This deviled eggs 101 guide gives you the info you need for a classic appetizer for holidays, parties, or family get togethers!
Deviled eggs are right up there with apple pie and homemade ice cream when it comes to favorite foods. It reminds me of family gatherings at Mom's where no one admits they LIKE the deviled eggs, but it is ALWAYS the first tray emptied! We would get requests for deviled eggs at the catering company and, you guessed it, they were always one of the first things devoured!
Deviled eggs are very easy to make, but there are so many variations! Plus, with all the different information coming at you on how to hard boil eggs - it can quickly get overwhelming. We just want a deviled egg! So we break it down here for you.
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Why Are They Called Deviled Eggs?
We had to do a little research on this, and #fascinating! Deviled eggs exist in many countries under different names; stuffed eggs or dressed eggs are a few. According to assorted English Dictionaries, the term deviled, when referring to food in the U.S., came from the late 1700’s and referred to spicy, highly seasoned food or food cooked in hot spices.
While the basic deviled eggs get a small kick from mustard and pepper, we don't really consider them really spicy or highly seasoned. However, you can definitely spice these up to live up to their name!
Basics to Make Deviled Eggs
The recipes for deviled eggs all include very simple ingredients.
- Eggs - We like using large eggs to get a nice balance of yolk to white in the deviled egg.
- Dijon mustard - Most kitchens have dijon in the fridge, but add a little more heat with dry mustard!
- Mayonnaise - This is the traditional ingredient but we also love the tanginess from Greek yogurt.
- Seasoning - Season with salt, freshly ground black pepper, and paprika for garnish.
And the basic steps couldn't be easier:
- Hard boil and then peel the eggs.
- Cut the peeled eggs in half and separate the egg yolks from the egg whites.
- Set the egg whites aside and mix the yolks with other ingredients.
- Refill the whites with the yolk mixture!
That's all! Minimal ingredients, simple steps, deviled eggs!
1. The Eggs!
Let's Talk Hard Boiling Eggs
There are SO many theories on the best way to get hard boiled eggs perfect! Our advice is if you find a method that works for you and stick with it. We have found the following to be true for us.
- Adding anything to the pot while boiling the eggs makes no difference in how they boil.
- Gently boiling for 10 minutes produces eggs just as good as bringing to a boil, covering the pot, and letting sit in the hot water (off the heat) for 20 minutes.
- Cooking eggs a little too long doesn’t ruin the egg, it just turns the outside of the yolk dark. IT IS STILL GOOD! However, cooking the eggs way too long can make it rubbery.
- Running cold water over the eggs right when finished cooking helps stop the eggs from continuing to cook.
- The more you hard boil eggs, the better your timing gets.
Easy Peeling for Hard Boiled Eggs
Everyone has had that moment when they start to peel their hard boiled egg only to find part of the egg coming off with the shell - augh! So frustrating. While we have not been able to find a method to guarantees this will NEVER happen (and we have tried a lot of techniques), we have found some tips that help prevent this. These methods tend to work for us and if you have a method that works for you, stick with it.
- Fresh eggs are harder to peel than eggs that are a week or so old.
- Adding anything to the pot while you boil the eggs makes no difference in how the eggs peel.
- Running cold water over the eggs right when finished cooking helps stop the eggs from continuing to cook but doesn't seem to make a lot of difference in peeling the eggs.
- Peeling the eggs under cold water tends to be a lot easier than not and gives the most consistent results. While most of the country is in or has been in a drought, (and we don’t like to waste water) we recommend a bowl or pot of cold water versus running water.
- Having said this, we have also totally botched peeling eggs. It happens to all of us. We usually add a few more eggs to our pot when boiling them in case we have some problems peeling them.
2. Equipment Used To Make Deviled Eggs
At the very basic level, you need a pan (to boil water with the eggs), a bowl to mix the filling, a spoon to fill the egg whites, and a plate to serve the eggs on. However, we have found that with a few additional kitchen tools making deviled eggs becomes even easier and faster!
Piping bag and tips. We like the look from using piping bags and tips to fill the egg whites with the yolk mixture. We also find it is faster and easier, however, it is not necessary. If you plan to do a lot of entertaining, or are starting to experiment with appetizers and decorating, we recommend purchasing some beginning piping equipment. We love Wilton products, but there are definitely other brands that will also work. For deviled eggs, we recommend a LARGE star or round tip (#4 tip or #6 tip work great). A smaller tip will also work, but the filling needs to be very smooth or it will clog the tip.
No piping bag? Use a small cookie scoop, spoon, or even a ziploc bag (cut one corner off - no piping tip needed) to fill the egg whites. NOTE: To avoid using single use plastic bags we recommend adding a reusable pastry bag to your kitchen toolbox!
Hand Mixer. You can absolutely mix the yolk mixture with a fork, whisk, or spatula. However, if you are doing a lot of deviled eggs and want a nice, smooth filling to go through a piping tip, we found a hand mixer makes this SO much easier - and faster!
Pro Tip: Filling Piping Bags
Filling a piping bag while trying to hold it open with one hand always leaves us with a mess. Instead, use a container that is narrower than the top of the piping bag (like a glass or tall deli container). Place the bottom of the piping bag in the container and fold the top down over the sides of the container. This holds the bag open and leaves you with two hands to spoon your filling into the bag!
Platter. Yes, there are such things as deviled egg plates and if you have one, now is the time to show it off! However, use what you have; a plate, a serving platter, a tray, a serving board. If eggs can be refilled during the event, then space them out so they are easy to pick up and look nice. This can be in rows, patterns, or random. If it is not possible to refill the eggs during the event, select a platter that will hold them all.
3. Favorite Riffs
There are SO many variations of what you can add to the yolk mixture for deviled eggs and we like almost all of them! However, there are also some variations in the basic ingredients that are worth mentioning!
Mayo vs. Sour Cream vs. Greek Yogurt
We tried the classic recipe for deviled eggs with all three of these and found they were all great! People are used to a specific flavor (mayonnaise!) when they bite into a deviled egg, so our recipes list mayo in the recipe as the main binder. However, we really like the use of Greek yogurt instead of mayonnaise. It has a slightly tangy taste which adds some nice depth to the deviled eggs and makes them unique. Another plus - Greek yogurt usually has less sodium and fat than mayonnaise. NOTE: all Greek yogurt is not the same! We like Chobani and use this almost exclusively when using Greek yogurt.
Sour cream also works, but we found it much milder than the mayonnaise without any tang from the Greek yogurt. It was still good, especially if we were mixing in additional ingredients to the yolk mixture, which added more flavor.
Try using a combination of these three to get the tanginess of the Greek yogurt, the creaminess of the sour cream, and the expected flavor of the mayo. Play with the recipe to find your magic combination!
Yolk Filling Add Ins
There are so many great add-ins you can add to the yolk filling. Here are some of our favorites!
- Proteins - bacon, salmon, ham, proscuitto
- Cheese - feta, cheddar, cream cheese, goat cheese, blue cheese
- Spice - ground cayenne pepper, paprika, chili powder, chili flakes, jalapeños, dry mustard
- Sauce - hot sauce, adobo chili sauce, ranch dressing
- Sweetness - pickles, relish, honey, honey mustard
- Miscellaneous - green onions, avocado
4. Decorating Ideas
There are an almost endless number of ways to make deviled eggs your own. From how you mix the yolk filling, to how you cut them and fill them, to how you garnish them. Let your imagination go and have fun with these. Here are just a few ideas on decorating and garnish.
Garnish
We recommend you garnish the eggs immediately before serving. If done in advance, depending on the garnish used, you run the risk of it soaking into the egg and making it look less appetizing.
- A sprinkle of paprika over the top makes all the difference in a classic deviled egg. If your paprika comes out too fast (experience speaking here!) try using a small strainer to help control the amount of paprika.
- Add a piece of crispy bacon, sprinkle of cheese, green onion slice, or drizzle of hot sauce to the top of the egg filling.
- Stand up a piece of the following in the the yolk filling:
- Homemade parmesan crisp
- Crispy prosciutto
- A small paprika shrimp
- A piece of candied bacon
Decorating
- Dye the yolk filling green and add a few rosemary leaves with a dice of roasted red pepper to look like holly for Christmas.
- Dye the whites different colors (after the yolk is removed) in water, food coloring, and a dash of vinegar. Soak for 5-10 minutes until desired color is achieved, gently remove and dry. Fill as directed.
- Instead of cutting in half lengthwise, cut a sliver off the large end so the egg will stand up. Then cut the top ⅓ of the small part of the egg. Remove the yolk. Fill the 'standing up' egg white piece with the yolk mixture. Top with the small part like a cap. This will allow you to fill the egg up quite a bit so the ‘cap’ sits on top of the filling.
5. Miscellaneous Tips
Time Saver Tips
Craving deviled eggs but just don’t have the time or bandwidth to boil and peel the eggs?Consider purchasing pre-boiled, peeled eggs. You can get these at many grocery stores, Costco, Sam’s, and restaurant food supply stores.
Make Ahead Tips
Deviled eggs definitely want to be made ahead of time. Fill the eggs but leave the garnish off until ready to serve. The eggs can be stored in an airtight container in the refrigerator for 2-3 days. They will actually last up to 4 days, be safe and taste fine, but after about 3 days they begin to look a little ‘tired’.
Leftover eggs that are not getting eaten, *gasp!* turn them into a nice egg salad and make a sandwich.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
Within the FDA recommendations? Leftover deviled eggs can be saved in an airtight container up to 3 days in the refrigerator.
6. Deviled Egg Recipes To Enjoy!
- Classic Deviled Eggs
- Bacon Deviled Eggs
- Feta Deviled Eggs
- Deviled Eggs with Pickles
- Spicy Deviled Eggs
7. Common Deviled Egg FAQ's
YES! Keep the eggs refrigerated until ready to serve. Pull them from the refrigerator, garnish, and serve immediately! Remember the FDA recommendations for perishable food is no longer than 2 hours at room temperature.
The short answer is NO. They will not hold up (think texture and eye appeal) if frozen.
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