Old Fashioned Deviled Eggs Recipe (2024)

FAQs

Why do you add vinegar to 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.

It may seem easier to eyeball some ingredients, especially for a recipe you've made many times, but it's best to start small and add more mayonnaise if needed. If you add too much mayo, it may overpower the filling and make it runny.

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.

If you're looking for a classic, no-frills deviled eggs recipe this is it. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish.

Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

When eggs are cooked too quickly, over high heat, the protein seizes as it cools and water leeches out. To prevent this error, it is best to allow the eggs to cook slowly, shock them in ice water to stop the cooking process abruptly, and then allow them to cool completely before moving on to the next preparation step.

If you preferred to have no mustard flavor, a prepared curry powder or paste adds delicious flavor to deviled eggs. You could also reach for sriracha, smoked paprika, harissa, horseradish, wasabi, pesto, pureed avocado, pickle relish, I could go on forever.

This amount can vary depending on the crowd size and how many appetizers are served at the same time. If you have a smaller group of 4-12 people, 2-3 deviled eggs per person are plenty, but you may want to reduce the serving size to just 2 for larger crowds and if other appetizers are present.

Should I boil eggs for deviled eggs the day before? ›

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.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.

The term dates to the 19th century, and it was used to refer to foods that were spicy or zesty with the addition of mustard or pepper. In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.

Acid can help with cooking other styles of eggs, too

Adding a teaspoon of vinegar or lemon juice to a pan of roiling water helps poached eggs to set better, and to maintain their shape while cooking, rather than the whites spreading haphazardly all across the pan.

Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.