Growing up, devilled eggs were a part of every occasion. From birthdays, to Christmas to baby showers, my mom, aunt and ouma would boil and stuff eggs every time we had something to celebrate. And even when we didn’t. I will never forget how my ouma would pack us a cooler bag filled with food for any road trip. Small meatballs, sandwiches with the crusts cut off and devilled eggs were always on the menu. But the filling she used was always very simple and just consisted of the egg yolk, mayonnaise and seasoning. I like to add a little more jazz hands to my devilled eggs by adding smoked salmon, cream cheese and chives, making it even more perfect for the festive season.
How do you make devilled eggs step by step?
Making ahead
Make devilled eggs up to 2 days in advance by following the instructions up to assembly. Keep the whites and egg yolk filling separate in sealed containers in the fridge and assemble up to an hour ahead of serving.
How do you boil the perfect eggs for deviled eggs?
You want eggs that are perfectly hard boiled with creamy, set yolks. Bring a pot of water to a gentle boil and add the eggs. Boil for 7-8 minutes (depending on egg size) then remove and immediately place in an ice bath to stop cooking. Gently crack the shell then roll on your kitchen counter to loosen the shell before peeling.
How do you transport devilled eggs?
If you’re taking devilled eggs to a gathering, place two layers of kitchen towel in an airtight container big enough to store all the eggs in a single layer then tightly pack the devilled eggs into the container to prevent them from moving around. Alternatively, use muffin trays and place an egg in each hollow then cover with plastic wrap and foil.
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