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12 deviled egg halves
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If serving eggs on a flat platter or plate, slice a small slice off the bottom of each egg white before filling so the deviled eggs sit flat.
For easy filling, pipe the egg yolk mixture into the cavity of each egg white half. Disposable piping bags fitted with a large piping tip work well. If you don't have a piping bag on hand, cut the bottom corner of a zip-top plastic baggie, fill the baggie with yolk mixture, seal, and pipe through the cut corner.
Deviled eggs may be prepared in advance and refrigerated, covered with plastic wrap, for up to two days before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.