A Wholesome Deviled Eggs Recipe

Written by Kenneth Lee July 28, 2020

Table of Contents:

The Secret Ingredient You Should Be Using In Your Deviled Eggs

Deviled eggs are one of summer’s favorite picnic and potluck foods — and they’re so tasty they frequently make an appearance at Thanksgiving as well. They also, surprisingly, have quite an ancient lineage, as they trace their origins back to a dish of spiced, boiled eggs that was popular back in the days of the Roman Empire. The name actually doesn’t refer to any occult practices — the term “deviled” dates back to the late 18th century, and simply referred to a dish that was highly spiced or seasoned..
While deviled eggs as we know them today may or may not be particularly spicy, they are deliciously versatile, and can be dressed up in a number of different ways. While there are numerous recipes for deviled eggs with special ingredients ranging from horseradish to Greek yogurt to avocado, there’s one ingredient which works its magic in stealthier ways. Not only does it add a delightfully rich and creamy texture, but it also corrects the main flaw with deviled eggs as a party food: No matter how pretty they look on the platter at first, the filling does tend to get a bit weepy after a while..
So what is that secret ingredient that can exorcise your deviled egg demons and cheer up their weepiness? Why, it’s our old friend butter! This deviled egg hack is endorsed by none other than super chef Julia Child, and also by domestic diva Martha Stewart. Both of these queens of cuisine use butter in their deviled eggs, so you know it’s the right move if you want to take this holiday favorite to the next level. But before you embrace this decadent food hack, you need to know the basics. Where to begin?
If you’re in need of a new deviled egg recipe, you can certainly use Julia Child’s original one, which is a great excuse to break out that jar of piccalilli you’ve surely got lurking at the back of a cabinet, right? Queen Julia adds this relish of chopped pickled vegetables and spices, which is typically more at home on a Chicago-style hot dog than a devilled egg, but, hey, it sounds delicious to us. And butter will only make it better..
If you’re more of a traditionalist, the Martha-endorsed recipe will do nicely, especially if you’ve got an ample supply of fresh-grown tarragon or chervil. Southern Chef Virginia Willis is the author of Martha’s go-to deviled eggs recipe, which calls for two tablespoons of unsalted butter, in addition to the usual mayo and Dijon mustard. Should you already have your own go-to deviled egg recipe, though, you can still improve upon its near-perfection with the addition of a little butter. The result? Your deviled egg filling will have a smoother, almost velvety texture, and it will also hold its shape longer than a filling made of mashed yolks and mayo alone..
Taste of Home agrees with Willis that two tablespoons of butter per dozen eggs is the way to go. And yes, it has to be real butter — no margarine or any other similar “can’t-believe-it’s-not” substitute. Flavor aside, no vegetable oil spread is going to have the necessary texture to help the filling hold up. What’s more, you really do need to let the butter soften before mixing it into the egg yolks, mayonnaise, and seasonings..
Once your butter is soft (but not melted), combine all the filling ingredients in a food processor until the mixture is light and creamy. You then spoon (or pipe, if you want to get all fancy) the filling into the egg whites. Garnish your eggs with paprika, parsley, pepper, pimentos, pickles, or perhaps even things that don’t start with the letter “p.”.
Deviled eggs are great at any time of year, of course — a fast-approaching Easter holiday is not required for you to make and enjoy deviled eggs. You’ll definitely want to whip up a batch on November 2nd, though, for your new favorite holiday — may we be the first to wish you a happy National Deviled Egg Day!
Watch the video to learn the secret ingredient you should be using in your deviled eggs!
#DeviledEggs #Eggs

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How to Make Healthy Deviled Eggs 5 Ways

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Pumped-up flavors and healthy swaps give these deviled egg recipes a modern edge. Our secret to creamy eggs with fewer calories? Swapping half the full-fat mayo for nonfat Greek yogurt. Try these healthy recipe makeovers—Classic Deviled Eggs, Parmesan-Caper Deviled Eggs, Kimchi Deviled Eggs, Buffalo Deviled Eggs and Spicy Southwestern Deviled Eggs—for a crowd-pleasing appetizer or healthy snack..
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Healthy Deviled Eggs

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When you need a quick energy boost or protein source, keep a batch of these deviled eggs around. To save you in the fat and calorie department, this particular recipe uses vegan mayonnaise instead of the regular stuff, but Greek yogurt is also a good option..
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Sriracha DEVILED Eggs Recipe (HEALTHY!)

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One of my FAVORITE recipes ever. These sriracha deviled eggs will not last long in your house!
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Here is the recipe:
12 Eggs (Hard boiled).
10 Tablespoons (which is 160grams) Fat Free Mayonnaise (or substitute).
1 Tablespoon Lime Juice.
80grams Sriracha Sauce.
1/2 Teaspoon Kosher Salt.
1/2 Teaspoon Ground Black Pepper.
1 Serving (which is 5g) Yellow or Dijon Mustard.
Hard boil 12 eggs. Peel and cut the eggs in half. Remove the yolks and mix all of the ingredients together in a bowl. Use a dessert decorator/spoon to put the mix into the egg white halves. Enjoy!
Tips: Get a lock and forget the combination in order to not eat all these right away!
Calories in the WHOLE recipe:
Calories: 944.
Fat: 54g.
Saturated Fat: 0g.
Sodium: 3700mg.
Carbs: 48g.
Fiber: 0g.
Sugar: 26g.
Protein 72g.
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DEVILED EGGS | how to make the best deviled eggs recipe (paleo, keto, whole30)

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Deviled eggs are a classic recipe and perfect for the holidays, Easter or parties. Learn how to make deviled eggs (so easy!) and you’ll always have a healthy appetizer and snack recipe ready for the masses..
My deviled eggs recipe is naturally gluten-free and also paleo, keto, low carb and whole30 friendly. It’s the classic recipe version though you can always spice it up with additional flavor variations like those on the full blog post below..
Deviled eggs are easy to make, have only have a handful of ingredients and most people love them. So I’m happy to share my best deviled egg recipe with you today! Enjoy!
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Deviled Eggs Recipe, Healthy Deviled Eggs

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Tuna Deviled Eggs 70 calories:
Ingredients.
• 4 hard-cooked eggs, peeled and halved.
• 1/4 cup low fat mayo.
• 1 tsp. Dijon Mustard.
• 1 can tuna.
• pepper to taste.
PREPARATION.
1. Separate egg yolks from egg whites..
2. Mash egg yolks in small bowl. Stir in remaining ingredients except egg white halves..
3. Spoon or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika..
Did you know?
Tuna contains a lot of vitamin D and light tuna contains all the more Vitamin D. The oil-packed ones help to retain more omega-3 fatty acids. Tuna offers abundance of immune-boosting selenium along with good amount of proteins..
Eggs an organic egg will help you feel full all day. Eggs are a good source of protein and have 13 different vitamins and minerals, including iron and vitamin D. A study has found that folks who ate eggs were feeling less hungry through the day, eating about 330 fewer calories overall.

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Deviled Eggs 4 Ways

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Here is what you’ll need!
Classic Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs.
½ cup mayonnaise.
1 tablespoon mustard.
1 tablespoon relish.
1 teaspoon salt.
1 teaspoon pepper.
Paprika, for garnish.
Parsley, for garnish.
PREPARATION.
1. Place the eggs in a pot and fill with cold water until the eggs are just covered..
2. Bring the pot to a boil..
3. Once boiling, remove from the heat, cover, and let sit for about 12 minutes..
4. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel each egg..
5. Cut the eggs in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside..
6. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
7. Pipe the mixture into the eggs, garnish with the paprika and parsley, and serve chilled..
Cajun Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs, hard-boiled.
½ cup mayonnaise.
1 tablespoon mustard.
1 tablespoon Cajun seasoning.
½ cup celery, finely chopped.
½ cup bell pepper, finely chopped.
1 teaspoon hot sauce (or more for desired spice).
Smoked paprika, for garnish.
Chopped green onion, for garnish.
PREPARATION.
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
2. Pipe the mixture into the eggs, garnish with the smoked paprika and green onion, and serve chilled..
Loaded Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs, hard-boiled.
½ cup sour cream.
½ cup cooked bacon, chopped.
¼ cup chives, finely chopped.
½ cup shredded cheddar cheese.
Salt, to taste.
Pepper, to taste.
Chopped bacon, for garnish.
Chives, for garnish.
PREPARATION.
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
2. Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled..
Guacamole Deviled Eggs.
Makes: 24.
INGREDIENTS.
12 eggs, hard-boiled.
2 small avocados, diced.
¼ cup cilantro, chopped.
¼ cup jalapeno, seeds removed and diced.
½ cup red onion, finely chopped.
½ cup tomato, finely chopped.
2 cloves garlic, minced.
1 teaspoon cumin.
1 tablespoon lime juice.
1 teaspoon salt.
Chopped tortilla chips, for garnish.
Cilantro, for garnish.
PREPARATION.
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do)..
2. Pipe the mixture into the eggs, garnish with the cilantro and tortilla chip, and serve chilled..
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In a saucepan, bring water to a boil. Carefully lower the eggs into the water (I use a wire colander or a ladle). Lower the heat to a gentle simmer and cook for 10 to 12 minutes.

Drop the eggs into.Ingredients for healthier deviled eggs Healthier deviled eggs require just four main ingredients: Greek yogurt, dijon mustard, lemon juice, and of course eggs. Mixed with a dash of heat (hot sauce) and some spices, these eggs will taste absolutely irresistible.Fill a medium saucepan with 1-inch of water; fit with a steamer basket and bring to a boil over high heat. Add eggs, cover, and steam until hard-cooked, about 13 minutes.

Transfer eggs to an ice bath and let sit until chilled, about 6 minutes.Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.

Cover and bring them to a boil, then turn off the heat.Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now. Let the eggs sit in the hot water for 20 minutes.

Slice the eggs in half lengthwise, scoop out the yellow yolks, and place in a bowl. Arrange the egg white halves on a platter. Add the rest of the ingredients, except paprika, to the egg yolks and mash with a fork until smooth.

Spoon the egg yolk mixture into the center of the egg whites.Place the egg yolks in a small bowl and the egg whites on a serving plate. Use a fork to mash the egg yolks and then add the remaining ingredients.

Traditionally, deviled eggs are made with mayonnaise. For a healthier twist, you can use plain Greek yogurt in place of the mayo.For classic deviled eggs, yellow mustard is the way to go. It has the right acidity and saltiness that adds a special punch.

Dijon, or a blend of brown mustard and yellow mustard, also works well. But you don’t have to go super-traditional and put only mustard, mayo and paprika in your filling.Place eggs in saucepan and cover with water. Bring to boil.

Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot.Deviled Egg Recipes Find the best deviled egg recipes, from bacon deviled eggs to healthy deviled eggs. Try a recipe with a spicy twist, or stick with the classic version for an easy party treat.Use a fork to mash the egg yolks.

To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika and cayenne pepper. Mix wel.The traditional recipe typically consists of boiled eggs, mayonnaise, mustard, salt, pepper, and paprika, but you’ll find lots of variations on that basic formula. Below is our twist on dish, which ultimately makes it a healthier deviled eggs recipe. 5 from 1 vote.

Make filling as directed. Curry: Stir in 2 tablespoons hummus, 3/4 teaspoon curry powder and dash cayenne pepper.Garnish with garbanzo beans. Crab Cake: Stir in 2 tablespoons crabmeat, 1 tablespoon finely chopped red pepper, 2 teaspoons sweet pickle relish, 1/2 teaspoon reduced-sodium seafood seasoning and 1/8 teaspoon celery seed.Garnish with additional chopped red pepper.Deviled eggsare a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.

My best deviled eggs recipeis a combination of.The best deviled eggs will make any meal that much better! Easy Deviled Eggs the Kids Will Love.

I think these Loaded Deviled Eggs are so cute, tasty, and fun. Kids can help decorate them and feel a part of the process and they might just like them as well! I know my niece and nephew were big fans of this easy Deviled Eggs Recipe.

List of related literature:

In this flavorful version of deviled eggs, I’ve slashed the calories by replacing the mayonnaise-yolk center with heart-healthy hummus.
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better by Joy Bauer Hay House, 2016
WHY THIS RECIPE WORKS: Deviled eggs often fall to the extremes, with fillings that are either pasty and monotonous or reminiscent of chunky egg salad.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
Break the eggs into a bowl and add a pinch of salt and pepper and the remaining 1 tablespoon of olive oil.
from Brunetti’s Cookbook by Roberta Pianaro, Donna Leon Grove Atlantic, 2010
1-2 tsp minced parsley is optional 4 hard-boiled eggs 1/4 cup vinegar (white wine, cider, or malt) 1/2 tsp salt 1/8-1/4 tsp ground ginger optional: pepper, galingale, cloves, and/or cinnamon Separate yolks and whites of boiled eggs.
from Pleyn Delit: Medieval Cookery for Modern Cooks by Constance B. Hieatt, Brenda Hosington, Sharon Butler University of Toronto Press, 1996
Like the other deviled egg recipes in this book, you can also chop the egg whites and serve this dish as an egg salad.
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes by Kristie Sullivan, Andreas Eenfeldt MD Victory Belt Publishing, 2018
To the yolks, add the mayonnaise, 2 teaspoons of vinegar, avocado, and salt; stir to combine.
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health by Jimmy Moore, Adam Nally Victory Belt Publishing, 2018
Low-fat mayonnaise works with deviled eggs and as a sauce because it holds up well and doesn’t change color.
from Food Styling: The Art of Preparing Food for the Camera by Delores Custer Wiley, 2010
Beat the eggs with the sugar; add a tablespoon of vinegar and the baking soda dissolved in a little lemon juice, vanilla and lemon peel, 3 tablespoon of oil and mix everything well.
from Romanian Cookbook by Community Center Romanian, Romanian Community Center of Sacramento Reflection Pub., 2010
If you’ve fried your eggs in ½ tablespoon of butter (a half serving) and tossed your coleslaw with a tablespoon of mayonnaise (one serving), include the one and a half servings in your daily tally.
from What to Expect When You’re Expecting 4th Edition by Heidi Murkoff, Sharon Mazel Simon & Schuster UK, 2010
This classic version uses egg yolk and olive oil flavored with lemon juice, vinegar, Dijon mustard, and salt.
from The Quiet Gut Cookbook: 135 Easy Low-FODMAP Recipes to Soothe Symptoms of IBS, IBD, and Celiac Disease by Sonoma Press Arcas Publishing, 2015

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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173 comments

Kulalbine July 28, 2020 - 12:29

Same here! Love sriracha on almost everything (pending dessert). You’ll love these

Alsaath July 28, 2020 - 18:28

Sabra makes these single cup (2oz) guacamole. I’ve been taking some mixing it with the yolk of 1 egg for a guac deviled egg and using the remainder to spread on toast. It’s a nice filling healthy breakfast.
yeah i’ve been making 1-deviled egg in mornings. It’s fun and I got time. ��

Jushicage July 29, 2020 - 01:21

eggs have no taste & the whites are yuk. maybe adding real chips of bacon or ham would be a good add on.

Kemi July 30, 2020 - 01:10

Amazing how many different ways they can be made! Well done!:-)

Fonn July 30, 2020 - 09:45

Currently boiling some eggs right now as we speak! I’m going to be adding some bits of bacon on my eggs when finished! ❤��

Kedal July 30, 2020 - 20:53

Wow, this looks so good!! I recently made my version of Deviled Eggs with Peri Peri on it, would love for you or anyone to check it out and would love to know what you think, thanks.

Thonrad July 31, 2020 - 05:37

Gramma used to make these every christmas dinner, R.I.P grandma

Goktilar July 31, 2020 - 21:22

Add a tbl spoon of softened real butter… Makes it silky and the filling wont become wattery after sitting awhile

Whiteray August 1, 2020 - 11:02

Im working on a Deep Fried Deviled Egg for the next county Fair coming up in the spring

Zulusida August 2, 2020 - 04:13

I always thought devised eggs were supposed to be burnt to the crisp��

Thetagamand August 2, 2020 - 09:01

I tried it and didn’t care for it… Left a buttery coating on my teeth it was ewww yuck..

Ianbandis August 3, 2020 - 05:51

Amazing! I’m currently on quarantine and I was so hungry!!!!! This helped alot��

Fojurus August 3, 2020 - 14:00

I’m planning on making this recipe for Easter dinner I’d really appreciate some advice ��

Iannin August 3, 2020 - 15:50

Tasty:12 eggs

Mom: get more than two I’ll kill you
Me: so mean
Mom: 1 egg

Fonn August 4, 2020 - 07:26

For easy peeling just crack the eggs at 9 minutes in and lower heat most eggs will peel in one.

Grilore August 4, 2020 - 18:01

I’d like to put a slice of Jalapeno in the egg before I add the filling it’s a nice surprise

Mauhn August 5, 2020 - 18:50

theys ure look tasty haha like your channel name haha i’m so happy i could die from a heart attack ily guys pls cxome to my house ok

Tok August 6, 2020 - 03:28

I thought deviled eggs were just boiled eggs with ground peppers sprinkled on top lmao

Larus August 6, 2020 - 21:46

Deviled eggs are pretty easy to make! The only problem is… I don’t have mustard, Apple cider vinegar, and pepper-

Tekora August 7, 2020 - 10:32

Amazing will try the Guac mix hopefully soon! Thanks mates!!!!

Anahuginn August 7, 2020 - 18:09

I made the eggs the way you did.. the shells were like glued to the egg, lost a lot of egg just peeling the shell which was also a pain…how do you make it flawless? I put the eggs in cold water after with ice but only for about 5 mins after letting them come to boil and then sitting covered for about 12 minutes

Cerekus August 8, 2020 - 02:35

Her yolks where green she cooked eggs too long. Her eggs look nasty sorry not following her recipes

Gobar August 8, 2020 - 09:11

Why do I keep on watching these kinda videos knowing that all of these ingredients aren’t even easily available in my country..

Fesius August 9, 2020 - 08:53

I like how the last guy searched for the last egg, as if he couldn’t see it.

Bolis August 9, 2020 - 22:19

Just started watching your videos!! Great new recipe ideas my man!!!

Thorgasius August 10, 2020 - 08:35

Really boring video. No one cares about the size of the pot u using.

Androlen August 10, 2020 - 16:46

I’m not sure i can get fat free mayonaise here in the uk. I think its just a light version.

Kulagas August 11, 2020 - 01:23

That “oh yes” at the end makes me uncomfortable every time I hear it, without fail

Dahelm August 11, 2020 - 12:31

Just made these and they are wayyy too salty and that was after I put about a half teaspoon instead of a full teaspoon like the video says. Tried to save them by adding a littlw bit of sugar but they still had to be thrown out. I’d recommend only a fourth or adding just a pinch to taste

Centri August 12, 2020 - 16:21

I’ve never heard of using apple cider vinegar. What’s its purpose?

Galar August 13, 2020 - 04:12

I fucking lost it when I saw how much mayonnaise they put in there jesus christ almighty ��

Mejin August 13, 2020 - 11:39

what do you think about pricking the wide end of your eggs before boiling so that the shells don’t crack?

Painbeard August 14, 2020 - 05:55

In my head it sounded salty but went on head and followed the recipe. I was right. No need for salt, in my opinion. Salt is already in the Mayo, mustard and relish.

Burdin August 14, 2020 - 17:38

Hey so I made the first one and it’s way to fucking salty dear god

Malaron August 15, 2020 - 02:50

My secret is horseradish. I’ve never had weepy deviled eggs even in the second day

Fedred August 15, 2020 - 18:16

As a deviled egg purist only miracle whip a bit of sugar and a small amount of white vinegar is needed. Dust with paprika.

Silvermane August 16, 2020 - 07:34

BRO YOU BE TAKING 4 MINUTES THEN IM TAKING 2 HOURS WHAT THE-

Sirann August 16, 2020 - 16:42

Doukasa August 16, 2020 - 22:04

Imma try this with bbq sauce since it is summer:)

BTW there is no Fat free stuff in Canada

Alsawyn August 17, 2020 - 08:03

Just followed way 1 of making deviled eggs. Are they sapose to taste salty?

Baath August 18, 2020 - 05:03

Does being PERFECT ever get boring? Seriously, at age 67 it’s time I improve some very basic cooking skills. “Common sense,” told me to put them in room temp water, then boil. Now I have to look at your video on properly mashed taters! Thank you for this. I’ll have a field day brushing up on the stuff I get wrong! LOL:-) ��

Sternworm August 18, 2020 - 19:45

Bro i legit just wanted breakfast and my mom left boiled eggs im like what is this. Then i just made my own 0-0 i added some mustard mayyonaise and pickle juice lol thanks for this video <3

Rainmoon August 19, 2020 - 10:51

Me watching this at 12am I am researching for something new to try with eggs��. Quarantine is making me wanting to change my usual food routine. I’m gonna try this tomorrow

Meztigrel August 19, 2020 - 13:40

Butter in my deviled eggs? Never. I have never had my deviled eggs get weepy.

Oghma August 19, 2020 - 22:13

Great video. Saw other videos that made things to complicated for no reason. This was simple that even a child can do it.

Mirathis August 20, 2020 - 10:16

This is almost exactly how I make mine. Except I use avocado in place of mayo, at the end I dust my pan of deviled eggs with a bit of paprika. They’re perfect. Definitely subbing to your channel, can’t wait to see what else you got.

Kelelore August 21, 2020 - 08:35

Needs relish too. When boiling eggs add baking soda and they will peel so easier.

Ragemaster August 21, 2020 - 19:40

I would call it devil eggs only if you put in crushed dry Thai chili flakes.

Jucage August 22, 2020 - 11:35

DO NOT ADD SALT! i used the first recipe for the “classic” deviled eggs and they were way way way too salty, i had to start all over from the beginning and used no SALT and only half of the remaining ingredients

Ariuntrius August 22, 2020 - 16:54

Pro tip: when your hardboiled eggs are grey around the edges thats when you know youve overcooked them

Bazan August 23, 2020 - 04:05

Mixing a teaspoon of salt with best foods mayo and vlasic dill relish is waaay too much salt. I honestly don’t know if the brands I chose effected this or not. But I do know at least the best foods mayo is a bit saltier to me than other brands.

Cordaron August 24, 2020 - 02:40

Who else thought putting jalapenos in your subway is a good idea? But really is a bad idea? Thats me XD

Drelazan August 24, 2020 - 14:38

My Uncle told me once that a perfect hard boiled egg takes twenty minutes at a rapid boil……..eeehhh…..WRONG!!!! because they would crack and bust and then you have poached eggs lol. Boil them for 2 minutes, take them off the heat cover and let them sit for about 15 minutes and then rinse them in cold water for a few minutes then peel.

Whisperdweller August 24, 2020 - 19:27

Nice! I have to use regular mustard dijon is too sweet & relish covers the sweet n tangy part mmmm…��

Zumi August 25, 2020 - 10:44

What healthy about eating an unborn chicken embrio with mayonnaise and salt lmao

Kazrak August 25, 2020 - 20:10

Literally just made some of these, oh my god they were so freaking delicious!!!

Grozilkree August 26, 2020 - 13:48

Is the Apple cider vinegar Necessary? Can they be made without it?

Bahn August 27, 2020 - 01:46

We use a mixture of mayo, a dab of mustard and sugar to taste to stir in the mashed egg yolks. They go over big time. Have been asked for the “recipe.”

Cehelm August 27, 2020 - 13:08

I made your pre-heated water hard-boiled eggs (best they have ever come out for me!) and just made these Deviled Eggs for my wife and I. Even without the paprika (we didn’t have any on hand) they are DELICIOUS! Thank you so much for these videos, Lisa! x

Darkraven August 28, 2020 - 03:44

She didnt say it but dill weed is really good on them to sprinkle it with the paprika

Aurizius August 28, 2020 - 13:08

If you want to know something it basically taste like egg salad but with some spice

Salkis August 29, 2020 - 06:16

What do deviled eggs taste like? I’ve actually never had one before.
Does it taste like egg salad?

Arakree August 29, 2020 - 15:22

The second she said “healthy” I rolled my eyes, so 21 seconds in and I’m leaving now.

Nightbrand August 30, 2020 - 01:51

I’m CONFUSED why are 6 eggs boiled but only 10 delived eggs on the plate?? Shouldn’t there be 12?? Maybe not enough room on the plate? #stressed

Adoralsa August 30, 2020 - 15:49

Just made these and oh my gosh, they are amazing!!!! And the touch of cayenne pepper( I didn’t have paprika) was just chef’s kiss Thank you so much 😉

Faegis August 30, 2020 - 23:34

White vinegar is much healthier than butter and it helps keep the eggs longer.

Ishnndis August 31, 2020 - 13:52

I found this recipe a few weeks ago everyone loves them they are delicious. The only adjustment I make is instead of using 1 tsp apple cider I use 1/2 tsp pickling vinegar from dill pickles and 1/2 tsp of pickling vinegar from pimento stuffed manzanilla olives. Thanks for the recipe.

Morlusius September 1, 2020 - 01:58

II tried this recipe its really delicious https://youtu.be/iK6Q3AZn-v8

Saithidar September 1, 2020 - 11:48

Hi guys, here’s a tip to how to peel hard boiled eggs a bit faster. Tap lightly and crack the peel all around, and then the whole peel should come off more easily (sticks together).

Kegda September 2, 2020 - 10:03

Great video but there’s a fundamental problem with the classic recipe… I made this last night and it was way, way, way too salty. My spider sense was tingling while I was measuring out one whole teaspoon of salt but I just didn’t listen. Why, oh why, do I insist on treating cooking like chem lab?��

Milar September 2, 2020 - 13:39

Thank you for making this video, I love these eggs, now I can make them ��

Rexcliff September 2, 2020 - 23:24

Paprika don’t add spice. If you want spice use chili powder or cayenne pepper.

Ironwarden September 3, 2020 - 15:10

I thought so too! They are kind of hard to find actually rather than being in the cooking section they are usually in separate cake/wedding type section (at least in Walmart)

Kagazuru September 4, 2020 - 07:05

As soon as I saw the loaded deviled eggs, I was permanently shooketh…

Whitemoon September 4, 2020 - 11:54

The recipe for classic deviled eggs is wayyyyy too salty. I’d suggest starting with a much smaller amount and adjust as needed.

Moonraven September 5, 2020 - 06:36

You should have said out loud to turn the heat back up because I was listening and didn’t read that split second sentence you out on the screen….

Shaktikinos September 5, 2020 - 22:12

Thanks for showing me how to make deviled eggs I used your recipe but I used honey mustard instead and I added bacon bits to as well. Boy was it good it’s a shame they wouldn’t let me attach a picture to show but it’s good.. and thanks again

Salsa September 6, 2020 - 09:33

We Always make dozens so we DO have leftovers, but I don’t recall mine Ever weeping!

Ceswyn September 6, 2020 - 23:41

Wonderful video! Question: Does it make any difference if I cover the pot with a lid while the eggs are boiling?

Maukinos September 7, 2020 - 16:04

Or you can use a baggie, put filling in baggie, cut the corner and squeeze the filling in the whites. Use a larger zip lock bag and you can mix in it and save on dirty bowl.

Hunn September 7, 2020 - 18:54

Hmm i was always told they were called deviled eggs because my father always used deviled ham �� i guess you learn something new everyday! ��

Dorus September 8, 2020 - 05:15

i’ve been looking for an easy recipe for so long!!! thank you, about to make these ��

Opith September 8, 2020 - 21:52

Vilar September 9, 2020 - 17:39

My mom taught me how to make them into lil chicks instead of just a plain egg

Lanara September 10, 2020 - 05:45

When placing the egg yolks it look so perfect at first then if look at 0:23 It speaks for it’s self

Vudorisar September 10, 2020 - 12:03

made this recipe once already and just made it again for Christmas tomorrow! thanks for sharing:)

Ishnzan September 11, 2020 - 02:24

A good yummy recipe. Made it twice already this Christmas. Thanks a bunch!

Siranis September 11, 2020 - 16:00

Tip: Hard boiled eggs are always easier to peel while they’re submerged in water.

Bloodcaster September 12, 2020 - 03:14

i’m on day 6 of a fast why am i watching this it’s got me fucked up ��

Perirdred September 12, 2020 - 11:06

Once I discovered the perfection of hard-boiled eggs cooked in my Instant Pot, they never last long enough to actually get to the deviling stage.

Mirann September 13, 2020 - 08:38

Not bad! Made it tonight for dinner. Thank you �� one question though… how do I make this spicier

Molas September 13, 2020 - 12:46

Is that last person blind? They had a really hard time finding the last egg.

Arcaneblade September 13, 2020 - 19:48

What about some chopped bread n butter pickle instead of vinegar and a little chopped celery for some crunch?

Mugore September 14, 2020 - 14:52

Looks awesome man! Thank you for all the awesome recipes. I don’t know if anyone has commented on this yet but have you tried using Greek Yogurt instead of Mayo? I

Shakak September 15, 2020 - 12:28

Wow. My family has depended on me for the last 40 years to make at least 10 dozen deviled eggs. It’s my great grandmother’s recipe. However, I’ve never heard of adding butter. I’ll have to try this, at least once.
��

Felharil September 15, 2020 - 20:19

I will try all 4 ways have 20 eggs that my container holds this should be fun
thanks for this recipe

Agalak September 16, 2020 - 12:27

I want to make this recipe what would the ingredients be for a dozen eggs? Cuz on this video you only show it with like five.

Beazegrinn September 16, 2020 - 23:42

The flavors sound good, but you need a bit less liquids, the sriracha sauce or the mayo could be cut back. Love the ideas, thanks for making them.

Siragra September 17, 2020 - 03:16

can you include standard measurements,i was not sure how much sriracha so i under did it,yes im gonna get a scale.Nice beard.Otherwise you did a great job,

Doomshaper September 17, 2020 - 08:24

I’VE NEVER EVER SEEN LEAKY DEVILED EGGS, @LEAST, NOT IN MY HOUSE OR ANY OTHERS! *Butter seems 2B an unnecessary addition of bad for all, saturated fats.* Usually these eggs @ holidays dont last on serving plate4 long & if any leftover, they’re gone by next day.

Fordrenn September 18, 2020 - 00:21

It’s yum yum sauce for me��try it. It’s amazzinggggggg��

Rainwalker September 18, 2020 - 06:33

You overcooked a lot of those eggs. They should be yellow not green lol!

Kazilrajas September 18, 2020 - 20:32

Yeeeessss the stuff of champions. Looks Delicious cant wait to try it.

Anararad September 20, 2020 - 00:24

Your recipes are amazing and i dont why i didnt come across this channel earlier:)
I have been using Greek yogurt in my Egg Salads and Tuna salads and they came pretty awesome, I was wondering if anybody has tried replacing Mayo with Greek Yogurt. We dont have fat free mayo in Canada and Greek yogurt will increase the protein amount.
thanks again

Zulkizshura September 20, 2020 - 16:24

I still laugh thinking about Nadia g’s friend describing deviled eggs as “nasty white people food”

Gavinrabandis September 20, 2020 - 20:14

Instead of boiling my eggs, I steam them. The shells slip right off.

Buzathis September 21, 2020 - 16:27

Oh My God, my mouth is watering JUST from watching this video. Can’t wait to make this when I get home!

Painhammer September 22, 2020 - 03:08

always add relish, been making deviled eggs for 50 years. add relish to taste!!

Ishngda September 22, 2020 - 10:42

I add pickle juice, and I too with crumbled bacon and spring onion

Mnekus September 23, 2020 - 05:29

Hi guys! I’ve been eating these deviled eggs all week as a snack and they’re delicious! Not only are they great for holidays and parties, but they’re perfect for healthy meal prep (and last up to three days in the fridge). Do you know why deviled eggs are called “deviled?” If not, I answer that on the full recipe post. 😉 xo Lisa

JoJosho September 23, 2020 - 15:06

“As you can see, this thing is awesome” LOL
can’t wait to try this, thanks

Nakus September 24, 2020 - 00:50

Could you speed this up so that the ingredients are only on the screen for the blink of an eye, instead of only a fraction of a second? Don’t worry, my bionic eye will be able to pick it up.

Kekazahn September 24, 2020 - 20:34

Quarantine really got me watching how to assassinate a egg and make a creamy texture with its insides

Morludwyn September 24, 2020 - 22:44

So, if you have a serious dairy allergy you need to watch out for the deviled eggs too.

Pe September 25, 2020 - 18:58

I do mine just with apple cider vinegar and light/lite mayonnaise and spicy mustard and then put some paprika and parsley, then mix it all up and put the filling back into the egg white then add more paprika and parsley on top, so yummy and tasty and pretty, eat them cold though way better that way!!!!!

Ninn September 26, 2020 - 08:18

Not sure why this was flagged as spam but thank you XFloze. I will definitely take your suggestion and put it into action! Your support is much appreciated!

Goltitilar September 26, 2020 - 18:38

You forgot the chopped red bell pepper (and onion or pickle) a lot of the seasonings can be added, and…the eggs…you over cooked them. Put eggs in pot, cold water one inch over, bring to boil, remove from heat, cover, wait 12 to 14 minutes, but even at 14, no green yolk. Now, if only I could work out like you do:( I think I’d rather eat the over cooked egg and have a body like that! roflmbo!

Sharpcrusher September 27, 2020 - 07:44

BUTTER….the secret ingredient is butter. There you don’t have to watch the video!

Kashakar September 27, 2020 - 12:07

Sriracha DEVILED Eggs Recipe (HEALTHY!) #sriracharecipe #deviledeggs #srirachaoneverything

Voodoogrel September 27, 2020 - 22:53

I Always add either Celery seed or celery salt �� I add it to my egg salad sandwich mixture also

Granilune September 28, 2020 - 19:11

I tried this recipe, really very very good https://youtu.be/iK6Q3AZn-v8

Darkshaper September 29, 2020 - 06:05

My secret ingredient is a small bag of BBQ chips; I need to try adding this to it! ��

Opi September 29, 2020 - 11:59

So no instructions on how long to boil eggs? Or did I miss that step for this recipe?

Za September 30, 2020 - 03:30

Cut uncooked bacon strips into about one inch squares, fry up in skillet, put one cooked bacon square on each egg. Your welcome.

Kagor September 30, 2020 - 03:53

There has never been a deviled egg I didn’t like butter or no butter

Direbearer September 30, 2020 - 18:31

I made these once and they were good, looking to make them great this time!

Molak October 1, 2020 - 11:15

Do people normally put horse radish in the yoke mixture? I love the burn of it!!

Alsadar October 2, 2020 - 09:28

I haven’t used margarine for anything in at least twenty years. Butter is better in whatever.

Buzador October 2, 2020 - 21:44

Try Egg yokes, mustard and Deviled Ham… Then Paprika…….. Now that’s A real Deviled Egg!!!!!

Motilar October 3, 2020 - 09:09

I use crab meat and bay seasoning in my deviled eggs for a summer treat…

Thodor October 3, 2020 - 22:16

Silverraven October 4, 2020 - 17:43

Pickled jalapeno slice under the filling is what I do. Adds a fun kick to the flavor

Mulsa October 5, 2020 - 02:57

I’ve always added butter but I melted it. I’m def going to try it softened instead. Never weepy.

Fedar October 5, 2020 - 11:35

They are called deviled eggs because they were once made with deviled ham in them

Muhn October 6, 2020 - 02:41

Can you please leave all the garbage info out? I’m just looking for the damn recipe, not a history lesson on the food or people. If that’s the case, then make it known in the title. Waste of time!

Cerelbine October 6, 2020 - 08:16

Kim Chee Deviled Eggs….so good!!! use not spicy Kim Chee….if you dont like spicy food

Mogra October 7, 2020 - 00:01

You can also fill a zip lock bag to fill the eggs. Cut a penny size hole in one of the corners after you zip the bag closed at the top. Don’t try to squeeze it out of the top! You can squeeze every little drop out of the bag, and then just toss it. Plus!!! You save yourself the ten bucks!

Au October 7, 2020 - 19:16

All these idiots on here saying add this and add that… kiss off

Kahn October 8, 2020 - 08:02

My deviled eggs.
Boil eggs for 9 1/2 minutes (put baking soda and salt in water for easy peel)

Once boiled let cool completely

Peel..cut the obvious

Filling: Egg yolks, 1/2 cup mayo, 1 tbsp mustard, 1 tbsp pickled relish

Sprinkle paprika on eggs after.

Grarim October 8, 2020 - 20:32

A little dry mustard mayo green onion and finely chopped celery mmmmgood

Coilen October 9, 2020 - 00:58

Also if you are putting dill in your deviled eggs, that’s nasty. You need sweet relish.�� once you go sweet relish, you will never go dill again!�� people argue over my deviled eggs!��

Mador October 9, 2020 - 09:31

I recently had some deviled eggs with horseradish in them and they were so good.

Truebinder October 9, 2020 - 15:40

I recommend not piping the egg on the white. I recommend just spooning it in. With piping, you lose a lot of the egg.

Redfang October 10, 2020 - 13:12

I always add whipping cream to thin the yolks a bit. It makes them rich and creamy.

Marinius October 11, 2020 - 01:52

I love deviled eggs! I will deffinately add 2 tbls of real butter. I never use margarine or artificial butter anymore. Unless of course, the recipe calls for it. B4 there was all this artificial stuff, people were healthier & more satisfied after eating. Just eat until you feel you’ve had enough.

Nirgas October 11, 2020 - 22:42

Butter depends on how runny the ingredients are that you use. It might help for mine..

Mekazahn October 12, 2020 - 10:07

Video really helped, I’m going to try to make the guacamole ones..

Thogelv October 12, 2020 - 22:02

Recently I’ve been making them with a bit of dill pickle juice and then add a wee piece of dill weed on top, my kids loved them. I still add a bit of mustard to darken the yellow and some celery salt, paprika and always add a bit of dill or a piece of pickled red pepper for decoration. They’re soooo good.

Kann October 13, 2020 - 05:20

If your eggs get weepy…….you’ve put too much mayonnaise in them.

Kirirus October 13, 2020 - 18:05

I love siracha on my fried or scrambled eggs, I never thought about adding it to my deviled eggs. Thank you!

Oghma October 14, 2020 - 13:01

“Gotta get a little spice, so let’s add paprika” paprika isnt even spicy tho

Manalas October 14, 2020 - 21:29

Totally agree with relish I use mostly prepared mustard, small amount of mayo, a lot of India relish (moisture strained out) and paprika on top. Also I just mash (not puree) the yolks and some of the whites that were too thin or ripped during the peeling/slicing.

Kazikora October 15, 2020 - 09:57

I prefer to excise my demons. If you exercise them, they just get stronger.

Jurisar October 16, 2020 - 03:11

I really like you and what you do. It’s great. I’m from England and it never doesn’t send a shiver down my spine how cold appearing and soulless the white female American appears to me and mine.
But nevertheless I think you’re great. You just scare me is all

Drelalar October 16, 2020 - 17:06

You messes up y recipe fix this damn video… You need to be more clear that you pick up the heat once the eggs are in…. Wasted 14 minutes on low. Peeled them and they had not cooked…

Fordredi October 16, 2020 - 19:13

Um salt, pickle juice, dill and a some parsleyl then you are on your way… Dijon is a must! Not saying yours aren’t good. But where is the flavor?

Stoneseeker October 17, 2020 - 05:49

Classic deviled eggs but with some kaviar on top!! so fucking good

Shanius October 17, 2020 - 16:36

It’s 12:48 AM and i had a sudden craving for deviled eggs, even though i’ve never ate one in my entire life.

Pehelm October 18, 2020 - 04:10

Wrong, should be using miracle whip, sweet relish…and the secret ingredient is dried mustard

Votaur October 19, 2020 - 06:04

Deviled egg filling; yolks, miracle whip, yellow mustard, sugar,distilled vinegar.

Delandis October 19, 2020 - 09:48

I add some yellow mustard to mine. It brightens the color,and flavor of the egg yolks & mayo.

Tatilar October 20, 2020 - 02:55

These were FUCKING DELICIOUS, yo!

Definitely use the Dijon Mustard! Freaking yum…

Duktilar October 20, 2020 - 10:06

A good thick home made mayonnaise added to the mix will hold it, bought mayonnaise is useless

Anayariel October 21, 2020 - 03:11

Put the table spoon of apple cider vinegar. I did everything she did but the apple cider vinegar made it taste like booty hole. Making it a second time now, wish me luck!!

Nightcaster October 21, 2020 - 17:25

There are two things I will never eat now that my mother is dead. Deviled eggs and coleslaw. She would have laughed in your face with the piping and the sugar and the yellow mustard etc. When she made “stuffed eggs” there was usually more stuffing than eggs resulting in the descriptive name.Bacon, olives, capers, dijon mustard, tabasco, whatever would make a good combination, Never ever was sweet dill relish used or bread and butter pickles. Would you like some sugar on your cucumber? Then why the fuck would you want sweet pickles for anything. Her coleslaw was based on course chopped cabbage and Klausen kosher dills with a lot of black pepper. NO SUGAR!!!!! I have never understood the current recipes that assume you would like a cup of sugar on your raw cabbage. Absolutely disgusting!!!