Bacon Chipotle Deviled Eggs Recipe (2024)

FAQs

How do you keep deviled eggs from getting rubbery? ›

If you basically steam eggs instead of boiling them, the whites will be softer and less hard/rubbery. And if you pressure-cook-steam them in a pressure cooker, they can be even less hard/rubbery than that (and also peel reeeallly easily).

Luckily there is a handy trick to achieving the perfect filling consistency, aside from your egg cooking technique. And it's easy to do. To help absorb excess liquid, fold some potato flakes into the yolk mixture. A few spoonfuls of the dried flakes add starch and richness to the yolk mixture.

I cook the eggs the day before and (when cooled) cut them in half. I prep the egg yolk mixture (and refrigerate). I place the egg whites, cut side down, onto 1-2 paper towels in a container with a lid. I put one or two paper towels between each layer of egg whites.

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.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

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.

According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly. Why? The alkaline in the baking soda will help your egg whites loosen up from the shell, making it easier to peel.

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.

Why are my deviled eggs not creamy? ›

They state that one problem with many deviled egg recipes is that they call for too much or too little mayonnaise. You want your filling to have a creamy texture, but still taste like egg. The ratio they suggest is 1/2 cup of mayo for every dozen eggs you use. Similarly, when making your filling don't forget the spice!

If you're wondering how to tell an egg is hard boiled, set it on the counter and give a quick spin. Once it's moving, tap your finger on it to stop the spinning. Eggs that are cooked will spin easily and rapidly and stop quickly.

Bring pot of water to the boil. Using a spoon, carefully lower eggs in one by one. As soon as they come back to the boil, start 2 minute timer and let them boil. As soon as 2 minutes is up, take pot off the heat and place a lid/plate on top for 4 minutes.

Don't Overcook Your Eggs

The best way to make sure your eggs don't turn dry and rubbery is to not overcook them.

However, if the egg is cooked for too long or at too high a temperature, the proteins become excessively cross-linked, leading to a rubbery texture. And btw, egg whites won't get too-firm and rubbery if they're steamed.

Eggs get rubbery when they are cooked too long at too high temperatures. Think hard boiled. They have a rubbery texture because the protein in the white part of the egg coagulates during cooking. That texture which is expected in the hard boiled egg, is unpleasant in a scrambled egg.

If the proteins are overheated or overbeaten, the bonds will tighten and squeeze out the moisture, leaving the eggs dry, firm and rubbery.