The Ultimate Deviled Eggs Guide
About this recipe
Deviled eggs are a classic appetizer that’s perfect for any occasion, and Chef Jean-Pierre’s guide takes them to the next level with a focus on texture and flavor. This recipe emphasizes the importance of cooking the eggs just right and achieving a smooth filling for the best taste experience.
With a combination of country mustard, garlic, and optional ingredients like ham and chili pepper, these deviled eggs are not only delicious but also customizable to your liking.
Ingredient notes
- Use 12 large eggs for this recipe.
- Country mustard can be substituted with your favorite mustard if needed.
- Creme fraiche can be replaced with sour cream if you don't have it on hand.
- The baked ham and red chili pepper are optional ingredients that can be added for extra flavor.
Tips from Chef Jean-Pierre’s video
- Cook the eggs in boiling water for 9.5 to 10 minutes to avoid overcooking and ensure a creamy yolk.
- To achieve a smooth filling, push the yolks through a strainer before mixing in the other ingredients.
- Add a squeeze of lemon juice to brighten the flavor without making the mixture too thin.
Good to know
- How many servings does this recipe yield?
- This recipe yields 12 servings.
- What is the best cooking time for the eggs?
- Cook the eggs in boiling water for 9.5 to 10 minutes.
- Can I skip the ham in the recipe?
- Yes, the ham is optional and can be omitted.
- What can I use instead of creme fraiche?
- You can substitute creme fraiche with sour cream.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place eggs in boiling water for 9.5 to 10 minutes to cook them perfectly without overcooking.
- 2
Remove eggs from boiling water and cool them in cold water to make peeling easier.
- 3
Peel the eggs and cut them in half lengthwise, removing the yolks into a bowl.
- 4
Use a strainer to push the yolks through for a smoother texture.
- 5
Add salt, mustard, finely chopped garlic, diced ham, chopped chili pepper, and chives to the yolks.
- 6
Mix in creme fraiche, mayonnaise, lemon juice, and a dash of hot sauce until creamy and smooth.
- 7
Transfer the mixture into a pastry bag for easy filling.
- 8
Fill the egg whites with the yolk mixture using the pastry bag.
- 9
Garnish with prosciutto chips and additional chives if desired.
Heads up — we had to guess a little:
- The quantity of garlic and ham was inferred based on typical amounts used in similar recipes.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
