Can you make deviled eggs ahead of time?

As mentioned, this recipe is best served right away once assembled. However, the filling and egg whites can be prepared up to 2 days ahead of time and refrigerated separately until ready to assemble.

Why are they called deviled eggs?

In the culinary world, the term, “deviled,” refers to spicy food or highly seasoned dishes. It is believed that the term has a correlation between spiciness and the hot temperatures believed to be experienced in hell. Preferring to avoid negative connotations, some people refer to this recipe as stuffed eggs, salad eggs, or even dressed eggs. They all mean the same thing!

Can you freeze deviled eggs?

No, the egg whites will break down, and the filling will become watery once thawed.

How to transport deviled eggs?

If possible, keep the egg whites and filling in separate containers, and assemble your eggs once you get to your location. Or, arrange the eggs in a single layer in a container with a lid, and carry them carefully. You can also use a dedicated deviled egg carrier, an egg carton, or a muffin tin to keep the eggs safe!

What's the trick to peeling deviled eggs?

Make sure to cool the eggs in an ice batch completely. Then, gently tap them on the counter, roll them between your hands, and peel away the shell. It should slide right off.

Deviled Eggs - Little Broken

Description

This is our go-to deviled eggs recipe with cheddar cheese, bacon, and green onions. I make this for just about every family gathering, and it disappears fast!

Ingredients

Scale

12 large eggs, preferably 7-10 days old
1/2 cup good-quality mayonnaise
2 teaspoon Dijon mustard
1 Tbsp. apple cider or white vinegar
1/4 tsp. cayenne pepper
1/4 cup grated sharp cheddar cheese
3 strips regular (not thick cut) bacon, cooked and crumbled, plus extra for garnish
2 green onions, finely chopped, plus extra for garnish
Kosher salt and freshly ground black pepper, to taste
Smoked paprika, for garnish, optional

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Instructions

Place the eggs in a saucepan and cover them with cold water. Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce the heat and let the eggs simmer, partially covered, for 5 minutes. After 5 minutes, turn off the heat but leave the saucepan on the burner. Fully cover the pan and let the eggs sit in hot water for another 5 minutes.
Immediately, transfer the eggs to an ice bath to cool. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolks, place them in a bowl, and mash with a fork.
Add the mayonnaise, Dijon mustard, vinegar, cayenne, and grated cheddar cheese. Mix until smooth and creamy.
Stir in the crumbled bacon and green onions. Taste and season with salt and pepper as needed.
Spoon or pipe the filling back into the egg whites. Sprinkle the filled eggs with a pinch of smoked paprika for a bit of color and extra flavor. Serve immediately or refrigerate until ready to serve.

Notes

Eggs: For eggs to peel more easily, use older eggs, ideally 7-10 days old.
Make Ahead: You can prepare the egg whites and filling mixture up to 2 days in advance. Refrigerate them in separate airtight containers until you’re ready to assemble and serve.
Storage: It’s best to serve deviled eggs on the same day as they are assembled. You can also refrigerate leftovers for up to 1-2 days, but they won’t look as pretty.
Suggested Portion: As a general rule, 1-2 halves per person is a good serving size, depending on whether the deviled eggs are an appetizer or side dish. If you’re serving at a party, potluck, or BBQ, I recommend making extra, as deviled eggs tend to disappear quickly!

Nutrition

Serving Size: 2 halves
Calories: 162
Sugar: 0.6 g
Sodium: 218.2 mg
Fat: 13.6 g
Carbohydrates: 1.2 g
Protein: 8 g
Cholesterol: 195.4 mg