Jalapeño Deviled Eggs Recipe (2024)

FAQs

How many deviled eggs do I need for 10 people? ›

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.

Luckily there is a handy trick to achieving the perfect filling consistency, aside from your egg cooking technique. And it's easy to do. To help absorb excess liquid, fold some potato flakes into the yolk mixture. A few spoonfuls of the dried flakes add starch and richness to the yolk mixture.

If you basically steam eggs instead of boiling them, the whites will be softer and less hard/rubbery. And if you pressure-cook-steam them in a pressure cooker, they can be even less hard/rubbery than that (and also peel reeeallly easily).

Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in. Stir!

15 people = 30 eggs. 20 people = 40 eggs. 30 people = 60 eggs. 40 people = 80 eggs.

Can you eat 2 week old hard-boiled eggs? The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.

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.

If you don't want to be piping as guests walk in your door, you can pipe ahead. Deviled eggs will stay in good shape—that is, the yolk mixture is unlikely to turn watery — for up to six hours if stored in the fridge. Pipe, garnish, cover, and chill to check the eggs off your list.

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.

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.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

Skip all the steps of mixing up the deviled-egg filling in a bowl, transferring it to a piping bag or scooping it into the eggs by hand. The Joie Deviled Egg Maker is a one-stop-shop for mashing, mixing and piping your egg-yolk filling with precision.

The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.

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.

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.

It's a good idea to plan on 2 eggs per person. Some may eat more and some less, so it evens out. This recipe makes enough for about 12-15 people, with 24 eggs plus mix-ins like cream cheese. If you're serving 20 people, I recommend closer to 40 eggs.

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.