10 Pretty Deviled Egg Recipes for Every Occasion (2024)

FAQs

How long before an event should you make deviled eggs? ›

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.

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.

Vegetables – Roasted or grilled vegetables such as broccoli, bell peppers, asparagus, mushrooms, carrots or green beans are great pairings. Sandwiches – You can either chop up deviled eggs and create an egg salad sandwich out of them or serve them assembled alongside a classic sandwich such as a BLT or grilled cheese.

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.

When you peel away the shell, the egg is likely to be rubbery and tough. The bottom line? Don't tempt fate. Bring your eggs to room temperature before you boil them.

Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.

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.

Ten large eggs equals approximately two cups volume. Substitute eight extra large eggs, 12 medium eggs or 14 small eggs. Twelve large eggs equals approximately 2 1/4 cups plus two tablespoons volume. Substitute 10 extra large eggs, 14 medium eggs or 17 small eggs.

How to boil eggs perfectly? ›

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.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard.

Deviled eggs are served chilled, making them an excellent make-ahead dish. At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

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.

Deviled eggs can stay out at room temperature for 2 hours, and that period applies to preparation, serving, and leftovers. After 2 hours, perishable foods—like deviled eggs—enter what the USDA calls the "Danger Zone," in which conditions are more favorable for harmful bacteria to form.

A platter of deviled eggs is best served chilled, and to keep the eggs cold, it's easiest to put the plate on a bowl of ice. There's even a way to make this setup more photogenic.