I'm not sure why deviled eggs are so popular. At least, mine are! They're always the first thing to go at every party, and no matter how many I make, even leftovers get devoured quickly.
Historically, deviled eggs were "deviled" by mixing the yolks with soft butter and mustard. Later, the deviling became associated with cayenne pepper or paprika. The popularity of prepared mayonnaise meant that condiment soon supplanted butter as the primary ingredient.
Deviled eggs are perfect for just about any party, but they seem especially lovely tea party, picnic, and summertime fare, so I just had to make them for my Scandinavian Midsummer Porch Party. As you can see in the photo, they were half-gone almost instantly, and totally gone by the end of the night. Despite their relative simplicity, they always seem so festive! They're not difficult or expensive to make, but a few tips will make things a bit easier than you might expect.
Deviled Eggs Recipe
I like to use free range local eggs for my deviled eggs, which makes for super delicious and bright yellow yolks. 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.
1 dozen eggs
mayonnaise
Dijon or spicy brown mustard
sour cream (optional)
In a stock pot large enough to accommodate all the eggs in a single layer without touching, cover the eggs with cold water. Cover the pot and place over high heat, bringing it to a full rolling boil. Turn off the heat and leave the eggs, covered, for 15 minutes. Then fish them out (a slotted spoon works nicely) and deposit them in a large bowl of ice water to stop the cooking process and cool them down. Let them rest at least 10 minutes.
Now for the hard part - peeling them. I find the water method easiest. One at a time, place each egg in a glass, fill a third of the way with water, cover the top with your hand, and shake vigorously. Alternatively, crack the egg all over, peel up a small part, and then place under running water. In both instances, the water gets between the shell and the cooked egg, making peeling easier. Although a perfectly peeled egg is a joy, no one ever complains about a slightly battered one - they all taste the same!
Slice the peeled eggs in half lengthwise and pop the yolks out into a small bowl. Mash the yolks thoroughly with a fork, until no large chunks remain. Then add about a half cup of mayonnaise and 1-2 tablespoons of prepared mustard. Add some sour cream if you like. The yolk mixture should be extra-creamy, but bright yellow from the yolks. Taste and add more mustard or salt as you like. Remember, the whites are bland.
Using a spoon, plop the yolk mixture evenly into the egg halves (use a plastic bag with the tip cut off if you want cleaner piping - also good for transporting the eggs and filling on site for picnics and such), making sure to cover most of the white, not just the hollow left by the yolk. A good deviled egg should be just a bit messy to eat.
Deviled eggs contain egg and mayonnaise, so they should not be left at room temperature for too long. Luckily they're not likely to last long, anyway!
Half the deviled eggs were gone before I could take a photo! Lol.
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FAQs
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.
What do Christians call 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.
What are church lady deviled eggs? ›
Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.
How long will deviled eggs stay good in the refrigerator? ›
As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.
Why is vinegar added to deviled eggs? ›
Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.
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.
What did Katy Perry call deviled eggs? ›
“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.
What did the Romans call deviled 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.”
What are holy eggs? ›
The church prohibited the eating of eggs during Holy Week, but chickens continued to lay eggs during that week, and the notion of specially identifying those as Holy Week eggs brought about their decoration. The egg itself became a symbol of the Resurrection.
Is it better to make deviled eggs day before or 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.
Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.
Can you refrigerate hard-boiled eggs before making deviled eggs? ›
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. Make yolk mixture according to recipe.
What happens when you have too much mayonnaise? ›
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.
How do you fix runny deviled egg filling? ›
To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste.
Can you mess up deviled eggs? ›
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.
Can you over mix mayonnaise? ›
When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating. Follow this tip: To keep the emulsion from breaking and the mayo from separating, process just until the ingredients are combined and emulsified.
