National Deviled Egg Day Is Here: Egg-citing Tips and Creative Trends to Elevate Your Holiday Appetizer
We’re celebrating with the American Egg Board, a national organization supporting egg farmers and demand
Egg-citing news for your holiday gatherings: National Deviled Egg Day is on November 2, and we’re ready to explore some “eggceptional” ideas to elevate this classic appetizer. Whether you’re a traditionalist or a bold flavor-seeker, we’re cracking open some fresh ways to enjoy deviled eggs, courtesy of The Incredible Egg and Nelson Serrano-Bahri, Chef and Director of Innovation at the American Egg Board. From festive holiday twists to tips for perfectly hard-boiled eggs, this guide has everything you need to bring deviled eggs to center stage at your next gathering.
How deviled eggs became popular
Deviled eggs may seem like a modern party staple, but their origins go back centuries. Historically, people would stuff boiled eggs with a variety of ingredients for flavor, a technique that gained popularity in Rome and continued through Europe. The term “deviled” was coined in the 18th century, referencing spicy or seasoned dishes. Today, deviled eggs are a beloved finger food in American holiday spreads, prized for their creamy centers and endless topping possibilities.
Tips from Chef Nelson for the perfect boil
Nothing makes a deviled egg stand out quite like the perfect hard-boiled base. According to Chef Serrano-Bahri, the key lies in timing. “The hard-boiled egg yolks should be fully cooked and set, but still moist to avoid any dryness and to make a creamy filling,” he explains. “I recommend reducing the time slightly, by boiling the eggs for nine to 10 minutes instead of the typical 10 to 12 minutes cooking time.”
Top deviled egg trends for 2024
“There are so many filling variations for deviled eggs, from sweet to savory!,” says Chef Serrano-Bahri. “For instance, cheese is a great ingredient. I love making whipped pimento cheese, whipped feta and whipped cottage cheese egg yolk fillings.”
When it comes to toppings, you can’t have too many. “I love a crunchy garnish to add texture contrast with a deviled egg,” notes Chef Serrano-Bahri. “Try crispy fried shallots, bacon crumbles and toasted seeds, or some sweeter toppings like toasted candy pecans and dried toasted pistachios.”
If you’re ready to switch up your deviled egg game this season, Chef Serrano-Bahri shares some of the hottest takes on this classic dish:
A classic twist
You can never go wrong with the classic deviled egg. But if you’re craving an upgrade, add a sprinkle of smoked paprika or a dash of hot sauce to kick it up a notch. We suggest using Japanese Kewpie mayonnaise for a creamier consistency that adds depth without overwhelming the classic flavor.
Dessert deviled eggs
“Deviled eggs also don’t have to just be savory! Try making sweet dessert deviled eggs, which can serve as a bite-size serving of your favorite dessert,” says Chef Serrano-Bahri. Some suggestions include:
- Eggnog: This version incorporates a small amount of eggnog in the filling. This creates a subtly sweet and creamy texture that’s ideal for holiday gatherings
- Tiramisu: “Combine mascarpone with egg yolks, vanilla extract and sugar for the filling. For the topping, pulverize lady fingers and mix with a teaspoon of instant espresso.”
- Chocolate: “Combine cream cheese, heavy cream, vanilla, sugar and dark cocoa powder with egg yolks. Top with sprinkles or shaved chocolate.”
Holiday-themed
For anyone looking to add some festive magic to their deviled eggs, Chef Serrano-Bahri has a few creative recipes that double down on classic holiday foods. These include:
- Cranberry: “Top deviled eggs with one teaspoon of cranberry sauce per half egg.”
- Pumpkin: “Mash yolks with one tablespoon mayonnaise, pumpkin purée, smoked paprika and Dijon mustard. Top deviled eggs with more smoked paprika and add a small piece of chive to make the yolk look like a pumpkin.”
- Baked potato: “Mash yolks with one tablespoon mayonnaise, sour cream, mustard, bacon and pepper. For the topping, sprinkle deviled eggs with cheese, green onion and top with a piece of bacon.”
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