Loaded Deviled Eggs Recipe (2024)

FAQs

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.

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.

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.

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.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Growing up, Perry and her siblings were not allowed to eat the cereal Lucky Charms as the word "luck" reminded their mother of Lucifer, and were also required to call deviled eggs "angeled eggs". Perry primarily listened to gospel music, as secular music was generally discouraged in the family's home.

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.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

It pairs well with crunchy fresh veggies, pretzels, crackers, or toasted pita or naan for dipping. It also works great as a spread on crackers or toast. My five-year-old daughter who loves deviled eggs has been dipping everything in it, though she asked me to make it without the “green things” (chives) next time.

How do you thicken deviled egg filling? ›

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.

Mini muffin tins or ice cube trays.

Once your eggs are cooked, making deviled eggs is easy!

Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper. To fill your egg white halves, use a spoon or piping bag, or do what I do and use a small cookie scoop. I've found that the cookie scoop makes things go much quicker and less messy!

Warm eggs are a recipe for disaster

In an interview with Real Simple, Trey Braswell of Braswell Family Farms shared that warm egg whites are not only more susceptible to tearing, but warm yolks can also even cause mayonnaise or a dairy-based filling like yogurt or crème fraîche to split.

Eating too much mayonnaise can cause high blood pressure problems. Actually, the amount of omega-6 fatty acids in mayonnaise is very high, which can increase blood pressure. Excessive consumption of mayonnaise can also increase the risk of diseases like heart attack and stroke.

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.

While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.

Making mistakes with deviled eggs can leave you with ugly boiled eggs, eggs that don't taste as good as they should, or even eggs that can make you sick. If you follow the wrong procedure for boiling the eggs or skimp on ingredients, you're not going to end up with a treat that is as good as it could be.