The ULTIMATE Guide to Deviled Eggs {50+ recipes}

The ULTIMATE Guide to Deviled Eggs ~ is there anything better than these perfect little packages of protein packed goodness? Here’s 50 + of the world’s best deviled eggs, with enough devilicious inspiration to get any party started!

First up, there are a few basic rules that apply when making deviled eggs, no matter what variation you’re going for.

• Plan on making a few extra eggs, there’s always one or two that don’t make it for some reason or another, plus, those extra yolks come in handy for the filling.
• To boil the perfect egg, lay them gently in a saucepan and cover with cold tap water. Bring to a boil, and let boil for one minute. Turn off the heat, cover, and let sit for 15 minutes.
• For easy peeling, drain the eggs, then shake the pan forcefully back and forth, and in circles, so all the eggs crash against each other and the sides of the pan. This will crackle the shells and make for super easy peeling. Let sit in cold water until ready to peel.
• The fresher the egg, the harder to peel, so use eggs that have been in the fridge for a while, or if you’re buying them, look for the earliest expiration date you can find.
• Use a small food processor to blend your yolks, mayo, or other filling ingredients for the silkiest result.
• Add a little kick of something acidic to the filling to avoid blandness ~ a touch of vinegar, Worcestershire, hot sauce, mustard, relish, lemon juice, pickle or olive brine, etc., helps.
• When it comes to adding mayo to your egg yolks, go a little at a time…you want the mixture to be firm enough to hold its shape when piped onto the whites. If you find you have a runny mixture, you can firm it up with a little instant mashed potato mix (dry) stirred in.
• If you want gorgeous eggs, use a piping tip ~ and in a pinch, use a baggie with the corner snipped off.
• To prevent wobbling, take a small slice off the bottom of each half so they sit securely.
• Garnish!  Even if it’s just a sprinkle of paprika or parsley, it makes a difference.
• Deviled eggs taste best when really cold, so keep them chilled until ready to serve. If they need to sit out for some time, serve them over ice.

Lazy Deviled Eggs | The Endless Meal