The BEST Deviled Eggs Recipe! | Gimme Some Oven (2024)

FAQs

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

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.

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.

Filling finesse

If you do go overboard and your filling ends up too liquidy, boil up any extra eggs you have on hand and use the yolk to thicken the mixture. No extra eggs? Pinch a couple of your cooked whites, finely mince them, and add them to the mix.

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.

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.

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.

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.

One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.

If you completely went overboard with the mayo and your egg yolks are soupy, you'll want to opt for xanthan gum instead. A hand blender is necessary for removing the lumps, but it'll definitely do the trick in firming up the mixture.

Why are my deviled eggs chunky? ›

The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.

Thicken Up Deviled Egg Filling With These Simple Additions

Thickening up deviled egg filling with extra egg yolks is a common fix as it's an easy way to restore balance to the mix. Because deviled eggs are often delicate, it actually would be a good idea to boil a few extra eggs ahead of time in case of any mishaps.

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. It's not necessary, but it does add a layer of complexity and contrast to the creamy filling.

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.

Don't overcook eggs. I normally put them in cold water, bring them up to a boil, then pull them off the range, cover them with a lid, and let them sit for 15 minutes. Then, plunge them in cold water until they are cooled, and peel them immediately.

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.

As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.

If the deviled eggs are filled and assembled, they can be refrigerated for up to 24 hours, covered with plastic wrap, or inside a deviled egg container. However, if the filling and eggs are kept separate, the filling will last 2 to 3 days inside a zip bag, and the hard-boiled egg whites up to 5 days.

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.