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.

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 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.

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

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.

While mixing instant mashed potato flakes into deviled egg filling might not be the first thing you think of, instant mashed potatoes are actually a common thickening agent, and with their mild flavor, they can mesh seamlessly into your filling.

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).

Put the yolks in the bowl of a food processor. Once you've got all the yolks in the processor pulse the yolks for about a minute. Add the rest of the ingredients into the food processor bowl and turn it on low and let it mix for about 1 1/2 minutes. Scrap down the bowl and pulse it a couple more times.

If you fill them too far in advance, the egg whites can absorb moisture from the filling and become waterlogged, compromising their texture and overall enjoyment. Furthermore, filling them too early can lead to dry yolks, dull flavor, and the delicate egg mixture can develop into a cardboard-like texture over time.

“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.

What are deviled eggs called in the South? ›

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.

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.

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.

So you've already added too much mayo to your deviled egg filling. Now what? The good news is you won't have to start over. The easiest way to go about, Pantry & Larder shares, is to just add more egg yolks.

One of the most common deviled eggs mistakes people make is making the filling too runny. The obvious reason why your eggs end up like this is you've added too many wet ingredients. From an excess of mayonnaise to too heavy a pour of pickle juice, there are a lot of potential culprits.