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Don't Break The 5 Golden Rules Of Deviled Eggs

It’s not Easter without deviled eggs on the table. This spring party staple is as common as marshmallow Peeps in April, but how many times have you tasted one and just thought “meh?” Deviled eggs are a perennial favorite for a reason: when you eat a really good one, it rocks your world. So how do you make sure your deviled eggs live up to the hype?

As a child of the Midwest, I’ve sampled deviled eggs at dozens of potlucks, graduation parties, and family gatherings. I’ve also made quite a few of my own. Here’s how to make sure your deviled eggs are everything they're cracked up to be.

1. Steam Your Eggs

True fact: the best way to boil eggs is actually to not boil them at all. Steaming is faster and more efficient because you don’t need to use as much water or wait for them to boil.

If you don’t have a steaming basket, don’t worry. Just add ½” water to a large pan and bring it to a simmer over high heat. Add the eggs, cover the pan, reduce the heat to medium low, and steam for 10 minutes before carefully removing the eggs and letting them cool out of the pan.

deviled eggs piped in a star shape with paprika and chives

2. Whip The Yolks With a Hand Mixer

You can make an acceptable deviled egg by simply mashing the yolks in a bowl with the other filling ingredients, but if you want to make a truly next-level version, you’ve gotta use a hand mixer. Blending the filling mechanically ensures that it’s SUPER smooth, but it also works air into the filling, giving it a lightness to balance out the richness from the egg yolks, mayo, and any other fatty goodness you’ve decided to throw in there.

You could also do this in a stand mixer with a whisk attachment—but I’d only recommend that if you’re planning to make a BIG batch (say, two to three dozen). Otherwise, a hand mixer and a regular bowl are your best friend.

3. Spice and Acid Are Key

Let’s be real: deviled eggs are incredibly rich. That’s why everyone loves them so much. But if you’re gonna be whipping egg yolks with mayo, you need to add some spice and acidity to balance it all out. Assistant food editor Francesca Zani likes a little smokiness, so she recommends paprika. Food editor Brooke Caison loves mixing in relish or chopped pickles. And mustard is a classic addition that can also bring a lot of acidity, especially if you use dijon, which can often be very punchy, depending on the brand. Whatever ingredients you throw in to amp up those yolks, make sure there’s a little heat and a little tang to cut through the fat.

4. Use a Piping Bag With a Ridged Tip

Your deviled eggs might have a filling that’s rich, tangy, and light as air, but if they don’t look special, they might not get a second look. There’s no way around it: you’ve got to get that filling in a piping bag. I highly recommend using a ridged piping tip here as opposed to a straight round one– otherwise you risk the top of the eggs looking like the infamous poop emoji!

Is it a little fussy? Sure. Will the eggs taste any better because of it? No. But if you want to make the ultimate deviled eggs, they have to look as good as they taste. So pipe for greatness.

Classic Deviled Eggs

Photo credit: Hearst Owned
Photo credit: Hearst Owned

Harissa Deviled Eggs

Photo credit: Hearst Owned
Photo credit: Hearst Owned

Dill Pickle Deviled Eggs

Photo credit: Hearst Owned
Photo credit: Hearst Owned

5. Go Over-The-Top With Toppings

You can present a platter of beautifully piped deviled eggs dusted with paprika, and get a solid A for effort. But if you want to take them over the top, you’ll literally top them off with something fun. Crispy bacon or a sprinkling of finely sliced chives are both great choices, but don’t feel limited to what’s usual. Let your imagination run wild. Try a sprinkling of everything bagel seasoning, a few capers, finely sliced pickles, diced jalapeño, or even a little prosciutto or smoked salmon. A bit over-the-top? Maybe. But these are the best deviled eggs of your life: they deserve it.

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