Cook eggs:
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Combine other ingredients:
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, halve; remove and mash yolks:
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Place yolk mixture in whites and garnish:
Mound yolk mixture into whites. Sprinkle with paprika just before serving,.
Storage
Serve the creamy deviled eggs immediately. We think deviled eggs are best eaten within an hour of assembling. If you have leftovers, use them for egg salad the next day.
Frequently Asked Questions
How do you make deviled eggs creamy, not lumpy?
Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.If you don't have a food processor, fully mash the yolks with a fork before adding other ingredients for smooth results.
Is it better to boil eggs for deviled eggs a day before?
Boiling the eggs a day ahead is the best way get some of the prep done for deviled eggs. We also peel the eggs and make the filling. Then, we refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble them just prior to serving.
Why do you put vinegar in deviled eggs?
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.
5 More Deviled Egg Recipes to Try:
FAQs
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.
How to keep deviled eggs cold at a party? ›
A platter of deviled eggs is best served chilled, and to keep the eggs cold, it's easiest to put the plate on a bowl of ice. There's even a way to make this setup more photogenic.
Why is vinegar added to deviled eggs? ›
Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.
Can you make deviled eggs the night before a party? ›
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.
How long can deviled eggs sit out at a party? ›
Deviled eggs can stay out at room temperature for 2 hours, and that period applies to preparation, serving, and leftovers. After 2 hours, perishable foods—like deviled eggs—enter what the USDA calls the "Danger Zone," in which conditions are more favorable for harmful bacteria to form.
What happens if you put too much mayo in deviled eggs? ›
If you add too much mayo, it may overpower the filling and make it runny. For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg. One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs.
What are church lady deviled eggs? ›
Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.
How does Martha Stewart make her deviled eggs? ›
Directions
- Prep ice bath and cook eggs: Prepare an ice bath with a bowl of cold water and ice. ...
- Remove eggs from heat and let stand: ...
- Drain, move to ice bath, then peel and halve: ...
- Combine yolks, mayo, butter, and mustard in food processor: ...
- Place mixture in piping bag: ...
- Fill each egg, garnish, and serve:
I always put another egg or two, the idea being that the only thing better than one deviled egg, is two deviled eggs. Gherkins or cornichons. You can get them both sweet and dill.
How do you keep moisture out of deviled eggs? ›
Luckily there is a handy trick to achieving the perfect filling consistency, aside from your egg cooking technique. And it's easy to do. To help absorb excess liquid, fold some potato flakes into the yolk mixture. A few spoonfuls of the dried flakes add starch and richness to the yolk mixture.
Serve the eggs party style in an aluminum pan under chafing cans.
- This is the safest way to keep cooked eggs warm when you're serving a large number of people.
- Chafing cans, also known as chafing fuel or Sternos, are the small, single-use cans of fuel with wicks sticking out of the top.
Make sure to get all that skin off – the membrane between the shell and the egg has a terrible texture and slightly bitter taste that completely ruins deviled eggs for me, so I always make sure to dunk the eggs in water after peeling and look carefully to make sure all the skin is gone.
How to fix too much mustard in deviled eggs? ›
Add sweetness to your dish. Honey or maple syrup are great choices for counterbalancing mustard, but even just a spoonful of sugar will help.
How to get yolks smooth for deviled eggs? ›
Once your eggs are cooked, making deviled eggs is easy!
Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.
How to transport deviled eggs in a cooler? ›
Fill egg halves (I put my yolk mixture in a baggie, snip the corner and use like a pastry bag). Insert a toothpick in each egg for ease in serving/plucking out the filled eggs. Garnish with paprika or whatever you like. Close the cartons, pop in a cooler with some ice and GO.
How to transport eggs without a carton? ›
Put them in boxes, each one wrapped in a piece of old newspaper. Put them in baskets, each one nestled in straw or dried grass. Put them in boxes full of plastic packing “peanuts.” Wrap each one in tissue paper and tie an inexpensive raffia bow around it.
How do you store deviled eggs before serving? ›
When it's time to serve, snip off a corner of the bag and pipe the filling into the egg whites. If you'd rather fully assemble the deviled eggs in advance, be sure to store them in a single layer in an airtight container, and hold off on garnishing them until right before serving time.
What goes in the center of a deviled egg tray? ›
Well, deviled egg trays aren't just for deviled (or soft-boiled) eggs. The little oval depressions are perfect for holding any small, roundish finger foods that could benefit from some stability or separation on the platter. I've used mine for stuffed dates, stuffed mushrooms, and meatballs.
