10 Pretty Deviled Egg Recipes for Every Occasion (2024)

FAQs

What meat goes with deviled eggs? ›

I would say deviled eggs can go with almost anything: meat dishes (ham, steak, chicken, lamb, etc.), soups (chowders, bisques), any sandwich meal, and even (light) pastas; especially cold pastas, such as pasta salads.

One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

Step 2: Make the Deviled Egg Filling

Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoning then use a fork to mash until smooth.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

Bum nut noun: an egg.

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Why do you add vinegar to deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

You've got this backwards: it's the “cooked all the way through” that is the problem. Basically the white sets more firmly the higher the temperature. If you boil your eggs in rapidly-boiling water, the white will be rubbery. If you boil them in just-barely simmering water, the white will be more tender.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

When combined, beef and eggs create a powerhouse of nutrients, making this duo not only delicious but also highly beneficial for our overall health and well-being. Enjoy beef and eggs on top of rice for lunch and dinner, or pair it with toast for breakfast.

Ham, bacon, sausage, steak, kielbasa, scrapple. Salami is great cooked with eggs.

Try putting a fried egg on any kind of hamburger. For a healthier option, try a sautéed or grilled chicken breast, top it with a fried egg and load it up with veggies.