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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!
By dwedenoja from New Creek, WV
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.
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
Maybe it was just me that wasn't aware of how to keep Deviled Eggs from falling over on the platter, but this was a great tip for me years ago. If you make deviled eggs and haven't found a great way to keep them standing upright all the time, this works perfectly.
If you cut too much off of the bottom and make a little hole in the half that you're going to fill, just use the slice you'd cut off the bottom. Put it in the center of the egg where the yolk was. It then becomes like a patch for the hole, allowing you to fill with any filling of your choice.
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
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
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.
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I read the comment about thickening deviled eggs with potato flakes. I only have butter
flavored potato flakes. Should I or shouldn't I?
Why not? Honestly I have not tried this but I don't think it would be bad at all! :)
I already tried it and it did not change the flavor at all. Thanks.
You're welcome ....
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
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.
Make sure you keep them cold until it is time to eat, just like any other mayo based salad.
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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
I did this many years agoz. My kids all loved them, ate them up because they were different, lol (04/07/2007)
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.
These deviled eggs are made and served with the holiday dinners. They're too special to make often.
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
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
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)