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

FAQs

How do you boil eggs so they peel easily for deviled eggs? ›

A hot start gives you an easier peel, and the eggs will still cook beautifully and evenly. Bring a medium saucepan of water to a boil, then gently lower the eggs into the water. I use a wire basket for this. Now that the eggs are in, lower the heat so that the water is at a gentle simmer.

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 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.

Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.

Add baking soda to boiling water before adding your eggs. Baking soda changes the alkaline levels in the water, helping the egg white separate from the shell. Eggs are easier to peel if they're completely cooled after boiling. Add them to a bowl of iced water for 5 minutes before peeling.

To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more. And quickly plunge the cooked eggs into cold water to stop the cooking process and minimize the iron-sulfur reaction. Some people also say that the cold-water plunge makes eggs easier to peel.

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.

The longer the deviled eggs sit, the more likely they will lose flavor and dry out.

A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.

If you're looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.

Is it better to make deviled eggs day before or day of? ›

Assemble deviled eggs no more than a day in advance.

Pipe the filling to the egg whites and store them in the fridge covered in a container up to 12 hours ahead or overnight. If you make them more than one day in advance, the filling won't be its best.

Well, deviled egg trays aren't just for deviled (or soft-boiled) eggs. The little oval depressions are perfect for holding any small, roundish finger foods that could benefit from some stability or separation on the platter. I've used mine for stuffed dates, stuffed mushrooms, and meatballs.

Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.

Some people also find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. If desired, add either or both of these ingredients as the water begins to boil. Bring to a rolling boil: Leave the pan uncovered.