Whiskey Bacon Jam Deviled Eggs (2024)

FAQs

What happens if you put too much salt in deviled eggs? ›

Add a squeeze of 🍋 or lime. The sharp bite will help mask and offset the salt. 2️⃣ Sugar! Sweet can balance salty.

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.

"Deviled" goes back to the late 18th century as a way to refer to something that's spicy or grilled with spice. Deviled eggs are "deviled" because they're generally made with paprika and black pepper.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

You want your deviled egg filling to have some body and still taste like eggs, so don't overdo it with the mayo. It may seem easier to eyeball some ingredients, especially for a recipe you've made many times, but it's best to start small and add more mayonnaise if needed.

Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Is it better to make deviled eggs when they are warm or cold? ›

Warm eggs are a recipe for disaster

In an interview with Real Simple, Trey Braswell of Braswell Family Farms shared that warm egg whites are not only more susceptible to tearing, but warm yolks can also even cause mayonnaise or a dairy-based filling like yogurt or crème fraîche to split.

#2: Making easy-to-peel hard-boiled eggs requires shocking them in cold water. After 13 minutes at a low simmer (not a boil—see full method below & read the tips to prevent cracking), immediately put the eggs in ice water to make them easy to peel. Shocking them in ice-cold water stops the cooking process.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

Growing up, Perry and her siblings were not allowed to eat the cereal Lucky Charms as the word "luck" reminded their mother of Lucifer, and were also required to call deviled eggs "angeled eggs". Perry primarily listened to gospel music, as secular music was generally discouraged in the family's home.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

Add an acid to the recipe.

“You can add something acidic, such as lemon juice, lime juice, apple cider vinegar, or processed tomato products to foods to reduce the salty flavor,” says Edwards.

Add an Acidic Ingredient

It won't reduce the sodium level of your dish, but adding an acidic ingredient, such as lemon juice, vinegar, or even a tomato product, can neutralize the saltiness of a dish. Start with a dash or a squeeze, stir well to combine, and give it a taste before adding any more.

Making mistakes with deviled eggs can leave you with ugly boiled eggs, eggs that don't taste as good as they should, or even eggs that can make you sick. If you follow the wrong procedure for boiling the eggs or skimp on ingredients, you're not going to end up with a treat that is as good as it could be.

Just Add Acid

Use an acidic ingredient, like vinegar, lemon juice, lime juice, or fresh tomatoes or unsalted tomato sauce, to cut the saltiness of soups, sauces, meat dishes, pastas, salads, and more. A splash should be all it takes to dial back the taste of saltiness.