Loaded Deviled Eggs Recipe (2024)

FAQs

What happens if you put too much mayo in deviled eggs? ›

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

Horseradish, caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, deviled ham, jalapeno, finely chopped green onion, finely shredded cheese, fresh salsa from the deli, sweet baby gherkin pickles, sliced into thin strips, and chopped pimento are also a few good suggestions.

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.

Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.

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.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

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.

Once your eggs are cooked, making deviled eggs is easy!

Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper. To fill your egg white halves, use a spoon or piping bag, or do what I do and use a small cookie scoop. I've found that the cookie scoop makes things go much quicker and less messy!

Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

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.

Why are my deviled eggs runny the next day? ›

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.

Easy Deviled Eggs Without Mustard. If you prefer your deviled eggs without mustard, you're going to love this simple 7-ingredient recipe! Sweet pickle relish and apple cider vinegar add just the right flavor.

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.

Press the yolks through a sieve

Using a silicone spatula or wooden spoon, push the yolks through the sieve and into a bowl. The tiny mesh texture will break the yolks into tiny pieces, which will make them less prone to lumps. (This is the same reason we recommend using a potato ricer for lump-free mashed potatoes).

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.

Eating too much mayonnaise can cause high blood pressure problems. Actually, the amount of omega-6 fatty acids in mayonnaise is very high, which can increase blood pressure. Excessive consumption of mayonnaise can also increase the risk of diseases like heart attack and stroke.

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.

Solution: Quickly whisk in 5 to 10 ml (1 to 2 teaspoons) of water, vinegar or lemon juice. The mayonnaise will thin out a bit and lose it's oily appareance. Any remaining oil can be added at this point.