The Art of Making Deviled Eggs: A Personal Touch

I like to bring the water to a boil and then add the eggs, I think that's the easiest way to do it. So just pop those out and then I put them in my deviled egg plate because I have a deviled egg plate. I love that you do uh, i got it at a yard sale and this is just a clever idea right oh i love this you don't have a pastry bag yeah but you don't there you go don't need it.

Covering the Eggs

I put them in my refrigerator this is in the refrigerator just before serving time. Get it out snip that end and fill up your eggs just like that aren't they pretty. I've got some paprika here i'm gonna just do a little there a lot came out oh oh gosh we're getting crazy with it coming crazy all right. I'm gonna hit them with some parsley you know i get questions about you did a real rough chop on this one you said that yeah uh i get a lot of questions when i post deviled eggs on my deviled egg plate about what you're supposed to do in the middle here.

The Filling: A Personal Touch

You can fill it up with more eggs or I like to put a little crudite in there um so like maybe some sliced radishes and celery and if you have extra of your egg filling put a little in the center and put some radishes around it people can dip in it or if you don't want to do that put this in the fridge and like jeffrey said put it on a ham sandwich my god so good best condiment in the world.

The Secret to Creamy Deviled Eggs

I always use a food processor, you need this it's just a fork though yeah i'm gonna use that for garnish so just give me like a rough chop on it and also zest that lemon for me because these are lemon caper deviled eggs of course. So I always do a quick pulse of the yolks first before i add in the mayonnaise, i think it gives you a better texture it helps you achieve that creaminess faster.

The Ingredients: A Balance of Flavors

Mayonnaise now i suppose if you wanted to be lighter i have done this before you use half greek yogurt half mayonnaise so it does work and then i'm going to add in a clove of grated garlic, i like the uh greek yogurt or even maybe sour cream idea sour cream would work in half yeah it adds just a little tang to it that's nice. Yellow mustard i love yellow mustard again i think it adds a nice tang you could totally use dijon in this capers i love that brininess of the caper, a little salt, little pep lemon zest this just brightens the whole thing up.

Finishing Touches

So now i'm gonna puree this until it gets nice and creamy all right so now time to transfer this. If you have a fancy pastry piping bag which i never do you can use it or you can just take a gallon zip top bag put it into a glass that makes this so much easier to put it into a glass and then transfer it because if you're trying to hold the bag and transfer it just gets everywhere you're left holding the bag yeah all right. So slowly in you know what i'm thinking of right now like wouldn't that be a great spread for like a ham sandwich oh my gosh that would be so good, i love deviled eggs just so we're clear right yeah i can't ever get enough.

A Conversation with Alex

So I'll serve you of course um i'm gonna take a really heavy paprika one yeah it's a verb to paprika it is jeffrey would you like this oh yes sure could i have one with mint, i might go for this. Oh a little spoon i know what's so funny right with a fork he ate with a spoon and you took it in your hands yeah devil's eggs are so personal you know what i love the white is just pure and then the caper just comes in with this salty punch you get that little bit of spice on top it's so beautifully balanced and seasoned, the lemon yeah the parsley the capers it's one of the best deviled eggs i've ever had. Yes I would love this with a thin slice transparent smoked salmon oh yeah one bite really something so so good.

The Beauty of Deviled Eggs

You know what i love about these is they're so versatile people always ask me how do you make them, so just put some egg yolks in the food processor, add mayonnaise, and then season with salt and pepper. Then fill those little cups up and put them on a platter or in a bowl. Deviled eggs are perfect for parties, picnics, barbecues, or even as an easy snack to make at home.

"WEBVTTKind: captionsLanguage: enmy lemon caper deviled eggs deviled eggs just scream spring too i think that they've got to be on your spring table for a feast for sure it's not a party at my house without deviled eggs i've maybe made them on here once or twice but you know gonna do a little different version so i've got my boiled egg whites here what i like to do is i i make this completely and then before serving that's when i fill it so i cut the eggs i got a few left here separate the yellow and the white is that a 12-minute egg katie um i usually do about 10 minutes actually you know i like to bring the water to a boil and then add the eggs i think that that makes it a lot easier to peel i always get questions on social media unless you don't get that feeling around yeah i i think that that's the easiest way to do it so just pop those out and then i put them in my deviled egg plate because i have a deviled egg plate i love that you do uh i got it at a yard sale and this i just cover in plastic wrap and put it in the fridge until it's serving time now let's get started on our filling so into the food processor i like creamy deviled eggs so i use a food processor you need this it's just a fork though yeah i'm gonna use that for garnish so just give me like a a rough chop on it and also zest that lemon for me because these are lemon caper deviled eggs of course so i always do a quick pulse of the yolks first before i add in the mayonnaise i think it gives you a better texture it helps you achieve that creaminess faster mayonnaise now i suppose if you wanted to be lighter i have done this before you use half greek yogurt half mayonnaise so it does work and then i'm going to add in a clove of grated garlic i like the uh greek yogurt or even maybe sour cream idea sour cream would work in half yeah it adds just a little tang to it that's nice yellow mustard i love yellow mustard again i think it adds a nice tang you could totally use dijon in this capers i love that brininess of the caper a little salt little pep lemon zest this just brightens the whole thing up all right so now i'm gonna puree this until it gets nice and creamy all right so now time to transfer this now if you have a fancy pastry piping bag which i never do you can use it or you can just take a gallon zip top bag put it into a glass that makes this so much easier to put it into a glass and then transfer it because if you're trying to hold the bag and transfer it just gets everywhere you're left holding the bag yeah all right so slowly in you know what i'm thinking of right now like wouldn't that be a great spread for like a ham sandwich oh my gosh that would be so good i love deviled eggs just so we're clear right yeah i can't ever get enough all right there we go now i'm just gonna close this up need a scissor uh-huh and this is how you make your own little that's clever idea right oh i love this you don't have a pastry bag yeah but you don't there you go don't need it and then just snip off the very end okay now it's time to fill so what i do i put this into the refrigerator this is in the refrigerator just before serving time get it out snip that end and fill up your eggs just like that aren't they pretty i've got some paprika here i'm gonna just do a little there a lot came out oh oh gosh we're getting crazy with it coming crazy all right i'm gonna hit them with some parsley you know i get questions about you did a real rough chop on this one you said that yeah uh i get a lot of questions when i post deviled eggs on my deviled egg plate about what you're supposed to do in the middle here you can fill it up with more eggs or i like to put a little crudite in there um so like maybe some sliced radishes and celery and if you have extra of your egg filling put a little in the center and put some radishes around it people can dip in it or if you don't want to do that put this in the fridge and like jeffrey said put it on a ham sandwich my god so good best condiment in the world all right alex would you like a deviled egg i'll serve you of course um i'm gonna take a really heavy paprika one yeah it's a verb to paprika it is jeffrey would you like this oh yes sure could i have one with mint i might go for this i'll do this oh a little spoon i know what's so funny right with a fork he ate with a spoon and you took it in your hands yeah devil's eggs are so personal you know what i love the white is just pure and then the caper just comes in with this salty punch you get that little bit of spice on top it's so beautifully balanced and seasoned the lemon yeah the parsley the capers it's one of the best deviled eggs i've ever had yeah i want thank you i would love this with a thin slice transparent smoked salmon oh yeah one bite really something so so good youmy lemon caper deviled eggs deviled eggs just scream spring too i think that they've got to be on your spring table for a feast for sure it's not a party at my house without deviled eggs i've maybe made them on here once or twice but you know gonna do a little different version so i've got my boiled egg whites here what i like to do is i i make this completely and then before serving that's when i fill it so i cut the eggs i got a few left here separate the yellow and the white is that a 12-minute egg katie um i usually do about 10 minutes actually you know i like to bring the water to a boil and then add the eggs i think that that makes it a lot easier to peel i always get questions on social media unless you don't get that feeling around yeah i i think that that's the easiest way to do it so just pop those out and then i put them in my deviled egg plate because i have a deviled egg plate i love that you do uh i got it at a yard sale and this i just cover in plastic wrap and put it in the fridge until it's serving time now let's get started on our filling so into the food processor i like creamy deviled eggs so i use a food processor you need this it's just a fork though yeah i'm gonna use that for garnish so just give me like a a rough chop on it and also zest that lemon for me because these are lemon caper deviled eggs of course so i always do a quick pulse of the yolks first before i add in the mayonnaise i think it gives you a better texture it helps you achieve that creaminess faster mayonnaise now i suppose if you wanted to be lighter i have done this before you use half greek yogurt half mayonnaise so it does work and then i'm going to add in a clove of grated garlic i like the uh greek yogurt or even maybe sour cream idea sour cream would work in half yeah it adds just a little tang to it that's nice yellow mustard i love yellow mustard again i think it adds a nice tang you could totally use dijon in this capers i love that brininess of the caper a little salt little pep lemon zest this just brightens the whole thing up all right so now i'm gonna puree this until it gets nice and creamy all right so now time to transfer this now if you have a fancy pastry piping bag which i never do you can use it or you can just take a gallon zip top bag put it into a glass that makes this so much easier to put it into a glass and then transfer it because if you're trying to hold the bag and transfer it just gets everywhere you're left holding the bag yeah all right so slowly in you know what i'm thinking of right now like wouldn't that be a great spread for like a ham sandwich oh my gosh that would be so good i love deviled eggs just so we're clear right yeah i can't ever get enough all right there we go now i'm just gonna close this up need a scissor uh-huh and this is how you make your own little that's clever idea right oh i love this you don't have a pastry bag yeah but you don't there you go don't need it and then just snip off the very end okay now it's time to fill so what i do i put this into the refrigerator this is in the refrigerator just before serving time get it out snip that end and fill up your eggs just like that aren't they pretty i've got some paprika here i'm gonna just do a little there a lot came out oh oh gosh we're getting crazy with it coming crazy all right i'm gonna hit them with some parsley you know i get questions about you did a real rough chop on this one you said that yeah uh i get a lot of questions when i post deviled eggs on my deviled egg plate about what you're supposed to do in the middle here you can fill it up with more eggs or i like to put a little crudite in there um so like maybe some sliced radishes and celery and if you have extra of your egg filling put a little in the center and put some radishes around it people can dip in it or if you don't want to do that put this in the fridge and like jeffrey said put it on a ham sandwich my god so good best condiment in the world all right alex would you like a deviled egg i'll serve you of course um i'm gonna take a really heavy paprika one yeah it's a verb to paprika it is jeffrey would you like this oh yes sure could i have one with mint i might go for this i'll do this oh a little spoon i know what's so funny right with a fork he ate with a spoon and you took it in your hands yeah devil's eggs are so personal you know what i love the white is just pure and then the caper just comes in with this salty punch you get that little bit of spice on top it's so beautifully balanced and seasoned the lemon yeah the parsley the capers it's one of the best deviled eggs i've ever had yeah i want thank you i would love this with a thin slice transparent smoked salmon oh yeah one bite really something so so good you\n"