One of the most popular appetizers ever, this recipe for Deviled Eggs Three Ways is not only healthy, but quick and easy to make!
00:00 Intro
00:52 Ingredients
03:25 How to make Perfect Hard-boiled Eggs
06:30 Remove Yolks
07:55 Using Tamis to sift Egg Yolks
09:35 Making Classic Deviled Eggs
11:22 Making Salmon Mousse Deviled Eggs
12:00 Making Guacamole Deviled Eggs
13:12 Piping filling into Egg Whites
16:27 Taste Test
For Classic style:
6 Eggs, Hardboiled
2 Tbsp Mayonnaise
1 tsp Dijon Mustard
1 Shallot, very finely diced
1 Tbsp finely chopped Dill Pickle
Salt and White Pepper to taste
Smoked Paprika to Finish
Optional Garnishes:
Chopped Chives
Fresh Thyme leaves
Fresh Dill fronds
Perfect Hard-Boiled Eggs
Cover Eggs with Water in Saucepan
Add 1/4 Cup Vinegar (white or Apple Cider)
Bring to boil over high heat
When boiling starts, REMOVE from heat, cover tightly for 12 minutes
Prepare a Large Bowl filled with Ice Water
After 12 minutes, remove Eggs using slotted spoon, place in Ice Water 15-20 minutes
To peel, tap Egg lightly on countertop, roll GENTLY, then peel
If you are inspired to re-create any of our recipes, please feel free to post a photo on our "Homecooking With Chef Walter" fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: "Back In Town"; Nard Berings, www.triplescoop...