BEST Deviled Eggs Recipe - How to Make Deviled Eggs | Downshiftology (2024)

FAQs

What is deviled egg filling made of? ›

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Not breaking up the yolk enough.

Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

For the smoothest filling, try grating the yolks on the small holes of a box grater. You can also press them through a fine-mesh sieve. If you don't mind a few lumps, mashing the yolks thoroughly with a fork works too.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

Lemon juice (or vinegar): I love the fresh, bright flavor of lemon juice in deviled eggs. But vinegar (white, white/red wine, or apple cider vinegar) is the traditional option and would also work well. Dijon mustard: Feel free to add in a bit more or less, depending on how mustardy you like your eggs.

I cook the eggs the day before and (when cooled) cut them in half. I prep the egg yolk mixture (and refrigerate). I place the egg whites, cut side down, onto 1-2 paper towels in a container with a lid. I put one or two paper towels between each layer of egg whites.

How long do I boil eggs? ›

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

4: Pipe the Filling and Garnish the Eggs

Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with finely chopped chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Too much mayo will seriously overpower the taste of the yolk and, at the same time, it'll also ruin the texture. Remember, the filling gets piped on, and if it's runny it'll be a lot harder to work with. For best results, The Spruce Eats recommends only three to four tablespoons of mayonnaise per six eggs.

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.

When eggs are cooked too quickly, over high heat, the protein seizes as it cools and water leeches out. To prevent this error, it is best to allow the eggs to cook slowly, shock them in ice water to stop the cooking process abruptly, and then allow them to cool completely before moving on to the next preparation step.

Horseradish, caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, deviled ham, jalapeno, finely chopped green onion, finely shredded cheese, fresh salsa from the deli, sweet baby gherkin pickles, sliced into thin strips, and chopped pimento are also a few good suggestions.

To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.

Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.