10 Pretty Deviled Egg Recipes for Every Occasion (2024)

FAQs

How many days before an event can you make deviled eggs? ›

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.

"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. We can also thank "deviled" for other mouth-watering dishes like deviled kidney and deviled bones.

Meat – This yummy finger food tastes so good when eaten with ham, pork chops or steak! Salad – Serve deviled eggs alongside any variety of salad. A leafy green salad with dressing pairs well, as do pasta salads and potato salad.

Coleslaw, potato salad, macaroni salad or a nice herb salad would all be excellent partners for deviled eggs. Cornichons. Or pretty much any pickled vegetable including artichoke hearts and most olives. Prosciutto and gruyere would go nicely, too.

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.

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.

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.

“Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.

One of the appetizers that I always order is the Church Lady Deviled Eggs. The eggs are served in a ceramic egg holder, which is good because they definitely need to be in something sturdy. Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture.

The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.

Can I make deviled eggs the day before serving? ›

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.

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.

You can use any glass or metal pan or large ceramic platter. Line the bottom with large lettuce leaves and place the deviled eggs on top. The glass or metal pan might work better, because you can then cover them with a tight sheet of plastic wrap without the plastic wrap touching the eggs.

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

The eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator.

Hard cooked eggs can be stored in the refrigerator up to seven days, either left in their shells or peeled. Make sure eggs are refrigerated within two hours after cooking, and don't leave refrigerated cooked eggs out at room temperature for more than two hours.