Million Dollar Deviled Eggs That Deserve a Spot at Thanksgiving

All right, folks, look, it's the holiday, right? So listen, when it comes like to Thanksgiving and Christmas, we all like to put some type of appetizer out there, right? I'm going to keep up with that theme. We're just calling these the million dollar deviled eggs. Or should I call these the million dollar heavenly eggs? Let's get it. All right, so listen, it's not a whole lot to it. And I got to say it that way, because listen, I'm not trying to stretch this out by no means, right? Listen, you guys can look down here. Look, we got to have eggs. And then I'm going to do the math for you. If you got 12 eggs, when you cut them in half, then you're going to have 24. Right, so listen, we got onion powder, we got garlic powder, we got mayo, we gonna have sour cream, you gotta get yourself some bacon bits, right? Make those, you can make them, you can buy them, however you want to do it. Paprika, you guys mostly, you know, paprika, really just for like that, uh, that look, right? We did say million dollar, you want it to look like a million, right? We got a little lemon, so we gonna get some lemon juice, we got some green onion, Dijon mustard, we got white wine vinegar. I don't know why there's such a tongue twister for me. Then we're going to put a little parmesan in there too, right? And then last but not least, I got to say, you know, it's always salt and pepper to taste. All right, so look, it is a little bit of prep work, right? So listen, obviously I measured out some things right here. It's crucial that you measure these. I'm going to tell you why. You put too much liquid in there, it don't keep your structure or integrity when you're making them, right? So listen, I took the time to get us the measurements. Please measure everything out, right? So look, now I'm going to take my palm, right? You see this right here? I'm going to use this medium size. Now this is small. I'm going to use this side right here. Let's just look and see what we got. We're going to need about a quarter cup. I'm looking at that in there, and I don't know, you know what? Let me just show you. See how they long like that? I'm going to change this, put this back over here. Now we're going to go with that super small size. We want the flavor. This is going to take all of this. I got a lot of crumbs that really go, you know, are going to fall down. It doesn't make a whole lot in the inside. You guys will see in just one second, but it's about having that flavor. And don't forget, this is under that million dollar series, right? So check me out. All right. So now we lift this up and you guys can see, you see that right there? And when I say fine, you might have to I have to run your hand in your grater. You know what I mean? But look at this right here. You don't want that streaming. Reason being, when you form these, you don't want those to be sticking out. You know, this is Christmas, folks. We're going to put this out for everybody to see. I don't think that you needed to see me boil the eggs. You guys know how to boil eggs, I believe, right? What I'm doing is now I'm going to take my thumb, hold it like this, and just push that in there. You see how clean that comes out like that? And then I'm going to show you this. I'm going to bring this into play in just one second. Look at this right here. You want to get yourself some kind of tray. Usually I use this like transport, but it helps you because look, you know, hold them. You know what I mean? It comes with a lid. For those of you guys are taking something to your job, you know what I mean? You want to take something like this. I'll put a link if you guys want to purchase yourself one of these. They real, real inexpensive. You know what I mean? I got a couple of these because usually when I make them, I make them, I usually do four trays, right? So put this in here like that. it doesn't make no difference if you see a little bit of this yellow inside of there that's cool but don't worry we're going to pipe this in and you know get our filling in there right all right so we got all the yolks in here look i just take a fork and look i'm just going to break these down a little bit right before i even add anything into here like i got to add my sour cream and my mayo right but if you break them down like this this helps Now, I wanted to say this, and I think I touched on this earlier when I said I made my actual eggs. I boiled them yesterday. Why? Because I wanted my yolks to be cold. It just helps once we start piping everything inside of the actual egg whites. So just take your time. You know what I mean? Let's break them down like this. Just get them as small as you can, right? We're still going to have some more time, but it's best if you do this part first. These are pro tip, folks. All right. So you see how I got this broke up? This is nice. Right? This is what you want to do. You want to start off like this. Now, I want you guys to pay attention. If you look at everything I have right here, all of this is getting ready to go in here. That's one of the things that make it easy for me as I'm cooking, right? I line up my ingredients after I take the time to do my measurements. You know what I mean? Then we just drop these in here, right? Now, you want to have the right tool. Don't try to use no spoon and get it all out of here. You know what I mean? You want to have yourself a rubber spatula. So I'll set this here. I got my hot soapy water to the side. Next, I'm getting ready to come with Again, if we measure it all out, we want to be able to get it all. Want it to be nice and crumbly like that. Dijon. Get it all out. This really looks like a Dunkin' Goat. I'm just taking my time. Then we got some seasoning. You know I'm just giving these a little bit on my own. Put these over here. And just so you guys know, I'm getting ready to do a video to show you guys how to make your own onion powder, garlic powder, stuff like that. When I show you, you're gonna find out like, oh it is so simple, right? So now we'll add our white wine. Now we'll begin to just fold, right? You're going to end up mixing all this together, but we just kind of like just fold this over, right? Because what we want to do is make it like a paste. Earlier I talked about the salt and pepper. Right. But I do have a level up for you. You know what I mean? Because we are going to have bacon bits in here. Now, some of you guys already know. I know because it's moving off of the shells. Right. That's that bacon sea salt. You know, I read my comments. I even had somebody say because I do tell everybody it's a vegan product. Just sort of if you're ever making something vegan and want to stay with it, want to not sacrifice on the taste. You know what I mean? You got a product. But somebody left me a comment and said he said it's a vegan product and then Blah, blah, blah. I just want them to think, yes I did, but it was just to give everybody you know the information on what they're working with. But you see how we do this like this? Now when you get done it should look like this. Just a little bit on the lumpy side. You can if you got the time. If you want to go ahead and just mash this on the side like this. You know what I mean to try to get those to the egg yolk all the way fine. I don't suggest you guys using an immersion uh blender because they put a lot of air in there right. So I just run it like this but to me this is exactly what I'm looking for folks. I'm gonna go ahead and introduce this. This is taking the place of my you know my salt right. So I'm just gonna give this like a little bit of a pinch. It's that bacon sea salt, folks. All right, so we just put that in it. That's all you need. It's super strong. Got that hint of bacon in it. Now I'm going to go ahead and bring my quarter cup of that parmesan in here. Just add a little bit in. I'll put in about half in here. Kind of like just fold it. Get it mixed up a little bit and then I add the rest. Now I'm going to do a little bit more prep work. This probably should have been done in the very beginning, but I was just thinking about doing this right now. Let's get this over here, right? So this is my parsley. Go ahead and cut this down. Once we have this done, then I'm gonna go ahead and do my chives also. You guys know when you say deviled eggs or heavenly eggs, you know what I mean, or Christmas eggs, whatever you call it, chives always, you know, end up in the tubs. All right, now that we done prepped everything, this is how we're gonna do this, right? So I'm gonna go ahead, let me start with my pepper. Let me just go ahead and put a little pepper in here. Everything is better with pepper, folks. You're not cooking with pepper, something's wrong. And it's telling me right now, we about empty. All right, so after the black pepper, look, I'm just going to use a quarter cup of these bacon bits, right? Drop those in there like that. I got some extra. That's after I mix it all up, I decide what I want to do. Now, my parsley, I'm just going to add that over here on this side. That's really enough. And then I got some chives. Now, I like to have some chives at the end, you know, so that I can, you know, decorate them, right? Now, let me go ahead and cut this down like this. Let's go ahead and get this to squeeze. Put this over here like that. All right, Alright, and then I'll add a little bit, oh that's probably enough right there. Now that we got all of this in here, right? If you guys want to know why I separated it and put the bacon bits and both of my green on each side, I did that just for the pictures. So when you go to the website, which is smokingandgrillingwithab.com, that's W-I-T-A-B.com, it'll give you guys, you know, step-by-step and the pictures so you guys can follow, right? So now we're just going to go ahead and work this in just like what you're seeing right here, right? That's why you don't want to put too much in there. Now that lemon juice loosens this up because, you know, how can I explain it? The texture from the egg yolk, right? You know, it'd be a little thick. Right, but you see how now it's real pliable. Look at that right there and don't forget we got to squeeze it out. But you see how it all just goes in here and look at the cover. That's going to be key because these got to look like a million, seeing how we call it a million dollars. Right? Ooh. Now, this is the first time that I ever have made something like this and didn't put, you know, sweet relish in it. Talk to me down in the comment section below. How many of you guys always put relish in there? Either you're going to do sweet or you're going to do dill. I'm just curious. Let me know down there and let's open up that discussion. All right. So at this point right here, you guys can check it as many times as you would like, but I like to get it all the way I, you know, I just showed you guys, right? I'm going to take this. You see that right there? You can see the consistency. If I turn it upside down, look, it's not running off of there. It's got to be able to stand up because we got to pipe this in, right? So, let me go ahead and taste it. Hey, it just makes you want to say something crazy, but this right here is it. Okay, so the next part, look, we're going to move into going ahead to start, you know, doing our piping, right? So, you want to get two cups just about the same. I like using a gallon bag. I don't know why I hadn't thought of this before, but if you take a cup, I usually just spoon this in a certain way, right? If you take it, keep the tip like this, right? Just push this down inside of here. Now, you want to just fold this down. I know some of y'all are like, hey, that's the way I do it. Man, I'm telling you, I never thought about just using two of these. When we put this in here like that, then we pull it up and then boom. You see that right there? There it is. Now, this part will be self-explanatory, right? So, we just go ahead and grab some. Then be careful so you don't hit the sides, right? Now, just drop it in like that. Now, once you have it all mixed up, I mean, we tasted it, everybody's satisfied with the taste, you already know they're going to be fine. And then if you ask me, I think food tastes better when it looks at its best, right? Meaning, like when the presentation is there, it just levels the taste psychologically. All right, so look, what I did was I brought, you know, my tray, obviously, with my whites, right? I don't clean none of that out of there. If you guys want to do that, you can, but I don't see why when we're going to take the filling and then put that right Right there, no one's gonna see that, right? So, I'm going to go ahead and just grab one of these and put it right here just for the sake so you guys can just see everything, right? So, I'm sure you guys can see that. Now, I'm getting ready to pull this out. Notice how I grab it. Get it like this. You see that right there? Now we got a piping bag. So I did it like this too because everybody don't have a piping bag and for years I didn't. I do have some right now but I just want to take it like this and what I'm gonna do is I'm gonna cut a small hole down here on the bottom right. So let me go ahead and get my kitchen shears and I go small first because you do too much, too much come out. You want to have enough just a little bit let that bacon bit you know come out. Oh and I didn't say this earlier to you guys but check this out. The bacon bit part is completely optional. If you guys don't want to do bacon bit, you could have cut them even smaller, right? So, I'm going to take this. I'm going to be gentle with it, right? Now, I want you guys to come on here and look right here. You see this right here? Look, we're just going to put this in here and we're going to squeeze from the top, right? Then we just move this around. It's up to you how much you put on here, right? But that right there seems to be a good amount for me, right? You see that right there? These are going to be heavenly, folks. You see that? I know some of y'all are going to hit these like shooters. Now we're going to decorate and do all that kind of stuff. Now I'm going to move this off to the side. I'm going to bring this back into play and I'm going to do the rest of these. So I'll start with this one right here so you guys can see. So we'll come here and now we just start on at the end. You find the technique that works with you. If you guys got them piping bags, they come with them tips. We could have put this in the refrigerator and then had that design. Now you guys might do a much better job you know with like decorating them you know and getting them the way you want them to look but I'm gonna take one of these I'm gonna tell you this though I didn't give you a blueprint to making something fire you see that right there. And that branch and vine, you know, that smoky, you know, sea salt, that bacon sea salt, that right there give it a nice undertone. And if you guys don't know what I mean, like, when you put it in there, you know it has a hint of bacon. Then you get your texture from the, you know, bacon bits. There's nothing I can say about it. I wish you guys can... Man, this whole thing is going. Hey, with that being said, cheers, y'all. Let me just do it like I really do it. Now, hold up just one second. Normally, when I make them, I always add myself some sweet relish to it. Like I said, I'm more on the sweet side, not the deal side. I know you guys are letting me know right now what you guys prefer. You know, for this, not to even have neither one, because that's where you get the texture too. And then I like to do the celery cubes when I do the sweet relish, because they come a little bit bigger. That's where we're getting that texture. That, along with, you know, the bacon bits. But this right here, if you want to know what really steals it and takes it over the top, it's really that bacon sea salt. You know what I mean? All of that. You know, with the smoked paprika too, that right there is fire. So it give you that deep, rich, smoky taste. And it's just a hint, just enough to make you go back in again, just to, you know, try to figure it out. Now, with that being said, you guys make this, let me know what you think. I promise you, when you make these, especially with the holidays coming, you got all your friends and family over, listen, they don't last long. So you might want to make yourself, you know what I mean, three or four of these trays. You think they're going to get full, but they're not. Hey, so with that being said, if you're new to my channel, let me just take this time to say, thank you for watching this video. Don't forget to like, Smash that subscribe button and just tell everybody out there. There's a channel out here. that's simplifying these recipes They're taking a mystery out of cooking. I'm not leaving nothing for y'all to look at. I'm out, y'all. Peace.