Perfect Creamy Deviled Eggs? Yes please! Spring is officially here and Easter is this weekend, which also means it is the official start of “deviled egg season”! My perfect creamy deviled eggs will make frequent appearances at potlucks, picnics, cookouts, and all of our holiday brunch and lunch gatherings.
I cannot remember a single Easter gathering where deviled eggs weren’t on the table. I have fond recollections of seeing perfect creamy deviled eggs plated in the refrigerator the night before and remember how hard it was not to snag one from the plate. However, I wouldn’t dare ruin my mother’s beautiful arrangement, which only made the eggs taste even better the following day.
Deviled eggs may have been one of the first foods I learned to make because they are so simple and require so few ingredients. While deviled eggs have always been a staple at potlucks, picnics and church gatherings, they’re also making a comeback at upscale restaurants.
A wonderful restaurant in my home state (The Asbury) serves them daily and each day is a different rendition. Their deviled eggs (and everything else they serve) are heavenly!
While my recipe is fairly simple, I have discovered a few tricks over the years to create the perfect creamy deviled eggs.
Tips for Perfect Creamy Deviled Eggs
- Cook eggs in the Instant Pot. This method yields hard boiled eggs in five minutes and the shells peel off perfectly! I haven’t ruined a single egg yet with this method.
- Once the eggs have cooked in the Instant Pot, place them in an ice bath immediately, which will stop the cooking process.
- Peel the eggs under cool running water. This trick enables you to rinse any extra shell from the egg without scraping the egg white and ruining its’ perfect exterior.
- Slice the eggs in half using an egg slicer. This little tool slices the eggs clean in half without losing any valuable ingredients.
- Use a larger amount of mayonnaise (preferably Duke’s) in relation to mustard for extra creaminess.
- Beat the egg mixture with a handheld mixer versus the traditional fork or spatula method. This will ensure the perfect whipped texture for the filling!
- Fill a zip-style plastic sandwich bag with the yolk filling and snip one corner.
- Carefully squeeze a small amount of filling into each egg half. This method allows you to pipe the filling perfectly with little mess.
Perfect Creamy Deviled Egg Presentations
Garnishes are key for presentation. I use a little minced chive in this presentation, however my mother and grandmother always sprinkled their eggs with a dash of paprika. Other deviled egg toppings I enjoy include caviar, Gorgonzola cheese, and pickled vegetables.
Finally, trust me on this….you need an actual deviled egg plate to serve these delectable bites. Yes…there is such a thing as an actual deviled egg plate and it is essential to prevent the eggs from sliding around on the plate. I have made that faux pas in the past and was promptly gifted with this deviled egg plate.
There are more modern egg plates and colorful ones, so pick one the plate or plates that fit your style and tablescape. I would love to add this beautiful green glass deviled egg plate to my collection!
Storage and Travel
If you are plan to travel with your perfect creamy deviled eggs, I swear by this deviled egg carrier. Why would you spend the time to prepare such a beautiful bite and have it ruined on the way to the party as the eggs slide all over the plate? I also use these egg carriers for compact refrigerator storage before plating at home.
I know this is a simple recipe, but I hope that the tips I have learned over the years for creating the perfect creamy deviled eggs will help you as you plan your next gathering!
I am also always looking for suggestions to further perfect recipes, so please feel free to share you ideas in the comments.
Also, if you make my perfect creamy deviled eggs, please rate my recipe in the comments below! As always, please tag @restandrelish on social media if you make this recipe. Enjoy!
These perfect creamy deviled eggs are a crowd favorite for holiday gatherings, potlucks and picnics! Kids also love them in their lunchboxes or for a protein-packed snack. Be sure to follow my tips for the perfect cooking method, preparation and presentation!
- 8 eggs
- 6 T. mayonnaise
- 1 T. yellow mustard
- 1 pinch kosher salt
- 1 T. chives finely chopped
Place eggs on Instant Pot rack inside the Instant Pot, seal the lid and set to Manual for 5 minutes.
Once eggs cook for 5 minutes, let eggs cool naturally for 5 minutes and then quick release the steam (using a towel over hands to prevent steam burns).
Carefully scoop eggs out of Instant Pot with a ladle and place in an ice bath for 3 minutes.
Carefully peel eggs under cool running water and dry.
Slice cooled eggs in half using an egg slicer. Scoop yolk from each half and place in a medium bowl. Place egg white halves aside.
Beat cooked yolks with mayonnaise, mustard, and salt using a handheld mixer until smooth.
Pipe each egg white half with egg yolk filling. Garnish as desired and serve!
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