cooking · Recipe
Deviled Eggs
From a video by Alton Brown · 34 min watch
A classic deviled egg recipe featuring a unique blend of Dijon mustard, butter, and olive oil for a rich filling, finished with a touch of MSG.
Source video — Alton Brown on YouTube
From the creator
Total time
26 minutes
Hands-on
Not stated
Servings
1 serving
Difficulty
Not stated
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 1 serving
- 12 egg
- 2 teaspoons smooth Dijon mustard
- 2 teaspoons brine
- 2 teaspoons peppercorns
- ¼ teaspoon freshly ground white pepper
- 28 g softened unsalted butter
- 28 g light olive oil
- MSG, to taste
- salt, to taste
Preparation
- Step 1 · 13 minutesPlace eggs in a pot and steam for 13 minutes.
- Step 2 · 13 minutesCool the eggs in an ice water bath for 13 minutes.
- Step 3Peel the eggs and slice them in half.
- Step 4Separate the yolks from the whites.
- Step 5Combine the yolks with Dijon mustard, brine, peppercorns, white pepper, softened butter, light olive oil, MSG, and salt.
- Step 6Fold the mixture thoroughly.
- Step 7Pipe the yolk mixture into the egg whites.