BLT 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.

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.

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.

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.

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.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

Just be sure to taste the filling to keep it from being too tart. Why are my deviled eggs rubbery? Boiling eggs too long can cause rubbery whites and yolks with a green tint. Set a timer, and watch it closely to avoid overcooked hard-boiled eggs.

Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.

Is it better to make deviled eggs day before or day of? ›

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 don't want to be piping as guests walk in your door, you can pipe ahead. Deviled eggs will stay in good shape—that is, the yolk mixture is unlikely to turn watery — for up to six hours if stored in the fridge. Pipe, garnish, cover, and chill to check the eggs off your list.

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

The goal is to a create smooth, fluffy filling, but cooked egg yolks really like to stick together, which can leave you with a lumpy mess. To make sure your next batch of deviled eggs is picture-perfect, we have two great ways to create a smooth and creamy filling that's ready for its close-up.

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.

"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."

c) Vinegar - Alongside the mustard this helps cut through the richness of the eggs and mayonnaise. Malt vinegar is most traditional in the UK, but apple cider vinegar can sub. I actually prefer dill pickle juice for its flavour. In all cases though you only need a tiny amount, otherwise it'll turn the egg mayo sour.

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.