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How to Make Deviled Eggs with Jamie Lauren
By Leslie Jonath, Eric Slatkin, and Blake Smith
Top Chef Season 5 contestant Jamie Lauren doesn’t think people know how to treat their eggs properly. After setting down the ground rules for getting your hard-boiled eggs smooth and creamy, she updates the flavors of this ’70s house-party appetizer, making it a dish you’ll be proud to serve.
Just made these. 8 minutes for jumbo sized eggs did not completely cook the center. 10 minutes would be safer. The filling in the food processor is a good idea, but I think I "over-creamed it". A little texture to your yolk mixture is kind of nice. Otherwise, good tips even though I agree with others -- there's more than one way to cook a hard boiled. I found the tips a-f-t-e-r the egg cooking...+READ
Just made these. 8 minutes for jumbo sized eggs did not completely cook the center. 10 minutes would be safer. The filling in the food processor is a good idea, but I think I "over-creamed it". A little texture to your yolk mixture is kind of nice. Otherwise, good tips even though I agree with others -- there's more than one way to cook a hard boiled. I found the tips a-f-t-e-r the egg cooking part more useful.-COLLAPSE
Ethbay: The fresher the egg, the more it clings to it's shell. I buy my eggs a few days before I'm going to boil them, and the shells slip off like a dream, still hot or cold. I learnt this from Joy of Cooking.
Some people have trouble boiling water....:>)
I use Martha Stewart's method of bringing them to a boil and then turning the heat off and leaving them on the burner.
I think the filling looks a little wet- and wonder if it would hold up if not being served immediately. The toppings look really yum though. Especially the smoked salmon and the capers.
In our restaurant, I made deviled eggs daily, since they were on the menu as an app. Mine always came out perfectly, with the shell never pulling the white away with it. I tried Jamie's way twice--in case I was "doing it wrong" the first time--and both times, the shell wouldn't separate from the white. Resulted in TWENTY messed up, fugly eggs. Definitely will never use this method again!
Oh, and...+READ
In our restaurant, I made deviled eggs daily, since they were on the menu as an app. Mine always came out perfectly, with the shell never pulling the white away with it. I tried Jamie's way twice--in case I was "doing it wrong" the first time--and both times, the shell wouldn't separate from the white. Resulted in TWENTY messed up, fugly eggs. Definitely will never use this method again!
Oh, and of course, I always use fresh eggs, etc. etc.
Bring to a boil, THEN put the eggs in (preferably room temperature eggs), boil 14 minutes, remove eggs to ice bath for at least 20 minutes. Perfect.-COLLAPSE
Dear god, how difficult is it to boil eggs?
I also use the method Weewah mentioned of bringing eggs just to a boil, removing from heat, and covering/resting for 15 minutes. They come out perfectly cooked, every time.
Frankly, I don't care that I'm "doing it all wrong." I like my eggs with a bit of body and having a very smooth filling from a food processor is unappealing.
I also abhor mayonnaise and use sour cream or Greek yoghurt...+READ
I also use the method Weewah mentioned of bringing eggs just to a boil, removing from heat, and covering/resting for 15 minutes. They come out perfectly cooked, every time.
Frankly, I don't care that I'm "doing it all wrong." I like my eggs with a bit of body and having a very smooth filling from a food processor is unappealing.
I also abhor mayonnaise and use sour cream or Greek yoghurt instead. I do use prepared mustard and adjust the sour cream accordingly. I think it tastes far better than dry mustard.
The next time I make some, I will try garnishing them with a bit of (beef) bacon.-COLLAPSE
I think the grey is from a slow cool-down. I learned so long ago that I don't even remember from who, to cool your eggs in an ice bath. To cook, I bring mine to a boil, cover and turn off the heat - leaving the pot untouched for 15 minutes. It doesn't grey they eggs.
I loved the bacon idea; can't believe I never thought of that! Wasabi's a good idea too, but I don't like to add a prepared...+READ
I think the grey is from a slow cool-down. I learned so long ago that I don't even remember from who, to cool your eggs in an ice bath. To cook, I bring mine to a boil, cover and turn off the heat - leaving the pot untouched for 15 minutes. It doesn't grey they eggs.
I loved the bacon idea; can't believe I never thought of that! Wasabi's a good idea too, but I don't like to add a prepared mustard cause as much as I like the yolks would be soup. I prefer mustard powder. Spicy!-COLLAPSE
I like the tip of making extra to make up for the broken ones and leaving to cool for at least 15 minutes. Thanks for the suggestion.
Nancee J. Swartz
Brookline, MA.
An additional tasty option when making your yolk mixture is to add Wasabi Mustard to the mix. You can either make your own, or Stonewall Kitchen makes a great Wasabi Mustard which is a crowd pleaser.
I tried Jamie's method after using the bring to a boil then remove from heat technique that my stepmom taught me years ago... and I think Jamie's method is better. It's a bit more work, but the eggs have never been gray (I've tried it about a half dozen times now), they're never overcooked and dry, and they peel like a charm. I'm a convert.
I can't get behind the food processor though......+READ
I tried Jamie's method after using the bring to a boil then remove from heat technique that my stepmom taught me years ago... and I think Jamie's method is better. It's a bit more work, but the eggs have never been gray (I've tried it about a half dozen times now), they're never overcooked and dry, and they peel like a charm. I'm a convert.
I can't get behind the food processor though... smoother for sure, but it just doesn't taste like grandma did it.-COLLAPSE
Here's the deal...
You don't have to boil your eggs... if you do they tend to beat against each other and break and that's also where you get the eggy mess.
Start with cold water and put your eggs in. Bring to a boil. Take off the heat for 15 - 17 minutes (Use the longer times if you have extra large or jumbo eggs).
Also... make a few extra. You will have trouble peeling some and then you'll...+READ
Here's the deal...
You don't have to boil your eggs... if you do they tend to beat against each other and break and that's also where you get the eggy mess.
Start with cold water and put your eggs in. Bring to a boil. Take off the heat for 15 - 17 minutes (Use the longer times if you have extra large or jumbo eggs).
Also... make a few extra. You will have trouble peeling some and then you'll also have extra yolks for more filling. And more filling is good.
I personally don't like smooth baby food filling so I don't use the food processor. And you can add so much into the filling... some texture is good.
This year I'm doing Dill/Horseradish, Green Chile, Curry and a Bacon topped.-COLLAPSE
Is there a reason specific to deviled eggs that she's cooking them so long? I've always done hard boiled eggs (and honestly never heard of doing it another way) by putting them into the pot, bringing to a boil, covering then shutting off the heat and letting it sit for about 20 minutes.
Of course, there is room for personal preference in just about any recipe, but I prefer my deviled eggs a bit on the drier side; I like a little tooth to the filling. In other words, I think the ones in the video are too creamy and smooth. But if you like them that way, then fine. Also, a food processor is not necessary - it might help, but it's not necessary.
If you're not using 2000lbs of mayo...
You're Doing it All Wrong
Seriously though I dig this video. And I dig devilled eggs. I'm gonna go make some right now.
Nah. 2000lbs of mayo is perfect!
Hmmm 2000lbs of mayo seems like a lot to me.