How to Make Deviled Eggs for A Big Group

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.

Planning the Perfect Deviled Egg Feast for Big Events
Planning the Perfect Deviled Egg Feast for Big Events

Top 12 Tips for Making Deviled Eggs For A Crowd

  1. Preparation Time:
    • Preparing a large batch will take more time. Ensure you allocate enough time for boiling, cooling, peeling, and assembling the eggs.
  2. 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.
  3. 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.
  4. 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
  5. 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
  6. 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.
  7. Variety:
    • For a large group, consider making a few different flavors or variations. For instance, some with bacon, some spicy, some traditional, etc.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. 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!