Stop doing this: these 5 things go wrong with deviled eggs

The kind of snack everyone always makes fun of a little: deviled eggs. Sure, they’re not as hip as tapas or as healthy as a hummus dip, but bring a plate of deviled eggs to a party and you’ll see: in no time, they’ll all be gone. At least if you can avoid these five mistakes when making deviled eggs.

Mistake 1: You boil the eggs for too long

The eggs need to be hard-boiled, but not so much that they turn blue. Not only does that look unappetizing—you’ll be using the yolks for the filling, so perhaps you can get away with it—but when eggs are boiled for too long, they start to smell. And smelly deviled eggs? Gross.

Mistake 2: You don’t let the eggs cool properly

Maybe you’re craving a delicious deviled egg so badly that you work too hastily. The eggs need to cool completely before you slice them. Otherwise, the whites won’t be firm enough, and you’ll cut them apart or they’ll quickly develop cracks and holes. And you have to eat all those failed eggs yourself, you know that, right?

Mistake 3: You don’t mash the yolk finely enough

The deliciously creamy filling is the best part of a deviled egg. If you only mash the yolk briefly, your filling will remain grainy and crumbly. You can really get the yolk smooth by mashing it for a long time with an old-fashioned fork, or by using an immersion blender or potato masher.

Mistake 4: You use too much mayo or yogurt in your deviled eggs

Creamy, creamier, creamiest, so don’t be stingy. My friend swears by this mayo, and her deviled eggs are a favorite at every party. But don’t use too much, because your filling should be firm and not melt out of the egg. Add it step by step: you can always add more mayonnaise, but you can’t take it out once you’ve mixed the filling.

Mistake 5: You make your deviled eggs far too far in advance

You can make deviled eggs a little ahead of time, but not too far in advance. Yesterday’s deviled eggs taste rubbery, and the decoration isn’t pleasant. Still want to prepare your party further in advance? Boil the eggs ahead of time, but don’t peel or slice them yet. Boiled eggs can be kept for two or three days. Alternatively, make the filling ahead of time and store the filling and the halved eggs in the refrigerator; they’ll keep well for a day too.

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