How to Make Homemade Deviled Eggs Recipe

Be sure to cook. Welcome to another show of Be Sure to Cook. Today, we're dealing with eggs. We're gonna be making devil eggs. So we have 12 eggs. We're gonna put in hot, salty, boiling water. So stay tuned and let's do this. I already have my water boiling and I'm gonna use salt. Now, I'm using sea salt, but you can use any salt. Just sprinkle a generous amount of salt in your water because you want it to be kind of a little salty. As the water is boiling, I'm stirring in the salt to make sure the salt makes the water salty. Then I'm gonna add in my eggs and I'm gonna let them boil until they're done. I'm gonna let these eggs boil for about 20 to 25 minutes until done. Now that our eggs have cooked, cooled, and I have rinsed them, I am going to cut these in a diagonal, just like this, right in the middle. Getting out this, discarding this into a bowl, leaving the whites on a plate. Which these whites, sometimes you can see a little bit of this yolk. You want your yolk. So if you can get it out, you can. But if not, just leave it there. So we're gonna cut all 12 of these eggs, putting all of our yolks here, leaving the whites here. So let's do it. Okay, now that I have all my whites over here and all my yolks over here, I'm gonna hold the yolks, I'm gonna take the whites, I'm gonna cover these up, and I'm gonna place these in the refrigerator, get these cold. Okay, I took some celery. I haven't rinsed them off yet, but I took my peeler. And this peeler here is a potato peeler. You can peel almost anything with it. And I've cleaned that off, all that. And here's what it looked like, dirty and nasty. So I'm just gonna take that, and I'm just gonna peel all that outer layer off of it. I don't like that outer layer. And all that strain you get off the celery. I hate strain off celery. Okay, after I did that, all I'm gonna do is cut these and dice, because these are going in my food processor. So I'm gonna rinse these off to the side. I'm actually doing an onion with this, too. Okay, I used about two celery sticks. And I've got like two slices of ring of an onion. You can like slice it like you're making a hamburger sandwich. Just slice maybe two slices of that, and then chop them up. Not that much. You put just a little bit of onion in there, and we're gonna rinse these up. Okay, this is the celery leaf. What I'm gonna do is I'm a rough chop the celery leaf, because the celery leaf gives you much flavor than the celery itself. Sometimes you probably don't even have to use the celery at all if you got the leaf, because the leaf gives you so much flavor. I like it, and it makes it so pretty. So we're gonna chop that, and we're also gonna rinse this with the celery as well. Okay, we are placing these rinsed and cleaned celery sticks. And I'm trying to drain all this water from my, that's why that bowl is in there. Look at all that water. It's about two or three tablespoons of water to drain out of these vegetables. That is my onion and the leaf. So I'm gonna kind of spread this around because I want this to get Oh, I don't want all that water to be in there, but you know what that's okay, because guess what it's gonna make water anyway. And I'm going to drain this into here. So I'm putting that as much as the celery leaf as I can, but it doesn't make a difference because it's gonna get in here anyway. Okay, guys. Okay, lock that in. I'm gonna lock this in. Alright. Okay. Now I'm taking a fork and I am actually chopping up my egg. This is my hard-boiled eggs. So I'm just going to chop these up very fine. But I don't want them chunky. I want them very very fine. So I'm just smushing these like baby food. I want them smushing really good. I'm just gonna add a little black pepper, just a little. And this is ground black pepper. Just a little to taste. I'm using 1 1⁄4 teaspoon of paprika, ground paprika. And I'm just gonna mix that in there like so. And I'm gonna add 1 1⁄4 teaspoon of dry mustard. And I'm just gonna mix that also up in there. Now once you get to tasting, you always taste your food. Once you taste it and it seems like it needs more of whatever, just keep adding more until you like it. I don't really use a lot of garlic powder. So I'm gonna use half of this 1⁄4 teaspoon because I don't use a lot of garlic in that. But it does something to it. So I love it. I'm gonna use a whole 1⁄4 teaspoon of all my seasonings. And this is Mrs. Dash. So I'm using a very helping 1⁄4 teaspoon, 1⁄4 a helping. Helping means, you know, cover it over. The 1⁄4. They don't have to be measured exactly with 1⁄4 because a helping means a little bit more. Okay. After I got that all mixed in there, I'm gonna use 1 3rd cup of mayonnaise. That's my pulse, which is my vegetables that I had blended up and chopped up very nice. And I'm gonna get that in there and mix that up really really well. I'll make sure that gets spread all over. All in there. When I mean over, I mean all together because I want this to be. Because this is what's gonna sit and it's gonna give out all that flavor. I'm gonna sprinkle a little dill. Just a little dill in there. Dry dill because I want to add a little bit on top of those eggs, too. So let's get that 1 3rd cup of mayonnaise. 1⁄4 of parsley. Helping of parsley. To give it a little color. Mix that up in there also. Okay, got that ready. Okay, and they've got the mayonnaise ready for me. And I'm using 1 3rd cup. If it's not enough, just add until you think it looks right to you. And it's 1 3rd cup. It could be enough. Again, it could be very dry. We'll see here in a minute. And as I'm mixing, I'm mashing also. Because I don't like it dry. But I don't like it too wet. Then I sprinkle at least 1 tablespoon or teaspoon of sugar. Start off with a teaspoon. See if it's not that sweet, but just give a little sweetness. If it's not, add until you can do the whole tablespoon. But teaspoons should be fine. If it's not that sweet to you, and it needs more, go ahead and add that whole tablespoon. I take an egg. Then I get a spoon. Or you can use a piping bag. I like to fill them up actually until the whole egg is covered. I mean, I just happen to like doing that because I feel like I want to get a taste of the whole egg. I don't want to get just a little piece of filling. And I take them and I put them in my egg. Tray. And I'm gonna keep repeating the same thing using these eggs. It's gonna be a minute. I'll see you back here in a minute when they're done. Okay, we have stuffed all these eggs. Now the next step before we wrap these and put these in a cold refrigerator, we're gonna sprinkle a little paprika on those. So we're gonna get up close on here, and we're just gonna sprinkle a little paprika. Sweet baby paprika. They call it sweet, but it's really not. But it's just, you know, it's paprika. And I want them to be sprinkled on the eggs and not all over the the dish itself. All right, and here they are. Delicious devil eggs. My devil eggs. People make devil eggs different ways. And believe me, they probably all are delicious. But these are my sweet, delicious devil eggs. And you know what? I didn't do this alone guys. I did it with you. You and me. We did this. We did this together. Hey guys, I hope you all come back for another episode of Be Sure To Cook. I hope you like, share, and subscribe to our YouTube channel. Hey, hit me up on Facebook or anywhere and let me do whatever you want me to do. If you want me to fix something, just let me know. Just hit me up and let me know. In the meantime, I'll see y'all guys next time. Bye! Before I go guys, I just want to say Happy Thanksgiving to you and your family. And I hope you all have a lovely one. Be safe. Please wear a mask and cover up when you go outside. See you next time.