These Are 10X Better Than Regular Deviled Eggs

[@thatdudecancook]

So I chose the wrong word when I said Fresh eggs for peeling as very fresh eggs don't peel as easily as older ones. I just meant trying to find some nice local organic eggs as opposed to some mass-produced factory-farmed ones.

[@davidbuben3262]

I knew what you meant. And I do buy from local farmers. Only way to go. I used to own a small farmstead and sold produce, milk, butter and eggs. Sure miss doing that.

[@ptwotwo2055]

dude savora mustard sounds like English mustard? it's miles better so how would you compare the 2??

[@carnal0814]

Yes ma’am

[@charleswalker2484]

Its okay we forgive you

[@ECPriceisright]

I used to work at a restaurant that did deviled eggs topped with a fried oyster and spicy remoulade……. I’d put it up against this.

[@jessebell39553]

I usually don’t share my secrets, but leaving the shell on after boiling also provides a great deal of texture.

[@paulveenings6861]

🤔😂

[@ARKAdventures067]

5star Michelin status lol

[@hermestrismegistus3962]

😂😂😂

[@jolie3548]

🤮

[@DrGeorgeAntonios]

lol

[@guen2024]

My husband came into the kitchen just as I was finishing the filling. He said, "What are you doing?" I said making fried deviled eggs. He kind of turned up his nose. So I filled one and told him to try it. He did. He was silent for a moment, the said, " Damn. That's phenomenal!" Thank you for the recipe. 😃

[@hannahn7375]

What a good wife you are lol!!!

[@86GT11]

Did he kick the fridge after he tried it? 😂

[@wcstrawberryfields8011]

Fantastic story

[@MichaelDavidWiller]

I made these today for my friends, except I used your candied bacon recipe instead of the prosciutto. The response was an overwhelming positive, with my one friend saying "You've ruined deviled eggs for me. Any time someone offers me a non-fried deviled egg I'll have to throw it on the ground." 😆😆

[@shellyann8818]

😅😂 I understand your friend!!!

[@heatherdavidson8801]

Lol I just burst out laughing. Thx!

[@jeanninelavin5467]

Better yet throw it at your refrigerator

[@seniorbob2180]

What makes the peeling the easiest: preboil the water then place the cold eggs into the boiling water. The rapid temperature swing causes the membrane between the shell and the egg albumin to detach and makes peeling the egg extremely easy. I've personally tested this a couple of times. The difference is quite stark. From OMG WHY DON'T YOU PEEL!!?! To omg that was ez!

[@barbikinkin]

That’s what I just said

[@rick9705]

Yep. The 13/15 method. The shell just about falls off like magic.

[@jackdempsy3350]

I do it like that and find that if I empty the water , shake the eggs around in the pot to crack shell , then run cold water over the egg in my hand ( water coming out with pretty good pressure) , the water will separates the shell for me .

[@gebbygebbers]

Thanks mate!!!!

[@kandy5889]

Thanks, did this and yes it works 🥚 🥚 🐣 🍳 🥚

[@thatdudecancook]

Please make these deviled eggs they were absolutely top tier! Hope you are all having a nice time out there in the world today.

[@Kristoker420]

Thanks buddy! Ima slap my fridge for you after i make these!

[@quinlanrasor4569]

There is a cocktail bar by me that makes them like this but they garnish with salmon roe so gooood! Can’t wait to try yours out!

[@Stanimus]

I'm gonna make them.

[@vdo7571]

This might be the first time I really must cook one of these videos (not counting 'rosemary' salt)

[@D1vid3By0]

Better after this vid man. Keep it up! You're doing phenomenal!

[@haleyb6957]

Well I made these today for an Easter event. I followed the directions just as described even buying the Savora mustard from Amazon. I peeled them perfectly. Fried them too a beautiful golden brown. I topped them carefully with every garnish in the video including the fried prosciutto. I put them on a platter of my mother's with little divots for each individual egg that I've never even used. They looked amazing and I couldn't have been prouder. Then as my husband was putting them in the car he dropped the whole thing. I didn't even get to try one.

[@haleyb6957]

@@MsMerised Awww thank you! You know what I made them a few days later for just my husband and me and they were delicious. You know what they say. Don't cry over spilt eggs! ;)

[@WildnUnruly]

😮 oh nooooooo!

[@advantageous-me]

😯....Nooooo 😭. Well at least you got to tey again, and they were tasty. 🥲

[@es330td]

A tip for peeling the eggs: after you have rolled it and broken up the shell slip a teaspoon under the shell membrane. You can then slide it around the egg and remove the shell in one piece. This prevents having to pick at it. This trick also works dry so if you happen to be someplace without running water like a salad bar you can do this as well. For removing the yolks, if you treat it like an avocado and cut the white by rotating your knife around the yolk then the yolk ball pops out easier whole than having to dig out the halves with a spoon and you don't have the issue of having to clean yolk off your knife as you are prepping.

[@steezuschrist260]

I literally never really follow people but that kick to the fridge at the end of the video sold it for me

[@steezuschrist260]

Yo what

[@Ease54]

I think he was deflecting shorts weirdness with fridge abuse weirdness.

[@CrimePony]

I just made a double order of this and good lord I need to buy a bigger fryer. I can't believe how amazing this recipe turned out my first time. The tastes in this is unreal and the texture makes it even better.

[@dw7922]

Thanks for the recipe review info.

[@justinfowler2857]

So do you have to serve them fresh or can they be refrigerated and taking to thanksgiving dinner? Would they get mushy?

[@karenanson]

Actually the opposite is true regarding the peelability… older eggs will have a larger air pocket making the membrane looser. (I’ve had pet chickens for decades now so, ya know, lots of anecdotal evidence). But I totally love this idea. Lost my sense of smell and taste about 10 years ago so I’m all the texture of food now. Gotta try this. Thx!

[@AdrianDWolfe]

How did you lose your sense of smell and taste? How old are you?

[@karenanson]

@@AdrianDWolfe I’m 59. Head injury. 🤪

[@AdrianDWolfe]

@@karenanson Damn, thanks for the info! Didn't know head trauma could do that

[@karenanson]

@@j.thomas7128 yep. It’s an experience alright. We take our basic sense for granted so much. The upside is that you never know when your big old dog farts in the car and you wonder why everyone else is freaking out and rolling the windows down. 🤣🐶💩

[@DNSMLT]

@@karenanson Interesting. I hope you're ok. Thank you for sharing.

[@Hollis_has_questions]

I’ve seen these finished with a ribbon of chili oil draped across the equator of the egg. There must be a gazillion ways to garnish these beauties ❤😊

[@trevorchadwick7649]

Sonny, you are like the perfect mix of entertaining, educational and creative. Keep doing what you're doing. Oh, and Sgt. Gilbert of course always steals the show.

[@thatdudecancook]

Thanks for the kind words Trevor

[@wheelie642]

I add a dollop of thousand island dressing.

[@jknott1003]

What he said. Your channel is one of the best cooking channel out there. You'll give the big shots a run for their money. Rock on dude!

[@CHDean]

…and crazy

[@kj7792]

Dill pickilal🤣😂😁

[@aaronbailey23]

Placing the eggs in boiling water is the best way to make peeling easier regardless of the age and type of egg. Kenji tested this with thousands of eggs and I have found that it works great. I would say to do more of a subtle boil instead of a rolling one to avoid the eggs from cracking in the water.

[@MadTravis]

I literally made deviled eggs two days ago. Wish I had seen this then! I used crispy bacon to add texture to mine. Chopped up real fine and mixed in with yoke mixture. Then topped the eggs with the leftover bacon once done. Super crispy and awesome!

[@judywright4241]

That does sound delicious, can’t wait to give it a try. My family always knows when we are having roast chicken because it’s the ‘short’ version when Sonny talks fast and they can hear from the living room, ‘chicken does some yoga’.

[@EL-em3mn]

As soon as he said prosciutto, i was like hell no!! BAAAAAAACCCCCCOOOONNNNNNNNMMMM!!!!!!!!!

[@dannyr9265]

Same!!!!!! and its very odd that KZbin recommended me this video since I used my grandmas recipe out of a book and only took a photo of them.

[@janeflip1]

I made some once with candied bacon! Yum!

[@jamesiyer4937]

Try adding soy sauce and other asian ingredients to your mix, for an asian twist

[@jamesbarisitz4794]

If you stir the eggs a few times in the first 3 minutes you get a even thickness of white around the yolk. It's makes the boat for mix reliable! 😃

[@jodywhitehead9173]

I'll try it

[@lepidoptery]

nice tip. but what is "boat for mix"?

[@davidbuben3262]

I love traditional deviled eggs and never thought about the texture. And yes, your recipe will definitely turn up the amperage several notches. Looks phenomenal!

[@jeremyphillips7827]

These look awesome. Regarding egg peelability, I've tried all the usual tips and tricks with varying results, but what has always worked better for me than water additives or using older eggs is to bring the water to a boil first, then lower the eggs in with a spoon. Something about the shock of the cool egg hitting the boiling water causes the membrane to stick to the shell instead of the white and helps the shell slide off effortlessly. But don't put them in the boiling water straight out of the fridge or some of them will crack and leak. I set the eggs out on the counter just before putting the water on to boil, and that seems to be just enough tempering. I like my yolks well done, so I leave them in the boiling water for 14 minutes before putting them in cold water. This is for large eggs. Times will vary depending on egg size and desired doneness.

[@JCWiley2300]

YES. (I mean except the well done part; I like that little inner disk of gel.) But lowering the eggs into the softly boiling water is THE TRICK.

[@ms-jl6dl]

And if you cool them down in cold water for only about 20 seconds, and than crack and roll the eggs the peel will almost fall off. And 9-10 minutes is enough for hard boiled eggs except if you live on the top of a mount Kilimanjaro. Also you put eggs into boiling water slowly to avoid cracking.

[@FranklynWhite68]

Stumbled on your video last night, went to the market and got all the ingredients and I’m going to make them in a few minutes. They look ridiculously delicious.

[@nancybaumgartner6774]

I have a flock of chickens and will be trying this . I love the way this guy peeks mischievously over the eggs in the thumbnail . He’s adorable . Good video .

[@ashevillecomics637]

They looked incredible. I make deviled eggs every Thanksgiving, Christmas and Easter (usually), and sometimes I go out there a little bit, but usually just mayo/mustard, paprika, s&p like mom made. I'll be going in this direction in the future

[@DarkKitchenRecipes]

Cool! Thanks!

[@ryanritchie7921]

I should not have watched this. Never going to do this. I will try to enjoy the regular old deviled eggs. Nice job 👍

[@rtrimsrtrims9616]

ugh this looks so good and labor-intensive at the same time.

[@alexstamateris5977]

Absolutely the best I’ve ever had. Unbelievable idea. I made them today, they’re incredible. Thanks!

[@jimbobjones9330]

The one thing I found that actually helps make the eggs easier to peel is I start with "sink hot" water (like, the hottest you can get your regular sink water), and obviously you cut the cook time down by a couple of minutes It seems to work well for about 95% of the eggs I cook. I think the hot water sets the skin, peeling it away from the shell. It isn't a 100% thing, but I've found the most luck doing it that way.

[@cjmiller6741]

I start with hot from the tap, cook for about 8 or 9 minutes, pour off water and run cold tap over the eggs until they are cool to handle. Perfect peel just about every time.

[@hoppy2008]

I've been making hard boiled eggs in the air fryer and I won't ever boil another pot of water! They turn out amazing and perfect every time.

[@CE4Ever]

Do share!

[@thomass5169]

Are you kidding me? Please, tell me about your timing and temp. Unless this is a joke, and then we can just laugh.

[@lfeco]

About 14 minutes at 275 degrees. I let them set in the oven another 5-10 minutes then put in cold water until the eggs are cooled and firmed up. Roll them with your open hand on a table to crack and they peel perfectly. My neighbor lady told me about this and she was right.

[@kristinkavanaugh8630]

How do you do that?

[@sandrastreifel6452]

You CAN cook! Textural contrast is essential, I must try this recipe-it’s like Scotch eggs meet the devil! I subscribed.

[@trainier]

Steaming the eggs instead of boiling them has always aided the peeling process in my experience. It improves texture too I think. Ice water bath is necessary regardless of cooking method, though. They look amazing!

[@davidbarr1579]

Agreed!! I have tried all of the methods with varying success, but steaming the eggs to the desired doneness produces the most consistently peelable eggs.

[@joesah92]

I'm on a diet and so it's really a blessing and a torture watching YOU cook. Always top notch recipes, always the awesome character and person ❤

[@marielray]

Stumbled into this one...my first recipe that I tried from this Dude...AMAZING. Super easy to make and SUPER flavorful. Highly recommend this one.

[@addfruitsandveggies]

Thanks for sharing. I rarely fry anything, but this looks delicious.

[@nicholashedberg3133]

I always put a pinch of curry powder in my deviled eggs, it pairs very well with the mustard and is amazing.

[@CyFr]

Paprika was always my go to, after seeing the video I think a spicy pickle could do well too.

[@lindsaydrage5047]

I use a hot curry powder 1 table spoon, goes well with a cold beer😊😊😊

[@rosemeadehart1904]

I've been following you for a while and I never knew you worked in professional kitchens. Glad you mentioned it this time.

[@susanlbk]

So can't wait to make these for 2 upcoming birthdays of a couple of my older kids, they look absolutely delicious! Thank you for sharing 🙂 Also the flatter teaspoon method works amazing for peeling eggs! But u need to turn the water down a bit 😉😉 Anyway after you pop open the fat end with the air pocket, wet your spoon and carefully slide it under the membrane and with the water streaming in wiggle the head of spoon back n forth and slide it to the right or left and you can get that shell of in no time in very large pcs. 2 of my oldest sons had a peeling contest last New year's and in the time they pealed 2 ugly eggs, 1 egg each (ya know, the ones with chunks of white missing, lol) I peeled 3 pretty eggs.

[@heathbailor4542]

Add half cup white vinegar to ice bath for eggs and less water. All you need for perfect peeling. Years of trying every method has led me to this one. Only one that works every time. Eggs look phenomenal BTW. Fantastic idea to add texture.

[@johnmccarthy7433]

I've made these before though I did candied bacon, and I find that a single drop of Sriracha to garnish really elevates the eggs.

[@Temulon]

I like horseradish in mine.

[@ambers512]

Omg I love spicy and ill be trying that next time. Thanks!

[@2005wsoxfan]

Pressure cook them in an Instant Pot 1 Minute per egg and they peel easily. The best way I have ever made Hard Boiled eggs

[@wickedstorm]

Had a similar item at the Local Goat in Sevierville, Tennessee last year. They had candied bacon, green onion and siracha on theirs. They were amazing. My husband is drooling at the thought of the prosciutto which I'm sure is quite tasty but I really liked that candied bacon. Love that salty sweet combo.

[@DNSMLT]

Oooh yum! The candied bacon sounds scrumptious.

[@RogerArm231]

Thanks!

[@thatdudecancook]

Thank you.

[@marcrivera5775]

Okay, I tried your recipe today. I've never made deviled eggs before. So, this took me the better part of 4 hours to complete. :) Made these for a dinner party this evening. But, made a few extra for taste sampling with my girlfriend and her sister. These ladies are tough critics and I know they'll give an honest review. All I could hear between bites from them were accolades and references of me cooking like Gordon Ramsay... Thank you for uploading this video.

[@angelaberni8873]

Oh dear, Ramsey is one of the worst 😂😂😂😂😂😂

[@alansmith7626]

I liked the entire recipe, and when you said Dill Pickle I KNEW I was in the right spot! Great vid, thanks!

[@mcglashenmann2181]

A previous comment was right about a rapid temperature change is what makes the egg easy to peel. I just take them right off the boil , put them in cold water, and peel IMMEDIATELY. I never have problems.

[@darkarcanum1814]

Let me just say "I don't like Deviled Eggs!...well now I do. I was trying to win points with my wife so I tried my hand at these. I hate the peeling process...got to be a better way. Finished these and gave her a little plate of these. And WE demolished them. These rock...Thank You!

[@madnessintomagic]

Interesting. I’ve always been “advised” to use older eggs - like in the fridge for about 2 weeks before bothering to use them for hard boiled, as they’re supposedly easier to peel. Glad to see the chives and pickle! I’m rigid about what I like in a deviled but these look amazing!

[@Artanis667]

Yea this is true, the membrane separates much easier as an egg ages. That said, I've never boiled and peeled fresh eggs so maybe it goes from being easy to peel fresh, to difficult back to easy again over time?

[@spddiesel]

I prefer a fork smashed filling that's got some yolk chunks left in it over a super smooth one. I also like some Sriracha mixed in with the filling, and a slice of sweet jalapeño on top is pretty boss, too.

[@dannac_8888]

One word: Horseradish I don't eat eggs anymore but when I did...horseradish in the yolk mix.

[@dazedconfused5019]

@spddiesel Try adding good buttery smashed avocados to the mixture.

[@adelek5974]

Sweet jalapenos are amazing on everything! Definitely on these too

[@chudleigh]

Looks next level. I usually put diced red chillies with the spring onion in the egg mix. Your ones do look like something special though.

[@azkards]

I learned this a while back and felt the need to share. Boil the water with the eggs close to the pot in order to "semi warm" the eggs while the water comes to a boil. Once at a boil ,gently lower the eggs in with a slotted spoon. When desired cooking time is complete, drop them in an ice bath for 3-5 minutes. You will be amazed on how easy they will peel. I wish I knew about this trick earlier in life. have a good one - PEACE & XOXOXO

[@madmommy]

I actually bake my eggs, 325 degrees for 30 minutes. Use a muffin tin. They peel wonderfully. And I only use mayo and a smaller amount of dijon (I prefer less “tangy”). Piping using a ziploc bag with the corner snipped off. But I’m definitely going to try coating and frying! Also, I substitute dried Aleppo pepper flakes for the traditional paprika.

[@bolo2393]

A lifelong farmer told me the secret to an easy peel is to let the eggs age for 2-4 weeks in the fridge before you boil them. He said it allowed for the white to dehydrate a little bit and helped create extra space betwen the shell and the inner membrane. Made a huge difference in peeling and made no difference in the boiled egg

[@86thsamurai]

As a die hard lover of traditional deviled eggs, I must say, you've converted me. I can tell without even trying that recipe that those are the best deviled eggs I've ever seen. Cooking this ASAP. Subbed.

[@PumpkinPails]

None of those tips about boiling the water first or using vinegar or baking soda or reasoning with the eggs ever worked for me. The one thing that 100% always works for me is throwing them into the instant pot for 8 minutes and doing a quick release, then into ice water. Best method ever.

[@Stanimus]

I always watch until the end.

[@thatdudecancook]

I love you

[@meatbagshorts2452]

Ehhh it's Papa! Just finished watching some of your videos 🤙

[@Stanimus]

@@meatbagshorts2452 ayy

[@charleswalker2484]

watch till the end gang

[@1995texasaggie]

My first view! He can help me with my cooking; I can help him with his side/back kick attempt. 🐉

[@johnpendleton5887]

Those look amazing I’m gonna try them out for sure. Love watching your videos I was so proud of the rosemary I made from my garden using your recipe. Thanks for all the good content and keep it up brother!

[@lr9010]

I put a little dill relish in my deviled eggs. It adds a tart crunch. So good

[@nancyelsas1638]

Anybody can get really creative with the fillings - egg yolks match with pretty much all ingredients- it’s a no brainer!!! 😋 🤤 yummy

[@BeenThrDunThat]

Egg coated eggs. A bit of an inception experience :). Love the idea. Will give it a try, thanks!

[@Saltyliberty333]

Eggception!

[@Elizabeth-fv1hx]

We had fried deviled egg appetizer at a restaurant and it blew us away...so insanely yummy I thought it was unachievable to make. You have given me hope that I can!

[@arthurmeloy1732]

I want to make these for a party and was concerned about making them too far in advance. Maintaining the crispness of the Proscuitto as well as breading on the white is my worry. Any recommendations?

[@bluegirl4079]

One of my favorite sides! I add a splash of dill pickle brine or apple cider vinegar to give it a nice tang. Your specialty mustard probably does this. Dude, I learn great cooking tips every time I watch. You are awesome.

[@Listateofmind89]

As a foodie, and someone who appreciates sense of humor this is the best cooking channel, lol love the vids dude

[@neena4131]

@ThatDudeCanCook I’ve been making my own BadAss deviled eggs for years, hubby sent me your video - looks awesome & will definitely try! Love your presence & presentation! One thing…instead of moving up the chives & rerolling the paper towel, can’t you just turn the whole thing? Can’t wait to try these!

[@robobeetlepanzer]

It's like a cross between a regular deviled egg and a Scotch egg. Looks delicious!

[@cjmiller6741]

Ha...much like a nargisi kofta, sans the sausage.

[@chasegerlach]

I was just thinking about how good a fried deviled egg would be like yesterday and this glorious video pops up! Can't wait to try it! Nice touch with the prosciutto.

[@Aaron-nl7iu]

I dont know about the eggs, but that roundhouse to the fridge was pretty awesome! Hahaha

[@thomass5169]

back-kick actually.

[@Omgbrittbee]

O. M. G. I cannot IMAGINE the deliciousness of what these DIVINE deviled eggs must taste like!!! OMG!! I am GOING TO TRY THIS for my family tgiving! Will update!

[@rewtheday]

I loved this video. Randomly checked it while wanting to make deviled eggs. When you kicked the fridge at the end...I was so confused. How does he have a commercial fridge at home and also, I always want to kick that at work. (I'm a line cook)

[@azilbean]

It's just become his "thing." 😅 Also, he was a professional chef for 15 years beforie this, so....

[@HankBukowski]

His appliance abuse is why I gave him the special bell.

[@demonoid7469]

Last year we went to our favorite bar , The Cauldron right across the street from Knotts Berry Farm...and one of the specials they had were Deep Fried Deviled Eggs...they are so good...wish they would have them on the permanent menu!

[@frankwaldeck2359]

Masterpiece. ❤ I don’t usually like devilled eggs but these I would try.

[@meatbagshorts2452]

Didnt realize he had 17 years of experience in kitchens 👀 No wonder his food is always so damn good 👌

[@bigmomma1077]

But he says he worked in 12 kitchens; means he didn't last long at most of these!

[@dannac_8888]

DidyouseethosechiveskillslikeOMGtheywereaworkofart!

[@Elvis__TCB]

Thank you, can’t wait to try this. Hate pickles, have to find something else for that texture! 5/5/5 on those eggs. 5 minutes in pressure cooker. 5 minutes natural release (then get them out). 5 minute ice bath. It will change your life!

[@KatrinaKatress]

The recipe looks absolutely delicious I can’t wait to try it!!!

[@wagb281]

Really I can be in a down mood and this "Dude" is the medication I need. Cool recipes delivered in detail with lots of fun included . Keep up the posting

[@WItNSs]

Using a spoon when removing the shell works great

[@jessanddavidboham8014]

I've seen some other recipes for hard boiled and deep-fried deviled eggs and I tell you what this one looks the best I can't wait to share this with friends and try it myself thank you

[@heresjohnny58]

These are easy enough that I will try!! They look fantastic Sonny, thanks for the recipe.

[@thatdudecancook]

Happy cooking!!

[@brandtcarroll9316]

Man...when you were building them at the end it just made me smile. That looked beautiful AND delicious.

[@andybutler2291]

Hey Sonny, I must have watched all your videos over the last couple of years, got lots of tips, tried some fantastic recipes and eaten some wonderful food, but I obviously missed the episode where the fridge did whatever it was that makes you hate it and beat up on it every time you go in the kitchen! You've got to tell us what happened. Did it let something go bad? Or maybe froze solid and you couldn't get to something important? What was its crime ..?

[@KeithSansevere]

I've often wondered why he always kicks the fridge too 😂

[@rpeko8282]

I personally always thought it was a way to say the food was too good to be put in the fridge and let it become leftovers

[@HankBukowski]

I think he's just one of those functioning insane people much like the dude from You Suck At Cooking. As long as they keep cooking...we're all just a little bit safer.

[@TheRealNormanBates]

maybe his fridge is named Kato.

[@sandraboyer9680]

@@HankBukowski Functioning?

[@DNSMLT]

I got tired of eating deviled eggs. I've always loved them but this is on a whole other level. Thank you for inspiring me to try deviled eggs again.

[@SusiFroggy]

They look absolutely delicious. I'm definitely going to have to try this.

[@dillpickledoe]

I've found the direct opposite is true. The older the egg, the easier to peel after boiling. And putting a little vinegar into the water before boiling ensures easier peeling. The color of the shell also matters, as white shells are thinner and more brittle, brown eggs are slightly thicker and the skin under the shell is tougher and less likely to pull away from the egg if it's fresh.

[@NelsonAI-gy7nx]

Stop wasting gas: Use a lid,: Bring water to a Boil Place the eggs in the pot and cover with lid, simmer for 3 minutes, shut off the gas, wait 10 mins, Perfect "3" minute eggs, Every time :) You give us so much, I just wanted to give you something too :) BTW, what's your beef with that refrigerator? Has it offended you in someway? Do I really need to recommend the Appliance Police pay you a courtesy visit and check on your well being and that of your appliances? and just to be clear, Yes, I am a big fan, I find your videos sometimes enlightening, sometimes informative, and always entertain. Keep up the great work, and thank you for your videos.

[@leadgindairy3709]

A dash of Italian salad dressing in the yoke mix is SO good!! Makes a big difference in flavor! Yummy!

[@kantemirovskaya1lightninga30]

as a "local" farmer" I knew what you meant... eggs peel good after 2-3weeks when the membrane separates-making it easier... most store eggs are 2+ weeks I think when thy hit the store but.... farm eggs are so different-you should do a episode on them.... get eggs from a farm stand and store then break and show them. The color/taste/protein is amazingly different. My friends who eat 3 eggs for breakfast can only eat two... and... the color. wow. In any case I just found this video-catching up, a recent follower. I make deviled eggs all the time but never did stuff like this-gonna try it THIS WEEKEND.

[@zephirinedrouhin3735]

I don’t usually mention how weird it is that I’m wearing shorts, but when I do I kick my fridge!

[@tinaprice4948]

lol

[@zaphodbeeblebrox670]

Yeah the video was pretty chill and then bam kick came outta nowhere

[@liquidgold2735]

I enjoyed this video, especially the park with the spinning back kick into the refrigerator. That was the best.

[@masterchief586]

Man, that looks yummy 😋

[@dianajames4717]

OH MY GOD IS THIS FOR REAL. THIS IS THE BEST LOOKING DEVILED EGGS I HAVE EVER SEEN IN MY WHOLE ENTIRE LIFE. DUDE YOU ROCK

[@thatdudebro]

correction: the fresher the egg, in fact, the HARDER to peel. also if you want the easiest to peel eggs cook them only half submerged in water with the lid on. that being said those things look phenomenal.

[@Wakeywhodat]

The algorithm put you in my feed and thank God for it you’re awesome. I don’t follow cooking channels but they recommended you anyway.You mentioned having a Traeger I hear they’re pretty good but a big green egg is top notch. Get one and do it now!

[@thegodofpez]

I looove deviled eggs. Always down for new ideas and options. Thanks, Sonny! 🙌

[@thatdudecancook]

my man! I appreciate your support in the comments 🙏 give these a shot!

[@lanceguinn9807]

I really need to try this.... looks absolutely killer!!! prior to boiling and yes start with cold water and heat up! but tap the end of the egg with with a butter knife until you hear a pop, careful to not break the shell, doesn't take much force and its the membrane breaking! and makes the peal even easier!!

[@heartsparkdollar]

He lost me when he said herbs with a hard H. He got me back with the kick to the fridge.

[@MurphyWoodwork]

Try a pressure cooker (Instant pot) for boiled eggs. 5 min on high. Perfect every single time and the peel literally falls off. Life changing advice!

[@jessicasmith6056]

I would replace the dill pickle with a sweet gherkin pickle. I learned to make deviled eggs with a touch of sugar to balance out the salty condiments. Otherwise, I never knew you could deep fry a boiled egg white. I have got to try this one.

[@Berkana]

One trick you should try: use an egg piercer to put a tiny hole in the shell at the blunt end of the egg. This lets the air pocket under the shell at the blunt end bubble out. Otherwise, the expanding bubble ends up cracking eggs once in a while. Letting the air bubble out of that pocket also lets the egg expand properly so you don't end up with a large divot at the blunt end of the egg when you're done boiling the egg. An egg that is pierced at the blunt end before boiling will often not have a divot at all if it is a nice fresh egg; the expanding egg, which expands as it is cooked, will completely fill out that divot. And lastly, when you peel the egg, it will be easier because the tiny hole lets some water get between the shell and the egg.

[@velocitypromo3177]

These are seriously awesome. I’ve made them a few times. I do have a bit of an issue creating the consistency shown here, when I follow the recipe; it’s a little runny. I use a little less mayo, sour cream and mustard.

[@BnaBreaker]

Why is peeling boiled eggs low key one of the most complicated things in cooking? lol

[@andrewgotlost]

Gonna post it myself but if you put your cooled eggs into a tupperwear container with water and shake, the egg shells come off sooo easy. Usually half the shell is already completely off. I suggest finding a video on it. Great for large quanities. It can slightly gouge the whites but I do much worse to them peeling by hand.

[@BMoney77]

@@andrewgotlostI’ve tried this hack and my eggs usually explode lol

[@jamesmcinnis208]

"Low key"

[@flyycurls]

I've had deviled eggs like this at a restaurant in Atlanta... Very innovative and delicious... This take on the fried deviled egg is nice as well.

[@whitenoise509]

Starting eggs from cold on the stove is fine, but you are introducing unnecessary variables for the people who use your recipe. Water amount will vary, as will stove power. This means you'll have different cooking times before the water boils for every individual setup. This is a large part of the reason so many people will give you different cooking times for the same size eggs. Starting at the boil lets you eliminate that variable.

[@itsamadmadsadworld4360]

Peeling your eggs straight of the stove very hot works every time...I've done it for decades...never failed me yet...and always use the flat end side to start your peeling process....fast and easy.....

[@hollywoodharriet13]

😯Psycho is right! Deviled eggs were one of my specialties. Looks like I have a lot to learn, but I am not going to punch or kick my refrigerator. I'd hurt myself.