The Secret Trick to Making Perfect Deviled Eggs

All deviled eggs are delicious, but the perfectly made ones are also tiny works of art. British food writer Nigella Lawson has an easy trick to making perfect deviled eggs, every time.

There’s just something about a platter of perfect deviled eggs that feels festive. Like Jell-O molds and filled cupcakes, they’re retro and just a little bit over-the-top. They’re a labor of love to make, requiring cooks to perfectly peel a batch of boiled eggs, excavate the yolks without making a mess, and then elegantly pipe them back in. Phew! The fact that cooks continue to make deviled eggs is a testament to their tastiness.

These retro appetizers deserve to make a comeback.

The Super-Simple Secret

Here’s where our hack comes in. Anyone who’s made a batch of deviled eggs knows it’s a challenge to make every single egg look pretty. Thanks to the inherently imperfect nature of eggs, a batch of boiled eggs may include a few off-center yolks. (Here’s how to make a perfect hard boiled egg.) In addition to looking wonky and asymmetrical, off-center yolks can result in an overly thin perimeter of egg white that doesn’t hold the yolk filling.

Beloved food writer Nigella Lawson has found a solution: The night before you plan to cook the eggs, lay them on their sides. Eggs are typically stored upright in cartons, which encourages the yolk to sink toward the bottom of the egg. Storing the eggs on their sides encourages the yolks to remain centered. (Buy Nigella’s latest cookbook here.)

You may be able to turn the eggs sideways right in the carton. If not, place them sideways on a plate or rimmed baking dish. To ensure that you can lift them in and out of the fridge without any cracking, place a tea towel under the eggs to minimize rolling.

That’s it! The next day, you can proceed to make your favorite deviled egg recipe (here are a dozen we love).

Hungry for more hacks? Find out the surprising ingredient for fail-proof silky-smooth deviled eggs.

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Kelsey Rae Dimberg
A former in-house editor at Taste of Home, Kelsey now writes, cooks and travels from her home base of Chicago. After going gluten-free over a decade ago, Kelsey turned to home cooking and baking as a way to recreate her favorite foods. Her specialties include gluten-free sourdough bread, pizza and pastry. When not wrangling her toddler, she enjoys reading, watching old movies and writing. Her debut novel, Girl in the Rearview Mirror, was published by William Morrow in 2019, and her second is forthcoming.