These Creamy Deviled Eggs Will Be the First to Go at Your Next Party (2024)

FAQs

How do you make deviled eggs creamy and not lumpy? ›

How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.

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.

According to the FDA, two hours is the maximum time deviled eggs and hard-boiled eggs can be stored at room temperature. If they're exposed to high temps in the hot summer sun, they should be thrown out after an hour.

Do I have to use vinegar? No, but it does give the eggs that tangy flavor. If you choose to leave it out you may want to add a little more mustard. If you don't have vinegar on hand, you can also replace it with a little freshly squeezed lemon juice.

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.

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.

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.

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 best method is to bring the water to a full boil and then reduce it to a simmer, carefully lower the eggs in (a slotted spoon, fine mesh strainer, or spider-skimmer work well), cover the pot, then keep them at a low simmer for 13 minutes.

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.

How do you keep deviled eggs cold at a party? ›

A platter of deviled eggs is best served chilled, and to keep the eggs cold, it's easiest to put the plate on a bowl of ice. There's even a way to make this setup more photogenic.

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

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.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

For the smoothest filling, try grating the yolks on the small holes of a box grater. You can also press them through a fine-mesh sieve. If you don't mind a few lumps, mashing the yolks thoroughly with a fork works too.

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.