A couple of little tips to help your deviled eggs turn out perfectly:
1. The night before you’re planning on getting started, flip your egg cartons onto their side in your refrigerator (prop them up with something so they don’t open up and create an enormous mess). This will help the yolks migrate towards the center of the eggs.
2. Bring the eggs to room temperature before boiling to minimize the chances of cracking.
3. For the most basic deviled eggs, just combine the yolks of a dozen hard-boiled eggs with about half a cup of mayo, salt, and pepper. I also like to add a squeeze of lemon to the mix.
4. For easy filling, put the yolk mixture into a Ziploc bag and cut off the corner to create a pipette. Wayyy easier – and less messy – than all that scooping and shaping.
5. Deviled eggs are typically topped with a sprinkling of paprika, but you can also garnish them with sprouts, crumbled bacon, chopped chives, a tiny piece of lemon rind, or even a thin slice of olive – whatever you think sounds delicious.
P.S. This image is via Real Simple, but going forward I’ll be crediting image sources by setting the link URL to the image source. Just FYI.
