When making deviled eggs for a big group, scaling up the recipe is just one aspect.
Normally you will have lots of other nibbles, entrees, and dishes to make – one of the advantages of this popular party food is that you can make them in advance.
While there are many recipes for deviled eggs (and we have a crowd-scaleable recipe), this article is designed to give you my top dozen tips to consider when making deviled eggs for a crowd.
Also, see how many deviled eggs to serve per person.
Top 12 Tips for Making Deviled Eggs For A Crowd
- Preparation Time:
- Preparing a large batch will take more time. Ensure you allocate enough time for boiling, cooling, peeling, and assembling the eggs.
- Storage and Refrigeration:
- You’ll need spare fridge space to store the eggs before and after preparation. Consider using large trays or containers to store the finished deviled eggs.
- Make sure you also cover them to stop them from drying out, as well as prevent cross-contamination.
- If transporting, ensure you have a cooler or some method to keep the eggs chilled.
- Serving Platters:
- Ensure you have large enough platters or trays to serve the eggs. You might also consider disposable trays for easier cleanup.
- See these reasonably priced deviled egg trays for a party.
- Consistency:
- When making a large batch, it’s essential to maintain consistency in taste and appearance. Taste the filling as you go and adjust seasonings as needed.
- Ensure that all seasonings are evening stirred in any big batches also
- Peeling Efficiency:
- Peeling a large number of eggs can be time-consuming. Some methods, like adding baking soda to the boiling water or using older eggs, can make peeling easier.
- Using iced water will also make peeling hard-boiled eggs easier
- Assembly Line:
- Consider setting up an assembly line process: one person cuts and removes yolks, another prepares the filling, and another fills and garnishes. This can speed up the process.
- You can even get the kids to help you.
- Variety:
- For a large group, consider making a few different flavors or variations. For instance, some with bacon, some spicy, some traditional, etc.
- Dietary Restrictions:
- Be aware of any dietary restrictions or allergies among your guests. You might need to make a few without certain ingredients or provide an alternative appetizer.
- Presentation:
- Think about how you’ll present the eggs. Garnishes, fresh herbs, or even edible flowers can elevate the look of your deviled eggs.
- Also, use contrasting colors to look attractive – I always say people eat with their eyes first.
- Red pairs well with the yellow yolk center
- Temperature:
- Deviled eggs should be served chilled. If they are out for an extended period, consider serving them on a chilled tray or over a bed of ice to keep them fresh.
- Leftovers:
- Deviled eggs are best eaten fresh, but if you have leftovers, ensure they’re stored in an airtight container in the fridge and consumed within a day or two.
- Cleanup:
- Preparing for a large group means more dishes and utensils to clean. Plan ahead for cleanup, and if possible, enlist some help.
Planning and organization are the keys to making deviled eggs for a big group.
With some forethought, you can ensure your deviled eggs are a hit at your gathering!