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The Best Deviled Eggs | 3 Ways to Make Deviled Eggs
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Aug 23, 2023
Printable recipes below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Faith, Family and the Feast cookbook https://www.kentrollins.com/shop-1 or your favorite book retailer Enamelware https://amzn.to/2mQsrG8 Hash Knife https://www.kentrollins.com/shop-1 Green Chile Chipotle Relish https://www.kentrollins.com/shop-1 Mesquite seasoning https://www.kentrollins.com/shop-1 Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins Related Videos; Scotch Eggs https://www.youtube.com/watch?v=Ae9ZB0inuec&t=623s ======================
View Video Transcript
0:00
Hey, thank y'all for dropping by
0:01
And guess what? The Easter Bunny's on his way in, but hey, we're going to help him out with the egg situation
0:06
We've got deviled eggs three ways, a sweet, a spicy, and there's a secret ingredient in one
0:11
Come on, let's hop on down there. I'll see you in camp. Thank y'all for stopping by camp
0:27
We are so glad and so honored to have you Because folks, you have tuned into a place to where we're just going to bring you peacefulness, happiness
0:34
maybe even some excessive tail wagging and great recipes. That's what we got to share with y'all because we are so glad we're watching
0:41
We care about each and every one of you. And we consider you all family
0:45
We do. And today, woo-wee, something that's graced every summer picnic I have
0:51
every Easter dinner that was ever laid out there so beautiful. Guess what it is? What
0:55
You heard me talking about it. Deviled eggs. Mm-mm-mm. Onodos and tres
1:00
Three ways in Oklahoma that is, and ooh, they are good. Every one of them's a little different
1:05
So let's talk about some tips for these deviled eggs, y'all too, and first of all folks
1:10
I think the thing that rings the bell right up there at the top, number one is a fresh egg if you can find it
1:16
I'm talking fresh. I want you to sneak over, put your hand under
1:19
that chicken's butt, and just sort of walk around until it lays that egg. That's what I'm talking fresh, but if you can't get
1:25
a fresh egg or you can't get there, folks, I really have become fond of them organic brown eggs cage-free
1:31
They got a tougher shell on them than them white things that you can nearly hold up to the light and see through right off the bat
1:37
I do love a brown egg. They are some goodness. They are. But the next thing we're going to talk about is you need to put you a pot on that stove, get you some water boiling before you ever think about putting them eggs in there
1:49
Okay? Make sure it is boiling. Then you can put them in a spoon or you can place them ever so gingerly in there
1:54
and we're going to let them boil 10 minutes at the least
1:58
10 minutes is what we're looking for, folks. That is a good hard-boiled egg. When that takes place, turn the fire off
2:04
If you're tough like me, reach in there and just grab them out of there. Get a spoon, dip them out
2:11
Let's put them in something, cover them with water, cover them with ice. Now, to me, I really think
2:17
if you let them things chill good right there, then let's strain them, then let's set them in the icebox
2:22
Hey, I like to let them chill about two hours. I think they even peel better that way
2:26
So the number one, remember I told you there's three of them. We're going to start in numerical order
2:30
We are. Number one, Shan's recipe. And it even made the cookbook
2:35
What you say, you don't have one of these? Well, they are available now. We worked hard on putting them in there
2:40
And I did follow a chicken around out there for a long time to get enough eggs for Shan
2:44
to create this recipe. When you go to cracking these eggs, I like to crack them all the way around
2:52
Now, some of you might be thinking as you look there, we ain't even got another bowl to put these in, Sugar
2:58
So we're gonna put them in here for right now. If some of you have ever went back
3:03
and watched the Scotch egg video and remember how we took them out of
3:06
whoa, little cackleberries. Took them out of there and then blowed the egg right out of the shell
3:11
You can do that if you're gifted. You can look at that video. Okay, folks, here we go
3:16
We got this here egg. Now y'all have heard me call it a cackleberry
3:19
a rooster bullet, and some hen fruit. Now, all of these are available, and you can pick up at your local chicken house
3:26
You can. Make sure the neighbor ain't there. He might not want you getting them. So the recipe says cut them lengthwise
3:33
Now, we're going to do that, but I like to do that with a serrated knife rather than just a sharp knife
3:38
So we're just going to take, try to get right in the center, and just cut right through there
3:43
Oh, my gosh. So precise it is. Why am I doing just three when the recipe called for six
3:48
because folks, I've been practicing on this all week, and Shan will tell you, when I eat that many eggs
3:53
if we have to make the whole recipe, it might not be good, folks. So we're just doing it with three
3:58
but the recipe you will get will be the complete deal. Three little eggers, the yolk
4:03
That what we gotta get out of there folks See how they come out when they good and chilled like that And I want you to know folks that we going to put all these together and then we going to showcase it there at the end
4:14
So we got our little empty shells which need to be loaded back up here in a minute
4:19
So we'll just put them right out there like that. Now I have done this different ways but it is best if you do it with a fork and I'm going
4:27
to have to get mine. Didn't take long. I thought I left it somewhere else didn't you
4:32
Now y'all were all thinking maybe it's at town. Now I don't like to combine nothing else
4:40
before you just go ahead and let's just mash these eggs up. Now, whew, that right there
4:46
that's what I call looking some good already. So get them all mashed up really good
4:51
and then next is gonna come on the goodness. So we're gonna put them right there in the middle
4:58
I want you to pan over and look at that dog, Shan. What is that dog's name? Duke
5:04
He has his own line of mayonnaise now, Duke's. So many of you southern folks have always been telling me
5:09
boy, cowboy, you need to get some Duke's mayo. Well, folks, if you can find this stuff
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it is actually the best mayonnaise I have ever used in my life
5:20
Next, we're gonna add some relish. And folks, you got to be having some kind of mustard
5:26
Now, you can use that spicy brown mustard, Dijon mustard, but I'm gonna use about this much
5:34
That is the correct amount. Now, remember when we was telling you there was one that was extra devilish in this deal
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Ooh, guess what it is? Ham! No, I hear some of you out there
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the cowboy done broke out the potted meat. No, it is not
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Y'all seen me take a picture of it earlier? It is deviled ham
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Shannon got to tell me she used to love this stuff spread on a sandwich, and when she was going to school
5:58
she'd have it. So we gonna add us some of that there deviled ham
6:03
And next comes the mixing apparatus. So we'll just get her all back over
6:08
and in this big bowl that may take just a little time, but it's gonna be just right it is
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So, we got it to this point, and now would be a time to where we might need
6:17
to adjust it for salt, pepper, maybe even a little more relish
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or even a little more mustard. So, guess what? We're gonna salt and pepper it, we are
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because I know it's gonna need a little of that. And then we're gonna add a little salt
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Give it another stir. Folks, you get that little bite of relish in there
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with that deviled ham, but I sort of got a sweet tooth today, so I'm just gonna add just a tad bit more of that relish
6:57
salt and pepper and the mustard intake is what I'd call just right. So we gonna call it at that
7:02
That devil ham in there, mm! Shan must have knew what she was talking about when she put that in
7:07
there. So, if it was me doing it, we'd do it a different way, but Shan says we're gonna put all
7:13
this in a baggie and we're gonna pipe it in there. Now, piping's something you do to water if you're
7:18
trying to get it down there to another set of cows, but I'm gonna pay attention today, so pardon with
7:22
while I get a baggie. I think they're in here. Some of you might be asking yourself
7:30
say cowboy, why such a big baggie? Matches the big bowl it does
7:34
so I guess I'm in pretty good shape. Just make sure you get it all in there
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So, we got our little eggs in the little deal. We got all our little fellers ready to be loaded there
7:44
So, just take your knife and cut the corner of this right out of there, unless you got one of them piping bags
7:51
like we used in the churro video. And then, Shand says make them pretty
7:56
so I'm just gonna make them like that right there. Y'all can tell my pastry chef ability
8:05
might not be as good as y'all's or Shand's. We're going all out
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We gonna use us some smoked paprika And you can sprinkle as heavy or as light as you see fit The wind is blowing so we going to have to lull and get way back over here
8:25
But, ooh, that never didn't get a little dusting on one side. But, folks, that right there is what you call a deviled ham and egg
8:34
Recipes in the cookbook, and it is so good. But don't quit me now, because we're fitting to get to version number two
8:39
Well, on to round number two it is. and this is what I call spicing it up just a bit
8:45
Woo-wee, and they're gonna be oh so good. So you see me, we done put all them eggs in there
8:50
and just like before, we gotta do a little mashing. So get them back over here in the middle
8:57
And folks, we're gonna go back with that Duke's mayonnaise. Again, I'm gonna add me some mayonnaise
9:04
So I'm looking here. Honey Dijon mustard. About that much. Now folks, y'all knew I was gonna break it out
9:14
sooner or later, didn't you? The green chili chipotle relish. Now if you ain't got this, I'd advise you to order some
9:19
but if you can't get it in time, hey, get you some of them adobo peppers
9:23
You know, chipotle pepper in adobo sauce. Get you one out of there, chop it up really good
9:28
But I would put me just a little bit of white sugar in there with it because you need that sweetness
9:32
for this recipe. So we gonna put about a tablespoon of that as well
9:37
Well, we're gonna add us some garlic. And last but not least, some Red River Ranch Mesquite
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cause it's got some of that ancho chili. Now I'm just gonna start with a little
9:54
because we are gonna mix it again and taste it to see if we're about right
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But folks, this is probably one of my favorites. Even though Shan's recipe is great and I love it
10:05
Well, we have got her mixed up, but somewhere we have a spoon
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Mm. See y'all next week, folks. Go ahead, just eat this. Mm
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That is some fine dining right there. So I don't think we need to adjust that taste nowhere
10:27
and guess what? Shan said we're gonna put it in another baggie, so that's what we're gonna do
10:35
Thank you. Yep
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Well, folks, we have made it to the grand finale
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You have stuck around through it all, as you can see back there. Ooh, it is a glorious day
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Oh, glory there. We got us some of them storm clouds rolling in. Might even sing that Garth Brooks song after a while
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And the thunder rolls, I don't know. But stick around with us, because this is the last one, and it's got a little space
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special kick to it right there at the end. So, let's go back to mashing eggs again
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Now you're going to notice something totally different about this recipe right off the
11:46
start here in just a minute. And you're going to be thinking, the cowboy has lost his mind
11:51
No, he ain't folks. He knows what's going on. This is a good deal, I promise you
11:57
Don't think bad of me. We got one egg we didn't cut in half. You know why
12:01
Because it's going right in the mixture too. gonna use the white, the yeller, and all of it
12:05
because I need it for the taste and the body of the little dill
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So it's gonna be good. You can see, now, I didn't mash all them
12:13
just pulverize them to death, because I need them to be just like that
12:17
But I took me some out there of bacon and chopped it up with that hash knife very finely
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But I do know that you have to save some bacon to feed the critics So there one critic Don get your paws on the table And here the other one
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Good boy. They do like some bacon. Let's go ahead and get that bacon in there
12:37
because this is already looking like breakfast here. Bacon and eggs in a deviled egg
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Yeah, you heard it right here. You did. It is going to be some fine dining
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Let me move him right here because we're going to move right on to the Duke's Mayo again
12:49
They should be sponsoring this. Uh-huh. And then folks, right after that, we're going to have us some relish
12:59
After that, we're going to have just regular old mustard this time, okay
13:02
One thing that really bothers me when you get some mustard, you know, and you go to squeeze it there at first, there ain't nothing but water
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Always give it a good shaking, and then it'll be ready to go. Oh, and that's just the right amount right there it is. Mm-hmm
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Now we're going to go with what? The W sauce, the thing that Ken has a little trouble pronouncing
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And about that much, yes we are, gotta have a little garlic
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Mm-hmm, garlic makes everything better. Now folks, this is where you might think to yourself it could be getting a little odd
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Look here, some honey. Yep, that's what I'm talking about, 100% pure raw honey
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And I'm gonna put about that much, just enough to get some sweet sap to it
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Now we gotta mix it all together and then we'll season it with a little salt and pepper just to see what's happening
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But I'm already liking the way this looks. When I can see that bacon in there
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and that honey and mustard. Mm, mm. So, that is a done deal
13:59
That dog will hunt and let me tell you right there, that will make your tongue reach around
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and slap you in the back of the head and knock your dentures out. I don't care what kind of polygrip you eatin'
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that stuff right there is good. So, I have Baggy Wheel travel
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I'm lookin' to open a pastry shelf right down here at the river if it don't rain. So, let me get her in there
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Well, didn't I do a good job there? I did. And let me tell you, folks, these might fast become your favorite
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because it's even get crazier than you thought it was to begin with, remember? But look here
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Chili powder. Yep, y'all heard me right, folks. This goes so well with that
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You've got to have a little chili powder. And look here, it ain't got no sprinkler deal on it. So you're going to have to be careful today, Kent
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Well, folks, I don't know if you can see it, but raindrops is hitting me on the head like B.J. Thomas' song
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So I'm going to go ahead and start with contestant number one over here. Mmm
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That one just screams out classic old Sunday afternoon at Easter. So let's move on to the relish
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See how fast can you eat egg Kent. Mmm. Mmm. And last but not least, the chili powder. Mmm. Mmm
15:15
You do a rain dance. Folks, that was good enough, and we're doing this sorta as an Easter deal
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so, Andy, if you don't mind, my friend, would you pop us in some of that there
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bunny hop music? Look out
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Whoa, whoa, whoa, whoa! Holy God! Well, folks, even the dogs enjoyed this, and I'm fitting to get wet, and I ain't ashamed
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because thank you, sweet Jesus, for the rain, because we sure need it in this country
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We hope you enjoyed this. Everything you need to know will be down there in the little description below
15:56
And, hey, we had a good time. Remember, this is a peaceful, happy place to be
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I thank all the servicemen and women and veterans and everybody for keeping that old flag flying over here
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So from our house to your house, wherever that may be, we love you
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We're going to take care of you. God bless you each and every one. I'll see you down the deadled egg trail
16:19
He sucked that egg down quick. What are we going to do with these here little fellers
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All right, never mind, I got it going. Here we go
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