, I agree all the varied suggestions for additions are looking pretty good here!
@@robbiemer8178 I'm actually so used to people where I live saying scallions and meaning chives that now I just assume thats what people mean lol you are correct. I personally would do some pickled scallions with the candied bacon but that's just me 😁
@@3arthIsGhetto Pretty sure I have not had the pleasure of pickled scallions. I'll need to fix that! But, your reply got me thinking about a much different deviled egg... I think I need to see how well pickled eggs would work for deviled eggs. Going to need to add a few things to my grocery list. :)
@@robbiemer8178 they're super easy to make! Just need a mason jar, some seasonings and good quality vinegar. As for pickled eggs that does sound interesting! I love a traditional classic recipe (for anything) but it's so fun discovering a new twist on an oldie but goodie! Good luck in your endeavors 😁
Guys! After moving to Louisiana, "after living in the other 49 states", I will admit that Mt. Olive relish, any kind, tastes a whole lot better than any of the multi-state brands on the shelves! (same with Duke's mayo, and definitely NOT miracle Whip!! I hate to say it ... 2 or 3 prepared egg-halves and a cup of coffee, and I am all set!! Thank you, Ms. Talia!!
Love this! Would be amazing to see more southern dishes! :) Always made simple eggs, never thought to use other ways of doing it. EEK! Can't wait to try um!
Wow. My deviled egg recipe is miracle whip, yellow mustard, pickle juice, and yolk. Mix till smooth. Fill your eggs and sprinkle with paprika. This is always a must at our holiday dinners. I never tried hot sauce in my recipe but now I really want to try it! Sounds delicious.
I am putting mustard and mayo and eggs on my next shopping list. I have to try the deviled eggs with candied bacon. Even plain bacon would be good. I don't like relish so when a recipe calls for it I just finely chop some petite dill pickles and use that.
I used bacon on mine for a church dinner. Several people were asking who thought of the bacon on the eggs and when I admitted I did they thought it was genius. I never did the candied bacon though. May have to up my game!! I usually use Greek yogurt with some Pyure sweetener (we are diabetic so no sugar) but if I do use mayo it's Hellman's, dijon mustard, sweet relish or I chop some pickles and a little pickle juice, some dried dill weed, salt and pepper. And i don't measure either...just by sight and taste. I always make 2 dozen for church dinners.
A pinch of baking soda in the water as the eggs boil will allow you to peel them with ease. I make this recipe, minus the hot sauce & bacon which will be added immediately. Thank you, darlin' 💋
I agree that using the pressure cooker is the best way to make boiled eggs! I've made up to 24 at a time with no problem. I even recently used quails eggs to make tiny deviled eggs, they were so cute!
I'm going to try your recipe. I'm the official family deviled egg maker for events but they're not my favorite. I'll bet the candied bacon is a game changer. Thank you!
Thank you, Talia. The Dijon mustard made a big difference and the hot sauce? Wow. Can't taste it, but it added the zing that my eggs always were missing! Bacon is still in the oven, so I can't comment on that yet.
I get asked to bring my deviled eggs to every gathering….no relish…but I do use a splash of apple cider vinegar & use Nances sharp & creamy instead of Dijon mustard and when serving a party, not family, I use electric beaters to smooth out the mixture & use a ziplock bag to “pipe” the mixture into egg shell halves…gramma taught me that in the 80’s. Pretty everyone does that.
Love deviled eggs,and so proud of you for using Hellmans!! No matter what side of Missip I'm on,I can get the same. Only west of the Mississippi it's called Best Foods. Those look delicious
The bag trick works for a lot of things. Need coat potatoes in oil? Bag. Need to spread a marinade over meats? Bag. Need to season some vegetables? Bag. Need to spread icing, deviled egg mixture, etc? Bag with a cut corner
It's difficult to think you have any skills in the kitchen when you grow up with Southern grannies who made everything from scratch in their cast iron skillets that haven't seen a drop of water since the great depression 🤣 I feel her!
The best way to peel hard boiled eggs is after they are boiled and cooled a bit by running them under cold water is to drain the water out of the pan. Take the pan with the eggs inside and give the pan a swirly motion for a bit. The eggs will gently roll around in the pan and bump into each other and this cracks the shell in a gently way and when the egg is all cracked the shell peels right off. You have to watch because sometimes the egg self peels in the pan. If a few eggs didn’t get enough cracks in it just give those eggs another swirl around in the pan. Perfect eggs!
for easy to peel eggs--put chilled eggs in a steamer basket that is already steaming. cover and steam 15-16 min. Immediately place in ice bath, and they will peel perfectly every time.
I boil eggs for 15 min, then peel them under running, cold water. The water scoots right under that annoying little membrane that is just under the shell, and the egg pops right out of the shell and membrane.
Epic. Video. Thank you so much!! I have disliked devilled eggs since a child, likely due to chunky, yolky eggs; I may actually try to make these and let you know! Kudos to the dream team for fabulous work: Talia, Adam, MP and Liz!! Talia, Gus-Gus is is darling!
Ohhh.. I never thought about topping with bacon.😲😋 I'm the same way with my deviled egg measurements. 😁 What I do differently is I use both yellow mustard and brown mustard. Also I use some garlic powder, onion powder, and topped with smoked paprika. Can't get much more southern than having your food smoked and garlic/onion-ed. 😅
This is near the same as my recipe. The differences being, I usually use regular applewood bacon (will have to try the candied), and I put minced onion in my yolk mixture. Yum!
NOT using super-fresh eggs helps with the peeling, too. I don’t use my recently gathered eggs; I choose some that I’ve kept for a couple weeks just for the job. Loved hearing Talia say “amuse-bouche” with her delightful accent!
My Mom used to make deviled eggs for our church potlucks all the time. They were her signature food item that she was know for. And yes they were usually all gone after round one :)
Well a new way (to me) to do up the deviled eggs. I have never topped them with candied bacon (always used paprika) I also always used a bowl and boiled them on the stove top. I will do them as usual with the exception of switching out the paprika for the candied bacon. Can't wait to try them.
I used to not like deviled eggs as a kid, but now I like them. I have seen them all kinds of ways. I don’t usually cook eggs though. So if you can get me to eat them, then lots of picky eaters can eat them. Talia’s even has bacon on it 😋
I read somewhere that Southern ladies always have their grandmother's deviled egg dish. Sure 'nuff, when we married, my wife pulled out a white, gold-rimmed egg dish that was her great-grandmother's.
Potluck members got to watch this episode days before everyone else! To see how you can join our fan club, click here: www.southernthing.com/st/potluck
Please link the Candied Bacon video. Can’t find it. And more cooking please.
Big Jimmy BBQ please
Now we know secret of Talia's Healthy BMI.
Such a Happy food she must be making
you want eggs that are easier to pell... use older eggs, the older eggs have a llittle air bubble, fresher eggs dont
Realizing that all the 'on camera' folks are also the ones behind the camera, makes you guys even more awesome
"Amuse-bouche" in a Southern accent is the most adorable thing I've heard in quite a while.
I think I speak for us all when I say we need It’s a Southern Thing cookbook. Maybe have fan submissions that y’all try and see which might could be included in the book. Or, just y’all’s favorite recipes. I’d buy it for sure.
100% this. And, as a bonus, include a DVD or flash drive of you guys cooking your favorites. Maybe the videos could be in a deluxe edition. And have one packaged as a gift set for our non-Southern friends. On the gift set one, include all of Matt's Bless Your Rank videos.
I would, too!
@@MarionStevensJr That is exactly how they should do it!
YES YES YES
😄
Please more cooking with Talia. Those deviled eggs looked amazing and I don't like deviled eggs.
Yes, yes, 1,000 times yes!
U don't like em eggs?
R ya even Southern?
Did she add salt and pepper, or did I miss it?
@@Pharaoh_Tutankhamen yes I'm southern. I don't like a lot of southern foods like grits, liver, and etc.
@@DietBajaBlast no she didn't.
I add the eggs to water, bring it to a boil, turn off the heat, let sit for 10 mins, put them in an ice bath and peel when cold. Since I have been doing this, my eggs have been peeling really well, much less waste, and I think the yolks are just better. I like you're additions, and the candied bacon, well, that's just brilliant.
I use ice also, but, I add in a kitchen chore at the same time. Our ice maker works fine, but every so often we have to take all the ice out and start over again because large clumps of cubes are sticking together. Two chores, one solution.
The instapot makes doing eggs super easy. It probably takes about the same amount of time but you don't have to watch it or wait for it to boil etc.
I just immediately ice them. As soon as I think I’m done boiling them, I drain the water, and dump a bunch of ice on top then a little water to make it easier to maneuver, and let it sit for 10-15 minutes, depending how rushed I am to get my food ready. Lol
Thats how you boil eggs! Lol
Foolproof eggs every time! Been using this method for decades 👍
Been making them since I was a child but never thought about topping with bacon. That is brilliant!
candied bacon!
It's one of the few foods that even bacon can't save 🤢🤮
@@hellhound1389 If you don’t like it, then why are you watching and commenting
I recently had them topped with fried chicken skin. Try that next.
@@hellhound1389 it's great tho it's only bad when someone puts 10 pounds of paprika on them
My mom, with her deviled eggs, uses yellow mustard, alternates miracle whip for mayonnaise if that's what she has in her fridge (it's either/or), and puts the egg yolks, mayonnaise (or miracle whip), and yellow mustard in a food processor so they can come out smooth, and tops them with paprika. I may not be from the South, but I sure grew up like I did. Thank you for giving me another deviled egg recipe. I shall use it wisely.
That's how I grew up eating deviled eggs. No relish needed
I'm from the south and that is the bare bone basics I know of that a LOT of people use when making them and they still come out good. Although the thought of adding bacon has peaked my curiosity
That recipe, especially the use what you have method, makes you honorary.
@@sid2112 Thank You.
miracle whip? I don't think miracle whip is southern.
we NEEEED more of this ! i love Southern folks sharing their home recipes.
Preach It
Definitely would want to see some more Southern cook segments. Like Po cake or every members Fried chicken recipes.
We do put bacon on ours, but going to try the candied bacon next time.
We use dill pickle relish instead of sweet. Not a fan of sweet relish.
Looking forward to the next video.
How about It's a Southern Thing Cookbook???
That’s a great idea. I’d love a cookbook from them. Kinda like the church cookbooks I have.
Po cake…? I’ve heard of poke cake but… 🤔 Off to the googles I go!
@@StephanieDefinitely it's what my uncle use to make us in a cast iron skillet. It's like a Hoe cake. That would be easier to find on the Google. They're also known as Johnny cakes, depends on where you're from.
Lol. It's poke cake. Lol
@@StephanieDefinitely it is poke cake. Someone must be a hillbilly from deep in the woods
Well done Talia. I'm gonna try that candied bacon. My hack for peeling eggs: Tap the shells around with the back of a Teaspoon, then scoop the shells off with the spoon. The shells usually come off easily!
Yes! I thought I was the only one. I find that a plastic disposable spoon works best, while the cheap metal spoons you get from Wal-Mart are more difficult to do it with.
I peel oranges with a spoon. I've never tried boiled eggs though - thanks!
Like all good cooking shows, excellent music, enhanced editing, spectacular lighting, and the digital effects were on-point.
Oh, and Talia's energy, clarity, and positive attitude were good, I suppose. 😉
I am most definitely going to make the candied bacon for the wife for the next family function. My wife makes them about the same, she always uses Gray Poupon but adds curry powder instead of hot sauce.
Wow!!!! Bacon, yes candied bacon Yes ma'am! Love the idea of a preassure cooker. Have struggled getting a great hard cooked egg at a mile high this could change my life forever Thank you. 🤠
I once replaced the Paprika on some deviled eggs with some spicy chili powder, really putting the devil in them.
I no longer get to fix the deviled eggs.
But they let me bring the bag ice.
lol I would have liked the chili powder better than the paprika (I know this because I've done a couple on the side for my own consumption for years)
LOL, I did the same thing when I was in elementary school, paprika-cayenne pepper look the same... didn't make that mistake ever again!
In aus we have Hot paprika which some call spicy....so u can have ur devil moment and not be lying
I use all the traditional ingrediants but mix 1/2 mayo 1/2 ranch for the "kick". Gonna try the candied bacon topping. That looked great. Also do the 1/2 mayo 1/2 ranch trick for tuna or just about any savory, cold dish that calls for mayo.
I have never seen bacon on a deviled egg before, and I have eaten countless ones. It is absolutely brilliant! And I am SHOCKED that Mary has never had one before. What?
That kinda made me wonder if Mary is actually from the south. You know southerners love their potluck dinners and deviled eggs are served at somewhere between 90-100% of them. How has she never tried deviled eggs? Well now that I think about it because they were all gone by the time she went through the line. I've never seen left over deviled eggs from a pot luck.
Talia's southern cooking quotes: "why use paprika, when you can use candied bacon bits." Genius!
That recipe sounds fantastic! My daughter and I agree we have to try hers. And both of us would love to see Talia have a cooking show!! ❤️
I mixed the yolks in a bowl then put it in the zip lock. Your way makes much more sense. And the bacon - yum! Will definitely have to try. Thanks for sharing!
Bonus of the bag: When traveling with your deviled eggs, leave the chilled filling in the bag and fill after you arrive. Upside, no more messed up eggs. Downside, no more messed up eggs that you have to eat to get rid of them.
Mine have yellow mustard along with onion and garlic powder instead of hot sauce. Will have to try some with the hot sauce in a different tray with warning.
YUM!!! The wife also makes the BEST deviled eggs... Costco has bacon crumbles which you could sprinkle brown sugar on and bake to save some time.....
Yay! Another Talia Cooking show! My girls and I love watching you! Please make more! Candied bacon on deviled eggs? Genius!
We have deviled eggs at EVERY holiday meal. My youngest grandson and son-in-law will LOVE adding the hot sauce.
We used to but whenever my mother made them the smell made me sick. When I took over holidays the deviled eggs disappeared and only one person protested
Yum! This looks amazing. Way 2 go Talia!
Loved this recipe - We need more of cooking with Talia!
I clicked because
1) Talia
2) bacon
3) devilled eggs
Was not disappointed. More please
I discovered the easy-peel pressure cooker eggs earlier this year. Best thing ever! The shells almost fall off!
Those look fantastic! I put horseradish in mine but I am going to try Frank's Red Hot sauce like you did!
been making deviled egg since I was a kid, as I love them. Usually after Easter...
Mayo, dry mustard, sweet relish (slightly drained), finely diced onions. Sorry, no measurements, all by taste...
nothing else. yeah, I also prefer to mush up the egg yolks, usually with a fork, for the same reason.
My egg salad is basically the same, just adding the diced whites of the eggs...
My favorite. Every family get together or church dinner on the grounds, they are the first thing I go for. It's only time I get them
Nothing more fulfilling than having friends and loved ones over, and them falling into bliss over your cooking for them!!!
Great recipe. Talia's natural charm comes through really well. It's also great to get a peek behind the scenes and see Adam, Liz and Mary Patterson operating the cameras.
America needs more of your cooking shows
My husband makes killer deviled eggs. He’s perfected my Mom’s recipe and they are a hit wherever we take them. Just two dozen eggs, mayo, vinegar, and mustard. No crunchy stuff.
We do crunchies but vinegar is where it's at!
That's how my mom made them minus the mayo and add paprika... so yummy
The bacon addition is AMAZING!!
I use hotsauce then top with Everything Bagel spice mix - so good
Ohhh, that sounds delicious! Thanks for the tip
I like southern cooking videos. Keep it going.
They will need more southern help because the ones that make/plan these videos are not southern. You don’t notice???
I use a bowl to mix in and transfer to a quart size bag for filling. The filling clinging to the bowl is mine with a heel of white bread.
I'm usually the one that everyone asks to bring the deviled eggs to the party. I use Miracle Whip, Vinegar, Mustard, Salt & Pepper and of course Paprika. But I've also done real bacon on top for garnish. It's a favorite around here. But I really want to try this recipe. Thanks so much!
I like cooking shows very much and find many of them to be enjoyably entertaining!
More cooking with Talia would be lovely.
I think every member should do their own unique cooking show because you’re all such unique individuals and I think you can contribute each a different spin on your cooking show that will encourage plenty of smiles and laughter and ideas for tasty homemade snacks, treats and meals. Nothing fancy just EASYFUN goodness and budget friendly recipes.
Love that GusGus got a credit. Did he get an egg?
You need to make MORE Talia's Kitchen videos! Love it!
OMG, that looks soooo good. I grew up in the south and have had a ton of deviled eggs in my 52 years. I love 'em and wana make these tomorrow. Y'all keep 'em shinny side up out there. 💖
If you DON’T have a pressure cooker:
I once bought a whole cookbook for one recipe, and it was worth it! The recipe was Julia Child’s for foolproof easy-peel hard cooked eggs. The only time this has failed me (& I’ve been using it for 10+ years) is when I tried to do more than 6 eggs at a time, so if you need dozens, you’ll have to do batches, because timing is crucial. But it’s so easy, multiple batches are not a problem. Here it is:
1. Prick a tiny (TINY!) hole in large end of each egg.
2. Place eggs in rolling boiling water & boil 10 minutes.
3. Remove from water (but don’t dump the hot water) and place under cold running water for 2 minutes.
4. Return eggs to the boiled water for 10 seconds.
5. Remove and peel.
Why does it work? Because the cold water shrinks the egg and shell, & then the ten-second hot-water bath expands JUST THE SHELL. It ALWAYS works, no matter how fresh the eggs are. Easy to do, easy to remember: just think “10, 2, 10.”
You’re welcome.
Sounds super easy, except I'm curious - what do you use to put the tiny hole in the egg? A thumbtack? I can't picture it but I'm definitely going to try finding a video of Julia Child doing this! Thanks!
@@lb5368 I use a trussing pin; a push pin would work. You just want to let the pressure equalize in the air sack so the eggs don’t crack while boiling. Frankly, I don’t remember if Julia mentions making the hole: I just always have, because my mother did (😄she was a home ec major, and it really works).
I LOVE deviled eggs. My Mom (may she rest in peace) made amazing ones but luckily she taught my wife ho to make them. Now I really want some! Thanks.
I like to mince onion and celery up to mix in with the egg mixture. Mayo, a bit of mustard, salt and pepper. Crumble bacon on top. For boiling eggs, just a bit of baking soda in the water, put a pot of water on the stove, put eggs in, put lid on, turn on heat, turn off once the water boils, take lid off and let the eggs sit. Comes out perfect every time.
Everyone in the South is different and has their way of cooking but we use Dukes, French’s mustard, and sprinkle with Paprika. I have seen bacon bits before. Never used hot sauce.
Those look delicious! Thanks for taking us along on the deviled egg journey.
Although, I do wonder if a few finely chopped scallions would be a good addition. I'll need to do the research to find out.
I can't think of hardly anything that isn't enhanced by some chives, especially fresh ones. I'm loving everyone's additions, this channel should read the comments, do a deviled egg contest based on people's recipes or ideas and pick a winner lol it'd be great
@@3arthIsGhetto , chives wouldn’t be bad I think but they’re not scallions. :) I think that little bite they have would play well with the candied bacon.
And, I agree all the varied suggestions for additions are looking pretty good here!
@@robbiemer8178 I'm actually so used to people where I live saying scallions and meaning chives that now I just assume thats what people mean lol you are correct. I personally would do some pickled scallions with the candied bacon but that's just me 😁
@@3arthIsGhetto Pretty sure I have not had the pleasure of pickled scallions. I'll need to fix that!
But, your reply got me thinking about a much different deviled egg... I think I need to see how well pickled eggs would work for deviled eggs. Going to need to add a few things to my grocery list. :)
@@robbiemer8178 they're super easy to make! Just need a mason jar, some seasonings and good quality vinegar. As for pickled eggs that does sound interesting! I love a traditional classic recipe (for anything) but it's so fun discovering a new twist on an oldie but goodie! Good luck in your endeavors 😁
Guys! After moving to Louisiana, "after living in the other 49 states", I will admit that Mt. Olive relish, any kind, tastes a whole lot better than any of the multi-state brands on the shelves! (same with Duke's mayo, and definitely NOT miracle Whip!!
I hate to say it ... 2 or 3 prepared egg-halves and a cup of coffee, and I am all set!!
Thank you, Ms. Talia!!
More cooking videos please! I would love to see everyone's recipes. Love this--especially the amuse bouche!
Love this! Would be amazing to see more southern dishes! :) Always made simple eggs, never thought to use other ways of doing it. EEK! Can't wait to try um!
Wow. My deviled egg recipe is miracle whip, yellow mustard, pickle juice, and yolk. Mix till smooth. Fill your eggs and sprinkle with paprika. This is always a must at our holiday dinners. I never tried hot sauce in my recipe but now I really want to try it! Sounds delicious.
We need more Talia's Kitchen episodes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mt. Olive Pickles! The Best! I grew up less than 10 miles from the plant where they made them. Grew up eating Deviled Eggs.
Definitely going to make these. I know a good many people use paprika for the standard topping. Try using Old Bay. You won't regret it.
I am putting mustard and mayo and eggs on my next shopping list. I have to try the deviled eggs with candied bacon. Even plain bacon would be good. I don't like relish so when a recipe calls for it I just finely chop some petite dill pickles and use that.
I cook just like you!! Please more cooking with Talia!!!
Chipmunk-ing deviled eggs is a new one for me. The show was awesome. Keep having fun with the channel. 👍
One of the simplest recipes I've ever seen, different from what I grew up with but looks really tasty.
Please do more cooking with Talia, there are people out there that might lose their fear of cooking because of such simple recipes.
Cooking with Talia, a dream come true? I mean a dream come true! I, personally, love, love, and yes, love deviled eggs. No deviled eggs, no reunion!
I used bacon on mine for a church dinner. Several people were asking who thought of the bacon on the eggs and when I admitted I did they thought it was genius. I never did the candied bacon though. May have to up my game!! I usually use Greek yogurt with some Pyure sweetener (we are diabetic so no sugar) but if I do use mayo it's Hellman's, dijon mustard, sweet relish or I chop some pickles and a little pickle juice, some dried dill weed, salt and pepper. And i don't measure either...just by sight and taste. I always make 2 dozen for church dinners.
A pinch of baking soda in the water as the eggs boil will allow you to peel them with ease. I make this recipe, minus the hot sauce & bacon which will be added immediately. Thank you, darlin' 💋
And the bag is farkin !brilliant! 🥰
We do potluck at work for holidays and I always call deviled eggs. They are easy relative to other dishes. So good.
I agree that using the pressure cooker is the best way to make boiled eggs! I've made up to 24 at a time with no problem. I even recently used quails eggs to make tiny deviled eggs, they were so cute!
I boil em Ra
I can’t wait to make these. They look delicious. I’m a sucker for deviled eggs
That was great!! Thank you for sharing your recipe!! Oh how I love deviled eggs!! So proud for Mary P!! More please!!❤️
I'm going to try your recipe. I'm the official family deviled egg maker for events but they're not my favorite. I'll bet the candied bacon is a game changer. Thank you!
Best Cooking Show on TH-cam!!!
I enjoy comedy youtube and I enjoy cooking youtube and Talia's Kitchen dovetails those two concepts nicely.
Thank you, Talia. The Dijon mustard made a big difference and the hot sauce? Wow. Can't taste it, but it added the zing that my eggs always were missing! Bacon is still in the oven, so I can't comment on that yet.
I didn't like them when I was a child but now I absolutely love deviled eggs. Also they're amazing if you put Buccees's candied jalapeños on them 🤤
Since childhood the smell of eggs makes me gag and deviled eggs was even worse
Do you find these in the aisle with the pickles?
@@starjestis8293 idk where exactly Buccees keeps them.
My recipe is Miracle whip, chopped sweet pickles, any mustard, a little salt & pepper, top generously with paprika.
I get asked to bring my deviled eggs to every gathering….no relish…but I do use a splash of apple cider vinegar & use Nances sharp & creamy instead of Dijon mustard and when serving a party, not family, I use electric beaters to smooth out the mixture & use a ziplock bag to “pipe” the mixture into egg shell halves…gramma taught me that in the 80’s. Pretty everyone does that.
Little trick I use. Take a pin and poke one end of the shell before cooking. It helps center the yolk for better 'egg bowls' to fill.
Love deviled eggs,and so proud of you for using Hellmans!! No matter what side of Missip I'm on,I can get the same. Only west of the Mississippi it's called Best Foods. Those look delicious
"Call the paramedics." I ❤️ you guys. You're just delightful.
I am vegetarian, and also very jealous right now..that candied bacon seriously testing my last 30 years of commitment 🤔🤤😂
The bag trick works for a lot of things. Need coat potatoes in oil? Bag. Need to spread a marinade over meats? Bag. Need to season some vegetables? Bag. Need to spread icing, deviled egg mixture, etc? Bag with a cut corner
Bacon makes everything better
Also I can’t believe Talia thinks she can’t cook. She’s awesome at everything she does
It's difficult to think you have any skills in the kitchen when you grow up with Southern grannies who made everything from scratch in their cast iron skillets that haven't seen a drop of water since the great depression 🤣 I feel her!
The best way to peel hard boiled eggs is after they are boiled and cooled a bit by running them under cold water is to drain the water out of the pan. Take the pan with the eggs inside and give the pan a swirly motion for a bit. The eggs will gently roll around in the pan and bump into each other and this cracks the shell in a gently way and when the egg is all cracked the shell peels right off. You have to watch because sometimes the egg self peels in the pan. If a few eggs didn’t get enough cracks in it just give those eggs another swirl around in the pan. Perfect eggs!
OMG the "Get to the choppin'" line! Talia is amazing.
for easy to peel eggs--put chilled eggs in a steamer basket that is already steaming. cover and steam 15-16 min. Immediately place in ice bath, and they will peel perfectly every time.
I boil eggs for 15 min, then peel them under running, cold water. The water scoots right under that annoying little membrane that is just under the shell, and the egg pops right out of the shell and membrane.
Since they are cooking so long, I expect that you have to add more mayo than Talia does to balance out the texture of the yolks
Epic. Video. Thank you so much!! I have disliked devilled eggs since a child, likely due to chunky, yolky eggs; I may actually try to make these and let you know! Kudos to the dream team for fabulous work: Talia, Adam, MP and Liz!! Talia, Gus-Gus is is darling!
I could just watch this over and over.
Ohhh.. I never thought about topping with bacon.😲😋
I'm the same way with my deviled egg measurements. 😁
What I do differently is I use both yellow mustard and brown mustard. Also I use some garlic powder, onion powder, and topped with smoked paprika. Can't get much more southern than having your food smoked and garlic/onion-ed. 😅
Where is her video that shows how she makes the candied bacon?
Even as a child, I loved Deviled Eggs. Every dinner on the grounds after church, I could eat them ALL!
In my humble opinion, bacon by itself magically improves any food item. I would not sweat just using non-sweetened bacon. BACON!!!🥓🥓🥓🥓🥓🥓
Deviled eggs are fantastic when you know how to make them right. And these look really good
This is near the same as my recipe. The differences being, I usually use regular applewood bacon (will have to try the candied), and I put minced onion in my yolk mixture. Yum!
NOT using super-fresh eggs helps with the peeling, too. I don’t use my recently gathered eggs; I choose some that I’ve kept for a couple weeks just for the job.
Loved hearing Talia say “amuse-bouche” with her delightful accent!
So true! I make deviled eggs as a great way to use up eggs that aren't super fresh or if there are just too many (like after Easter egg dying)!
My Mom used to make deviled eggs for our church potlucks all the time. They were her signature food item that she was know for. And yes they were usually all gone after round one :)
P.S. also you use Hellmann's mayonnaise NOT Miracle Whip.
Well a new way (to me) to do up the deviled eggs. I have never topped them with candied bacon (always used paprika) I also always used a bowl and boiled them on the stove top. I will do them as usual with the exception of switching out the paprika for the candied bacon. Can't wait to try them.
Bacon makes everything better. I’m going to try this! I don’t like hard boiled eggs but I like deviled eggs.
That dog was unbelievably adorable
Those look soooo good! More cooking with Talia, please!
I used to not like deviled eggs as a kid, but now I like them. I have seen them all kinds of ways. I don’t usually cook eggs though. So if you can get me to eat them, then lots of picky eaters can eat them. Talia’s even has bacon on it 😋
I read somewhere that Southern ladies always have their grandmother's deviled egg dish. Sure 'nuff, when we married, my wife pulled out a white, gold-rimmed egg dish that was her great-grandmother's.
Yes my sis n law lost my mom's white and gold one that came through the family
The way she smooshed it all in the ziploc instead of dirtying a bowl...downright genius.
I truly love deviled eggs! Those look fabulous!