Bacon Avocado Deviled Eggs Recipe (2024)

FAQs

How to make deviled eggs Gordon Ramsay? ›

Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Shelf Life of Hard-Cooked and Deviled Eggs

Deviled eggs are best consumed within 4 days, provided they've been refrigerated promptly and stored properly. Deviled eggs have a shorter shelf life because they contain a filling, usually made with mayonnaise or yogurt.

To make deviled eggs ahead of time, be prepared with an airtight container big enough to hold the halved egg whites and a disposable piping bag for the filling. If you don't have a piping bag on hand, a ziplock plastic bag works great as a substitute; just cut a corner of the bag when you're ready to pipe.

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.

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

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.

One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

Making them too far in advance

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

What causes deviled eggs to get watery? ›

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.

Weeping can appear as a sheen over either the whites or the yolk portion of the deviled eggs. The first step to avoid weeping deviled eggs involves using proper cooking techniques. When eggs are cooked too quickly, over high heat, the protein seizes as it cools and water leeches out.

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.

Return to heat stirring in crème fraiche. Remove from heat when eggs are clumpy, but soft. Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

Chef Ramsay's scrambled egg recipe proves that technique matters in even the most basic recipes. His method of slowly cooking the eggs over intervals of high heat gave the eggs a supremely fluffy texture, and the butter combined with the dollop of creme fraiche gave them the perfect amount of indulgent creaminess.

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).