The Best Way to Make Smooth, Fluffy, Never-Ever Lumpy Deviled Egg Filling
Deviled eggs
Whether you're gearing up for Easter or are making some apps for your next party, deviled eggs are always a good idea. They're filling but not too filling, light but not too light and a crowd-pleaser. And though they're easy enough to make, the filling can bedevil some cooks. The goal is to a create smooth, fluffy filling, but cooked egg yolks really like to stick together, which can leave you with a lumpy mess.
To make sure your next batch of deviled eggs is picture-perfect, we have two great ways to create a smooth and creamy filling that's ready for its close-up. Here's everything you need to know.
Related: 20 Egg-Cellent Deviled Egg Recipes
What's the Best Way to Make Smooth and Creamy Deviled Eggs?
Before we get to what to use, let's spend a second discussing what not to use. If you want the smoothest filling, a fork is definitely not the way to go. The tines squish the yolks into a tight paste, which makes it more difficult to mix in your mayo and other goodies. To make your job easier, what you want to do is make the yolks lighter, which you can do in one of two ways.
1. Press the yolks through a sieve
This method, which is signed off on by frequent Parade contributor chef Jon Ashton, starts by transferring the egg yolks to a fine mesh sieve (also sometimes called a strainer) or a colander. Using a silicone spatula or wooden spoon, push the yolks through the sieve and into a bowl. The tiny mesh texture will break the yolks into tiny pieces, which will make them less prone to lumps. (This is the same reason we recommend using a potato ricer for lump-free mashed potatoes).
2. Bust out the food processor
If you're a fan of super fluffy, silky deviled egg filling, you can add your egg yolks, mayo and seasonings to the food processor and give it a whirl. The food processor will add air to your filling, giving it a fluffy, mousse-like texture. If you like deviled eggs with a lot of loft, this might be your new go-to method. Keep in mind that if you want to add anything with texture (finely diced pickles, finely chopped fresh herbs), you should fold those in after you make the filling. Anything that goes into the food processor is gonna get pulverized.
No matter which method you use, you can transfer your filling to a piping bag (fitted with a star tip if you're feeling fancy) or a zip-top bag with the corner snipped off. Pipe the filling into your egg whites, garnish with your favorite goodies (we like snipped chives and finely sliced radishes), arrange them on a pretty platter and admire your awesome work!
Up next: 16 of the Best Asparagus Side Dishes for Easter That Go Perfect with the Holiday Ham
