Loaded Deviled Eggs Recipe (2024)

FAQs

What is deviled egg filling made of? ›

Arrange the egg white halves on a serving platter. Make the filling: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

You can also use these practical platters for serving gougères, profiteroles or cream puffs, tartlets, escargots, and even mini cheese balls. When considering what to serve on a deviled egg tray, the culinary world is your oyster—another thing you can and absolutely should present on an attractive deviled egg tray!

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

For the smoothest filling, try grating the yolks on the small holes of a box grater. You can also press them through a fine-mesh sieve. If you don't mind a few lumps, mashing the yolks thoroughly with a fork works too.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

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.

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.

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

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.

Why put white 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.

If you completely went overboard with the mayo and your egg yolks are soupy, you'll want to opt for xanthan gum instead. A hand blender is necessary for removing the lumps, but it'll definitely do the trick in firming up the mixture.

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.

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.

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).