Classic Deviled Egg Recipe - Real Life Dinner (2024)

FAQs

Are deviled eggs good for dinner? ›

Deviled eggs may not be served at a formal, sit-down dinner, but they sure do fancy up the pot-luck or barbecue where they're served.

The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs. It is then blended into a smooth paste which is used to fill the hollowed-out egg whites.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

Rather than just throwing some delicious deviled eggs on a plate, I line my tray with lettuce, spinach or whatever green I have.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

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.

The catering planning amount establishes a serving size of deviled eggs per person at 2 to 3 halves, approximately 1 to 1.5 eggs per person. This amount can vary depending on the crowd size and how many appetizers are served at the same time.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.

What percentage of people like deviled eggs? ›

According to a new online survey¹, commissioned by McCormick, nearly 61 percent of Americans plan to make and/or eat deviled eggs this Easter. While 45 percent of consumers will enjoy the classic recipe, with mustard and paprika as go-to flavors, many are "eggs-perimenting" with different ingredients.

One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.

Peppers – Green, orange, yellow they are all great with eggs. Tomatoes – roasted roma is my favorite but any will do. Avocados – This is a fruit yes but it's one of my top ten! Plantains – Another fruit but another great side with eggs.

The best side dishes to serve with hard boiled eggs are Greek yogurt, cinnamon rolls, tapioca pudding, cornmeal porridge, sausage and potatoes, oatmeal pie, hummus, cauliflower rice, baked beans, grilled asparagus, avocado toast, quinoa salad, stuffed mushrooms, and fruit salad.

Deviled eggs are served chilled, making them an excellent make-ahead dish. At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.