How to Make Perfect Devilled Eggs

Making devilled eggs

Over the past few years, devilled eggs have staged a comeback. They’re a homemade finger-food classic, a dish you could reliably expect to find on dinner party appetizer tables and at community picnics everywhere.

And now, a new generation has discovered the charms of this simple, affordable appetizer, and they’ve started experimenting with different fillings and seasonings.

Of course, to make fancy versions of classic devilled eggs, you first have to master the classic. Our recipe for Basic Devilled Eggs is a great place to start.

Here are some pointers for turning hard-cooked eggs into devilled eggs, courtesy of our team of professional home economists.

  • Eggs that have been stored in the refrigerator for a week before boiling will be easier to remove from their shells than fresher eggs.
  • When peeling a hard-cooked egg, crackle the shell all over by rolling the egg gently on a hard surface or tapping with the rounded side of a spoon. Begin peeling at the larger end of the egg. Hold the egg under cold running water to assist in releasing the shell.
  • Using eggs that are one week old, not older, means the yolks will still be centred. The older the eggs, the more likely the yolk will not be centred.
  • Using a sharp knife, slice a small sliver off from each long side of egg; then slice the egg in half lengthwise. Removing the small sliver will ensure your egg halves sit flat.
  • After making the filling, place it into a plastic zip-lock bag; snip the corner off the bag and gently squeeze the bag to pipe the filling into the whites.