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Deviled Eggs Tips

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Deviled eggs are a great appetizer at any festivity. Here you will find tips for making this treat even better. This guide contains deviled egg tips.


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June 3, 2010

With summer almost here and graduations parties, barbecues, and holidays near, a good thing to make for the parties is deviled eggs. Not only are deviled eggs economical, they are easy. Once you have your eggs hard boiled, scoop the yoke into a baggie, and mix your favorite filling in it. I use salad dressing, a little dry mustard, and some pickle relish. Once the filling is mixed in the bag, cut one corner off and use as you would a frosting bag. You can pipe it in the hole. No mess and no dishes to clean up.


The baggie tip can also be used to make designs on cupcakes and cakes that go along with the food for your party. Gives you more free time to enjoy the parties!

Source: Sister-Jean

By dwedenoja from New Creek, WV

Comment Was this helpful? 4

October 11, 20043 found this helpful

If your deviled eggs filling come out too runny, try adding a little instant mashed potatoes straight from the package. It doesn't affect the taste, and it firms them up nicely.

By Nanalori

Comment Was this helpful? 3

By 5 found this helpful
March 30, 2011

One of my favorite recipes to make on Easter is Deviled Easter Eggs. You boil your eggs and peel them. Make up your egg colors like you are dying eggs. Dip your boiled, peeled eggs in the dye, until the whites of the eggs change color.


Let your eggs dry and then devil them. They are beautiful served on a clear egg dish.

By yorkie lady from Mt. Airy, NC

Comment Was this helpful? 5

By 2 found this helpful
August 27, 2012

When preparing food, I try to present my dishes as "pretty" as I can with what I have have on hand. Rather than just throwing some delicious deviled eggs on a plate, I line my tray with lettuce, spinach or whatever green I have. I add a little bowl of grape tomatoes or olives or whatever else I can find to put some color on the table. Seems to be appreciated by my guests. Give it a try!

By Mitzi from Florida

Comment Was this helpful? 2

August 27, 20081 found this helpful

When making deviled eggs, I use 2 tools that help simplify the task and help in making the eggs look more uniform.

After peeling the eggs and cutting them in half, I put the yolks through a hand grater (the type that has a small compartment for the food and has a turn handle). This makes the yolks easier to mix with your dressings and seasonings.

I use a small scoop (like a miniature ice cream scoop) that has a release button to scoop uniform amounts of the mix into the egg white halves. I top my eggs with a dash of Old Bay. They look neater this way. (I got my small scoop from Pampered Chef.)

By Debra from Bel Air, MD

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By 0 found this helpful
February 19, 2008

Put your egg yolks in a ziplock bag, mash till all broken. Add your recipes remainding ingredients, reseal. Keep mashing to mix well. Cut the tip off one corner on bottom of bag. Twist, and squeeze mixture into your egg whites. When finished no clean up!Just throw away the bag.


Source: From my Aunt Ann Spooner, she is a sweetie.

Comment Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
December 8, 2015

I read the comment about thickening deviled eggs with potato flakes. I only have butter
flavored potato flakes. Should I or shouldn't I?

Answer Was this helpful? Yes


December 13, 20151 found this helpful

Why not? Honestly I have not tried this but I don't think it would be bad at all! :)

Reply Was this helpful? 1
December 14, 20150 found this helpful

I already tried it and it did not change the flavor at all. Thanks.

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May 30, 20160 found this helpful

Coconut Flour!!!

You're welcome ....


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By 0 found this helpful
September 28, 2009

I'm making deviled eggs with crab meat. Is it best to keep the hard boiled eggs in the fridge overnight and then make the filling the next morning? This is a dish I have to bring to work. So should I leave the shells on and make the filling the next morning?

By Judiwhite from Tucson, AZ

Answer Was this helpful? Yes
September 28, 20090 found this helpful

It really doesn't mater. Everything is cooked and will be kept cold. I would mix the yoke mixture the night before to let the flavors mingle. Then fill the eggs the next morning.

Reply Was this helpful? Yes
June 27, 20110 found this helpful

Make sure you keep them cold until it is time to eat, just like any other mayo based salad.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

March 30, 20110 found this helpful

Brighten up your dinner with colored deviled eggs. After you have boiled your eggs, let them cool and drop them into egg coloring. It's perfectly safe to eat. Then slice them and make your deviled eggs. You'll have colorful eggs with a white trim. Everyone will enjoy them. This has been an Easter tradition for many years in my family.

By Tena from Champaign, Illinois


Colorful Deviled Eggs For Easter Dinner

I did this many years agoz. My kids all loved them, ate them up because they were different, lol (04/07/2007)

By msburny

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June 3, 20100 found this helpful

When making deviled eggs its so hard to fill the egg with a spoon. I put the mixture into a plastic bag and snip the corner and use it as a pastry bag. Works great and no more mess.

- Tammy

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September 28, 20090 found this helpful

These deviled eggs are made and served with the holiday dinners. They're too special to make often.


  • 6 hard-cooked eggs, peeled
  • 4 Tbsp. mayonnaise or salad dressing
  • 2 Tbsp. finely chopped celery
  • 2 tsp. Dijon mustard
  • 1 tsp. finely chopped parsley
  • 1/8 tsp. each oregano and onion powder
  • Few drops of Worcestershire sauce
  • Salt and pepper, to taste
  • 1 can (6 oz.) salad crab meat, drained


Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks, add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper. Add the crab meat and mix well. Refill white with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator until ready to serve. Use within 3 days.

Variations I've used: Chopped imitation crab meat, salmon or tuna (albacore).

Garnish suggestions: Slice of radish, slice of olive, slice of stuffed olive, or sprig of fresh dill

By Connie from Cotter, AR

Comment Was this helpful? Yes

February 19, 20080 found this helpful

When making deviled eggs, put cooked egg yolks in a ziplock bag. Mash with your fingers. Add mayo and whatever you add to your deviled eggs (some people add mustard). Mash with fingers until mixed. Open one corner of the bag and squeeze into egg halves. If you don't need it all, then you can refrigerate the rest. No mess. No cleanup. Just throw bag away when finished

By Kelly from Largo, FL

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August 19, 20070 found this helpful

To make fast work of filling your deviled eggs, just spoon the filling into a plastic baggie and snip off a corner and squeeze the filling into the eggs.

By Robin


Filling Deviled Eggs

When filling deviled eggs with the filling, put the mixture in a plastic bag and cut one corner off and then squeeze some into each half of egg. It comes out smooth and even and they look more presentable.

By Leanne (04/19/2005)

By ThriftyFun

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