Spicy Deviled Eggs recipe (2024)

FAQs

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.

It's the addition of horseradish, as well as capers and spicy brown mustard! The horseradish and mustard give the filling a nice "kick" (although for a mellower filling, you can use Dijon mustard instead of spicy brown), and the capers finish it off with some salty goodness.

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.

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.

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).

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.

Large Eggs I used large eggs when testing this recipe. Mayonnaise I tried this both with Duke's and Best Foods and both variations were great. Apple Cider Vinegar This is the secret ingredient to use in place of Dijon mustard. It gives the recipe the acidic boost it needs without any mustard flavor.

Amping up the natural heat of mustard seeds, spicy brown mustard is aptly named. It's made with brown mustard seeds, which are soaked in less vinegar than a standard mustard. The combination of the hotter seeds and less acidity makes sure the nose-scorching heat is much more pronounced.

Remove from heat when eggs are clumpy, but soft. Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

What is deviled egg filling made of? ›

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.

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard.

Keep deviled eggs refrigerated in an air-tight container at all times and serve them within two days. When you're trying to impress your guests, you don't want to serve stinky, dried out deviled eggs.

As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.

Make Ahead: Eggs can be cooked and peeled 3 days ahead.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.