The Best Deviled Eggs Recipe (2024)

FAQs

Should you make deviled eggs the night before or the day of? ›

Assemble deviled eggs no more than a day in advance.

Now would be the time to fold in any freshly chopped herbs. Pipe the filling to the egg whites and store them in the fridge covered in a container up to 12 hours ahead or overnight.

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.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

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.

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

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.

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. 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.

If you add too much mayo, it may overpower the filling and make it runny. For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg. One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs.

The easiest way to go about, Pantry & Larder shares, is to just add more egg yolks. This should get the balance of ingredients back on track. If, however, you've depleted your batch of eggs, there are three other options: breadcrumbs, xanthan gum, and instant mashed potatoes.

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.

What seasoning makes eggs taste better? ›

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.

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.

The term dates to the 19th century, and it was used to refer to foods that were spicy or zesty with the addition of mustard or pepper. In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

To store your filled deviled eggs, arrange them in a single layer on a plate or platter, cover them loosely with plastic wrap, and refrigerate overnight. You can also use a deviled egg storage tray if you have one.

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

If you plan to send some home with a guest, refrigerate them until your guest is ready to leave. Properly stored, deviled eggs can be kept in the fridge for up to 4 days, but always check for signs of spoilage and give them a sniff to ensure they're still safe to consume.

Making them too far in advance

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.