10 Pretty Deviled Egg Recipes for Every Occasion (2024)

FAQs

How do you not mess up deviled eggs? ›

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.

What goes well with deviled eggs? Deviled eggs are picnic food, so they pair well with other picnic food. Coleslaw, potato salad, macaroni salad or a nice herb salad would all be excellent partners for deviled eggs.

You can also use these practical platters for serving gougères, profiteroles or cream puffs, tartlets, escargots, and even mini cheese balls. When considering what to serve on a deviled egg tray, the culinary world is your oyster—another thing you can and absolutely should present on an attractive deviled egg tray!

Meat – This yummy finger food tastes so good when eaten with ham, pork chops or steak! Salad – Serve deviled eggs alongside any variety of salad. A leafy green salad with dressing pairs well, as do pasta salads and potato salad.

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.

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.

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.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard.

Deviled eggs are served chilled, making them an excellent make-ahead dish. At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

Step 2: Make the Deviled Egg Filling

Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoning then use a fork to mash until smooth.

What do you put in the center of deviled eggs? ›

A standard deviled egg recipe includes hard boiled eggs, mayonnaise, mustard, pickle relish and paprika. Steam or boil the eggs, shell them and halve them lengthwise. The filling is made by mashing the yolks with the mayo and mustard. Then fill the whites with the filling and decorate with paprika.

In our opinion, there's no occasion that can't be made better with deviled eggs—including Thanksgiving. While you may think of this classic Southern recipe as a summer dish, we're here to prove they're suitable to be served year-round. Plus, Southern-style deviled eggs come together easily with just four ingredients.

The term dates to the 19th century, and it was used to refer to foods that were spicy or zesty with the addition of mustard or pepper. In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

Follow this tip: The fastest and easiest way to cool the cooked eggs is by plunging them into an ice bath for a few minutes right after they come off the stove or out of the Instant Pot. In addition to making the deviled eggs easier to prepare and assemble, this step also makes for easier-to-peel hard-boiled eggs.

The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.

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.

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.

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.