3 Tips for Making Deviled Eggs + A Unique Recipe
I’m not sure about you, but deviled eggs are one of my favorite snacks to whip up when hosting guests or attending a party. I love that you can go classic or get creative with the recipe - and they’re almost always a crowd pleaser. Here I’ll share 3 tips that simplify the deviled-egg-making process as well as a unique recipe I recently tried for dill pickle deviled eggs!
Maybe you’re a pro at making these and are already familiar with these hacks - or maybe you’re a newbie and I will blow your mind a little bit. Either way, I hope we can all agree that these will make your life a little easier. :)
Cut Around Instead of Through the Yolks
My instinct the first (several) times I made these, was to cut the eggs in half in their entirety. This led to quite a mess as I fought to separate the yolks from the whites. Doing a full circle cut AROUND the yolk, instead of through it, allowed them to pop right out, simplifying the process and making things more efficient (and less messy). Check out this demonstration from Andrea VanDerWerker below.
Use the Filling to Hold the Eggs in Place
Unless you have a deviled-egg holder, designed to hold and transport your eggs, it can be difficult to keep them in place on the plate as they slip and slide all over. Using a little dab of filling under the egg will solve this problem. You can also shave off the bottom of your egg halves to give them a flatter, more level base, but I find this way much easier.
Use a Mini Cookie Dough Scooper to Fill
A lot of people use a piping tool to fill their deviled eggs, but if you don’t have one, this mini cookie dough scooper on Amazon is an incredible alternative and the actual perfect size for adding the right proportion of filling to your eggs. Plus, it’s significantly easier (and less messy, a theme!) than trying to use a spoon.
Dill Pickle Deviled Egg Recipe
And now, as promised - a fun recipe twist! If you’re a pickle-lover like me, you’ll appreciate this one.
Ingredients:
6 hardboiled eggs, halved with yolks removed
1 tbsp mayo
1 tbsp dill weed
1 tbsp dill pickle juice
1 tsp dijon mustard
small pickles and paprika for garnish
Steps:
Fully combine yolks with mayo, dill weed, dill pickle juice and dijon mustard until completely smooth
Put one slice of small pickle in the bottom of each egg half
Fill eggs with mixture using a mini scooper or spoon
Top each egg with another pickle slice and paprika (optional)
Chill for 30 minutes
Eat & enjoy!
