Loaded Deviled Eggs Recipe (2024)

FAQs

What is deviled egg filling made of? ›

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

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.

Going overboard with the mayo.

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.

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.

There is no difference between angel eggs and deviled eggs; they refer to the same dish. Angel eggs are just another way to refer to the popular appetizer. The term is popular among southerners, church folks, and anyone else who just doesn't want to refer to them as “deviled eggs.”

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.

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.

The water helps to loosen the shell from the egg. I take a boiled egg to work ever day. Here is the simplest way to get an easy peel. Boil for 12 minutes, with the cold water running, pour out the hot water and hit them with the cold water, pour out and hit them with the cold again.

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.

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.

Add sweetness to your dish. Honey or maple syrup are great choices for counterbalancing mustard, but even just a spoonful of sugar will help.

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.

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

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).

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.

I saw a lot of pickled & brined items (cucumber, olives, okra, etc.), several with radishes & herbs, & one with just a pile of paprika. This one was the most… involved I saw. More recent egg dishes look like they've replaced the center section with more egg spots.

If you have a baby in the home, baby cereal can work as a thickener. Baby cereal is typically made from neutral-tasting rice, so using it shouldn't impact the flavor of your deviled eggs too heavily. Alternatively, if you really have nothing else to work with, all you need is more eggs.