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One reason we love deviled eggs: they’re easily made ahead of time. Uncut hardboiled eggs will keep in the refrigerator for up to one week. You can make the filling and store it in a refrigerated, airtight container up to two days in advance. Filled and chilled deviled eggs will hold up to 12 hours. Be sure to reserve any garnish until just before serving.
Here are some more hacks for making the best-ever deviled eggs:
Tip 1: Add 1 teaspoon baking soda to boiling water for easy peeling
Tip 2: Use a spoon to remove shells quickly in large pieces
Tip 3: Slice cooked eggs crosswise for a more even ratio of white to yolk
Tip 4: Trim off the ends so eggs sit flat.
Tip 5: Make your eggs centerpiece-worthy by using a resealable or piping bag to fill. Use a decorative pastry tip for extra flare.
Classic doesn’t have to mean boring! There are countless ways to mix up the traditional favorite.
- Mashed avocado or Greek yogurt make great swaps for mayo. You’ll get all the creamy goodness and more nutrients, too.
- Instead of classic paprika, try dusting finished eggs with curry powder, Italian seasoning, or fiery cayenne pepper.
- Experiment with different garnish. We love crispy bacon bits and chopped green onion for a pop of texture and flavor.
Or try one of these unexpected recipes:
Caesar Deviled Eggs
Loaded Deviled Eggs
Spicy Ranch Deviled Eggs
