How To Fix Too Much Mayonnaise In Your Deviled Eggs

Plus, other deviled egg mistakes to avoid for just-right deviled eggs every time.

Bringing deviled eggs to a potluck is a no-brainer. They’re fit for a crowd, you can make them ahead of time, there are endless flavor options, and there are rarely any left over (though that could be disappointing for some). They’re also easy to mess up since they require just the right ratio of ingredients. What to do if you add too much mayonnaise? Never fear. You can save your mayonnaise-laden deviled eggs. Here's how to fix that and other mistakes to avoid.

How To Fix Too Much Mayonnaise

You want your deviled egg filling to have some body and still taste like eggs, so don't overdo it with the mayo. It may seem easier to eyeball some ingredients, especially for a recipe you’ve made many times, but it’s best to start small and add more mayonnaise if needed. 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. That way, you’ll have extra yolks to balance a filling that has too much mayonnaise, and the extra yolks also make the filling creamier. You’ll also have more choices when it comes to filling the egg whites since you can choose from the prettiest ones.

How To Fix Other Mistakes

When making deviled eggs, these are some common mistakes:

Using super-fresh eggs

You'd think that the freshest eggs would make the best deviled eggs, but that's not the case. Very fresh eggs—like the kind you would get from your backyard chicken coop or at the farmer's market—are harder to peel because the inner membrane of the shell sticks to the egg white. Supermarket eggs have aged enough, which makes them much easier to peel. And easy-to-peel eggs means smooth and unblemished deviled eggs. Stubborn shells often take the egg white off with them.

Related: Award-Winning Deviled Eggs

Over (or under) cooking the eggs

Underdone eggs have soft, runny centers, and overdone eggs have a stinky green ring around the yolks. For yolks that are perfectly cooked but not too dry, start your eggs covered in cold water, bring the water to a boil, remove the pan from the heat, and let them rest in the pan for about 10 to 12 minutes.

Overcrowding the pot

Don’t set eggs on top of one another in the pot. Cook them in a single layer so they will cook evenly. It also keeps the eggs from knocking into each other and causing damage.

Not chilling in ice water

When your eggs are done, immediately transfer them to a bowl of ice water and let them sit for at least 15 minutes. This will shock the egg, which helps the shell peel off more cleanly. And it helps cool down the eggs.

Making one big crack

Time to peel! While it's tempting to give the eggs one big whack on your counter, several gentle taps will form little cracks that make it easier to peel away the shell.

Not peeling under running water

Be sure to peel your eggs under running water. No one wants to bite into a stray bit of shell.

Not grating the yolks

For the smoothest filling, try grating the yolks on the small holes of a box grater. You can also press them through a fine-mesh sieve. If you don't mind a few lumps, mashing the yolks thoroughly with a fork works too.

Not spicing it up

Be sure to add something acidic and spicy to your filling to balance out the richness of the yolks and mayonnaise. Dijon mustard, vinegar, hot sauce, and pickle relish are all good options.

Not adding enough flavor

It’s tricky to balance the flavor. To achieve the right ratio, follow one of our deviled egg variations like Turmeric Pickled Deviled Eggs, Pickled Shrimp Deviled Eggs, or French Onion Deviled Eggs. Don’t limit yourself to mayonnaise for a creamy filling. You can skip the mayo and use sour cream, yogurt, hummus, and avocado with the same satisfying results.

Messy piping

If you don't have a steady hand to spoon the filling into the halved eggs, try piping the filling with a ziplock bag.

Not using an egg tray

Every Southern cook has a deviled egg tray. (If you don't, borrow your grandmother's.) It's the best way to keep your eggs from slipping and sliding right out of your guests' fingers.

Not trimming the bottom

Let’s face it, deviled eggs are slippery. To keep them from tilting and sliding around guests' plates, trim a small slice from the bottom of each half to create a flat space for them to sit on.

Not topping with paprika

The final touch of any proper deviled egg is a dusting of paprika. Whether you like smoked, hot, or sweet paprika, that little touch of red is what makes it "deviled."

Making them too far in advance

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don’t make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

Letting them sit out all day

Never leave deviled eggs out at room temperature for more than two hours, or one hour in very hot weather. Not that they tend to last that long!

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Read the original article on Southern Living.