How to Make Deviled Eggs Ahead of Time
Sometimes, deviled eggs can be a little tedious to make, especially if you’re making a big batch of them. You might start to wonder if there’s a less time-consuming way to prepare them without sacrificing quality. If you’ve ever pondered whether or not you can make deviled eggs ahead of time, the answer is yes! You just have to make sure you do it the right way, so they come out perfect every time.
Can You Make Deviled Eggs Ahead of Time?
You sure can! Though many people think that deviled eggs are best when they’re freshly made, they’re also great made a little bit ahead of time. To make deviled eggs ahead of time, all you have to do is meal prep all of the components. In other words, boil the eggs, remove the yolks, and prepare the filling. Keep the filling and egg whites separate containers until you’re ready to serve them. Only prepare the filling one or two days in advance to ensure that the deviled eggs will be tasty and fresh.
How to Make Deviled Eggs Ahead of Time
1. Cook and store the eggs up to a week in advance.
First, cook your hard-boiled eggs. Leave the shells on the eggs until the day you plan on serving the deviled eggs. Whole, unpeeled, hard-boiled eggs stored in an airtight container will last up to a week in the fridge.
2. Make the filling and store it separately in a bag.
At two days before serving you can make the filling — for the most part. Peel and slice the hard-boiled eggs and scoop out the yolks. Add whatever base ingredients you’re using for the filling. Mayo, mustard, relish, sriracha, avocado, Greek yogurt — all those things can be added to the yolks ahead of time. Be sure, however, to leave out any freshly chopped herbs or crunchy toppings until you’re actually ready to serve them. These ingredients will lose their crispness if they sit in the filling for long.
Store the prepared mixture in a resealable plastic bag and the egg whites in a separate container in the fridge.
3. Assemble deviled eggs no more than a day in advance.
One day before you plan on serving, remove the filling and the egg whites from the fridge. Allow a few minutes for the filling to soften just enough so that it can be spooned or piped into the egg whites with a plastic bag. Now would be the time to fold in any freshly chopped herbs.
Pipe the filling to the egg whites and store them in the fridge covered in a container up to 12 hours ahead or overnight. If you make them more than one day in advance, the filling won’t be its best. Regardless, if you’re topping the eggs with bacon, scallions, nuts, crispy onions, or anything else that needs to crunch, hold off on adding them until right before serving.