There’s just something about a platter of perfect deviled eggs that feels festive. Like Jell-O molds and filled cupcakes, they’re retro and just a little bit over-the-top. They’re a labor of love to make, requiring cooks to perfectly peel a batch of boiled eggs, excavate the yolks without making a mess, and then elegantly pipe them back in. Phew! The fact that cooks continue to make deviled eggs is a testament to their tastiness.
These retro appetizers deserve to make a comeback.
The Super-Simple Secret
Here’s where our hack comes in. Anyone who’s made a batch of deviled eggs knows it’s a challenge to make every single egg look pretty. Thanks to the inherently imperfect nature of eggs, a batch of boiled eggs may include a few off-center yolks. (Here’s how to make a perfect hard boiled egg.) In addition to looking wonky and asymmetrical, off-center yolks can result in an overly thin perimeter of egg white that doesn’t hold the yolk filling.
Beloved food writer Nigella Lawson has found a solution: The night before you plan to cook the eggs, lay them on their sides. Eggs are typically stored upright in cartons, which encourages the yolk to sink toward the bottom of the egg. Storing the eggs on their sides encourages the yolks to remain centered. (Buy Nigella’s latest cookbook here.)
You may be able to turn the eggs sideways right in the carton. If not, place them sideways on a plate or rimmed baking dish. To ensure that you can lift them in and out of the fridge without any cracking, place a tea towel under the eggs to minimize rolling.
That’s it! The next day, you can proceed to make your favorite deviled egg recipe (here are a dozen we love).
Hungry for more hacks? Find out the surprising ingredient for fail-proof silky-smooth deviled eggs.
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
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My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats. —Beth Satterfield, Dover, Delaware
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You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. —Linda Ross, Williamsport, Pennsylvania
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Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
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A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! —Taste of Home Test Kitchen
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This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
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Don't know what to do with your leftover Easter eggs? These crowd-pleasing beauties are the answer! They're ideal for a platter at a picnic or potluck. —Linda Foreman, Locust Grove, Oklahoma
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“Nearly everybody loves deviled eggs, and this variation has a nice kick. You can’t go wrong bringing these to a party or potluck.”—Jan Roberts, San Pedro, California
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. —Susan Klemm, Rhinelander, Wisconsin
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My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
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The post The Secret Trick to Making Perfect Deviled Eggs appeared first on Taste of Home.
Kelsey Mueller
