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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 Nancy from Mt. Airy, NC
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 dorothy wedenoja from New Creek, WV
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.
I use the bottom of my 58 year old double boiler for boiling eggs. During the first year of our marriage, I boiled some eggs in the top portion of the double boiler. Best I can remember, I set the pot on the eye and turned it on high.
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.
When making deviled eggs, I use 2 tools that help simplify the task and help in making the eggs look more uniform.
Instant mashed potatoes or baby cereal can be used to thicken up the filling for your deviled eggs if it is too runny. This is a guide about thickening runny deviled eggs filling.
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 Judi White 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
To make fast work of filling your deviled eggs, just spoon the filling into a plastic baggie.