Halloween Deviled Eggs Tips
What can I use to punch holes in the egg whites if I don’t have a straw?
Drinking straws are ideal because they’re readily available and make holes the right size. But you can easily improvise if you don’t have any on hand. Try making holes in the egg whites with a round decorator tip. (We recommend trying tips #3 through #12.) You can also use the pointy end of a dial meat thermometer, a wooden skewer or, if all else fails, a standard toothpick. No matter what tool you choose to use, make sure it’s clean and food-safe.
What is the best way to hard-boil eggs?
The most common way to hard boil eggs is in a
saucepan on the stovetop. But there are a few other
easy methods for hard-boiling that take advantage of common kitchen appliances, including the oven, electric pressure cooker, slow cooker and air fryer. Experiment to see which method works best for you.
What are some variations of this deviled egg recipe?
The zippy filling in this recipe hits all the right notes, but feel free to use your favorite filling recipe. Or try one of these
flavor variations. Also, you can switch out the crushed corn chips with any flavor or type of chip you like.
And for a healthier version, use Greek yogurt in place of the mayonnaise and serve the eggs on a bed of shredded carrots instead of chips.
How do I store these deviled eggs?
Deviled eggs are some of the easiest appetizers to make in advance. You can store unpeeled hard-boiled eggs in the refrigerator for up to a week. You also can make the filling up to two days in advance, but you’ll want to keep it separate from the egg whites until the day of your event. In the meantime, cover the halved whites with plastic wrap and store the yolk filling in a resealable zip-top bag, squeezing out as much air as possible. Once the deviled eggs are assembled, aim to eat them within 1-2 days for optimal freshness.Nutrition Facts
1 stuffed egg half: 79 calories, 6g fat (1g saturated fat), 93mg cholesterol, 110mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
