BLT Deviled Eggs [Recipe] (2024)

FAQs

Why do you add vinegar to deviled eggs? ›

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.

If you add too much mayo, it may overpower the filling and make it runny. For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg. One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs.

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.

Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

Acid can help with cooking other styles of eggs, too

Adding a teaspoon of vinegar or lemon juice to a pan of roiling water helps poached eggs to set better, and to maintain their shape while cooking, rather than the whites spreading haphazardly all across the pan.

c) Vinegar - Alongside the mustard this helps cut through the richness of the eggs and mayonnaise. Malt vinegar is most traditional in the UK, but apple cider vinegar can sub. I actually prefer dill pickle juice for its flavour. In all cases though you only need a tiny amount, otherwise it'll turn the egg mayo sour.

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.

When vinegar is added to eggs, its acetic acid combines with the calcium carbonate in the eggshell to produce carbon dioxide gas and calcium acetate. This reaction creates an acidic environment in the container, which can cause the egg whites to denature and become opaque and rubbery.