"Deviled eggs are my favorite thing on earth," The Pioneer Woman once declared. In fact, they're a Drummond family favorite, making an appearance at most occasions from big holidays to church potlucks. Ree loves them so much, she's got over a dozen different deviled eggs to try!
Before you decide on creative garnish ideas, you should master the basic recipe first. It's not hard, but there are a few pitfalls you'll want to avoid. Almost everyone makes at least one of these deviled egg mistakes in their lifetime, whether you're a seasoned cook or just starting out. But if you know what to look out for, you'll be in a much better position to avoid them.
From the type of eggs to use and how long to boil the eggs to how long deviled eggs last in the fridge, you'll learn the all the basics and become an (ahem) eggs-pert on all the deviled egg mistakes to avoid the next time you're hosting party or headed to a picnic. Ready to crack the code (but not the eggs)? Read on!
Using Super Fresh Eggs
Did you know that older eggs are easier to peel when they're hard-boiled? Freshly laid eggs have more moisture in them, which makes them stickier and harder to peel. So if you want to have an easier time, buy your eggs a week or two in advance.
Not Boiling Enough Eggs
It's a fact of life: cracks happen. If you can, do yourself a favor and slip an extra egg or two into the pot when you go to boil them. Inevitably, one cracks open and the white oozes out, rending it useless for the deviling part. Or at least one will give you hard time when peeling. Adding more from the start will help increase your chances of success. Plus, there are plenty of hard-boiled egg recipes to use the extras, just in case.
Undercooking or Overcooking the Eggs
Undercooked eggs will result in runny yolks that won't make a good filling. Overcooked eggs result in dry yolks with an icky green ring around them. If you want perfectly cooked, easy-to-peel eggs, try this method: Start by boiling the water first. Gently lower the eggs into the water, reduce the heat, cover and simmer for ten minutes. Remove the eggs and put them in an ice bath.
Forgetting to Cool the Eggs
Putting the eggs in an ice bath will stop the cooking process, which means your yolks won't overcook. It also makes them easier to peel! Let them sit in there for ten minutes, giving the centers time to cool down enough.
Peeling the Eggs Incorrectly
There are a few tips on how to peel eggs correctly so you don't rip off a section of the egg white or leave a shell shard on the outside. First, be patient! Gently crack and roll the eggs on a flat surface to loosen the peel. Then start with the large end of the egg. There's an air pocket on that side, making it easier to remove bigger pieces of the shell. If you get stuck, try peeling the eggs under cold running water.
Cutting Them in the Wrong Direction
Once peeled, the eggs should be cut lengthwise. This will create two equally-sized halves for uniform presentation. If you cut them horizontally, one side of the egg white will be bigger than the other and they won't sit flat on the platter. Bonus tip: You can trim off the round part on the bottom of each half to help them lay flatter. A small slice is all you need.
Making a Lumpy Filling
The glory of any deviled egg is in the smooth, creamy filling. If you didn't overcook your eggs, you're one step in the right direction. The next step is to make sure you mash the yolks thoroughly with a fork or try Ree's whipped deviled eggs and use a mixer. A smooth filling not only tastes better, but it's easier to scoop or pipe, too.
Adding Too Much Mayo
If you're worried that your filling is too lumpy, you might be tempted to add more mayonnaise for creaminess. But adding too much will leave the flavor profile unbalanced and have your eggs taking more like mayo and less like eggs. It's best to add what your trusted recipe calls and add only a bit more at a time if you feel like you need to adjust.
Making Them Too Far in Advance
The good news is that deviled eggs are a great make-ahead appetizer. And while they do last up to four days if properly stored in the refrigerator, if you want optimal freshness, don't make them more than two days in advance. They will start to dry out after that.
Letting Them Sit Out Too Long
The USDA recommends not letting your eggs sit out at room temperature for more than two hours. After that, they enter what is known as the "danger zone" where they are more susceptible to bacteria. Store your eggs in the fridge until you're ready to serve and consider using a cooler with ice if you're traveling.
