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

FAQs

What is deviled egg filling made of? ›

Deviled eggs are a favorite for any holiday meal, potluck, or party. If you're looking for a classic, no-frills deviled eggs recipe this is it. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish.

She mashes the yolks and adds mayonnaise, mustard and sweet pickle relish. She thoroughly mashes everything together so there aren't any lumps and adds pepper and salt to taste. She adds the yolk mixture to an icing bag with a star piping tip and pipes the mixture into the egg whites.

Place eggs in a medium pot and cover with cold water by 1 inch. 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.

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.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Shocking them in ice-cold water stops the cooking process. This not only yields more tender whites and a perfectly cooked yolk (no weird dark lines here), it immediately cools the eggs which makes them easier to peel.

Put egg yolks into a fine mesh sieve and push into a bowl with a rubber spatula or the back of a spoon. Mix in yogurt, mustard, hot sauce or Worcestershire, salt and pepper. Taste filling and adjust to your taste preference. If filling is too thick, add 1 tablespoon of yogurt to thin out.

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.

What do you put in the middle of a deviled egg dish? ›

Horseradish, caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, deviled ham, jalapeno, finely chopped green onion, finely shredded cheese, fresh salsa from the deli, sweet baby gherkin pickles, sliced into thin strips, and chopped pimento are also a few good suggestions.

Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.