These Are 10X Better Than Regular Deviled Eggs

I personally love a good deviled egg but the main problem I have with them is the lack of texture, it's just mushy on top of mushy. These eggs really fix that problem with flying colors.
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Deviled Eggs Full Recipe:
12 eggs (save 2 for breading)
1/4 cup + 1 tbsp mayo
1/4 cup + 2 tbsp sour cream
2 1/2 tbsp mustard of choice (I used Savorra)
1 tsp Maldon salt
1/2 tsp black pepper
3 oz prosciutto deep fried
1/2 bunch chives finely sliced
1 dill pickle cut into little cubes
few sprigs of fresh dill
1/4 cup all-purpose flour
2 reserved eggs beaten
1 1/2 cups panko bread crumbs
10 sprigs of fresh thyme picked
3 sprigs of fresh or dried oregano

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[thatdudecancook]

So I chose the wrong word when I said Fresh eggs for peeling as very fresh eggs don't peel as easily as older ones. I just meant trying to find some nice local organic eggs as opposed to some mass-produced factory-farmed ones.

[jessebell]

I usually don’t share my secrets, but leaving the shell on after boiling also provides a great deal of texture.

[guen]

My husband came into the kitchen just as I was finishing the filling. He said, "What are you doing?"
I said making fried deviled eggs. He kind of turned up his nose.
So I filled one and told him to try it. He did.
He was silent for a moment, the said, " Damn. That's phenomenal!"
Thank you for the recipe. 😃

[MichaelDavidWiller]

I made these today for my friends, except I used your candied bacon recipe instead of the prosciutto. The response was an overwhelming positive, with my one friend saying "You've ruined deviled eggs for me. Any time someone offers me a non-fried deviled egg I'll have to throw it on the ground." 😆😆

[seniorbob]

What makes the peeling the easiest: preboil the water then place the cold eggs into the boiling water. The rapid temperature swing causes the membrane between the shell and the egg albumin to detach and makes peeling the egg extremely easy.

I've personally tested this a couple of times. The difference is quite stark. From OMG WHY DON'T YOU PEEL!!?! To omg that was ez!

[haleyb]

Well I made these today for an Easter event. I followed the directions just as described even buying the Savora mustard from Amazon. I peeled them perfectly. Fried them too a beautiful golden brown. I topped them carefully with every garnish in the video including the fried prosciutto. I put them on a platter of my mother's with little divots for each individual egg that I've never even used. They looked amazing and I couldn't have been prouder. Then as my husband was putting them in the car he dropped the whole thing. I didn't even get to try one.

[estd]

A tip for peeling the eggs: after you have rolled it and broken up the shell slip a teaspoon under the shell membrane. You can then slide it around the egg and remove the shell in one piece. This prevents having to pick at it. This trick also works dry so if you happen to be someplace without running water like a salad bar you can do this as well. For removing the yolks, if you treat it like an avocado and cut the white by rotating your knife around the yolk then the yolk ball pops out easier whole than having to dig out the halves with a spoon and you don't have the issue of having to clean yolk off your knife as you are prepping.

[thatdudecancook]

Please make these deviled eggs they were absolutely top tier! Hope you are all having a nice time out there in the world today.

[aaronbailey]

Placing the eggs in boiling water is the best way to make peeling easier regardless of the age and type of egg. Kenji tested this with thousands of eggs and I have found that it works great. I would say to do more of a subtle boil instead of a rolling one to avoid the eggs from cracking in the water.

[CrimePony]

I just made a double order of this and good lord I need to buy a bigger fryer. I can't believe how amazing this recipe turned out my first time. The tastes in this is unreal and the texture makes it even better.

[karenanson]

Actually the opposite is true regarding the peelability… older eggs will have a larger air pocket making the membrane looser. (I’ve had pet chickens for decades now so, ya know, lots of anecdotal evidence). But I totally love this idea. Lost my sense of smell and taste about 10 years ago so I’m all the texture of food now. Gotta try this. Thx!

[steezuschrist]

I literally never really follow people but that kick to the fridge at the end of the video sold it for me

[trevorchadwick]

Sonny, you are like the perfect mix of entertaining, educational and creative. Keep doing what you're doing. Oh, and Sgt. Gilbert of course always steals the show.

[marcrivera]

Okay, I tried your recipe today. I've never made deviled eggs before. So, this took me the better part of 4 hours to complete. :)

Made these for a dinner party this evening. But, made a few extra for taste sampling with my girlfriend and her sister. These ladies are tough critics and I know they'll give an honest review.

All I could hear between bites from them were accolades and references of me cooking like Gordon Ramsay...

Thank you for uploading this video.

[MadTravis]

I literally made deviled eggs two days ago. Wish I had seen this then! I used crispy bacon to add texture to mine. Chopped up real fine and mixed in with yoke mixture. Then topped the eggs with the leftover bacon once done. Super crispy and awesome!

[jeremyphillips]

These look awesome. Regarding egg peelability, I've tried all the usual tips and tricks with varying results, but what has always worked better for me than water additives or using older eggs is to bring the water to a boil first, then lower the eggs in with a spoon. Something about the shock of the cool egg hitting the boiling water causes the membrane to stick to the shell instead of the white and helps the shell slide off effortlessly. But don't put them in the boiling water straight out of the fridge or some of them will crack and leak. I set the eggs out on the counter just before putting the water on to boil, and that seems to be just enough tempering. I like my yolks well done, so I leave them in the boiling water for 14 minutes before putting them in cold water. This is for large eggs. Times will vary depending on egg size and desired doneness.

[davidbuben]

I love traditional deviled eggs and never thought about the texture. And yes, your recipe will definitely turn up the amperage several notches. Looks phenomenal!

[darkarcanum]

Let me just say "I don't like Deviled Eggs!...well now I do. I was trying to win points with my wife so I tried my hand at these. I hate the peeling process...got to be a better way. Finished these and gave her a little plate of these. And WE demolished them. These rock...Thank You!

[jamesbarisitz]

If you stir the eggs a few times in the first 3 minutes you get a even thickness of white around the yolk. It's makes the boat for mix reliable! 😃

[nicholashedberg]

I always put a pinch of curry powder in my deviled eggs, it pairs very well with the mustard and is amazing.