Deviled Eggs by Kelsey Barnard Clark | Williams Sonoma
Celebrate Derby Day with fresh takes on Southern classics from chef and cookbook author Kelsey Barnard Clark.
Find the recipe for Deviled Eggs:
Find the full menu, adapted from Clark's new cookbook, Southern Grit, a collection of more than 100 recipe favorites from the Top Chef winner here:
How to Make the Best Pan-Fried Devilled Eggs Recipe!
This recipe is an easy, crunchy twist on the classic. You’ll never guess how just simply frying a devilled egg to crisp its edge and fillings completely revamps the taste. The best thing is these devilled eggs are pan-fried, so you can’t stop at just one!
INGREDIENTS
4 boiled EGGS (anda)
1 tbsp MAYONNAISE
1 tsp DIJON MUSTARD
1 tsp PAPRIKA POWDER (laal shimla mirch powder)
1 tsp HOT SAUCE
SALT & PEPPER to taste
1/2 cup FLOUR (aata)
1/2 cup BREAD CRUMBS
1 EGG (anda)
1 tsp GARLIC POWDER (lasun powder)
The Secret Ingredient You Should Be Using In Your Deviled Eggs
Deviled eggs are the perfect thing to bring to a pot luck dinner or holiday feast. They are also extremely versatile, and there are many ways to put a spin on this classic recipe that dates back all the way to the Roman Empire. Regardless of how you make your deviled eggs, we have all faced the same issue. Once our picnic or party offering has been sitting out awhile, the filling just isn't the same. Luckily, there is one simple addition we can make to save our eggs from getting sad. In this video, we’ll unveil the secret ingredient you should be using in your deviled eggs.
#DeviledEggs #Eggs #Food
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Best Deviled Eggs Recipe | Kin Community
Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full Herb Deviled Eggs recipe by clicking on Show more below!
Jenny Park of says: I know, deviled eggs are pretty retro, but IMO they deserve a second chance. I give them a modern spin by brightening them up with fresh herbs and spices. They're also fun for the holidays because they look so fancy. And strangely they're the first to go at parties. I guess they have staying power for a reason. Enjoy!
MUSIC AVAILABLE FOR PURCHASE! The song you're hearing in this video is Happy Days and it's available on the Kin Community Records Sampler Vol #1. You can download this song today at iTunes or Amazon Music provided courtesy of KIN COMMUNITY RECORDS in partnership with Killer Tracks.
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Herb Deviled Eggs
Makes 24
12 eggs, hard boiled and halved
2 tablespoons (30 mL) light mayonnaise
2 teaspoons (10 mL) Dijon mustard
1 to 2 dashes hot sauce
1 tablespoon (15 mL) chives, thinly sliced
1 teaspoon (5 mL) thyme, minced
salt and pepper to taste
garnish:
chives, sliced
Scoop the yolks from each egg into a mixing bowl. Add the mayonnaise, mustard and hot sauce to the egg yolks and mix together with a fork, until smooth. Season with salt and pepper. Fold the herbs into the mixture until fully combined.
Fill a piping bag, fitted with a star tip, with the yolk mixture and pipe a small amount (about 1½ tablespoons) into each egg white half.
Top each deviled egg with a couple slices of chives, slightly chill in the refrigerator for 15 to 20 minutes and serve.
Shopping Guide:
Emile Henry Rectangular Platter
Shun Classic 5 1/2-inch Santoku
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Crab Stuffed Deviled Eggs - Deviled Eggs with Crab Recipe
Learn how to make a Crab Stuffed Deviled Eggs recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Deviled Eggs with Crab Recipe!
Miele Cooks - Deviled Eggs
Enjoy simple family-friendly recipes with #MieleUSA! If you're looking for new #recipes with simple ingredients or looking to try something new check out our #MieleCooks recipes by watching the videos and following along.
Using MasterChef to hard-boil eggs takes the guesswork out of preparing delicious deviled eggs. This recipe is one of the most classic, but you can dress up the filling with your favorites to make them spicy or a different flavor. Popular additions are roasted garlic, jalapenos or bacon.
Deviled Eggs
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
6 large eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
2 gherkins, diced
1 tablespoon gherkin juice
Salt and pepper
Smoked paprika, to taste
Directions
1. Place eggs in a perforated steam pan. Slide pan onto any shelf level in the Combi-Steam or Steam oven and program the oven. Use MasterChef, Eggs, Large, Hard, Steam Cooking, Start Now. Alternatively, steam the eggs on Steam Cooking for 12 minutes.
2. Once eggs have finished steaming, allow to cool for 10 minutes or place immediately in cold water to peel. Peel shells off and rinse to remove any small shell pieces.
3. Slice eggs into halves, lengthwise and remove yolks to a small bowl.
4. Mash yolks with a fork until fine. Add mayonnaise and mustard stirring until smooth and creamy. Then add gherkins, juice and season to taste with salt and pepper.
5. To fill egg halves, transfer filling to a pastry bag or plastic food storage bag. Trim off end of bag and squeeze out mixture into egg white halves. If using a decorative pastry tip, the gherkins can get caught in the pastry tip. Remove with a fork tine to keep filling.
6. Sprinkle with smoked paprika, if desired and serve.
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