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The Deviled Egg is in the Details

I think it is safe to say that any party with a really good spread has deviled eggs on the menu. I know in my family they are one of the first things to disappear. There is just something about those hard-cooked stuffed eggs that cause party-goers to charge the buffet table without a glance at the rest of the offerings.


I have a theory that deviled eggs got their name due to the devilish thoughts that run through your head when you’re peeling the large number of eggs required to make enough to keep guests satisfied. Other, more researched, sources attribute the name to the mustard and/or hot sauce that is often mixed into the yolk, adding a little spice. I’ll let you decide for yourself.


Making a great deviled egg begins with cooking the eggs. For a detailed description on how to get perfectly-cooked eggs every time, check out this article: Kitchen Know-How on Hard-cooked Eggs. After they’re cooked and cooled, it’s time to peel. Eggs that are a little bit older tend to peel a bit easier (so buy your eggs a week or so before you want to “devil” them).


First tap the egg against the counter in several spots to thoroughly crack the shell.

Peeling the egg under cool running water helps to separate the shell from the egg.

Once the eggs are peeled simply cut them in half lengthwise and pop out the yolks. The yolks can be mixed with a variety of things – check out our Deviled Eggs Recipe Collection for some flavor inspiration.

For easier filling, use a piping bag or resealable plastic food bag with one corner snipped off. Using a star pastry tip will make the eggs look extra special. For a standard deviled egg I recommend a sprinkling of paprika, mostly because that is what my grandma did, but it does give the eggs a more finished look.

Deviled eggs can be prepared up to one day ahead. Just keep them refrigerated until ready to serve. Make these for your next gathering and watch them fly off the plate in record time!



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