Because deviled eggs are so delicate.
you might wonder whether you’ve got the option to make them the day before.
Read on to learn the right way to make deviled eggs ahead of time.
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Have an airtight container ready, big enough to hold the halved egg whites.
You also need a disposablepiping bagfor the filling.
Instead, follow these four steps to get everything ready to go and fill the eggs just before serving.
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Step 1.
Hard-Boil Your Eggs
In a saucepan, cover the eggs with cold water by 1 to 2 inches.
Bring the water to a boil before covering the pan and removing it from the heat.
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Submerge the boiled eggs in an ice bath for 15 minutes and then peel each egg under running water.
Step 4.
Gather your favorite platter or deviled egg tray, plus any toppings you would like to add.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pipe the filling neatly into the egg whites and add toppings if you like.
Deviled eggs can sit at room temperature for two hours before they need to be refrigerated.
Deviled eggs that are prepared too far in advance have a dried-out filling and an unappetizing smell.
(Try not to slam on the brakes either.)
Ideally, you’d store the hard-boiled eggs and the filling separately in the refrigerator.
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