Bacon Cheddar Deviled Eggs [Recipe] (2024)

FAQs

How do you make deviled eggs creamy and not lumpy? ›

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.

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.

While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.

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).

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.

For the smoothest filling, try grating the yolks on the small holes of a box grater. You can also press them through a fine-mesh sieve. If you don't mind a few lumps, mashing the yolks thoroughly with a fork works too.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

Recipe Notes

Make ahead: The eggs can be hard-boiled, peeled up to 1 day ahead, and refrigerated in an airtight container. You can also make the filling up to 1 day ahead, but refrigerate in a piping bag or in an airtight container with plastic wrap pressed onto the surface.

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

What are church lady deviled eggs? ›

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.

Mayo is an important part of deviled eggs, but overusing it can create that runniness as well as make the end product taste a bit bland. Another key tip is to be mindful of time. If you assemble your deviled eggs too early, the water content in the filling will break it down and result in runny eggs.

The easiest way to go about, Pantry & Larder shares, is to just add more egg yolks. This should get the balance of ingredients back on track. If, however, you've depleted your batch of eggs, there are three other options: breadcrumbs, xanthan gum, and instant mashed potatoes.

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.

Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired. For a smoother deviled egg filling, pulse the mixture in a food processor. Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.

The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.

If you have a baby in the home, baby cereal can work as a thickener. Baby cereal is typically made from neutral-tasting rice, so using it shouldn't impact the flavor of your deviled eggs too heavily. Alternatively, if you really have nothing else to work with, all you need is more eggs.

This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.

Hard Boiled Egg Challenges

Rubbery whites—Resulting from being overcooked. Chalky, crumbly yolks—Again, from overcooking. Difficult to peel—The egg's membrane fuses to the shell and egg proteins during cooking. Green outline around the yolk—caused by cooking for a long time.