Best Classic Deviled Eggs Recipe (2024)

FAQs

Should you make deviled eggs the night before or the 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.

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.

Angel eggs are simply another term for the classic deviled egg. It's the same creamy yolk filling in the center of an egg-white that we've enjoyed for years. In this recipe, I make the filling with Greek yogurt instead of mayonnaise.

More white eggs are sold because of the lower price tag, but the choice between brown eggs and white eggs is a matter of personal preference. They will perform just the same in any recipe.

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.

Baking soda is said to raise the pH level of eggs and therefore make them easier to peel. Add 1 teaspoon baking soda to a pot of eggs, as in our Perfect Boiled Eggs recipe.

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.

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

The Egg Safety Center and the USDA both state that eggs with blood spots are completely safe to eat as long as they are cooked properly. However, whether they have blood spots or not, eggs are not safe to eat if showing any signs of spoilage: Small cracks in the shell. A cloudy, powdery coating.

Are old eggs better for deviled eggs? ›

Tips For Making Deviled Eggs

I find that slightly older eggs are easier to peel after they have been hard-boiled than fresher eggs. Mix things up by swapping out regular mustard for spicy brown or Dijon mustard.

Slightly older eggs are better for peeling as the albumen of the egg starts to pull away from the shell. So if you've got a dozen eggs that need eating, there's no better way to use them up than deviled eggs. Deviled eggs are best when you boil the eggs the same day you devil them.

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.

Put the egg whites in an airtight container (or place them on a serving platter and wrap tightly in plastic wrap) and put the yolk filling in a resealable plastic bag; refrigerate both.

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.

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.