Deviled eggs are a popular Easter snack in the United States and are typically served as an appetizer or snack. They are available all year and make an interesting addition to any menu.
When serving deviled eggs, figure out how many you’ll need so there are enough for everyone without having to deal with leftovers.
So, How many deviled eggs per person?
2-3 deviled eggs per person should be plenty and suitable for any occasion. Of course, several factors may influence this figure, which we will discuss shortly.
Continue reading for a guide to determining how many deviled eggs to make per person when hosting a variety of gatherings.
What Exactly Are Deviled Eggs?
Deviled eggs are a popular snack in the United States, typically served at Easter or at parties and get-togethers throughout the year.
They are commonly served as appetizers and can be found at school lunches, picnics, and social gatherings.
The yolks of hard-boiled eggs are removed and mashed into a delicious mixture with mayonnaise and other seasonings before being placed back into the egg half.
While there is a traditional version of deviled eggs, you can customize it by adding various spices and condiments to make it more versatile.
Deviled eggs have been around for a long time, but they have recently made a comeback as a chic appetizer. They can be found on a variety of restaurant menus, with chefs creating their own variations.
How many deviled eggs per person?
When serving deviled eggs at a party or gathering, determine how many to serve per person so that everyone has a chance to enjoy them without feeling deprived.
It is your responsibility as a host to ensure that all of your guests are well fed and that no one has to go hungry. You also don’t want to overdo it and end up with leftovers, which can be difficult to store safely.
When deciding how many deviled eggs to serve, 2-3 per person is usually a safe bet, and we don’t recommend going over it. Remember that these are deviled egg halves, so 1 full egg will yield 2 deviled eggs.
Here are some ballpark figures for how many deviled eggs you should serve per person when hosting gatherings of various sizes, keeping the 2-3 range in mind.
Please keep in mind that these are the minimum and maximum ranges. You can serve the bare minimum (2 per person) and a few extras for every 10 to 20 people.
Number Of People
Number Of Deviled Eggs
When Can You Serve Deviled Eggs?
Most of us are used to eating deviled eggs as an Easter appetizer before a ham-and-potato feast. It’s unclear how deviled eggs became an Easter tradition in the United States. Nonetheless, deviled eggs can be served all year and with a wide range of dishes.
Deviled eggs are commonly served as an appetizer or hors d’oeuvres in the United States. Both of these are excellent ways to prepare and serve deviled eggs, and people enjoy having deviled eggs available throughout the day, both before and after meals.
One American respondent described their experience with deviled eggs as “one as I walk by and another on my plate,” implying that being able to eat them as they go was important.
Perhaps it is for this reason that deviled eggs are so well suited to picnics and luncheons. Don’t let this deter you: deviled eggs can also be a great option for other parties and gatherings.
While most people consider deviled eggs to be an appetizer, they are also popular as a main dish in some parts of Europe. If you want to have a foreign experience with some friends, consider making stuffed eggs or Russian eggs (discussed in greater detail below) as the main course.
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How To Prepare Deviled Eggs?
If you’ve ever boiled and peeled eggs, you know how difficult it is to make deviled eggs. While it may appear simple to place eggs on a stove and boil them, there are numerous factors that contribute to the perfect deviled egg. The key is to only cook them until they are hard-boiled. You also want them to be simple to peel and extract the yolk from when the time comes. Below, we’ll look at some common deviled egg tips and tricks.
1. Preparing the Eggs
A good hard-boiled egg is always the foundation of a good deviled egg. Soft-cooked eggs should not be used in any way for deviled eggs. Not only are they not fully cooked, but they also will not work for making deviled eggs.
There are numerous methods for cooking hard-boiled eggs (scroll down a bit on this article to see just a few). The simplest and most consistent method, however, is to boil them on the stovetop. Even so, there are two approaches to stovetop boiling: hot start and cold start. There is some debate about which is actually better, so we’ll include both and let you try them out.
2. Getting the Eggs Peeled
The eggs are ready to peel after they have been boiled and chilled. While hard-boiled eggs can be kept in the shell for a few days in the refrigerator, we recommend not peeling them until the day of to ensure maximum freshness.
There are as many methods of peeling hard-boiled eggs as there are cooking them (see that same article above for methods of peeling as well) (see that same article above for methods of peeling as well).
Whatever method you choose, it appears that using water to help separate the egg from the shell is almost universally accepted. We prefer the traditional method, which involves cracking the egg all around, starting at the wide end, and peeling while running under cold water.
3. Seasoning and mixing the Yolks
It’s time to devil the eggs now that they’ve been cooked and peeled! To devil means to make it heavy and flavorful, so don’t skimp on the seasonings. Begin by cutting the eggs in half lengthwise and transferring the yolks to a mixing bowl. If cooked properly, the yolks should be fairly easy to remove.
You can speed up the process by lightly pulling on the egg white and inserting a spoon beneath the yolk. If you don’t have an egg platter (like this one from Amazon), you can cut a small slice off the back of each egg-white half to prevent them from rolling.
Make sure to mash your egg yolks before seasoning them. This ensures that no large chunks of yolk remain separate from the rest of the seasoning. You can crumble them with a fork, but some people prefer to use graters to make them crumble more finely. In general, the finer your yolks are crumbled, the better.
You’re ready to season your yolks after crumbling them! There are numerous deviled egg recipes available online, but all deviled eggs require mayonnaise and mustard. The most basic recipe combines the yolks with mayonnaise and mustard before sprinkling paprika on top. Below, we look at some more recipes.
When the mixture is ready, all that remains is to place it back inside the egg whites. You can use a spoon to do this, or if your mixture is smooth enough, cut off a corner of a bag and spread it like frosting. This is the chef’s preference. Just be sure to ration your yolks to your egg whites—you don’t want white halves with no filling! If your deviled eggs never seem to be full enough with your mixture, try adding some extra ingredients to your mixture, like in these pimento cheese deviled eggs.
Voila! Your deviled eggs are ready to be served. Consider seasoning your yolks with some of the following ingredients to further devil your eggs:
- Green onions
- relish onions
- Cayenne peppers
How to Keep Deviled Eggs Fresh
You’re ready to serve your deviled eggs now that you’ve cooked and prepared them! Please do yourself a favor and keep them fresh. You don’t want all of your efforts to be in vain!
Keeping deviled eggs fresh is essential for making good deviled eggs. One person responded, “two, but if they were sitting out for a long time, probably none.” Deviled eggs are best served chilled.
When they reach room temperature, they will begin to behave similarly to eggs, which is not appealing.
Deviled eggs should be good for about two hours outside of the refrigerator if chilled. Lower this time if you’re serving food outside or if the temperature is above 80o. They will not last as long in these conditions.
If storing deviled eggs overnight, keep the yolk mixture separate from the egg whites. This ensures that they are as fresh as possible on the day they are served. Even so, you won’t want to keep them for more than four days, and they’ll be best before two days. Remember, you have 7 days from the time you boil them, whether you devil them on the first or sixth day. Don’t cut it too close!
If you need to store deviled eggs, do so in a single layer (avoid double-stacking as much as possible), and if you haven’t already, wait to season them until the day of. This will keep them from drying out during storage.
Factors Influencing Serving Size of deviled eggs
While the 2-3 servings per person range are usually accurate, there are a few factors to consider before committing. Let us investigate.
1. The Age of the Guest
While deviled eggs are enjoyed by people of all ages, they aren’t particularly popular among children. There will almost certainly be at least one child who dislikes deviled eggs.
This has nothing to do with deviled eggs and is primarily due to the fact that children can be picky eaters. Keeping this in mind, if you’re serving deviled eggs to children, stick to 1 deviled egg per child, as they don’t seem to enjoy them as much as adults.
Also, because children have smaller appetites than adults, 2-3 deviled eggs may be too much for them, leaving no room for other items on the menu, especially if the other appetizers include more kid-friendly options.
2. The Quantity of Appetizers
Given that deviled eggs are typically served alongside multiple appetizers rather than as a sit-down meal, you must consider the number and type of appetizers to be served with it.
If you have several options, you can go easy on the deviled eggs because your guests will most likely have plenty to choose from.
However, if you’re only serving a couple of light appetizers along with the deviled eggs, you might want to make extra because the focus will most likely be on them.
What is the average serving size per person?
Deviled eggs are typically served in 2-3 halves per person. In its equation, this calculator divides the difference and uses 2.5 deviled egg halves.
How Much Mayo Do You Need For Deviled Eggs?
When making the deviled egg filling, most recipes call for about 1/2 tablespoon of mayonnaise per whole egg. If you are piping the filling or simply want it creamier, you can increase the amount slightly. But it’s always better to start with a little more mayo and add more later if necessary.
What If I Used Too Much Mayo In My Deviled Eggs?
If you over-mayonnaise your deviled egg filling and it’s too soft and runny, add more boiled egg yolks or instant mashed potatoes to the mixture.
Basic Deviled Egg Ingredients
To make the egg filling, most deviled egg recipes combine mayonnaise, mustard, vinegar, and pepper. Yellow or dijon mustards are commonly used for mustards. White vinegar or white wine vinegar is used for vinegar. Some people recommend adding pickle juice, chopped chives, or bacon bits to the filling. All of this is a matter of personal preference.
What Can You Make With Leftover Deviled Eggs?
You can use leftover deviled eggs within 3-4 days if they have been refrigerated to make an egg salad for sandwiches or crackers.
If you have a favorite deviled egg recipe, you can change the ingredient list by using the best Recipe Converter.