The Best Deviled Eggs Recipe (2024)

FAQs

Why put white vinegar in 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.

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.

If you basically steam eggs instead of boiling them, the whites will be softer and less hard/rubbery. And if you pressure-cook-steam them in a pressure cooker, they can be even less hard/rubbery than that (and also peel reeeallly easily).

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.

According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly. Why? The alkaline in the baking soda will help your egg whites loosen up from the shell, making it easier to peel.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer! Change the paper towels every other day if you haven't already devoured them by then.

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

What is the best way to mash yolks for deviled eggs? ›

Peel the eggs, cut in half, and scoop out the yolks into a bowl. Set the whites aside. Mash up all the yolks with a fork and add all ingredients. I like to use a potato ricer to make faster and smoother work of mashing the egg yolks.

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

At two days before serving you can make the filling — for the most part. Peel and slice the hard-boiled eggs and scoop out the yolks. Add whatever base ingredients you're using for the filling. Mayo, mustard, relish, sriracha, avocado, Greek yogurt — all those things can be added to the yolks ahead of time.

People with an egg intolerance experience adverse reactions to eating eggs. This can result in various symptoms, including bloating, cramps, nausea, or diarrhea. Although an egg intolerance is not typically dangerous, it can be uncomfortable and bothersome.

The addition of vinegar to the water is believed to make the peeling job easier. Since acetic acid, which is essentially vinegar, can break down the calcium bicarbonate found in egg shells, it is hypothesized this can aid in an easier peeling process.

When vinegar is added to eggs, its acetic acid combines with the calcium carbonate in the eggshell to produce carbon dioxide gas and calcium acetate. This reaction creates an acidic environment in the container, which can cause the egg whites to denature and become opaque and rubbery.

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.