on Feb 15, 2016, Updated Mar 18, 2024 52 Comments Deviled eggs are a year-round favorite and must for family suppers and holidays in my house. They grace the table at almost every gathering. They are popular for Easter and other holidays, as well as summer picnics and potlucks. No matter where they are served, they are always a favorite menu item. And it always seems hard to eat just one!
What are Deviled Eggs?
Deviled Eggs, also called stuffed eggs, are hard-boiled eggs that have been peeled, and halved, the yolks removed and mixed with other ingredients, and then stuffed back into the indention of the egg white. There are so many ways to make deviled eggs. Some have relish; others add vinegar or mustard. But I make mine the way my grandmother and mother always did. I love that theirs were simple, classic, and perfect anytime. They are delicious served as written or with optional toppings if you’d like. Here are a few favorite topping options you may also enjoy cooked and crumbled bacon, a sprinkle of paprika, a sprig of fresh dill, or a dollop of pepper jelly are delicious.
How to Make Classic Deviled Eggs
1. Hard Boil Eggs
To make deviled eggs, you’ll start with hard-boiled eggs. There are a few ways to make them.
Boil them on the stove Hard cook your eggs in the oven Make Instant Pot Hardboiled Eggs
2. Peel and Chill the Eggs
After you’ve made your boiled eggs with the method you prefer, you’ll peel them. I give some tips for easy peeling with each of those methods. After you peel them, you will want to chill them for at least an hour to overnight. Place the peeled eggs in a bowl, cover them tightly, and place them in the refrigerator. This is important because they are much easier to slice when cold. I generally do this the night before or even a couple of days before I am going to make my deviled eggs.
3. Slice the Eggs
Slice the cold eggs lengthwise.
4. Prepare the Deviled Egg Filling
Next, remove the yolks from each egg half and place them into a bowl. Place the white halves of the eggs on your egg plate and set aside. Grab a fork and mash the yolks into little crumbles. Stir in the mayonnaise, salt, and pepper until creamy.
5. Fill the Egg Whites
Finally, you will grab two spoons for the quickest way to fill your eggs. After you’ve filled the eggs, place them in the refrigerator until serving. You can also make more decorative eggs as well. If using this method to fill your eggs, you will need to put your egg yolk mixture back into the refrigerator for at least an hour. Then, spoon the egg mixture into a piping bag and use a decorator tip to pipe the mixture into your egg whites.
How to Serve
I enjoy using my deviled egg plates to serve them. It definitely keeps them from sliding around and makes for a pretty presentation. However, you can also serve them on a large platter. To prevent them from moving on the serving platter, you can place cleaned butter lettuce leaves onto the platter and then place the eggs on top of them for a pretty presentation.
Ways to Serve Deviled Eggs
You can enjoy them with so many other foods and for so many occasions, but here are a few of my favorite foods to partner with them and times to serve them.
For Easter and other holidays with Coca Cola Glazed Ham At a Cookout with Grilled Chicken, Southern Baked Beans, and Coleslaw As an appetizer on a buffet table
How to Make Ahead and Store Deviled Eggs
To Make Ahead: Deviled eggs are the perfect make-ahead dish. While hard-boiled eggs can be kept in their shells for up to a week in the refrigerator, prepared deviled eggs have a shorter storage period. Make the deviled egg filling two days before and store it in a separate container from the egg whites. One day before serving, fill the egg whites with the filling and store them in the refrigerator. Before serving, remove from the refrigerator and top with any optional toppings. To Store: Store in an airtight container or wrapped with plastic wrap in the refrigerator until ready to serve. Here’s my family recipe for classic deviled eggs. I think you are going to love them! Enjoy!Robyn xo
