How To Make Deviled Eggs

posted in Vegetarian, Appetizers and Snacks, Breakfast and Brunch by Kathy Maister
Difficulty:

When I’m making Deviled Eggs for a buffet table, I think perhaps they are a bit old-fashioned and outdated. Then, when the party is over, the Deviled Egg platter is always empty.

So here’s my recipe — and my recommendation!

First, you need to hard-cook (what some people call 'boil') six eggs.

You’ll then have only 10 more minutes of preparation time.

If you’ve just cooked the eggs, let them cool to room temperature. If you cooked them ahead of time, just take them out of the refrigerator where you stored them.

Peel all the eggs.

Slice the cooled peeled eggs in half lengthwise.

Using a spoon or a fork, gently remove the yolks from the whites and place them in a bowl. Set the whites on your serving dish.

Add ¼ cup of mayonnaise, 1 ½ Tablespoons of mustard, and a sprinkle of salt and pepper to the egg yolks.

With a fork, mix all of this together until it’s smooth. Taste it to make sure it doesn’t need more salt.

Using two small spoons, fill the egg white shells with the yolk mixture. You’ll need one spoon to scoop up some yolk and the other to slide it off the spoon.

This dish is designed to hold deviled eggs. The little grooves hold each egg in place. The egg dish is not absolutely necessary, although it beautifully frames the eggs and it does keeps the eggs from sliding all over a plate and possibly onto the floor.

Sliced olives with red pimentos are a traditional garnish for deviled eggs, plus, the flavor of egg and olive is a great combination.

Deviled eggs make a great appetizer and a perfect party dish.

Enjoy!

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20 comments

Kathy Maister | posted on Nov 6, 2006

Hi Will, making your own mayo sounds like a great idea! But I'm afraid it won't happen for a very long, long time as startcooking.com is for the absolute beginner. Cheers!

Bill | posted on Nov 14, 2006

I put the mixture into a small Ziploc, cut off a corner, and pipe it back into the whites.

Also, a sprinkle (or "half sprinkle") of cayenne pepper will add zip!

Marie | posted on Nov 16, 2007

Hi Kathy,

Is this dish meant to be served cold, straight from the fridge, or serve at room temperature?

glenda | posted on Nov 18, 2007

Please enter your comment i'm trying to find out how to prevent or understand why i get condensation on my deviled eggs when i put them in the fridge. i make them today and cover them either with the lid or saran wrap and by the time i need them either six hours later or even over night when i go to take them out, they are wet! what causes this/

Kathy Maister | posted on Nov 18, 2007

Bill that’s a great idea! Your deviled eggs must look beautiful!
Marie, I serve deviled eggs straight from the refrigerator.

Glenda, Try making the deviled eggs with really cold eggs that have been in the refrigerator for several hours or overnight. If the eggs are made at room temperature, I have no doubt that condensation develops when you cover them with plastic and put them in the refrigerator. (I hate it when that happens when storing meatloaf!) You could also put your deviled eggs in the refrigerator uncovered for about an hour and then cover them up after they are cold. Just be sure not to forget to cover them!

Marie | posted on Nov 18, 2007

how long can the hard boiled egss stay in the refrigerator without going bad?

Kathy Maister | posted on Dec 1, 2007

Marie, a hard cooked egg should be put in the refrigerator within two hours of cooking and will keep in the refrigerator, unpeeled, about 1 week.

Ivy | posted on Mar 7, 2008

I LOVE the idea about putting the ingreds.. in a bag and then squeezing it thru a hole.. LOVE IT.. I make deviled eggs for all of my kids b-day parties and i never use mustard.. i dont know i guess i ate one before that was just not "right" and swore to never use mustard...!!!

Kathy Maister | posted on Mar 13, 2008

Thanks Ivy for sharing with everyone about using a (clean) plastic bag, instead of spoons to fill the eggs. It's much faster and clean-up is a breeze!

kay | posted on Mar 19, 2008

HI KATHY, IF I MAKE BOILED EGGS AND PEEL THEM ,AND CUT IN HALF. HOW LONG CAN I KEEP THEM IN THE FRIDGE ?

Kathy Maister | posted on Mar 19, 2008

Kay, unpeeled, hard cooked eggs will keep 1 week in the refrigerator. Peeled and cut cooked eggs should get eaten within two days.

sherrie | posted on Mar 23, 2008

Hi! My question is how long do you boil eggs, and how do you peel the eggs ,while they are hot or cold? I have had trouble getting the shell to come lose.

sherrie | posted on Mar 23, 2008

Hi! My question is how long do you boil eggs, and how do you peel the eggs ,while they are hot or cold? I have had trouble getting the shell to come lose.

Kathy Maister | posted on Mar 24, 2008

Hi Sherri, I have done a post on How to Buy, Store and Boil Eggs and a video on How to Boil and Egg which will answere all your questions and then some!

rachel | posted on May 3, 2008

Deviled eggs are my favorite! It's always a fight to get to the egg tray before they're all gone at my family functions, there's never enough!

Kathy Maister | posted on May 12, 2008

Rachel, that's great to hear! When I did this post, someone tried hard to convince me that no one ate Deviled Eggs any more! I love making them and eating them!

Erika | posted on May 17, 2008

Deviled eggs were the very first thing I learned to cook. However, the way my father did the filling was to use relish instead of olives. Then he dashed the eggs with paprika. Very popular treat at parties of ours. We take our deviled eggs right out of the fridge once the party starts.

Kathy Maister | posted on May 18, 2008

Hey Erika! What a great idea to use sweet relish. My husband will not eat olives - I'll have to give sweet relish a try!

wafa | posted on Jul 5, 2008

it is nice and easy and attractive specially for kids

Kathy Maister | posted on Jul 7, 2008

Wafa, you are so right! Deviled Eggs are just the best to serve at a party. Everyone loves them!

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