Sous Vide Deviled Eggs - Total Game Changer!

Hard boiled eggs can be tough to get right, but cooking them sous vide creates foolproof, consistently wonderful eggs. The whites are firm but delicate, the yolks are set but not chalky, and they don't smell like sulfur. The resulting deviled eggs you can make are like nothing you've ever experienced.

Give this method a try, then customize the recipe to make YOUR best ever deviled eggs.

In terms of macros, each full egg (or 2 halves) has:
- 1g total carbs
-7g protein
-7g fat

This recipe comes from ChefSteps, though I feel that the eggs are better cooked at 192F, rather than 194F. Here's the link to the original recipe: https://www.chefsteps.com/activities/the-best-deviled-eggs-are-sous-vide-deviled-eggs

NOTE: the eggs came straight from the fridge for this.

Products used in this video:
Kitchen Boss immersion circulator: https://amzn.to/3tMaBlC
Cambro container: https://amzn.to/3zk9qLr
OXO Instant Pot egg rack: https://amzn.to/3EsUj63
Variable measuring cup: https://amzn.to/3nUifK3
Cuisinart immersion blender: https://amzn.to/3ErZVxC
Disposable piping bags: https://amzn.to/3zhP7y4

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