tag:blogger.com,1999:blog-7173052990851751381.post8747211771059193373..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Recipe 666: Deviled Eggs – Damn, These Were Hella GoodChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7173052990851751381.post-36129655421672026482019-03-11T07:00:57.407-04:002019-03-11T07:00:57.407-04:00These deviled eggs look wonderful. That is a prime...These deviled eggs look wonderful. That is a prime example of food that has both the visual appeal and the great taste. I will try this next weekend!<br /><br />I am experimenting with different methods of boiling eggs. Getting consistently hard boiled eggs is still a challenge for me. Juris Blubmergshttps://www.blogger.com/profile/02687943878334177138noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77777928402272230022018-11-21T13:22:58.563-05:002018-11-21T13:22:58.563-05:00Thank you very much for the recipe I can’t wait to...Thank you very much for the recipe I can’t wait to finish it and take them to thanksgiving tomorrow. I just wanted to throw out there the way I boil eggs at work and they come out bright yellow inside. I did do it your way chef and they came out perfect just had just a small ounce of peeling the eggs. I bring the water to a boil and than add a dozen eggs. Keep the heat on high with the eggs in the pot and boil for 12 min minutes. Than turn off the heat and let stand for 5 minutes. Than getting as much water as you can out give the eggs an ice bath and let all the ice melt. Once all is melted peel. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29505440960877483482017-12-06T22:06:46.038-05:002017-12-06T22:06:46.038-05:00Thanks to you for keeping this great information a...Thanks to you for keeping this great information available. We are having a much-delayed Thanksgiving this Friday (Dec. 8) and I was looking for a change-up from my old way of making devilled eggs. So glad YouTube suggested this video! Now that the older members of our family are unable to be with us, we can make nice changes like the Sriracha and those pickled Fresno peppers. Back when I had to worry about fat grams for the elders' specialty diets I used to replace half the yolks with silken tofu and add in some food coloring to make up for it. They all ate it up happily but i can't wait to give this a try. Unfortunately, I cooked my eggs already in my little steamer egg cooker but promise to try your method for Christmas. Thank you, Chef John! I also loved all the funny comments as you always provide along with instruction. You are great!Mollyhttps://www.blogger.com/profile/04524547212032687388noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77359468807006266772017-02-21T08:41:34.515-05:002017-02-21T08:41:34.515-05:00Amazing! So many questions for such a simple proc...Amazing! So many questions for such a simple procedure. Chef, I'm just an Iowa farm 'girl' but I've been boiling eggs for a long time too. So, for people who are unsure of how to boil an egg: I take out however many eggs I feel like boiling and put them into a pan that comfortably holds them. Take it to the sink and put enough cold water over them to just submerge them. Put the lid on the pot and put it on the stove (gas, electric, coal, wood..)on high until they come up to a boil (you can hear the eggs knocking on the pan, so you know it's boiling). As soon as you hear that, turn the stove off and go watch some more of Chef's videos. After a while (20 minutes? 30 minutes? an hour later?), when you remember that you have eggs on the stove, take them to the sink and pour them out. Run cold water over them to cool them enough to pick them up and put them in a bowl and place them in the fridge. (Wow-that's a lot of "them"s!) When they're cool enough to handle, peel the eggs and proceed with whatever you plan on doing. I've found that old eggs peel better than fresh ones. Also, any that don't peel "pretty" make egg salad with those and save your "pretty" ones for deviled eggs.<br /><br />Sorry - this was long-winded but I just got so frustrated reading the comments! You must have the patience of a saint Chef. Anyway, keep on keeping on. You're doing a great service here and I've used some of your recipes; plus you've even taught this "old dog" some new tricks, so thanks for that. Have a great day, Chef.Sallyhttps://www.blogger.com/profile/02202463147917151854noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23754182838071622017-02-03T12:57:48.919-05:002017-02-03T12:57:48.919-05:00Thx Chef John for the sweet hot pepper rings :) I ...Thx Chef John for the sweet hot pepper rings :) I find it amazing all the comments on how to boil an egg omg lmao um i like green onions in deviled eggs so never see a bit of green in yolk anyway :)my experiance with you is as all things in life you have to except failure and stay the road Thx again your the best an um who winning superbowl i have to get bet in ! :)Pathttps://www.blogger.com/profile/09348373286963684765noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13098620828148364662015-07-23T14:22:35.725-04:002015-07-23T14:22:35.725-04:00Hi Chef John,
I love your creative take on food, a...Hi Chef John,<br />I love your creative take on food, and how simple you make it to cook. I'm looking forward to trying these deviled eggs, but I was wondering if you know of an alternative to cream cheese. I'm 'trying' (and I use this loosely) to eat healthy. I like to stay as unprocessed as possible when I have the opportunity. <br />Thanks in advance!<br />Tricia from B-morepigz476https://www.blogger.com/profile/11134887412156602578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63997882594584970942014-12-01T21:47:23.459-05:002014-12-01T21:47:23.459-05:00Thanks for sharing! Happy holidays!Thanks for sharing! Happy holidays!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-284223869448858982014-11-30T17:28:45.244-05:002014-11-30T17:28:45.244-05:00Hi Chef,
I posted on a comment under your jambalay...Hi Chef,<br />I posted on a comment under your jambalaya recipe a couple years ago and you replied I was going to make a man very lucky someday. Remember me? Even if you don't, you're still my favorite chef as your recipes are tried and true time after time. Fortunately for me, I found that lucky man and recently cooked about 10 different dishes for his family for Thanksgiving. Oh I stepped up to that plate and sure glad I did, with your help of course. These deviled eggs were a huge hit. Everyone loved them and a Bostonian making deviled eggs for a southern family is kind of like being a fish out of water. I had no clue what a deviled egg was as they are not popular in the northeast. Well, they loved them. One guest actually commented that "they were like crack and made you keep coming back for more". A little inappropriate and extreme indeed but boy that's just what every cook wants to hear! He said he was a connoisseur and these were by far the best he's ever had. I think the candied Fresno pepper was like the cherry on the sundae. I just wanted to say thank you for everything. Not only for a kickass deviled egg recipe but for teaching me so much more. I have learned technique, chemistry, cool tricks, and obviously awesome recipes! I can't thank you enough. hope you have Happy Holidays!<br />MegAnonymoushttps://www.blogger.com/profile/10668314016550180261noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77461460676830463642014-04-12T15:54:24.709-04:002014-04-12T15:54:24.709-04:00I love eggs, I love mayo, and I love cream cheese!...I love eggs, I love mayo, and I love cream cheese! Never occurred to me to add cream cheese to my deviled eggs. Gotta try it. ThxAnonymoushttps://www.blogger.com/profile/07722742833964818157noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40051257011753948282014-03-09T10:27:11.469-04:002014-03-09T10:27:11.469-04:00I know this is a couple years late, but I'm a ...I know this is a couple years late, but I'm a new fan and was falling in love with you until I did the playoff math. Was this not the year the Giants played the 49ers? Yeah, I know you didn't grow up in the Bay Area, but you make enough Bay Area-love comments that I was certain you had adopted it as your surrogate home. Who did you root for that year when they actually played each other in the championship, hmm? This was a devilish act indeed: I'm both hungry from watching this delicious recipe and disappointed. Will my stomach overrule my loyalty? So torn.withextraonionshttps://www.blogger.com/profile/10102125001813001973noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72246556555156871072014-01-14T15:43:31.864-05:002014-01-14T15:43:31.864-05:00I am in a spicy mood today so here is another sugg...I am in a spicy mood today so here is another suggestion. I have a recipe for pickled eggs which I have always loved. What do you think about using pickled eggs for these deviled eggs?. I haven't tried it yet but, need some encouragement. Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82445919711639910162014-01-07T14:55:23.886-05:002014-01-07T14:55:23.886-05:00I recently found jarred Peppadew peppers at my loc...I recently found jarred Peppadew peppers at my local grocery store and love the taste. They may be tasty and quick alternative to the candied jalapenos.Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82968036793451344492013-03-23T00:24:16.676-04:002013-03-23T00:24:16.676-04:00everyone is "going" to make these, but h...everyone is "going" to make these, but has anyone actually made them that would like to leave a comment? <br />kylethegirlhttps://www.blogger.com/profile/07472527174309790870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70051011305721731712012-09-06T15:23:54.327-04:002012-09-06T15:23:54.327-04:00Ok, ok, I'm guilty, I just love backing into p...Ok, ok, I'm guilty, I just love backing into parking spots, make it so much easier to make a fast getaway!!! LOL!!! Anyway, love your videos, you are hilarious!!!Margaret Grunseichnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41460649362280903672012-05-19T16:31:11.099-04:002012-05-19T16:31:11.099-04:00Your comment about backing into parking spaces had...Your comment about backing into parking spaces had me cracking up laughing! I thought I was the only one that hated when people do that. >:|Former NCali Girlnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53696154684627302022012-05-05T10:42:38.056-04:002012-05-05T10:42:38.056-04:00Depends on the recipe! But usually for the taste. ...Depends on the recipe! But usually for the taste. Was this a trick question? ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18639939934711173502012-05-05T02:42:44.450-04:002012-05-05T02:42:44.450-04:00Dear Chef John,
Whats the purpose of using vinega...Dear Chef John,<br /><br />Whats the purpose of using vinegar or any acid for that matter in this recipe? Would love to know. Have a great dayMayanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44062611410444974932012-04-04T11:29:39.435-04:002012-04-04T11:29:39.435-04:00Oh yeah, could call the pepper rings "HELL-o&...Oh yeah, could call the pepper rings "HELL-o's"...get it? Halos, hell-os? *crickets chirping*Gretchen in NOLAhttps://www.blogger.com/profile/05432041586821239105noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46171153425971374122012-04-04T11:26:10.827-04:002012-04-04T11:26:10.827-04:00I used Frank's hot sauce, cuz I personally fin...I used Frank's hot sauce, cuz I personally find Sriracha kind of skanky :p and tabasco is a little to vinegary.<br /><br />New Orleans is WELL below sea level and the 17 mins. seems just right. Be sure the cold water is ICE cold. I heard it causes the inside of the eggs to steam up or something, and pull that membrane stuff underneath the shell, away from the egg for easy peeling. Gotta check Alton B.'s take on that...hmmm...Gretchen in NOLAhttps://www.blogger.com/profile/05432041586821239105noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20295537491748937122012-03-13T20:48:20.904-04:002012-03-13T20:48:20.904-04:00It's just hot sauce. Use anything spicy.It's just hot sauce. Use anything spicy.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23254933400702977092012-03-13T18:45:18.404-04:002012-03-13T18:45:18.404-04:00for those of us to live in another country and hav...for those of us to live in another country and have no idea what Sriracha is, what can I use instead?. I used to have this with tuna and mayo when i was little , and i wanted to try this recipe, <br /><br />thanks :DRaquelnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58960341160703302022012-01-11T00:57:15.172-05:002012-01-11T00:57:15.172-05:00Love the Kardashian joke btw!Love the Kardashian joke btw!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87698335633534658332012-01-08T20:47:21.383-05:002012-01-08T20:47:21.383-05:00No, but Allrecipes is working on typing up recipes...No, but Allrecipes is working on typing up recipes!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46308010577391020802012-01-08T19:02:04.902-05:002012-01-08T19:02:04.902-05:00Is there anyway to print just the recipe and instr...Is there anyway to print just the recipe and instructions from the video?Margaret Grunseichnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2228265518588072252012-01-08T18:55:30.867-05:002012-01-08T18:55:30.867-05:00@anonymous in NJ, I'm from NY, now live in Nev...@anonymous in NJ, I'm from NY, now live in Nevada and the eggs are Eggland's best eggs, so they are stamped with a red/pink EB!Margaret Grunseichnoreply@blogger.com