Simple Deviled Egg Recipe | Simple Nourished Living (2024)

FAQs

Why do you add vinegar to deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

Use a pastry bag with a piping tip for a beautiful presentation when filling your deviled eggs. The three tips I use most often are the open star, closed star, and round (usually, ⅜″ or 7/16″, depending on the filling and the size of the well).

Sprinkle a dash of lemon juice

Adding a bit of fresh lemon juice (about 2 teaspoons per dozen eggs) to your yolk mixture is a super simple way to give your deviled eggs a bit of acidity and freshness, which is perfect for any springtime gathering.

Dijon Mustard - Yellow mustard can be used as a substitute. Salt - Be sure to taste the yolk mixture to see if you need any additional salt before filling the eggs. Sweet Pickle Relish Juice- Relish juice is a good substitute for vinegar that many people use when making deviled eggs.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.

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.

Some of the ingredients used in the filling for deviled eggs have a high water content, and those proteins will break down over time, turning your eggs wet and runny. To avoid this, assemble your eggs just before serving them.

What do you put in the middle of a deviled egg platter? ›

I saw a lot of pickled & brined items (cucumber, olives, okra, etc.), several with radishes & herbs, & one with just a pile of paprika. This one was the most… involved I saw. More recent egg dishes look like they've replaced the center section with more egg spots.

Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

It may seem easier to eyeball some ingredients, especially for a recipe you've made many times, but it's best to start small and add more mayonnaise if needed. If you add too much mayo, it may overpower the filling and make it runny.

Eggs are a rich source of nutrients, making them a popular meal choice and ingredient. However, some people may experience nausea after eating eggs. If you feel nauseous after eating eggs, you may have an intolerance or allergy to egg yolks, egg whites, or both. Some people may experience nausea after eating eggs.

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.

The addition of vinegar to the water is believed to make the peeling job easier. Since acetic acid, which is essentially vinegar, can break down the calcium bicarbonate found in egg shells, it is hypothesized this can aid in an easier peeling process.