Deviled Eggs

[Anonymous]

I am planning to make deviled eggs for the first time for a cookout on July 4. Is it better to make the deviled eggs the same day, or will they still be fresh and good if I make them tomorrow?
Also, I am planing on boiling 2 dozen eggs. Is it okay if I boil them all at once? If so how long should they boil? All the recipes I have seen are not for the large quantity that I am making, so I was not sure if boil time is altered.

Also, if you want to throw out some fav recipes that would be helpful. I already found one I think I like, but I am open to changing it.

TIA

[Anonymous]

I think they are best when made the same day.

I start them in a large pot covered by one inch of cold water. Heat to boiling, then turn off heat and let sit for 20 minutes, covered. Cool and peel. Large quantity should be ok.

[Anonymous]

These are delicious:

http://www.marthastewart.com/317419/creamy-deviled-eggs?backto=true&backtourl=/photogallery/quick-appetizer-recipes#slide_8

[Anonymous]

I usually hard boil the eggs the night before and then put them in the refrigerator overnight. Then I peel, mash up the yolks with the ingredients, and fill the halves the next morning. The whole process is more time-intensive than you might think, especially with the peeling of the eggs, so I like to break it up. The eggs taste fine with the two-day process.

[Anonymous]

Agree that the morning of is best - but you can make them the day before if they are covered very tightly.

We garnish with paprika. Crucial step for us.

[Anonymous]

I find that if you use eggs that you've had for a few days and cook them the day before you peel them, it is easier to peel them. Also, I always make three or four more eggs than I need the whites so I have a nice amount of filling for each egg. If you just make the number of eggs that you are hoping to use for deviled eggs, you'll have to skimp on the filling.

[Anonymous]

Anonymous wrote:I find that if you use eggs that you've had for a few days and cook them the day before you peel them, it is easier to peel them. Also, I always make three or four more eggs than I need the whites so I have a nice amount of filling for each egg. If you just make the number of eggs that you are hoping to use for deviled eggs, you'll have to skimp on the filling.

Ditto. If you want 48 halves, you'll need to make more than 2 dozen hard boiled eggs.

[Anonymous]

I have to make deviled eggs in large quantity at least once/year (I attend an annual party where I'm asked to make this each year). I make 3 dozen. Yes, you can boil them all at once, but you need a large Dutch oven so that all eggs will be fully submerged for the entire boiling time. Eggs that stick out of the water when the water level drops as it boils, will not cook evenly (sometimes you'll have part of the egg "white" that will be greyish and rubbery) and they may not peel cleanly. I have a large 8 quart Dutch oven that can do all 3 dozen eggs in a single layer.

I make them the night before, then I season my egg mixture for "mild" eggs. I fill half of the whites and garnish with parsley. Then I add spice to the "spicy" eggs and I garnish that with paprika. So "green=mild" and "red=spicy". Since my egg plates are porcelain, not particularly easy to travel and only hold 20 halves each (3 plates= 60 when I have 72 eggs), I have two rectangular cake carriers and I turn them upside down and put the eggs in the top, then use the bottom as a lid. Works fine. Just put a spoon in the carrier for people to serve eggs. I fill the carriers, then I put plastic wrap over the cake carrier before I put the lid on to make sure that I get an air-tight seal. And they're find the next day. The trick is to minimize the amount of air that comes in contact with the yolk mixture.

[Anonymous]

You can boil and peel the eggs and make the filling ahead of time, but fill the whites just before serving. I normally shy away from descriptions like "best ever", but this recipe comes pretty close. Also lends itself well to any kind of customization.
http://www.seriouseats.com/recipes/2011/09/great-deviled-eggs-recipe.html

[Anonymous]

Anonymous wrote:I have to make deviled eggs in large quantity at least once/year (I attend an annual party where I'm asked to make this each year). I make 3 dozen. Yes, you can boil them all at once, but you need a large Dutch oven so that all eggs will be fully submerged for the entire boiling time. Eggs that stick out of the water when the water level drops as it boils, will not cook evenly (sometimes you'll have part of the egg "white" that will be greyish and rubbery) and they may not peel cleanly. I have a large 8 quart Dutch oven that can do all 3 dozen eggs in a single layer.

I make them the night before, then I season my egg mixture for "mild" eggs. I fill half of the whites and garnish with parsley. Then I add spice to the "spicy" eggs and I garnish that with paprika. So "green=mild" and "red=spicy". Since my egg plates are porcelain, not particularly easy to travel and only hold 20 halves each (3 plates= 60 when I have 72 eggs), I have two rectangular cake carriers and I turn them upside down and put the eggs in the top, then use the bottom as a lid. Works fine. Just put a spoon in the carrier for people to serve eggs. I fill the carriers, then I put plastic wrap over the cake carrier before I put the lid on to make sure that I get an air-tight seal. And they're find the next day. The trick is to minimize the amount of air that comes in contact with the yolk mixture.

Oh, another important tip when making large amounts. Instead of filling the eggs by hand, I put the yolk mixture into a plastic bag, cut off one corner and pipe the filling into the shells. Saves a lot of time and you can make them look better.

[Anonymous]

Anonymous wrote:I find that if you use eggs that you've had for a few days and cook them the day before you peel them, it is easier to peel them. Also, I always make three or four more eggs than I need the whites so I have a nice amount of filling for each egg. If you just make the number of eggs that you are hoping to use for deviled eggs, you'll have to skimp on the filling.

And you will of course want to taste test a few!

[Anonymous]

You can boil the eggs the day before, but don't make the filling and fill them until the morning of. If you do that the day before, the filling tends to get a little crusty or dry on top.

[Anonymous]

Anonymous wrote:You can boil the eggs the day before, but don't make the filling and fill them until the morning of. If you do that the day before, the filling tends to get a little crusty or dry on top.

Agreed. Like the chicken salad and potato salad looks in a grocery store case after sitting there all day.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You can boil the eggs the day before, but don't make the filling and fill them until the morning of. If you do that the day before, the filling tends to get a little crusty or dry on top.

Agreed. Like the chicken salad and potato salad looks in a grocery store case after sitting there all day.

Actually I think any sort of may mayo based salad tastes better then next day. It gives time for the flavors to fully blend and develop. However I HATE all store bought mayo salads. I'm speaking in regards to my own salads.

[Anonymous]

OP here. Thanks everyone who responded to my post. You were all so helpful. My eggs were a success!