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Perfect Deviled Eggs Recipe for 50

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A classic deviled eggs recipe scaled for a crowd of 50, featuring a creamy, tangy filling with smoked paprika and easy make-ahead tips for stress-free entertaining.

Ingredients

Scale
  • 25 large eggs
  • 1 cup mayonnaise (240 ml)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • Optional garnishes: chopped fresh chives or parsley, cayenne pepper, crispy bacon bits

Instructions

  1. Place the 25 large eggs in a single layer in a large stockpot. Cover with cold water about 1 inch above the eggs. Bring water to a rolling boil over medium-high heat, then immediately remove from heat and cover pot with a lid. Let eggs sit for 12 minutes.
  2. Drain hot water and transfer eggs gently into a large bowl of ice water. Let them chill for at least 15 minutes to stop cooking and make peeling easier.
  3. Tap eggs gently on a hard surface and peel under running cold water. Take your time to keep whites intact for a clean presentation.
  4. Slice each egg in half lengthwise. Carefully scoop out yolks into a mixing bowl, placing whites on a tray or deviled egg carrier.
  5. Mash yolks with a fork or use an electric mixer for ultra-smooth texture. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Blend until creamy and fluffy.
  6. Transfer filling to a piping bag fitted with a star tip. Pipe the mixture into egg whites, creating pretty swirls. Alternatively, use a spoon to dollop and smooth the filling.
  7. Sprinkle with smoked paprika and optional chopped chives or parsley. Add a pinch of cayenne or bacon bits if desired.
  8. Cover the tray or place eggs in a deviled egg carrier. Refrigerate up to 24 hours before serving. Keep chilled during transport with insulated bags or coolers.

Notes

Use slightly older eggs for easier peeling. Ice bath is essential to stop cooking and prevent green yolk rings. If filling is too thick, add a teaspoon of milk or more mayo. Avoid overfilling to prevent spills during transport. Add paprika garnish just before serving to keep it vibrant. Store filled eggs covered in the refrigerator up to 24 hours. Do not freeze deviled eggs.

Nutrition

Keywords: deviled eggs, party appetizer, make ahead, crowd-pleaser, easy deviled eggs, classic deviled eggs, picnic food, potluck recipe

Find it online: https://twinkletaste.com/perfect-deviled-eggs-recipe-for-50-easy-make-ahead-tips/