Deviled eggs are without a doubt, one of my favorite appetizers to serve. I usually keep all of the ingredients to make them on hand (I have a dozen backyard chickens!). And, they’re usually my go-to for impromptu house guests…because come on…everyone loves a good deviled egg! I’ll show you how to make them and what to serve them with.
How To Make Deviled Eggs
Deviled eggs are made by using the yolks of boiled eggs along with spices to make a creamy delicious filling. That filling is placed back into the boiled egg halves and served together.
Ingredients:
1 dozen eggs
1/3 cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet relish
1 tablespoon chives (can substitute green onions)
½ teaspoon celery salt
A couple of dashes of hot sauce (optional)
Sprinkle of paprika (for the top)
Tools you may need:
Wooden Deviled Egg Tray (The one I use to serve)
Best Deviled Eggs Recipe
Place eggs in an appropriately sized pot and cover the eggs with cold water.
Over medium-high heat, bring the eggs up to a rolling boil.
Place lid on pot then turn the heat completely off.
Allow eggs to cook in the pot with the lid on (and the fire off) for exactly 10 minutes.
After ten minutes, drain the eggs.
Run the eggs under cold water from the sink for about a minute so that they are cool enough to handle.
Crack and peel the cooked eggs.
Slice each egg in half vertically while keeping the white part of the egg intact.
Remove the egg yolks from the egg whites.
Place the yolks in a medium sized bowl and transfer to whites the plastic egg containers or a plate. Set whites aside.
In the bowl with the egg yolks, add in mayo, mustard, relish, chives, celery salt, and hot sauce (if using).
Mash and mix to combine. I like to do this part with a fork.
Once all of the ingredients are well incorporated, spoon the egg yolk mixture into the hollowed-out portion of the egg whites.
Refrigerate for at least one hour before serving.
FAQs
How long are deviled eggs good for? How long do deviled eggs last?
When chilled and stored properly, deviled eggs can last up to four days in the refrigerator (but two days are recommended for best results.) Be sure not to leave the eggs at room temperature longer than two hours prior to chilling.
How long to boil eggs for deviled eggs?
Allow the eggs to come up to a vigorous boil, turn the heat off, place a lid on, and sit with the lid on for exactly ten minutes. Perfect boiled eggs every time!
Can you make deviled eggs ahead of time?
Yes, you can make deviled eggs up to 48 hours in advance. Boil the eggs and make the filling, but don’t fill the egg whites with the mixture until before serving. Both egg whites and filling can be refrigerated in airtight containers.
Are deviled eggs a side dish?
Yes, they can be a side dish along other sides and a main course. Since there’s a good amount of protein and fat in the deviled eggs themselves, it is suggested to serve with other starchy sides. Deviled eggs are also often served as appetizers and/or snacks.
How do you display deviled eggs for a party?
You can serve deviled eggs on a specialized deviled egg tray like the one I use here. Deviled eggs can also be arranged on a plate or platter. If served on a platter, you can arrange the deviled eggs around a bed of leaf lettuce or kale.
How to make the perfect deviled eggs?
The perfect deviled egg first starts with the perfect boiled egg, then a mixture of spices. For your finished deviled to have an appetizing appearance, you’d want to start with a boiled egg that is perfectly bright and yellow, not with a green or blue ring around the yolks. The egg white should be completely intact and not broken apart, or else, the eggs will be more difficult to stuff and hold shape.
Can you freeze deviled eggs?
Yes and No. You can freeze the deviled egg filling mixture. Once thawed, it maintains a great texture and taste, not so with the egg white. Boiled egg whites tend to get very mushy and watery after freezing then thawing. If you froze and used the filling only, they make amazing “egg salad’ sandwhiches.
What to serve with deviled eggs?
In a Soup (I’ve tried deviled eggs in my beef yakamein and it is delish!)
BBQ (at least that’s how we do it in Texas!)
Cold cut sandwich
Green Salad
Vegetable Crudité
Avocado Toast
Fried Chicken
Best Southern Deviled Eggs
Ingredients
- 1 dozen eggs
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup sweet relish
- 1 tablespoon chives can substitute green onions
- ½ teaspoon celery salt
- A couple of dashes of hot sauce optional
- Sprinkle of paprika for the top
Instructions
- Place eggs in an appropriately sized pot and cover the eggs with cold water.
- Over medium-high heat, bring the eggs up to a rolling boil.
- Place lid on pot then turn the heat completely off.
- Allow eggs to cook in the pot with the lid on (and the fire off) for exactly 10 minutes.
- After ten minutes, drain the eggs.
- Run the eggs under cold water from the sink for about a minute so that they are cool enough to handle.
- Crack and peel the cooked eggs.
- Slice each egg in half vertically while keeping the white part of the egg intact.
- Remove the egg yolks from the egg whites.
- Place the yolks in a medium sized bowl and transfer to whites the plastic egg containers or a plate. Set whites aside.
- In the bowl with the egg yolks, add in mayo, mustard, relish, chives, celery salt, and hot sauce (if using).
- Mash and mix to combine. I like to do this part with a fork.
- Once all of the ingredients are well incorporated, spoon the egg yolk mixture into the hollowed-out portion of the egg whites.
- Refrigerate for at least one hour before serving.