My Grandma's Deviled Eggs with Relish Recipe - A Mom's Impression | Recipes, Crafts, Entertainment and Family Travel (2024)

FAQs

How do you pack deviled eggs for travel? ›

Mini muffin tins or ice cube trays

Set the assembled eggs in mini (or full-sized, if that's all you have) muffin tins — one deviled egg half per cup. Cover loosely with plastic wrap, and you're good to go.

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.

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

A simple solution is to find a plastic container just the right size to fit a half an egg carton, and the container needs a secure lid. Cut a standard dozen egg cardboard carton in half, including the lid, and sit this into the sturdy plastic container. Now you have a secure storage vessel for your half dozen eggs.

All you have to do is pre-crack your eggs into a mason jar, Nalgene, or even a heavy duty zip-loc bag and bring them with you.

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

If you'd rather fully assemble the deviled eggs in advance, be sure to store them in a single layer in an airtight container, and hold off on garnishing them until right before serving time.

Information. Hard cooked eggs can be stored in the refrigerator up to seven days, either left in their shells or peeled. Make sure eggs are refrigerated within two hours after cooking, and don't leave refrigerated cooked eggs out at room temperature for more than two hours.

Properly stored, deviled eggs can be kept in the fridge for up to 4 days, but always check for signs of spoilage and give them a sniff to ensure they're still safe to consume.

Can you eat 2 week old hard-boiled eggs? ›

The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.

Yes, you can make deviled eggs ahead of time. Here's how: Hard-boil the eggs: Cook the eggs until they are hard-boiled, then let them cool and peel them. You can do this up to a day in advance.

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. If you add too much mayo, it may overpower the filling and make it runny.

Line the bottom with large lettuce leaves and place the deviled eggs on top. The glass or metal pan might work better, because you can then cover them with a tight sheet of plastic wrap without the plastic wrap touching the eggs. You can use Mini muffin tins or ice cube trays.

You could try putting them in an egg carton, or an egg crate. These are devices designed to carry eggs without breaking them.

Fill egg halves (I put my yolk mixture in a baggie, snip the corner and use like a pastry bag). Insert a toothpick in each egg for ease in serving/plucking out the filled eggs. Garnish with paprika or whatever you like. Close the cartons, pop in a cooler with some ice and GO.

Another method (which also helps preserve freshness without refrigeration) is to pour barely-melted bacon fat (or plain lard) over the eggs, which are nested into a container like a bucket. The fat prevents movement, which would be required for the eggs to break; it also excludes air, reducing the speed of spoilage.