BEST Deviled Eggs Recipe - How to Make Deviled Eggs | Downshiftology (2024)

FAQs

How do you boil eggs so they peel easily for deviled eggs? ›

Deviled Egg Ingredients

Mayonnaise: Mayonnaise makes the filling extra creamy. Sugar: A teaspoon of white sugar lends a hint of sweetness. Vinegar: A teaspoon of white vinegar, meanwhile, cuts the sweetness with acidity. Mustard: Use store-bought prepared mustard or homemade yellow mustard.

I like these deviled eggs best on the day they're made. If you're making them for a party or gathering, I don't recommend assembling them more than a few hours in advance. Store them in the fridge until you're ready to eat, and wait to add the garnishes until right before serving.

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. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.

Here's her hack for how to peel hard-boiled eggs in large batches: Put five thoroughly cooled hard-boiled eggs into a small plastic container with some cold water, top with the lid and then gently rock and shake until the shells break and fall away. You'll almost always end up with perfectly peeled eggs.

According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly. Why? The alkaline in the baking soda will help your egg whites loosen up from the shell, making it easier to peel.

A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.

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.

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

Be sure to add something acidic and spicy to your filling to balance out the richness of the yolks and mayonnaise. Dijon mustard, vinegar, hot sauce, and pickle relish are all good options.

What makes deviled eggs runny? ›

Mayo is an important part of deviled eggs, but overusing it can create that runniness as well as make the end product taste a bit bland. Another key tip is to be mindful of time. If you assemble your deviled eggs too early, the water content in the filling will break it down and result in runny eggs.

Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.

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.