How To Make and Storage Facts About Deviled Eggs

Ingredients:

Eggs

Method:

1. Boil the eggs. Here’s my favorite method: Place eggs in a large pot. Fill the pot with enough cold water to come one inch above the eggs. Bring the water to a rolling boil, then reduce the heat to below simmering, cover, and cook the eggs for 15 minutes. Drain and rinse with cold water until cool enough to handle.
2. Peel the eggs carefully and rinse with cold water to remove any remaining pieces of shell.
3. Cut eggs in half lengthwise and remove yolks.
4. Combine egg yolks, mayo, and other remaining ingredients in a small mixing bowl. Mash yolks and mix until all ingredients are incorporated.
5. Spoon yolk mixture into egg whites OR use a piping/ziploc bag to pipe mixture into egg whites.
6. Garnish as desired.

Helpful Hints:

CAN DEVILED EGGS BE MADE AHEAD?
Deviled Eggs can definitely be made ahead. Just store the egg white halves and yolk mixture separately, both in airtight containers in the refrigerator. Then simply spoon or pipe the filling into the eggs and garnish before serving. I would not recommend filling the eggs in advance.
HOW LONG WILL DEVILED EGGS KEEP?
Deviled Eggs can be kept out at room temperature for 2 hours or stored in the refrigerator for up to 3 to 4 days.


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