10 Pretty Deviled Egg Recipes for Every Occasion (2024)

FAQs

What sauce is good on boiled eggs? ›

Condiments – mustard, soy sauce, hot sauce, or salad dressing add easy flavor to eggs.

"Deviled" goes back to the late 18th century as a way to refer to something that's spicy or grilled with spice. Deviled eggs are "deviled" because they're generally made with paprika and black pepper.

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

Mini muffin tins or ice cube trays

Set the assembled eggs in mini (or full-sized, if that's all you have) muffin tins — one deviled egg half per cup. Cover loosely with plastic wrap, and you're good to go.

It's hard to go wrong with cream cheese and fresh herbs, which happen to pair perfectly with hardboiled eggs! If you don't have fresh herbs, you can try this with dried ones instead. Directions: Mix all ingredients together in a small dish. Slice hard boiled egg and spread herby cream cheese over top.

Chives can give eggs a nice, subtle oniony flavor that is quite nice for any meal, really. Onion Powder works well for the same reasons. Paprika gives a nice flavor, somewhat bitter but peppery. Occasionally I'll put some Curry Powder on boiled eggs.

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.

I cook the eggs the day before and (when cooled) cut them in half. I prep the egg yolk mixture (and refrigerate). I place the egg whites, cut side down, onto 1-2 paper towels in a container with a lid. I put one or two paper towels between each layer of egg whites.

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

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.

What is the secret to peeling deviled eggs? ›

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.

Making them too far in advance. Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

Sometimes a tiny touch is all we need. This recipe takes a few simple flavors and turns them into something exquisite. With a drizzle of olive oil, a sprinkle of fresh pepper and sea salt, a few chopped herbs (we love basil and parsley), and pickled shallots, these hard-boiled eggs go from basic to epic.

With sea salt and pepper – keep it simple and just enjoy with salt and pepper… can't go wrong! Maldon flaked sea salt is so good on hard boiled eggs. Avocado Toast – I love spreading avocado on my toast, adding a sprinkling of seasoning of choice and then topping with a hard boiled egg and a splash of hot sauce.

The best side dishes to serve with hard boiled eggs are Greek yogurt, cinnamon rolls, tapioca pudding, cornmeal porridge, sausage and potatoes, oatmeal pie, hummus, cauliflower rice, baked beans, grilled asparagus, avocado toast, quinoa salad, stuffed mushrooms, and fruit salad.