Bacon and Blue Cheese Deviled Eggs Recipe – Simply Southern Mom (2024)

FAQs

How do you not mess up deviled eggs? ›

Meat – This yummy finger food tastes so good when eaten with ham, pork chops or steak! Salad – Serve deviled eggs alongside any variety of salad. A leafy green salad with dressing pairs well, as do pasta salads and potato salad.

So where do deviled eggs come from? According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. 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.

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.

Follow this tip: The fastest and easiest way to cool the cooked eggs is by plunging them into an ice bath for a few minutes right after they come off the stove or out of the Instant Pot. In addition to making the deviled eggs easier to prepare and assemble, this step also makes for easier-to-peel hard-boiled eggs.

Deviled eggs are a Southern tradition. Just what is it that makes deviled eggs Southern? Some insist it's the addition of sweet pickle relish. Other's point to the mayo—Duke's, specifically—the only choice for proper Southern cooks who like that hallmark creaminess and satisfying tang.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

What is a true deviled egg? ›

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.

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.

In the past, because eggs are high in cholesterol, people with hypertension were often advised to avoid them. But that's no longer the case. “In general, eating eggs doesn't impact either systolic or diastolic blood pressures.

There is quite a bit of fat and cholesterol but there is nothing concerning about it being deviled eggs. No, not long term. You will be fine.

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.

Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

Too much mayo will seriously overpower the taste of the yolk and, at the same time, it'll also ruin the texture. Remember, the filling gets piped on, and if it's runny it'll be a lot harder to work with. For best results, The Spruce Eats recommends only three to four tablespoons of mayonnaise per six eggs.