28 Deviled Egg Recipes (2024)

FAQs

Why do you add vinegar to deviled eggs? ›

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.

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.

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.

Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos.

Dijon Mustard - Yellow mustard can be used as a substitute. Salt - Be sure to taste the yolk mixture to see if you need any additional salt before filling the eggs. Sweet Pickle Relish Juice- Relish juice is a good substitute for vinegar that many people use when making deviled eggs.

15 people = 30 eggs. 20 people = 40 eggs. 30 people = 60 eggs.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

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.

Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.

Skip all the steps of mixing up the deviled-egg filling in a bowl, transferring it to a piping bag or scooping it into the eggs by hand. The Joie Deviled Egg Maker is a one-stop-shop for mashing, mixing and piping your egg-yolk filling with precision.

How many deviled eggs per person? ›

If mom's deviled eggs are the star of the buffet at an Easter party figure at least 2+ eggs (4+ halves) per person. If the eggs are going to be one of many rich and tasty appetizers or sides then more like 1 egg per person will work.

Once your eggs are cooked, making deviled eggs is easy!

Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

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.

Acid can help with cooking other styles of eggs, too

Adding a teaspoon of vinegar or lemon juice to a pan of roiling water helps poached eggs to set better, and to maintain their shape while cooking, rather than the whites spreading haphazardly all across the pan.

c) Vinegar - Alongside the mustard this helps cut through the richness of the eggs and mayonnaise. Malt vinegar is most traditional in the UK, but apple cider vinegar can sub. I actually prefer dill pickle juice for its flavour. In all cases though you only need a tiny amount, otherwise it'll turn the egg mayo sour.

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.

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.