Deviled eggs are a favorite food at picnics, potluck dinners, and outdoor bar-b-ques. This deviled egg “show and tell” will help you make the best deviled eggs ever. I share tips and tricks of making deviled eggs as well as the #1 secret to having fabulous deviled eggs. Whenever I make these, I always get rave reviews and compliments, and they get eaten! So, whether you need a dish for Memorial Day, Fourth of July, Christmas dinner, or some other special occasion, you will learn the basics of deviled egg making and how to make the recipe your own!
THE number one secret to making deviled eggs is to NOT use fresh eggs. Plan to buy your eggs about a week ahead of time. If you forget, be sure to look at the date on the egg carton and select older dated eggs at the store. Using older eggs means your boiled eggs peel easier. This maximizes your deviled eggs looking smoother and prettier, and it makes your life easier.
Below are LOTS of pictures along with directions to make your deviled eggs turn out fabulous!
Cut your eggs. Use whatever size knife you prefer. I cut the eggs length wise so they lay nicely on a plate or egg tray. My mom use to cut them the other way and the stubby egg halves wobbled on the plate. Choose whichever cut you prefer.
Next, use a spoon to gently scoop out the egg yolks into a bowl. If you have a teaspoon with a bit of a point to it, scooping is a little easier. Don’t worry if a few of your egg white shells get little tears–we will deal with this later.
It is time time to make the deviled egg mixture. The basic mixture is mayonnaise, mustard, and salt and pepper to taste. While I’m not giving you specific amounts of each, I am going to share how YOU tweak the recipe to make it your own and have great deviled eggs each time. I’m doing this because you may want to make 4 eggs or 24 eggs worth of deviled eggs. While the ingredients in the mixture are the same, quantities will change. Tip #2 – making deviled egg mixture is more art than science.
So, put some mayonnaise into your egg yolks. Use the fork to continue mixing as we add to your mixture. Add a little bit of mustard and mix. Alternately add mayonnaise and mustard. You can use a mixer to get the mixture smoother, but a fork will do the job.
The goal is to have a mixture that will hold a bit of shape but not be too runny or too stiff. Check out the picture to help you determine the thickness.
Usually you go heavier on the mayo and lighter on the mustard — adjust to what your taste buds like. The same applies if you choose to add horseradish. Add salt and pepper to taste — again for what you like. Tip #3 – be sure to taste test your mixture as needed. It can help to have someone else taste test also to get their take on what needs added to the mixture. My husband is always willing to help me out.
Once you are satisfied with the taste of your mixture, it is time to fill the egg whites. You can use a spoon to do this. However, I like to use a baggie because it is easier to fill the egg whites. Simply clip off one lower corner of the baggie.
Now, put your mixture/filling in the baggie as far in as you can toward the corner you clipped. I squeeze the baggie over the spatula as I slide it out of the bag to help remove the mixture from the spatula. Once you have a manageable amount of mixture in your baggie, move the mixture toward the hole. Twist the baggie closed at the top, keep twisting until the mixture is ready to come out of the baggie.
Now, position the cut baggie tip over an egg white while you use one hand to hand to hold the twist and the other hand to squeeze the baggie. Squeeze until you have the amount of mixture you want in the egg white. This is very easy to do — I provided detailed directions for those who haven’t used a cake decorating type bag before.
Tip #4 – if you have a cake decorating tip and coupler, you can attach this to the baggie before putting your filling in it. You can get a pretty rippled edge with a fairly large cake decorating tip that will allow the mixture through it.
Repair any egg whites with slight tears once they are filled by gently pressing the egg white edges slightly into the filling and press the edges toward each other. This will allow the egg to stay together so it can be eaten. If you have leftover filling, you can fill eggs a bit fuller or refridgerate the filling to eat at a later time.
Move your deviled eggs to the storage or display container of your choice. Enjoy your creation that was easy to make, tastes great, and looks like you spent a lot of time on it.
Tip #5 – You can change your mixture recipe as you wish. Other ingredients you may want to experiment with are different types of mustard (brown, spicy, honey), bbq sauce, avocado, and different spices. Keep it heavier on the mayo until you find the flavor you are after. You can also use Miracle Whip instead of mayo.
Bonus Idea: You can use pickled eggs instead of boiled eggs to make deviled eggs.
Here’s wishing you lots of fun and success with your deviled eggs!
Be sure and check back in with BackroadTracks.com as I will be sharing a rhubarb cake recipe. This isn’t just any rhubarb cake recipe–it is one I’ve gotten rave reviews on from people who don’t like rhubarb. If you subscribe to my email list, I will notify you of new posts, including the rhubarb cake post! Thanks for spending time with me.