The Ultimate Deviled Eggs Guide | Chef Jean-Pierre

Hello There Friends! Deviled Eggs are such an easy thing to make for any occasion, so I wanted to share with you my ultimate guide to making perfect deviled eggs! Make sure to check out my short on how to make Creme Fraiche to make these even more delicate and delicious! Let me know how you did in the comments below.
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Creme Fraiche: • Shorts
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[@g2bus]

My grandmother always made deviled eggs for all the family events, holidays, etc. But she had an old "Pennsylvania Dutch" trick. She soaked the emptied egg whites in beet juice. It turned them reddish pink, the longer the soak time, the darker pink/red they became. Then, she filled them with the yellow yoke mixture. It made a striking presentation. When I was a kid, I thought they were called "deviled" eggs because they were red like the devil.

[@feedingit]

Ohhh wow! I like this tip from your grandmother! Thank you for sharing😊

[@egrafix2006]

Cute

[@shaharvidenfeld9106]

Great tip 😊

[@deanframe9095]

I picked my eggs like that with chili onion carrots cabbage

[@privacyvalued4134]

Beet juice is a great idea. Russian potato salad is made with some diced beets added, which makes it red/purple. Grandmas are the best cooks.

[@kevinoneil5120]

Man that mesh strainer method was a game changer!

[@eduardom8235]

As soon as Chef JP said, "It's all about the texture," I knew the following phrase would be "texture is the conductor of flavor." As a foodie and massive fan of this channel, I want to thank you, Chef JP, for all of your wonderful and friendly reminders. They are very much appreciated!

[@stereothrilla8374]

Absolute Facts!

[@bhakhan1]

This is his second video I watched. I am impressed. This phrase got my attention. How true!? Isn't it? Conductor of flavours. Never thought it that way!

[@MSNIONU-rr1ql]

"Texture Is The Conductor Of Flavour" Chef JP

[@Dirtbiker-guy]

The enthusiasm and passion of this man is infectious. If everyone did their job with this much passion, the world would be a happier place.

[@numbersix8919]

If the world were a happier place, most people would probably approach their work more happily.

[@anthonyiodice]

Best cooking show since Julia. I absolutely love him.

[@alexlogan202]

Just stop voting Democrat

[@marquitamarina1486]

@alexlogan202 Wake TF up.Republicans are a fascist anti-America cult. REAL patriots vote blue!!!

[@MJ-qt4dm]

LOL! Really, you can't recognize the manic gleam in his eyes?

[@randalltom9750]

I learn something new each time I've watched your channel. "Place the eggs into boiling water, first!" is a new one! Peeling eggs is often a challenge using my old way of doing things... Thanks JP, your genius is so simple, "a child could do it!"

[@robertakerman3570]

Too, I always keep a glass of water nearby; need to speak to the camera (nah, joking). I'm going to use the sieve 4 sure!

[@obcmissions]

Peeling is much better, especially for deviled eggs, when you need smooth whites by taking them from the boiling water right into a bowl of ice water with ice cubes in it. Perfect every time. Don’t forget to peel under cold running water.

[@robertakerman3570]

Yea, but it seems I've always one that's unforgiving (regardless of age). I need to do the drop into boil method. Seems as tho I did that as a kid.(@@obcmissions

[@randalltom9750]

It sounds so simple, but I've never heard it before... only JP can make such a simple remark, pure mastery. I swear, he must have invented chocolate!

[@joannefreeman3573]

Peeling eggs is very easy if you do it when the are lukewarm. Give a slight crac and then peel with the first knuckle of tour thumb sideways.

[@harrymattah418]

Qu'un chef de votre niveau prenne le temps de détailler comment on fait de bons oeufs mimosas... c'est exceptionnel et ça montre à quel point vous êtes un grand pédagogue!

[@marianneleth4957]

Bien dit!!!

[@ianthomas1060]

The vast majority of his recipes are out standing. I can only roast a turkey better than JP!! It's a great channel. Answered in English as I can read a little, but my spelling and grammar is useless. 🙃

[@bibicheknauf4163]

C’est vrai!

[@timelapsetom5455]

!! Old eggs - easy pealing. Fresh eggs - difficult pealing. !!!!

[@katw3070]

Before I knew better, I once ruined a dozen eggs by buying fresh ones to make deviled eggs. Attempting to peel them was a nightmare.

[@rshinra]

CHEF! deviled eggs are my FAVORITE. this channel just went from 10/10 to 15/10! thank you thank you thank you!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@traces2807]

Sometimes it's the little things - like the proper way to hold a pastry bag - that make a big difference. I wouldn't have known that so once again, Thankyou Chef!! ❤

[@janshipman1291]

Prosciutto chips?! Where have you been all my life?!❤

[@Munenushi]

If I may: if you do not have a "pastry bag" at all (they need nozzles too) - grab a lil plastic sandwich bag (or Ziploc bag) and put the egg 'stuffing' into that - then, use scissors to cut off the edge corner of the bag and push your way to taste! haha (don't forget to hold the back of the bag, or ziploc it shut; or you get egg mixture coming out the back end) great video thank you!

[@thegodofpez]

Always brings a smile to my face to get notifications of a new JP video. 🤟

[@christopherkarr1872]

Forgive me for saying this, Chef, but seeing you proud of your own cooking and enjoying that little snack was the absolute cutest. Thank you so much for the prosciutto idea. I'll definitely add that to my repertoire, alongside crispy chicken skins.

[@mattpryor-c2v]

He Is The Cutest

[@ralphtrites3724]

What a joy to watch a pro do eggs right! and to encourage people to choose adding or deleting pork… ❤

[@aguythatworkstoomuch4624]

My favorite chef EVER!

[@pointclickdigital]

Another Chef JP instant classic!

[@royschrader8003]

Always the best.

[@darkwood777]

Awesome! Yes, I add butter to my eggs and also a sprinkle of paprika. I think it is a Slavic way of preparing them.

[@danielbeck9191]

My mother always dusted paprika on top of the filling. She did not use any pepper in the filling. I would taste-test the filling before loading up the pastry bag--it is a lot easier that way! The prosciutto chips are a great idea!

[@oliviaglass3843]

Definitely some paprika on top and parsley. I am Hungarian 😂

[@DownSouth67]

Because I've already tried several of Chef's recipes, I decided to use his method of cooking the eggs. PERFECTION!!! Easiest time peeling I've ever experienced, and the eggs were perfectly cooked. I love this man. I've learned so much from his cooking techniques and his dishes are delicious. I feel lucky to have found this channel. So for this Thanksgiving, I'm thankful for Chef!!

[@78Doug]

I'm glad Jack pointed out the lemon juice!! I was fixated on if Chef was going to forget it. lol. Best Channel around. Thank you Chef!

[@jamesjackson5263]

I’m new to cooking and I’m trying to figure why put lemon juice in or on food

[@annastinehammersdottir1290]

@@jamesjackson5263 As the Chef says, 'It offsets the fat and brightens the dish."

[@patrickmorgan3326]

My mom used to make these hors d’oeuvre for holiday and birthday dinners. She used pretty much the same procedure but she garnished hers with dill and or pimento. You’ve inspired me to have a go at it, thanks.

[@gfarrell80]

Ooh, dill, I like it. I've also seen them done with a tiny bit of horse radish.

[@Jay-ql4gp]

I _love_ deviled eggs! Thank you so much!

[@howstunningly]

He's so authentic ❤

[@ChefJeanPierre]

🙏🙏🙏❤️

[@curiouslyme524]

Thank you, Chef Jean-Paul! 😊

[@pierre6625]

Hello Chef Jean Pierre, this is a great tutorial on making perfect Devilled Eggs. The well-explained cooking time and the passing of the yolks through a strained were very interesting (I will certainly try this method). The ingredients you used are very common in a home kitchen which will make this recipe user-friendly. One more thing, as you say "nothing complicated". Thank you for sharing, Best Regards to you and Jack. ❤❤

[@chuckm6592]

I have followed or watched many chefs/cooks on You Tube over the past couple of years but I can't figure out why it has taken so long to find Chef JP. He has quickly become my favorite chef to watch. His obvious joy for cooking and the humor he adds to his recipes is amazing. And, no offense intended but his accent just makes it even better.

[@klemensbochonow4885]

CJP Videos always make my day 🙂 Thank you so much for your work and inspiration!

[@toms4123]

You are such a great, enthusiastic presenter full of positive energy

[@mizzprettyhuston]

My grandma used to put dill pickle juice in her deviled egg mixture 😋 I use her recipe always & they're a big hit at cookouts. I have never tried ham in my deviled eggs, I am going to make these for the next cookout. Thanks for a new recipe Chef 😊

[@crazyaboutcards]

We add pickle juice too! So yummy!

[@phillipbaker9303]

Please keep these videos coming. You are the best teacher. Made many of your recipes while viewing your videos. Thank you thank you 😊

[@michelleharkness7549]

For the record- they look 👀 absolutely beautiful 🤩!!!

[@ronkemperful]

One of my favorites! Thanks for sharing your recipe-I will do this!

[@thealliaross]

Lol I can watch him cook all day!

[@wnygal]

Chef taking deviled eggs to a whole new level! Looks delicious!

[@candelariadelazar4390]

Ohhh, this reminds me of my mom, she used to make huge platters of them, dozens, it was a big project. So much time and love for her guests.

[@tisenhow]

Years ago I was in charge of deviled eggs. I bought Knorr dry packets of Alfredo, Hollandaise and Pesto sauces and mixed them into the mashed yolk mixture for something different. I had regular as well. Everybody loved them!!!

[@henriettagoldsmith5056]

Chef...You answered my prayers...Last week I was hoping you would post deviled eggs... I am making them tonight sir..thankyou.😘😘😘😘😘😘😘

[@TheGreatConstantini]

My wife and I have tried every method of boiling the eggs and we settled on putting them in room temp water, bring to a boil, turn off the heat, 9 minutes, run cold water over them. Always works. When we put them in boiling water some of them crack and exude egg white. Also don’t over crowd them. They will break. But we make all kinds of versions and will try the chips.

[@garybarkley2286]

I take a spoon and set the eggs into the hot water but yes eggs have to be room temperature can’t take cold eggs out of fridge and rite to hot boil water but try it with a spoon and they won’t crack as long as ya don’t drop them in the pot and they hit the sides or bottom

[@iDuckman]

That's the problem I've always had with lowering them into boiling water -- so many crack. I use an electric kettle. I _have_ been leaving them too long after the boil. Learned *two* things today. (Sieving the yolks is another.)

[@bagadonutz5717]

I’ve used a push pin to punch a hole in the large end of the egg before boiling them

[@susanshief8469]

Do you use room temp eggs or cold?

[@deeez00]

If you do a lot of cooking you can get a wire mesh basket and lower the eggs in boiling water, slowly.

[@thomaseelvelt907]

Nostaligic and delicious recipe!

[@Aerie925]

Crispy prosciutto is amazing ! Always delish !

[@supergeek1418]

I like the idea of pushing the egg yolks through a seive to insure a creamy smoothness. You never cease to provide excellent useful tips in every video. Merci, mon ami!

[@reeteshmaitra820]

I envy Jack. He gets to taste all the wonderful recipes that chef makes. Work the camera and have delicious food that's a job I want. Thank you chef for the wonderful recipes. It's mouthwatering to see them and friends and family loved them when I made a few of them. The tips and tricks are very helpful because there is a rationale behind it and chef explains it so well. All my good wishes.

[@garylester8621]

I'm always open to different ways to make deviled eggs, and I will be trying this recipe. I like to give a light sprinkle of paprika on top just for looks.

[@bethdavis6863]

I like to sprinkle with dill.

[@whalesong60]

Looks delicious, can’t wait to try it! I love your videos and the humor you bring, and your obvious enjoyment ! ❤

[@ThuLoves]

Hi chef, I made this two days in a row. I didn’t make it as fancy, used a spoon to mash the egg yolk. I also subbed green onion and just a splash of balsamic vinegar. I also put finely chopped purple onion, and yellow mustard powder instead of the mustard. Other than that I used your recipe and tips about the eggs. The way I make my eggs is easy. I just put them in boiling water and cover them, then turn off the stove and set the timer 20 minutes. I take the cover off and drain the water and run them under cold water. These turned out to be the best I’ve ever made. Thank you 😊

[@ChefJeanPierre]

That is awesome thanks for sharing your technique! 😊

[@edwinvandenberg2933]

I made them today and they are delicious. I normally add finely chopped gherkins instead of the ham and that is nice and refreshing in the summer. There are many options when it comes to herbs, it just depends on what you like.

[@terrym5786]

So beautiful. The little extra steps that make food a celebration.

[@Salmomlox]

Chef Jean-Pierre, your way is the sexy way! I love Deviled Eggs and will make these this afternoon. I love the tips and tricks you share. Texture is the conductor of flavor 😋 I love the smooshing technique using the strainer 👍🏻 I never thought of using ham to add to the eggs. Thank you for sharing your Deviled Eggs recipe with us and showing us how it's done. I'm so happy right now. 🥰🥰😋😋

[@chirelle.alanalooney8609]

That is the BEST RECIPE for Deviled Eggs that I have ever seen. Thank you so much, and Merry Christmas to you too with Much Love and Respect ! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@Mommaslew]

Been making deviled eggs for years. I now put them in my Instant Pot using a little rack to keep them off the bottom. FIVE MINUTES. Allow five minutes before doing manual release. Ice bath. PERFECTION 🎉

[@goodgemini9803]

yep that easy.

[@mapleleaf902]

I do mine in an instant pot then ice bath, they turn out just fine😊

[@roseconklin5392]

Thank you Chef Jean-Pierre! Lovely!

[@relentless3735]

To die for....my favorite Chef 💯 Thank you 💋

[@adrianellery309]

You make me laugh while you teach us Jean-Pierre . I love watching you , please come to UK and make a TV Show....All around Talent 🙂

[@michaelwilliams8297]

Putting the yolks through a ricer is a great tip. I'll try that.

[@quickflip7185]

I just made these with a few modifications to the ingredients. Phenomenal! I followed other posters' advice and let my eggs come to room temperature before boiling. That took about 2-3 hours before they were no longer cool to the touch from the frig. Put them directly into boiling water-no cracking whatsoever; cooked for 9 and half minutes. Drained the pot of the hot water and kept refilling with cold water until the eggs were cold. Peeling was still a challenge-almost lost one egg but I'm used to that. LOL Overall it was a success. The yolk was just as he said, yellowy-orange. The game changer was using the sieve for the yolks. Absolutely changed the texture! Thanks Chef and thanks Jack. Love your videos !

[@sebastienfoulc8600]

Made it today :) very nice ! My guests loved it ! Thank you Chef !

[@joshuacaulfield]

I ❤ this video. I always have a half dozen eggs getting close to going “bad” at the end of the month and have been doing deviled eggs a lot. This is a wonderful recipe, mostly because it is adaptable. I have done different peppers, substituted bacon for the ham (or the topping), used a little dry Italian dressing packet (actual dressing made the consistency too wet). What this video really helped me focus on was grinding all the ingredients together to make the consistency more smooth and velvety. Thank you, sir.

[@judysteadman799]

Awesomeness precious Chef. A must try for sure

[@karenreaves3650]

Thank you for showing how I can enjoy prosciutto as chips Chef.

[@sixteentons1807]

My mom taught me to add just a splash of medium sherry. It really adds this certain ,je ne sais quois... Thx chef JP!

[@Revelwoodie]

Sherry in deviled eggs? Ok, I'm gonna try that

[@kurttrzeciak8326]

Never heard of anything like that.....now gonna have to try it!

[@markmower6507]

Interesting 🤔. What is a Medium Sherry?

[@Revelwoodie]

@@markmower6507 Most sherry in the store is labeled -- fino, cream sherry, etc. For "medium" sherry, I usually use an amontillado.

[@markmower6507]

@@Revelwoodie Thanks for the clarification.

[@EnlightnMe48]

😂❤ You are a breath of fresh air. I really enjoy your shows. You even show step by step technique. Those bags can be frustrating and messy for a first timer trying to figure things out.

[@garkmr6200]

Your presentation is top level. I absolutely love your channel.

[@ronl7131]

Loved my Mom’s deviled eggs

[@stebstebanesier6205]

Thanks Chef, it's 2 am and I am now REALLY needing some deviled eggs. I don't know why I do this to myself!

[@ireneposti6813]

I always have trouble peeling the eggs, I have learned something new today, I will try this recipe , thank you chef J P. You’re the best ❤

[@haesge61]

Amazing video Chef. I like that you also show recipes that are not that difficult but are the best treat at every party.

[@shaharvidenfeld9106]

His recipes are never difficult. A child can do them!

[@joekoscielniak8576]

Ok, so what a nice treatment of the humble deviled egg! The prosciutto chips was worth the entire video. What an interesting way to introduce a little added texture and flavor. I love it.

[@Miata822]

An old favorite that I haven't made in years. Maybe I will make some for lunch tomorrow, but with maple-candied bacon. You are always good for a moment of menu inspiration!

[@bikeny]

Can I come for lunch? That sounds like a great option for the topping.

[@mikemoran5003]

I appreciate the instructions regarding the preparation of the cooked yolks. First, you smash them, then you smoosh them. (I love Chef JP.)

[@bryanjohnston5856]

Thanks for the sieve tip Chef, never thought about passing them through one to get a creamier consistency. In my house I have to make two dozen to the one dozen I plan on serving so enough survive my kids eating them to make it to service.

[@loreleiforge3772]

Thank you Chef Jean -- I always wondered how to make the perfect deviled eggs and here I found you making them !! You're a wonderful teacher and so humorous too ! Luv ya here in RI. Always a joy to watch your videos. Keep up the great work in posting all your recipes and techniques for cooking . I have learned so much and you make cooking fun ! ❤

[@JP-xh2oh]

Thank you, chef. I never thought of adding lemon juice to offset the fat.

[@garkmr6200]

I teaspoon of white vinegar works also. Just in case you don’t have a lemon on hand.

[@JP-xh2oh]

Thank you

[@lets_go_see_]

You definitely love to create !!

[@byronjones7263]

Awesome. Makes me want a "Cook Out", or holidays' pot luck. I always learn something from your videos. Proscuito Chips, excellent. Chips or eggs, bet you can't eat just one....!

[@dougburton001]

Terrific! I already knew how to make devilled eggs but like so many of Chef's recipes, this one takes it from an 8 to a 10. My only comment is possibly the prosciutto and the ham are redundant. For my tastes I would choose one or the other. Thanks Chef!!

[@bikeny]

I was thinking he was gonna put some bacon bits for the topping but no matter, it's all good. I'd agree with you about the redundancy if he had actually chopped up the prosciutto into a whole bunch of chips and sprinkled them on top, but with just 1 tiny piece, it doesn't appear that it would be overpowering. Or, no ham and then he does chop all the prosciutto to sprinkle on top. I'm gonna have to make this multiple times to check 'em out. One thing I was laughing at that reminded me of my Italian grandmother was his use of the measurement values. I didn't see any measuring spoons or cups. And my grandmother didn't use any either.

[@dougburton001]

@@bikeny I'm no expert but I get the feeling that at least 50% of the time an exact measurement is simply not necessary and in truth, eyeballing it helps keep you thinking about what that ingredient is actually contributing to the dish.

[@anorganistlooksback7629]

Brilliant chef. Brilliant teacher. Brilliant eccentric. Always something to learn from your videos. Thank you.

[@dp5548-g1e]

I like to add a little horseradish sauce to mine. Thanks for the tip on using the strainer!

[@cathyjones-hatcher]

😊 me too...and a dash of worchestire and sweet relish juice

[@AuditRecon]

I make deviled eggs frequently at the Winery for receptions & other event all the time. I am going to add the prosciutto to the dish. Very good addition.

[@chatbear69]

Man I love me some deviled eggs and this looks amazing. Will be giving it a try tonight. Thanks Chef you are the man!

[@martdavid84]

Watching this guy is great! 😄

[@TerrenceCarlino]

I use my insta pot set at medium, 4 minutes and then the ice bath. Come out perfect every time!!! I’m making these for the holiday weekend! Looks delicious!!

[@BamaCyn]

Nice tip about putting eggs through strainer for texture❤

[@TheKitty1952]

Love the Prosciutto chips! I will try making them soon. My mother always used paprika onto of the eggs, so that's been a family tradition. When I didn't have a pastry bag, I used a plastic sandwich bag, filled it up, then cut a small hole in the corner and filled the eggs. Not as pretty, but it worked, and nothing to clean afterwards.

[@bikeny]

Forgive the stupid question, but is that green pastry bag not disposable? I thought you'd fill it up, push out the eggs, and toss it. Clearly, I am not a pastry person.

[@bethdavis6863]

bikeny Pastry bags can be washed and reused.

[@garywasilewski3773]

Every time I watch your show, I learn something new. Thanks a lot.

[@ChefJeanPierre]

Glad to hear that!😊

[@RandiG63]

Thank you Chef 🙏🏻 I needed help with this. Love the helpful tips as always💕

[@Brian-cn4lq]

Jean-Pierre, I'm from South Louisiana thought I new a lot about cooking, HAHA ! I learn something new every time I watch a video. Truly enjoyable !

[@brianazmy3156]

I add a relish and a cap full of pickle juice for the acid. Smoked paprika goes on top or risk a beating from granny.

[@joanpaterson7605]

Always add a little relish and pickle juice to my! Finishes the taste of nicely

[@Ynffy]

Excellent choice for a Saturday brunch. I like mine with lots of chives and chili.

[@paulnelson5314]

Thank you Chef JP! Can’t wait to try this recipe! Looks and sounds delish

[@jjaa6157]

I tried your technique. They came out perfect. No ghastly green ring. They were more gold than yellow, but they were delicious. Thanks for the tip.

[@irishsoxfan34]

It's such a simple dish and yet a few good techniques can turn it up to another level. Thanks Jean Pierre for another video of which I will now implement into my cooking repertoire. 😂

[@braddixon3338]

"Texture is the conductor of flavor" how often I repeat that phrase around home, all thanks to the chef Jean-Pierre! That trick with the strainer looks to be a good one to give you the creamiest filling possible. I had to smile when at the end you laughed a tad because it was taking so long to eat the egg half, not a bad problem to have!

[@j6s777]

As mundane and simplistic as it seems, I would have appreciated watching you Chef, boil the eggs. Many comments state they have done it a certain way for …years. An extra 3-5 minutes of reel time could alleviate many questions about boiling eggs. I still love your show and the experiences you provide us viewers. Rock on Chef!

[@Visitkarte]

Dear chef, this is how I strained my egg yolks when I was a child. My mom never wanted to bother so I did it myself. My recipe was nowhere near as good as this one but to me as a child, it was divine. I looked it up from a TV cooking show. The yolk got some added oil, salt and cayenne pepper - that was all. I am definitely making these!

[@markmower6507]

Excellent. The only thing I would do differently is I would add crumbled Bleu Cheese to the egg mixture and spoon it into the whites. But actually there are A Lot of Different Variations for Deviled Eggs. I also like to add fresh chopped raw jalepeno without the seeds in it. They are Always better if you let the flavors meld in the refrigerator for a few hours before consuming...

[@Elihuvc]

fantastic and "me encanta " YOUR VOICE

[@lagunabay51]

Often ask myself chef. Who helps you eat your dishes? I have all the respect for you as I'm sure the ingredients you use to create your dishes don't come cheap. Surely there's an expense involved. No too many You Tubers will spend that kind of money to create their videos. I love your humour and of course your recipes.

[@danielbeck9191]

I have really come to respect the idea of QUALITY INGREDIENTS. It is much like data analysis---garbage in, garbage out. I am starting to "make my own" like Chef J-P whenever I can.

[@ChefJeanPierre]

Thank you so much! 🙏❤️

[@phd2007]

I think he's mentioned before that his production team eats what he cooks on camera.

[@Lenna49]

My family mixed the yolk with chicken liver paté. You can make it simply with butter, chicken liver, salt and pepper. Or you can add the garlic, the chilli and chives in the paté. The color will not be bright yellow, but the taste is amazing. Thank you Chef! There's always something new to learn from you and even from some of the comments to your videos. Bon appetit!

[@hannanolan9081]

I’ve never thought of making the yolks smoother. I might go lazy and pass them through my fine ricer instead. And I love dill and celery in mine!

[@arlenbell4376]

Fine ricer sounds like a good idea. I will have to try it.

[@JustAnotherConspiracyTheorist]

I put finely minced onion and sweet pickle relish.

[@Juicypaint]

I've learned so much from you in just little tricks and tips such as twisting the pastry bag insert. Thank you for being such a fun, detail oriented teacher ❤