Talking Food with Cory Bahr: Deviled Eggs
I'm Chef Corey Bahr and today we're talking deviled eggs.
Into our big mixing bowl, we're going to add egg yolks, Duke's Mayonnaise, yellow mustard. It adds a nice tanginess but also on top of that great color.
Also for color, at this point, we're going to add some turmeric. Some mixed herbs, we're just using some tarragon parsley chive right now. Some of our pickled peppers that we just chopped up, and some hot sauce. A healthy pinch of salt.
Remember not to over salt it because mayonnaise has salt in it already. So you really want to watch that. And some fresh ground black pepper. Just going to give this a mix to really incorporate it well.
Deviled eggs are one of those things that like I can clean up a dozen myself. I mean, they're just like, like treats you know, especially when they're prepared well. So that's what we're looking for everything nice and creamy, and well incorporated. So here's a trick we do at the restaurant and you can also do at home. Take a container ... And a disposable piping bag. You don't have one of those you can use like a big jar or something. Get a roll of disposable piping bags, I think you can get them in Bed Bath and Beyond or even like Muffin Tin or something like that. It's super helpful for lots of different purposes but uh, deviled eggs is certainly one of those things. Just gonna pop it in here. You know, because at home when you're making deviled eggs, you're trying to get it off the spoon or whatever and your hands get all dirty. This is just a cleaner, easier way of getting this stuffing into the egg.
Get all that air out.
Twist it up. Now we're ready to stuff our eggs.
I like to just hold them in my hand like that.
We did put a little bit down just kind of hold them in place a little bit of the egg stuffing can act like glue.
Next, we're going to top them with some of our homemade hot sauce. We follow up with trout roe. Eggs on eggs, you know, trout roe adds a nice salty pop. Again, that's why we didn't over salts are mixed you to begin with. And there you have it. Deviled eggs with hot sauce and trout roe.