 Mate boy is back and I'm in a Southern mood on this Angus Proud day. To my recollection, deviled eggs are a Southern dish. And not to insult any of you Southerners. I just have a little bit of cornivore in me today. And if you make deviled eggs with non-cornivore ingredients, high quality, pasture raised organic, it actually becomes a simple, delicious dish that can be 100% carnivore. I'm not exactly a fan of vital farms because they still feed the chickens, corn and soy, although organic, certainly better than the eggs that the average person is consuming. But they're charging $8, $9 a dozen for these so you can easily go to your local farm and get much higher quality eggs at that price. The other ingredients here will compose what we're adding to the deviled eggs at the end on the left, what's in the mayonnaise on the right, and what's in the middle actually goes in both. So mayonnaise and deviled egg mix have salt, mustard and vinegar in common. We're going to make a very simple mayonnaise which we've done in the past with duck fat and I believe we've used maybe beef, tallow, pork fat and butter as well. I have three oils that I happen to have in my cabinet. This is macadamia nut oil, not really fitting but it is liquid, a bit too nutty tasting, extra virgin organic olive oil, not the best choice, not the worst choice. I think this is what we'll be using today and I did happen to have some organic high oleic peanut oil. This is not really good for you but compared to the standard American diet composed of canola oil, soybean oil, this is definitely better than those if you have it. And it's a neutral oil whereas the olive oil, the macadamia nut oil, very strong flavor, this is kind of bland. Alright so once your water is out of boil, we're just going to put six eggs in and I like adding the eggs when the water is hot because it immediately releases the protein in the egg from the shell so they will be easier to peel. These need to go for about 10 minutes. So while the eggs are boiling, we have plenty of time to make our mayonnaise. I suggest using a type of blender where you can pour the oil in otherwise this can kind of overheat and make the mayonnaise split which ruins it. So we're going to crack in one egg, blend it for about 10 seconds, then we're going to add a tablespoon of vinegar, half a teaspoon of mustard, about a teaspoon of salt. We're going to blend that another 10 seconds. Now we're going to start drizzling in the oil very slowly. Now keep in mind this is not going to be as thick as Hellman's mayonnaise unless you use some sort of additive but it should be like a pudding consistency. Alright so after our eggs have boiled for 10 minutes I'm going to dump most of the water out, start filling it up with cold water and crack some ice cubes in there. So we're going to let this fill up and these should cool off in a few minutes. So now here's the reason people don't make deviled eggs is because it's a little laborious. So what I like doing is tapping the egg on a flat surface and just peel. Once you get it started you should be able to take most of the shell off within 10 seconds. Nothing too crazy. If it's not coming off this quickly you did something wrong. So just a nice light tap around the whole egg on a flat surface. Start peeling the egg gently. And once you can kind of get under that skin albumin you can really start taking off big pieces very fast. Why don't you guys drop a like on the video, share it on social media so Frankie can afford to pay some Russian girls to make you guys deviled eggs and send them out from the farm before I lose my mind. Another very simple part we're just going to slice the eggs in half vertically very gently with a sharp knife. Now we're going to ruin these cute little eggs by taking the yolk out. And what you do is you kind of like pull the white away from the yolk and it should just come right out. The little yolk is stuck you can just rub the inside gently with your fingers. Alright so we have our six egg yolks here I'm just going to start mashing them up with a fork. Now we're going to take a quarter cup of our mayo which is actually solidified a little further. I would say about half mayo, half egg yolks. Then with that you want to add a little more salt, another teaspoon of salt, another half teaspoon of mustard. The recipes usually call for more mustard but they tend to overdo it so I like being on the safe side. A couple cracks of black pepper. Make sure not to sneeze while doing this otherwise fouchy might knock down your door and stick a swab up your butt. Now you want to get really crazy. You can pass this through a sieve, put it in a pastry bag and then pipe it really beautifully into the eggs. That's what I would do if you're serving this to someone. So you have your sieve, another bowl and a spatula. Put everything in the sieve. Now you just kind of go a little crazy and this will start coming through the other end and underneath you always want to scrape this off. That's where almost half of it is. Now you could do this if it's a special occasion, if it's a party, if you want it to look really pretty but it's more plastic exposure for your food and right now we haven't exposed this to any plastic so I don't really want to do that but what you would do is you cut the tip of this off, fill it up, pipe it, they sell cloth pastry bags, you know they do sell safe alternatives. One last mix, here we go. Now you can definitely do it faster by using your finger to just nudge it in there. You know I'm not doing any artsy presentation for Instagram, I'll leave that to my Russian girlfriend Victoria. Now the final step which I've seen on every deviled egg recipe ever is some smoked paprika. Now I'm just going to put some on the tip of a butter knife and then I'm going to tap the knife a little too close down to put too much on but you want to go high up and just gently tap the knife once or twice and that should put just enough on top and get nice light even coverage. Oh we made fancy eggs but this is probably the place I'm eating an egg spice to this. Fancy eggs, Gina do you know what these are called? Deviled eggs. How come you didn't have you had them before? I don't know what I'm actually at but I remember telling you I ate goat head. That was a couple of years ago, you know. I'm so surprised you didn't get the name named devil. Well hopefully I could digest this. So my sister was having some digestive issues with eggs mainly because my dad was giving her like the conventional feedlot eggs which are higher than 6. I'm going to go back, hopefully I don't kill myself and hopefully this doesn't pile up so here we go because stomach hair comes. Why is it spicy? There's no way these are spicy, let me try one. You know how to get one of these, it's pretty good. Mmm. These aren't spicy at all. Very tasty. None of the ingredients really stick out that much. It's very pleasant, it's very balanced. Not too much mustard, you don't get too much of the olive oil pepper, not too much of the paprika. Perfectly smooth texture on the yolk because we passed it through the sieve. I think that's pretty necessary. Mmm, so good. You guys will really love this if you try it. I think kids will really like this too. It's very soft, very palatable. So thank you guys for joining me. Definitely, as I said drop a like on the video, share on social media, subscribe so that YouTube can unsubscribe you next week and check the notification icon so they don't notify you of my videos. Hopefully, with your guys continued support in the very near future, we'll have full frankies, meat operation up and running, including pastured eggs, high quality dairy products, everything you guys need to make yourselves and your family happy and healthy. You were having digestive issues recently with eggs, but before that when I was cooking you eggs, you didn't, right? Yeah, I didn't before, but I think it was like the crappy quality eggs that my dad bought. Alright, let's be nice today Gina. If you have a problem with eggs, you definitely have to go high quality. Most of you guys on my channel are already doing that, but keep that in mind. I can't stop eating those. Let's save some for tomorrow Gina. Thanks again guys.