The Secret Trick to Making Perfect Deviled Eggs
Updated: Mar. 27, 2019
All deviled eggs are delicious, but the perfectly made ones are also tiny works of art. British food writer Nigella Lawson has an easy trick to making perfect deviled eggs, every time.
There’s just something about a platter of perfect deviled eggs that feels festive. Like Jell-O molds and filled cupcakes, they’re retro and just a little bit over-the-top. They’re a labor of love to make, requiring cooks to perfectly peel a batch of boiled eggs, excavate the yolks without making a mess, and then elegantly pipe them back in. Phew! The fact that cooks continue to make deviled eggs is a testament to their tastiness.
These retro appetizers deserve to make a comeback.
The Super-Simple Secret
Here’s where our hack comes in. Anyone who’s made a batch of deviled eggs knows it’s a challenge to make every single egg look pretty. Thanks to the inherently imperfect nature of eggs, a batch of boiled eggs may include a few off-center yolks. (Here’s how to make a perfect hard boiled egg.) In addition to looking wonky and asymmetrical, off-center yolks can result in an overly thin perimeter of egg white that doesn’t hold the yolk filling.
Beloved food writer Nigella Lawson has found a solution: The night before you plan to cook the eggs, lay them on their sides. Eggs are typically stored upright in cartons, which encourages the yolk to sink toward the bottom of the egg. Storing the eggs on their sides encourages the yolks to remain centered. (Buy Nigella’s latest cookbook here.)
You may be able to turn the eggs sideways right in the carton. If not, place them sideways on a plate or rimmed baking dish. To ensure that you can lift them in and out of the fridge without any cracking, place a tea towel under the eggs to minimize rolling.
That’s it! The next day, you can proceed to make your favorite deviled egg recipe (here are a dozen we love).
Hungry for more hacks? Find out the surprising ingredient for fail-proof silky-smooth deviled eggs.
Sweet and Savory Deviled EggsMy Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. —Adrienne Vradenburg, Bakersfield, California
You need to try this secret ingredient for amazing deviled eggs.
Sweet Onion Pimiento Cheese Deviled EggsFor my mother's 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma
Smoked Deviled EggsGive all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. —Catherine Woods, Lexington, Missouri
By the way, these are the best ways to boil eggs.
Pressure-Cooker Garlic-Dill Deviled EggsEaster isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
Spinach Deviled EggsSpinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. —Dorothy Sander of Evansville, Indiana
Slim Guacamole Deviled EggsWhen you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Horseradish Deviled EggsPeople say "Wow!" when they taste these flavorful, tangy horseradish deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied when I serve these eggs. —Ruth Roth, Linville, North Carolina
Santa Deviled EggsI love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. —Crystal Schlueter, Northglenn, Colorado
Slim Italian Deviled EggsWhen you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Greek Deviled EggsWant a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Slim Curried Deviled EggsWhen you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Makeover Deviled EggsThis updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
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Slim Deviled Eggs with HerbsIf you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. —Taste of Home Test Kitchen, Greendale, Wisconsin
Garlic-Dill Deviled EggsIn my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers that you'll want to eat on every occasion. —Kami Horch, Calais, Maine
Slim Greek Deviled EggsWhen you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen
Bacon-Cheddar Deviled EggsI created this recipe a few years ago when I was craving something different to do with hard-boiled eggs. Three of my favorite foods—bacon, eggs and cheese—come together in these deviled eggs. They're my go-to party snack. —Laura LeMay, Deerfield Beach, Florida
Buffalo Chicken Deviled EggsMy daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
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Originally Published: March 27, 2019
