I just needed to know how to make a basic deviled egg for my dads birthday but this is the best video I’ve ever watched. This man is a gift to this world, protect him at all costs
After u get the Basics, u can add whatever u like. When my kids were little I would make a Big batch of basic, then divide in smaller bowls. Because one kid wouldn't eat onion, one only liked basic, one liked everything with sweet relish, one was everything & dill relish... Good Thing I Only had 3 kids! I didn't do this personal thing with All food but Everyone Loved my Deviled Eggs & it's not hard when u start with a common base... 😈
Nothing about this video was 'basic' deviled eggs. What was made in this video can hardly even be called deviled eggs. It's like adding something stupid like chili jam to fried rice.
Shannon, your editing and humorous sound effects just adds so much to each video. You two just make living life and cooking so much more fun. God bless the both of you. And your dogs. 🤗🙏🕊️🍁☀️
As a service member and a Dad, I appreciate this! These videos are what I show to my little 8 year old daughter when I teach her how to cook. Thanks for doing these!!!
Thank you Sir (Ryan)... For your service! My late husband who was in Vietnam, highly decorated, also.. was with the 101st. Airborne Division, passed away from that A.O. our government so stupidly sprayed over in Nam. He was a good man. He has been with Jesus now since 2009. That is awful sweet of you to show your 8 yr. old daughter to make this recipe.
I think it's awesome you're teaching her how to cook! Starting with easy recipes that can be added to for personal taste preferences is always the best! Great Dadding, sir!!!
I've been making deviled eggs for the holidays for many years now, and people love it when they try them. Last night I crossed my recipe with the "Deviled ham and egg" recipe in this video. What a hit it was! They quickly vanished at our local gun club Christmas dinner potluck! The only main difference I did was to cold smoke my eggs first. I've been doing this for about 6-7 years. I brine the shelled eggs for an hour in a kosher salt bath, then put them in any bbq/smoker and use a smoke tube with some fruitwood pellets/chips. 20-30 minutes of cold smoking, turn eggs over and 20-30 min more is perfect. I then re-chill the eggs for a few hours before making the deviled eggs. It's important to use a light wood though like fruit, apple, etc rather than the strong woods like mesquite which will be too overpowering. Thank you for another entertaining video and sharing so many of your recipes. Your cookbook is soon to be in my kitchen! God Bless both you and your wife.
I just discovered this guy and he's total awesomeness. Love the way they film their vids and the way he cooks. He's got enough personality for a group of people. 👏👏👏👏
The first time I made deviled eggs I was 8 years old, helping my granny in the kitchen at Thanksgiving she put me in charge of mixing up the deviled egg filling. I did as she said and after tasting it, immediately went to the fridge and got the jar of pickles and put in a couple of tablespoons. Mixed, taste, a little more...perfect. After granny tasted she said ok, missy, you are in charge of the deviled eggs from now on. A little salt, white pepper, and of course the good mayo and a little mustard. Simple but so good. I love smoked paprika on top. Oh, and to peel fresh eggs, poke a hole in the fat bottom of the egg with a thumb tack and add salt to the water. Peels easily.
Mr. Rollins - you bring a smile to my face, encourage me to cook with your delicious recipes, and remind me to send thanks out to the universe for how fortunate we are to live in this great country. I've been a follower for some time. My son made the most delicious Sloppy Joes recently. When I asked where he got the recipe he said he discovered this cool TH-cam cooking channel and the chef was a cowboy. Now you have two followers in this household from Utah!
@@StanHowse not that exact hue, unfortunately. Blue is a tricky color to get right on your own. I’m still learning a lot about color theory on my head. Lol
My Mom makes a helluva good deviled egg and she been so busy taking care of grandfather while my grandmother is in the hospital fighting I think I'll make some of the deviled ham eggs for her tomorrow. I just hope she doesn't think I'm trying to claim her title. Here's to everyone taking care of someone. We love you. Thank you.
@@lyricessence I debated replying. My grandfather is well and my mom worked to get him into a beautiful brand new assisted living facility. My grandmother passed away from Covid -19. The nurses we are so grateful for set up skype to let my grandfather mom and myself say goodbye the day before she died. I REALLY REALLY appreciate you saying that. Thank you. Stay safe.
@@j-rocd9507 Just heartbreaking. Our medical staff are absolute heroes right now. I'm so grateful that you got to at least Skype with her as she got ready to transition. I'm sorry she's gone but happy her pain is over. My best to you all. Much love.
@@Spenced86 somebody was whining about "spoiler" because they chose to read comments while watching. I found it interesting, as I was doing the same and knew it was totally my choice.🤣 I don't recall who whined (do if it was you🤷) but I thought it was hilarious.
Nice job as always Kent. And the editing tops it off. I'm a long-run subscriber, and just now saw this one two years later. I first want to thank you both for the great down to earth videos. And thank you for recognizing us old and new veterans. I served in Panama and a few other vacation spots around the world, and I have shared your videos with many of my brothers. They are all vets and are instantly hooked on your vids. I also wanted to recommend trying duck eggs. One of my buddies here raises ducks and keeps bees. The duck eggs are very rich and it takes an effort to crack one. Plus they are bigger than a normal chicken egg. Greetings from Alaska!
Deviled eggs were staples whenever we got together at Grandmother's house. Mom made them too, but they were special at G'mom's. My brother and I would always sneak a few (a few?!) before lunch (Sunday noontime "dinner" for us) and I was always puzzled at how the serving tray was always full when it hit the table. Later in life, I caught mom and grandmother hiding a bunch in the refrigerator and setting some out specifically for our sneakin'. :-) We were generally more successful than the Beag was though we did have some close calls. By the way, I need to watch this again, I missed a bunch of it because I was mesmerized by the storm clouds moving in. That's the way they looked about a hundred miles north of you in the Texas Panhandle when I was growing up. Could you smell the rain coming?
Randy R. me too, watching the clouds. I live in Missouri but the only tornado I've ever been in was driving through the TX panhandle, on the way to Las Vegas. ONE DAY in Texas & we got in a tornado in Shamrock, TX. We exited off the hwy & went in a parts store & they let us go into their cellar.
I've been watching you for about three and a half years now you literally single-handedly have taught me how to cook. anytime we go to friends house to play cards or hang out or people come over here they always ask me to cook. They swear I went to school to learn. but it's because of you and you only thank you so much.
Folks, a tip for checking eggs for freshness to see if safe to eat. Even grocer eggs if that is all you can get, & i'm 57 yr., old irishman from rural Kentucky, take a glass & fill 3/4 full of water, place 1 egg at a time in water glass & if it sinks, it is good to eat & if it floats throw it out as it is bad. Even eggs from grocer have a date on the egg carton & that is not the expiration date as are good for usually 30 days & sometimes longer after that date, use the water glass test, never fails, & if you are making a big batch such as for deviled eggs for holidays, etc... use a large bowl of water & put in enough water so adding multiple eggs at one time so they can sink or float to see if safe to eat. I hope that tip helps someone, God Bless all & stay safe.
I once made pumpkin bread for Christmas gifts for my bosses and neighbors and realized only after the fact that the eggs were like a week expired. No one got sick and the bread tasted fine. Boy was I worried though. I then learned your trick!
I have never had such a great time, learning a recipe. He should be on national TV, something for the common man, and not a luxurious kitchen "backdrop"
What a precious soul! I just found this page and I'm so glad that I did. He seems like the type of person everyone wants to be around. You instantly put a smile on my face.
WHOOO WHEEE!!! Oh my goodness Kent, you've brought back some great memories for me. Whenever we had family gatherings, the Deviled eggs were always my first target. There were usually several different plates of Deviled eggs from different Aunts kitchens but, even though I always sampled some from each, I always favored mama's the most. That Beag is one lucky Pup for sure. I hope he enjoyed the sample bite he got. Take care my good friends and stay safe during these trying times. We sure appreciate ya'll's and what you're doing for us. Be Blessed. Stan
Kent, really enjoyed another one of your delicious looking/sounding recipes. Looking back over your extensive library, I never found a video for one of my favorite foods. Maybe I missed it...BUT, if you've never done Bacon-Blue Cheese Stuffed Burgers, I'd be eternally grateful if you, Shan, the Beag and Duker would do one, PLEASE
I've never wished there was a love button on youtube before! My husband and I just found your channel and have been binge watching for a few days now! I made your cowboy crunch wrap and it was awesome! Thank you for your awesome content!!
Fantastic channel! As someone from Wales, UK, a lot of these American foods I had no idea what they were, but cooking them up with your videos has found me some new favourites! The meat loaf especially is now a regular meal in our house. Thanks!
I laughed so hard when the Begel stole the egg off the table! I enjoyed this video very much, and take care of yourself and your family. Stay well, and stay safe.
Kent I’ve been watching you for a few years now and your really good at what you do. I’ve been cooking this way for thirty plus years but still like learning new tips that you offer. I do enjoy cooking as you do and probably have six Dutch ovens for our camping trips along with cooking under our Palapa. I’m the main cook in our family, although my Wife’s a good cook as well. Keep it coming!
Happy Easter, y'all.... I'll second the Instapot!! Wife hard boiled six dozen eggs for Deviled Eggs for my sons Eagle Scout Court of Honor. Didn't lose an egg, all 72 peeled perfect. Our recipe is pretty close, but the "kick" in our "Chesapeake" Deviled Eggs comes from some Horseradish and a little Old Bay seasoning. Favorite Easter/Deviled Egg memory comes from my late Grandmom. She always had a big plate of Deviled Eggs to munch on before dinner. We start munching and faces started turning red, sweat started running, eye balls started watering and of course, nobody wanted to say anything. Well, Grand mom noticed and fessed up.... remember that tidbit about horseradish in the eggs? She was trying to add the horseradish and the whole bottle decided to join the mix!!! She said she scraped out all she could, but that it was still a little hot!!!🔥 ......and we ate every last one!!!!!
@@georgecrosby113 I've heard of the Sea Scouts but don't know much about them. I built a kit-canoe my last year in (and kept it for nearly 45 years) and love (small) sail boating if either has anything to do with the Sea Scouts! Thanks for your service at the Volunteer Fire Department. That's a pretty hardy bunch of brave folks with giving hearts!
@@randy-9842 Sea Scouts was kind of a Navy Cadets. Our "ship" (think Troop) had a 42 foot sail boat we crewed. I grew up near the Chesapeake and at the time was considering a career in the Coast Guard.... So.....😎
I have always loved deviled eggs and enjoyed them on special occasions like Christmas and Thanksgiving. Someone else always made them, but now that I see how easy it is and have a recipe, I will make them myself on a more frequent basis. Thanks Kent.
@10:13 Shan goes in for a close up as Cowboy Kent samples his work... That look on his face as he stands there in his cowboy attire, set to the backdrop of that sky & Old Glory waving👌
Being a country boy myself , and I love cookin' too........always love me some Kent Rollin's cookin'!! I'm terrible at it , but watching Kent's videos help me a bunch. Thank you Mr and Mrs Rollin's!
He told you how to do it. You put them in some boiling water and cook them for no less than 10 minutes. I prefer 13 minutes. Run some cold water over them when they're done and boom you have hard boiled eggs.
Justin Sumner he sure did and like the OP said, there’s lots of ways to make em. I make mine by either putting them in cold water, bringing to a boil, and turning off the fire. 8 minutes later when they’re “old”, and steaming them when they’re fresh from the day’s lay. Steaming the super fresh ones let’s them peel super smooth & easy. :)
That was hilarious. My Mal has always been taught he can't just steal food, and he's pretty well behaved, but I reckon if Kent waved those eggs in front of him he would grab one right quick too!
I love this channel. I started watching so I could learn about cast iron before I committed to re-buying a cast iron pan, after years of “failing” at cast iron care. And the recipes are just as good as the cast iron tips!
As a fellow Okie I gotta say your food cooking skills will make me fatter than I already am. Love these 3 recipes. And brown eggs fresh from your local farmer are always better, plus you support a neighbor.
Looks like Kent needs to run one of his mowers around the back of the shed. :) Thanks for the tip on these, I will make some this weekend. I plan to both boil some but also have been wanting to try making some of the eggs in our pressure cooker as I have several people tell me that it is one of the best ways to make "boiled" eggs. This will give me a chance to try both methods of prep and a couple of different versions and see how the rest of the household likes them. Take care and know that we all are very appreciative of all the hard work that you and Shannon put into your segments.
You make me feel good , my friend. Your recipe's are great, but you make the channel. Thank you for being real, thank you for being you. I enjoy every one... us old fella's need to stick together. I was voluntold to bring deviled eggs to Thanksgiving dinner this year. I think your recipe will make me a hero! Thanks so much... stay safe and keep 'em coming. Semper Fi
Being a southern Belle and loving fried foods, I just have to say that I'm thoroughly enjoying your videos and will happily share them! Seeing your enthusiasm just down right tickles me and reminds me a lot of my daddy, God rest him. Keep those videos coming and we hope to see you in Swoope VA in July! God bless!
You sir are a gift to us guys who do allot of cooking and trying to get it right!! I have been making your Chimichanga a few times now and since the wife and I like deviled eggs I'll be making this as well.
Thank you for your videos. I love the recipes but as an Okie who's been living in England for the last 21 years, it does my heart good to hear your Okie drawl! It just about makes me homesick!
I love deviled eggs. Its a joy and pleasure to watch your way makin em. And hear that familiar southern chatter chat. God bless you and Shan and them good ole dogs helping you out.. 🇺🇲
@Bethlehem Eisenhour Hi Bethlehem, if I understand you correctly, "Old Glory" is a nickname for the American Flag. To see it flying so proudly in almost every one of Kent's videos thrills the heart of every patriot. For me, especially with the storm clouds churning behind it, adds to that thrill. Though there always is and will be a cost, we will come through this Corona virus pandemic successfully. Folks like Kent and Shannon and, yes, like James Livingston who pointed out our flag, make the process easier. Thank you, again, James!
I'm from southeast of Charlotte NC. Dukes mayonnaise is all i know. talk about a great tomato sandwich....love your channel. just found it couple weeks ago. Jeff from Indian Trail NC.
Yes🤣👌 Everybody keeps saying Bob Ross...I get it, but I like this better! He's kind of a mix of both in some ways though, I guess...but he's the only Cowboy Kent Rollins!
I love your show and I have been going through a lot and your show makes me happy and I love the tribute to our vets and the hug, I always hug you and Shannon back. I have a trick for your eggs, put the carton in fridge on its side with rubber bands for 24 hours and the yolks will be centered❤
Absolutely enjoy and love deviled eggs and all three of those recipes are absolutely delicious thank you cowboy for showing us this and that video is absolutely hilarious I love it when the dogs get up there and try and get the food. God bless you and your family and appreciate everything you show us.
My mom makes the best deviled eggs and the plate is cleaned at every party. I would always try other peoples and it was always too tangy and not very savory, tasting overpoweringly like mustard, and there would always be left overs. I finally got my mom to give me the secret and it was to use ground mustard instead of the condiment. It adds that much needed unique kick that mustard gives without all the added vinegar that comes with liquid mustards. Trust me, anyone reading this, use ground mustard in place of liquid, and remember to only use a fraction of ground mustard as it's far more potent than liquid mustard.
First time I've seen anyone mention that. My mother made them that way and we do too. Adds a nice zip too. A little mayo, parsley and dash of garlic powder. I got a Pampered Chef gadget with a trigger plunger to fill them. I guess it's for frosting too, but it only has the one use here. Oh, paprika on top.
that storm in the background is beautiful! what a view. I like making mine with mayonnaise, yellow mustard, pickle relish, finely chopped onion & a little celery. Plus a little paprika and Old Bay of course.
Mr Rollins , I had always had big problems peeling eggs . Tried every trick in the book . (Even those egglets) I used to boil a dozen in the hopes of getting six or eight good ones . Then someone suggested baking soda in the water . I haven't ruined one egg in three years . Thanks .
Dan Kauffman Get pastured raised eggs local or at the grocery store. I literally just put them in the pan and boil them for about 6 minutes. I don't bother waiting to put them in when the water is just boiling but add them from the start. Break the shell on just the end and start peeling from there. Make sure the eggs you are using have been in your fridge for about a week or two but aren't expired.
I am glad that I found you you are my kind of cook 👩🍳 because you are some kind cook and funny and good hearted person I am 70 years old and I like your videos thank you
Growing up as a pastor's kid, with countless potlucks, I never had a deviled egg (I have texture issues with food). Fast forward to my late 20's and my girlfriend was making some for a get together. I walked into the kitchen and she literally just turned around and shoved one in my mouth. The face I must have made made her question my reaction. Still chewing I explained that I had never had a deviled egg before. Even more dumbfounded, she said "you grew up as a pastor's kid and have never had a deviled egg!? Well, it was delicious and I have been making up for lost time over the last decade. All of these recipes look amazing. Thanks Kent!
"That'll make your tongue reach out and slap you in the back of your head and knock your dentures out." Now that I've heard that, I'm good. It's time to go see Jesus.
Always love your recipes. I especially love how you took the plain basic boiled egg up a notch!!! Yummo!! Thanks for honoring God and our service men and women. God bless you.
When I was a small young boy, I didn't like the sound of "DEVILED" eggs. So... I renamed them to "Angled" eggs. I know I know, dumb kid I was, but I had a good soul! lol
Hey Kent, I use a stainless steel steamer basket to hard-cook my eggs. Get the steam going, then 14 minutes, then chill. Perfect every time, easy to peel too. The "W Sauce" ... Guy Fieri from Food Network calls is "Warsh Your Sister Sauce" ... I thought that was pretty funny stuff.
Keep this man safe at all cost, we need positivity like this
Trueeee
Yes!!!
🙏🏻
Pretty sure this man don't need no help staying safe
Amen!!
I just needed to know how to make a basic deviled egg for my dads birthday but this is the best video I’ve ever watched. This man is a gift to this world, protect him at all costs
After u get the Basics, u can add whatever u like. When my kids were little I would make a Big batch of basic, then divide in smaller bowls. Because one kid wouldn't eat onion, one only liked basic, one liked everything with sweet relish, one was everything & dill relish... Good Thing I Only had 3 kids! I didn't do this personal thing with All food but Everyone Loved my Deviled Eggs & it's not hard when u start with a common base... 😈
Nothing about this video was 'basic' deviled eggs. What was made in this video can hardly even be called deviled eggs. It's like adding something stupid like chili jam to fried rice.
Very refreshing!
@@pjstartv6798How many people have agreed with you in the 3 months since you posted this?
@@KaiLucasZachary At least 150,000. Just a rough estimate.
Shannon, your editing and humorous sound effects just adds so much to each video. You two just make living life and cooking so much more fun. God bless the both of you. And your dogs. 🤗🙏🕊️🍁☀️
She does such a great job, and oh how i love her
@@CowboyKentRollins Yup, it shows Cowboy Kent! God bless you both!!
lol amen. btw prayer hands are pagan
As a service member and a Dad, I appreciate this! These videos are what I show to my little 8 year old daughter when I teach her how to cook. Thanks for doing these!!!
Thank you Sir (Ryan)... For your service! My late husband who was in Vietnam, highly decorated, also.. was with the 101st. Airborne Division, passed away from that A.O. our government so stupidly sprayed over in Nam. He was a good man. He has been with Jesus now since 2009. That is awful sweet of you to show your 8 yr. old daughter to make this recipe.
Smart dad. I had custody of my daughter and never taught her how to cook. big mistake!
Good teaching your kids new things, Pretty rare nowadays. Like parents are scared to be parents, or adults adults. : )
I think it's awesome you're teaching her how to cook! Starting with easy recipes that can be added to for personal taste preferences is always the best! Great Dadding, sir!!!
I've been making deviled eggs for the holidays for many years now, and people love it when they try them. Last night I crossed my recipe with the "Deviled ham and egg" recipe in this video. What a hit it was! They quickly vanished at our local gun club Christmas dinner potluck!
The only main difference I did was to cold smoke my eggs first. I've been doing this for about 6-7 years. I brine the shelled eggs for an hour in a kosher salt bath, then put them in any bbq/smoker and use a smoke tube with some fruitwood pellets/chips. 20-30 minutes of cold smoking, turn eggs over and 20-30 min more is perfect. I then re-chill the eggs for a few hours before making the deviled eggs. It's important to use a light wood though like fruit, apple, etc rather than the strong woods like mesquite which will be too overpowering.
Thank you for another entertaining video and sharing so many of your recipes. Your cookbook is soon to be in my kitchen! God Bless both you and your wife.
I just discovered this guy and he's total awesomeness. Love the way they film their vids and the way he cooks. He's got enough personality for a group of people. 👏👏👏👏
@C. Bright that is some absolute truth!
His cookbook is amazing too. So rustic!!! I love him.
I’ve binged all his videos in just the last few days,
@@joanreynolds955 I'm trying to do that myself. Such a sweetheart he is.
The first time I made deviled eggs I was 8 years old, helping my granny in the kitchen at Thanksgiving she put me in charge of mixing up the deviled egg filling. I did as she said and after tasting it, immediately went to the fridge and got the jar of pickles and put in a couple of tablespoons. Mixed, taste, a little more...perfect. After granny tasted she said ok, missy, you are in charge of the deviled eggs from now on. A little salt, white pepper, and of course the good mayo and a little mustard. Simple but so good. I love smoked paprika on top.
Oh, and to peel fresh eggs, poke a hole in the fat bottom of the egg with a thumb tack and add salt to the water. Peels easily.
This guy is so cool. I'm a Chef and I have the utmost respect for him. I've made several of his dishes and they're all incredibly delicious
I love how he used the spoon he was tasting with to add more relish! How authenticity southern!
I’ll never watch this when I’m hungry again. The man knows what he’s doing!
Oh yea, "Cookie" CAN cook!
Mr. Rollins - you bring a smile to my face, encourage me to cook with your delicious recipes, and remind me to send thanks out to the universe for how fortunate we are to live in this great country.
I've been a follower for some time. My son made the most delicious Sloppy Joes recently. When I asked where he got the recipe he said he discovered this cool TH-cam cooking channel and the chef was a cowboy. Now you have two followers in this household from Utah!
My confidence in making deviled eggs just went up. Thank, Kent.
Your hair is SO gorgeous... Is it still that color?
@@StanHowse not that exact hue, unfortunately. Blue is a tricky color to get right on your own. I’m still learning a lot about color theory on my head. Lol
My Mom makes a helluva good deviled egg and she been so busy taking care of grandfather while my grandmother is in the hospital fighting I think I'll make some of the deviled ham eggs for her tomorrow. I just hope she doesn't think I'm trying to claim her title. Here's to everyone taking care of someone. We love you. Thank you.
Best wishes to you all. I hope your grandmother has recovered and you grandfather is doing well.
@@lyricessence I debated replying. My grandfather is well and my mom worked to get him into a beautiful brand new assisted living facility. My grandmother passed away from Covid -19. The nurses we are so grateful for set up skype to let my grandfather mom and myself say goodbye the day before she died. I REALLY REALLY appreciate you saying that. Thank you. Stay safe.
@@j-rocd9507 Just heartbreaking. Our medical staff are absolute heroes right now. I'm so grateful that you got to at least Skype with her as she got ready to transition. I'm sorry she's gone but happy her pain is over. My best to you all. Much love.
@@lyricessence Thank you so much. My best to you and yours.
❤
That dog stealing that egg at the end while he was dancing stole the show, that had me laughing. Thanks, Kent and thanks to the dog that was funny!
Spoiler alert!🤣 I am reading while I watch, no I'm anticipating seeing this!🤩🤣👌
@@rosannejimenez1756 ok
@@Spenced86 somebody was whining about "spoiler" because they chose to read comments while watching. I found it interesting, as I was doing the same and knew it was totally my choice.🤣 I don't recall who whined (do if it was you🤷) but I thought it was hilarious.
@@rosannejimenez1756 ok,if that makes you feel better....?
@@Spenced86 I could say the same, bro.✌️
I served in the United States Army for 28 Years. I really appreciate you saying a little something at the end of your videos
Thank you Robert so much for your service
Remember to comment boys, helps this man get recommended to others like he should be.
Yessir
Comment
OOHRAH! Semper Fi, CHAPS
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"About that much" 😂🤣 thats how I measure everything too.
Me too, its a sign of a cook who knows what they're doing.👍
@@ginadisbrow9324 yes! 😅🤣
Shy love mama that's how I get down also all ten" ok 9- 3/4 of it
@@ginadisbrow9324 Louie Luciano njckname lollipo.
Nice job as always Kent. And the editing tops it off. I'm a long-run subscriber, and just now saw this one two years later. I first want to thank you both for the great down to earth videos. And thank you for recognizing us old and new veterans. I served in Panama and a few other vacation spots around the world, and I have shared your videos with many of my brothers. They are all vets and are instantly hooked on your vids. I also wanted to recommend trying duck eggs. One of my buddies here raises ducks and keeps bees. The duck eggs are very rich and it takes an effort to crack one. Plus they are bigger than a normal chicken egg. Greetings from Alaska!
Kent, you hit another home run with these. I hope you are staying safe and pray you, Shannon and the rest of your family have a blessed Easter
Deviled eggs were staples whenever we got together at Grandmother's house. Mom made them too, but they were special at G'mom's. My brother and I would always sneak a few (a few?!) before lunch (Sunday noontime "dinner" for us) and I was always puzzled at how the serving tray was always full when it hit the table. Later in life, I caught mom and grandmother hiding a bunch in the refrigerator and setting some out specifically for our sneakin'. :-) We were generally more successful than the Beag was though we did have some close calls.
By the way, I need to watch this again, I missed a bunch of it because I was mesmerized by the storm clouds moving in. That's the way they looked about a hundred miles north of you in the Texas Panhandle when I was growing up. Could you smell the rain coming?
@USA STRONG nope.
I love the smell of rain and I've never deviled eggs this way before, I may just have to try them! Minus the spicy ones of course XD
@@RedRoseSeptember22 they would probably make good snacks, except that I find it hard to stop after just one or two ...
Randy R. me too, watching the clouds. I live in Missouri but the only tornado I've ever been in was driving through the TX panhandle, on the way to Las Vegas. ONE DAY in Texas & we got in a tornado in Shamrock, TX. We exited off the hwy & went in a parts store & they let us go into their cellar.
He did this outside..what about flies and insects?
I've been watching you for about three and a half years now you literally single-handedly have taught me how to cook. anytime we go to friends house to play cards or hang out or people come over here they always ask me to cook. They swear I went to school to learn. but it's because of you and you only thank you so much.
Glad we could help and Thanks for watching
Folks, a tip for checking eggs for freshness to see if safe to eat. Even grocer eggs if that is all you can get, & i'm 57 yr., old irishman from rural Kentucky, take a glass & fill 3/4 full of water, place 1 egg at a time in water glass & if it sinks, it is good to eat & if it floats throw it out as it is bad. Even eggs from grocer have a date on the egg carton & that is not the expiration date as are good for usually 30 days & sometimes longer after that date, use the water glass test, never fails, & if you are making a big batch such as for deviled eggs for holidays, etc... use a large bowl of water & put in enough water so adding multiple eggs at one time so they can sink or float to see if safe to eat. I hope that tip helps someone, God Bless all & stay safe.
The date usually refer to If u store them in room temp. And the egg is still good if it half float in the middle of the water.
I once made pumpkin bread for Christmas gifts for my bosses and neighbors and realized only after the fact that the eggs were like a week expired. No one got sick and the bread tasted fine. Boy was I worried though. I then learned your trick!
@@Diabolus1978 you are correct friend, but it is getting close to going bad, it is your call.
@@@lockergr , glad that tip helped you friend, it works everytime.
The "W" sauce. I have always called it "Whats this here sauce"
Thanks Kent, have a blessed day!
Thanks and you as well
I always call it Wort sauce, I use it in my scalloped oysters recipe😋
You call it that because of an old chef's story, right?
I have never had such a great time, learning a recipe. He should be on national TV, something for the common man, and not a luxurious kitchen "backdrop"
You sir, are the part of America that i love and like and feel nostalgia for.
Thank you Kent!
I love this guy, I could watch you cook all day. So welcoming
Thanks for watching
What a precious soul! I just found this page and I'm so glad that I did. He seems like the type of person everyone wants to be around. You instantly put a smile on my face.
Thanks Katrina for watching
WHOOO WHEEE!!! Oh my goodness Kent, you've brought back some great memories for me.
Whenever we had family gatherings, the Deviled eggs were always my first target. There were usually several different plates of Deviled eggs from different Aunts kitchens but, even though I always sampled some from each, I always favored mama's the most.
That Beag is one lucky Pup for sure. I hope he enjoyed the sample bite he got.
Take care my good friends and stay safe during these trying times. We sure appreciate ya'll's and what you're doing for us.
Be Blessed.
Stan
Kent, really enjoyed another one of your delicious looking/sounding recipes.
Looking back over your extensive library, I never found a video for one of my favorite foods. Maybe I missed it...BUT, if you've never done Bacon-Blue Cheese Stuffed Burgers, I'd be eternally grateful if you, Shan, the Beag and Duker would do one, PLEASE
S. Michael DeHart aka WVUmounties8...I second that request!
Not hard if you have a tea saucer. Forget fancy contraptions stuffing whatever you want or presses or injections.
All in favor say "Aye" AYE!!
@@thomasleneveu5838 does a thumbs up count as an aye? I've done both.
So the bacon is stuffed inside the patty also? 🤔
this is the most fun I've ever had watching a cooking Video
I've never wished there was a love button on youtube before! My husband and I just found your channel and have been binge watching for a few days now! I made your cowboy crunch wrap and it was awesome! Thank you for your awesome content!!
Fantastic channel! As someone from Wales, UK, a lot of these American foods I had no idea what they were, but cooking them up with your videos has found me some new favourites! The meat loaf especially is now a regular meal in our house. Thanks!
Greetings from Costa Rica!
My mother and I always watch your videos and we enjoy them very much. We always end up hungry after watching them.
Thanks for watching!
I laughed so hard when the Begel stole the egg off the table! I enjoyed this video very much, and take care of yourself and your family. Stay well, and stay safe.
The flag flying in the background is just wonderful! Thank you for flying it ! Happy Easter Christ is real !🤤🐇🐇🐇
Happy Easter to you
AMEN Brother! God Bless.
Kent I’ve been watching you for a few years now and your really good at what you do. I’ve been cooking this way for thirty plus years but still like learning new tips that you offer. I do enjoy cooking as you do and probably have six Dutch ovens for our camping trips along with cooking under our Palapa. I’m the main cook in our family, although my Wife’s a good cook as well.
Keep it coming!
Commenting to just boost this man's video on the algorithm, because he deserves it
Happy Easter, y'all....
I'll second the Instapot!! Wife hard boiled six dozen eggs for Deviled Eggs for my sons Eagle Scout Court of Honor. Didn't lose an egg, all 72 peeled perfect.
Our recipe is pretty close, but the "kick" in our "Chesapeake" Deviled Eggs comes from some Horseradish and a little Old Bay seasoning.
Favorite Easter/Deviled Egg memory comes from my late Grandmom. She always had a big plate of Deviled Eggs to munch on before dinner. We start munching and faces started turning red, sweat started running, eye balls started watering and of course, nobody wanted to say anything. Well, Grand mom noticed and fessed up.... remember that tidbit about horseradish in the eggs? She was trying to add the horseradish and the whole bottle decided to join the mix!!! She said she scraped out all she could, but that it was still a little hot!!!🔥
......and we ate every last one!!!!!
That's a fantastic story ^_^ may your Grandmom rest in peace ♥
George Crosby - great story! And, congrats on your sons' Eagle Scout Court of Honor. I only made it a little past "Life".
@@randy-9842 Thanks!! I made it to "Star" then transfered over to Sea Scouts. Then at 16, started in our local Volunteer Fire Department.
@@georgecrosby113 I've heard of the Sea Scouts but don't know much about them. I built a kit-canoe my last year in (and kept it for nearly 45 years) and love (small) sail boating if either has anything to do with the Sea Scouts! Thanks for your service at the Volunteer Fire Department. That's a pretty hardy bunch of brave folks with giving hearts!
@@randy-9842 Sea Scouts was kind of a Navy Cadets. Our "ship" (think Troop) had a 42 foot sail boat we crewed. I grew up near the Chesapeake and at the time was considering a career in the Coast Guard.... So.....😎
I have always loved deviled eggs and enjoyed them on special occasions like Christmas and Thanksgiving. Someone else always made them, but now that I see how easy it is and have a recipe, I will make them myself on a more frequent basis. Thanks Kent.
Yep, me too Pat Riley!!
@10:13 Shan goes in for a close up as Cowboy Kent samples his work... That look on his face as he stands there in his cowboy attire, set to the backdrop of that sky & Old Glory waving👌
Yes Duke's mayonnaise is the best. I live about 10 miles from where they make it. Have a blessed Easter.
Being a country boy myself , and I love cookin' too........always love me some Kent Rollin's cookin'!! I'm terrible at it , but watching Kent's videos help me a bunch. Thank you Mr and Mrs Rollin's!
I love how you skimmed over the hard boiled egg, as I know there are about as many ways to hard boil an egg as there are flees on a country dog!
He told you how to do it. You put them in some boiling water and cook them for no less than 10 minutes. I prefer 13 minutes. Run some cold water over them when they're done and boom you have hard boiled eggs.
@@justinsumner 6 mins for ramen eggs, 11 for regular hard boiled eggs. 😘👌
Justin Sumner he sure did and like the OP said, there’s lots of ways to make em.
I make mine by either putting them in cold water, bringing to a boil, and turning off the fire. 8 minutes later when they’re “old”, and steaming them when they’re fresh from the day’s lay. Steaming the super fresh ones let’s them peel super smooth & easy. :)
Instant-pot if ya got one... Game changer for hard boiled eggs
The Beag seen that one coming Dads dancing and I'm taking full advantage of this one 👍
That was adorable! Smart doggie
That was hilarious. My Mal has always been taught he can't just steal food, and he's pretty well behaved, but I reckon if Kent waved those eggs in front of him he would grab one right quick too!
I love this channel. I started watching so I could learn about cast iron before I committed to re-buying a cast iron pan, after years of “failing” at cast iron care. And the recipes are just as good as the cast iron tips!
Thank you for watching
Can I just say thank you to Shannon for the sound effects?!?! The absolute best!!
As a fellow Okie I gotta say your food cooking skills will make me fatter than I already am. Love these 3 recipes. And brown eggs fresh from your local farmer are always better, plus you support a neighbor.
Kent, this is one of the best videos. I could eat deviled eggs all day long. I wouldn't have any problem with social distancing lol
Looks like Kent needs to run one of his mowers around the back of the shed. :) Thanks for the tip on these, I will make some this weekend. I plan to both boil some but also have been wanting to try making some of the eggs in our pressure cooker as I have several people tell me that it is one of the best ways to make "boiled" eggs. This will give me a chance to try both methods of prep and a couple of different versions and see how the rest of the household likes them. Take care and know that we all are very appreciative of all the hard work that you and Shannon put into your segments.
Mark Delgado pressure cooker is the best
You make me feel good , my friend. Your recipe's are great, but you make the channel. Thank you for being real, thank you for being you. I enjoy every one... us old fella's need to stick together. I was voluntold to bring deviled eggs to Thanksgiving dinner this year. I think your recipe will make me a hero! Thanks so much... stay safe and keep 'em coming. Semper Fi
Being a southern Belle and loving fried foods, I just have to say that I'm thoroughly enjoying your videos and will happily share them! Seeing your enthusiasm just down right tickles me and reminds me a lot of my daddy, God rest him. Keep those videos coming and we hope to see you in Swoope VA in July! God bless!
Kent’s gonna clear out livin rooms all over the country!
Lmao
Hmm... I just almost bought some duke's mayonnaise a couple of days ago but I had never heard of it. I guess I'll go back & get some.
Cool videos
We call them “kaszinó tojás” (=casino egg) here, in Hungary! When there is a party, there are deviled eggs here!
I recall hearing them being called "Casino Eggs" by a guy who worked with my Dad. . . all the way back when I was 8-9 y.o., tho. 😁
Loved everything about this video, gonna make Devil Eggs for the 1st time. Thanks Kent!
You sir are a gift to us guys who do allot of cooking and trying to get it right!! I have been making your Chimichanga a few times now and since the wife and I like deviled eggs I'll be making this as well.
I like the deviled ham idea.....and how Duke did his Frank the Wonder dog thing back there !!!
I saw that too and had the same thought! What a hoot!
I do love me some Deviled Eggs I do.
Thank you for your videos. I love the recipes but as an Okie who's been living in England for the last 21 years, it does my heart good to hear your Okie drawl! It just about makes me homesick!
They all sound good, best part was when your pup helped his self...take care thanks again.
This is the most wholesome cooking channel i have came across. Love his stuff!
I love deviled eggs. Its a joy and pleasure to watch your way makin em. And hear that familiar southern chatter chat. God bless you and Shan and them good ole dogs helping you out.. 🇺🇲
I cant stop looking at old glory in the background.
*May it WAVE 🇺🇸 forever* 😷✌🏽
Amen brother
I dont own any Yeti , Nike product's. And I dont shop at Target. How did you know.
James Livingston - it is a most beautiful and appreciated sight! Thank you for mentioning it.
@Bethlehem Eisenhour Hi Bethlehem, if I understand you correctly, "Old Glory" is a nickname for the American Flag.
To see it flying so proudly in almost every one of Kent's videos thrills the heart of every patriot. For me, especially with the storm clouds churning behind it, adds to that thrill. Though there always is and will be a cost, we will come through this Corona virus pandemic successfully.
Folks like Kent and Shannon and, yes, like James Livingston who pointed out our flag, make the process easier. Thank you, again, James!
I'm from southeast of Charlotte NC. Dukes mayonnaise is all i know. talk about a great tomato sandwich....love your channel. just found it couple weeks ago.
Jeff from Indian Trail NC.
@Gary York I haven't seen that in our area. Sounds like I need to give it a try.
Amen on all counts.
@Gary York we had a deep south plant here in Gainesville for years
Duke's is very good mayo
@Gary York blaspheming Dukes? I seriously doubt you're a southerner!
Hey Kent, I love your easy manner. You know how to put people at ease.. the world needs more of that.
I never thought about deviled ham in deviled eggs, but it makes sense. Deviled ham makes everything taste good.
Kent Rollins is the Louis L’Amour of cowboy cooks
Yes🤣👌 Everybody keeps saying Bob Ross...I get it, but I like this better! He's kind of a mix of both in some ways though, I guess...but he's the only Cowboy Kent Rollins!
He is the Richard Simmons of the pony trail.
Kent you are a handful of fun. Enjoy your videos
Nailed it! Who doesn't love the sackets!
I love your show and I have been going through a lot and your show makes me happy and I love the tribute to our vets and the hug, I always hug you and Shannon back.
I have a trick for your eggs, put the carton in fridge on its side with rubber bands for 24 hours and the yolks will be centered❤
Lots of jokes, lots of sound effects, and the Beag being Beag 😆
Best show on planet. Love that flag
If every person in the comments is not a trump supporter I will change my name
I love the videos and those fine 4 legged friends. Even the egg stealing beag! God Bless and Happy Easter!
You had me when I saw the Duke's mayonnaise in the opening screen. More flavorful than that corporate stuff.
Loved the cloudscape at 11:08
Absolutely enjoy and love deviled eggs and all three of those recipes are absolutely delicious thank you cowboy for showing us this and that video is absolutely hilarious I love it when the dogs get up there and try and get the food. God bless you and your family and appreciate everything you show us.
It's pronounced "Wooster" like Rooster. Greetings from Scotland and thanks for all the great recipes.
hell yeah!!
I thought it was "Woosteshr", lol.
"honey why is there mayonnaise in all of our condiments?"........ "I was watching Kent Rollins Dear"
Uncle Justin -- irrepressible, audible, laugh! thanks
I cringe everytime
Looks good!
My mom makes the best deviled eggs and the plate is cleaned at every party. I would always try other peoples and it was always too tangy and not very savory, tasting overpoweringly like mustard, and there would always be left overs. I finally got my mom to give me the secret and it was to use ground mustard instead of the condiment. It adds that much needed unique kick that mustard gives without all the added vinegar that comes with liquid mustards. Trust me, anyone reading this, use ground mustard in place of liquid, and remember to only use a fraction of ground mustard as it's far more potent than liquid mustard.
Deviled ham is really good in deviled eggs, I've made them that way and since I'm from SC the only mayo I use is Duke's.
All 3 of these sound good.
First time I've seen anyone mention that. My mother made them that way and we do too. Adds a nice zip too. A little mayo, parsley and dash of garlic powder. I got a Pampered Chef gadget with a trigger plunger to fill them. I guess it's for frosting too, but it only has the one use here. Oh, paprika on top.
@@joandelpozzo9594 I never met a deviled egg I didn't like. Lol
I swear. You have brought me so much joy today 😅 I’m getting ready to make big batches of deviled eggs and found you by chance
Hannah Eller, me too!! :)
that storm in the background is beautiful! what a view.
I like making mine with mayonnaise, yellow mustard, pickle relish, finely chopped onion & a little celery. Plus a little paprika and Old Bay of course.
God Bless you Kent! Great Videos!
Mr Rollins , I had always had big problems peeling eggs . Tried every trick in the book . (Even those egglets) I used to boil a dozen in the hopes of getting six or eight good ones . Then someone suggested baking soda in the water . I haven't ruined one egg in three years . Thanks .
Dan Kauffman Get pastured raised eggs local or at the grocery store. I literally just put them in the pan and boil them for about 6 minutes. I don't bother waiting to put them in when the water is just boiling but add them from the start. Break the shell on just the end and start peeling from there. Make sure the eggs you are using have been in your fridge for about a week or two but aren't expired.
White vinegar works as well.
@@ChaoticLaughterInc Tried it . Marginal results at best . Baking soda works for me 99.9% of the time . Appreciate your input .
I am glad that I found you you are my kind of cook 👩🍳 because you are some kind cook and funny and good hearted person I am 70 years old and I like your videos thank you
Growing up as a pastor's kid, with countless potlucks, I never had a deviled egg (I have texture issues with food). Fast forward to my late 20's and my girlfriend was making some for a get together. I walked into the kitchen and she literally just turned around and shoved one in my mouth. The face I must have made made her question my reaction. Still chewing I explained that I had never had a deviled egg before. Even more dumbfounded, she said "you grew up as a pastor's kid and have never had a deviled egg!? Well, it was delicious and I have been making up for lost time over the last decade. All of these recipes look amazing. Thanks Kent!
Thanks Nathan for watching
"That'll make your tongue reach out and slap you in the back of your head and knock your dentures out." Now that I've heard that, I'm good. It's time to go see Jesus.
I love his units of measurement. They're always so spot-on. "See THAT? Now THAT, is the correct amount, right there!" Brilliant.
Always love your recipes. I especially love how you took the plain basic boiled egg up a notch!!! Yummo!! Thanks for honoring God and our service men and women. God bless you.
The Beag and the Duke Happy Easter Pups.
I just love watching you and hearing the laughter and everything in the background. Makes you like the rest of us
Cowboy Kent, you are a fantastic performer! It's great fun to watch your videos, as well as great for recipe ideas. Many thanks!
I enjoy watching all your videos! Will have to disagree with you on the mayonnaise lol...we are dedicated Blue Plate Mayonnaise eaters!
Good afternoon my friend hope all is well....
I just came across this video. I love this guy's spirit. He totally brightened my day.
I give ya a big 👍 before I watch cause I know I’m going to like it.
When I was a small young boy, I didn't like the sound of "DEVILED" eggs. So... I renamed them to "Angled" eggs. I know I know, dumb kid I was, but I had a good soul! lol
I was the same way, haha. God bless ya. 🙏🏼
Randy Taylor - I like that!
There angel eggs when you put dill relish in them instead of trying to sweeten them up😊, the devil tries to sugar coat everything 😈
Ya I get that!
Bless your heart!
I've been watching your channel for a little while now. I gotta say I say I love the way you cook and use your recipes. 👍🏻
The fart noise at 3:57 had me laugh so hard I nearly wet myself. WAS NOT expecting that 😂
And now I wont be surprised... 😞
@@imhigh0013 ...you don't HAVE yo read the comments if you don't wanna know stuff ahead of time🤣😉 Nobody made you🤷🤣
I thought I was hearing things, lol!
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Thank you for the warning. Coffee does NOT taste better through your nose. My sinuses thank you as well.
Hey y’all. This makes my day. 🌹🌹
Good for you Nancy. And you are right, Kents videos really lighten up ones day
I have HATED deviled eggs for 67 years. I made these for the wife and tried one myself. I LOVE Kent and Shannon Rollins deviled eggs!
Thought you was fixin to get full on “Cool Hand Luke” there for a minute....Love y’all
What does that mean.?? Bun-B says it in a song 🤔🤔
Luke why’d ya have ta say 50
Shan wouldn't let him in the house. (toot)
@@1deepjoe Watch the movie "Cool Hand Luke" with Paul Newman.
Dude! I was thinking the same thing! "What we have here is a failure to *cOmMuniCAtE* . " XD
Hey Kent, I use a stainless steel steamer basket to hard-cook my eggs. Get the steam going, then 14 minutes, then chill. Perfect every time, easy to peel too.
The "W Sauce" ... Guy Fieri from Food Network calls is "Warsh Your Sister Sauce" ... I thought that was pretty funny stuff.