My Grandma's Deviled Eggs with Relish Recipe - A Mom's Impression | Recipes, Crafts, Entertainment and Family Travel (2024)

FAQs

How to pack deviled eggs for travel? ›

Mini muffin tins or ice cube trays

Set the assembled eggs in mini (or full-sized, if that's all you have) muffin tins — one deviled egg half per cup. Cover loosely with plastic wrap, and you're good to go.

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.

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

Wrap each egg in newspaper and store them in a sealed plastic container. Keep the eggs in their original six-pack packaging and wrap it in newspaper before you store it in a plastic bag or plastic container. Break the eggs into suitable food grade Ziploc bags, in usable quantities.

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.

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.

If they have a sulfurous, unpleasant odor, it's time to toss them. Also look for discolorations. If the egg white or yolk filling looks a bit off, you may not want to eat them. Finally, if you taste one and it has an "off" flavor, you'll want to send them straight to the trashcan.

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

Can you use expired eggs for deviled eggs? ›

While you can safely enjoy eggs well beyond the date listed on the carton—they “don't get less safe over time if they are refrigerated,” says Chapman—there is the possibility of salmonella enteriditis, which is contamination that happens inside the egg, meaning there's nothing you can do in terms of storage and ...

One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs. That way, you'll have extra yolks to balance a filling that has too much mayonnaise, and the extra yolks also make the filling creamier.

Shocking your recently boiled eggs by submerging them into a bowl of ice water is key. The quick cooling of the hard-boiled eggs causes the egg whites to contract, freeing them from the membrane. If you let them cool for about 15 minutes, the peeling is much easier.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

You could try putting them in an egg carton, or an egg crate. These are devices designed to carry eggs without breaking them.

Use lettuce as a buffer between the eggs and ice

When your guests arrive, all they'll see are Instagram-worthy eggs — they'll never know there's a mountain of ice beneath. In fact, this clever hack can keep any of your appetizers cool and photogenic.