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Great deviled eggs will fly off the platter, and in this post, I clarify how many deviled eggs per person you should make.
It might seem obvious, but serving small or large crowds can be a matter of too few or too many deviled eggs -we’ve all seen this happen so keep reading and decide what the right amount for you will be!
How Many Deviled Eggs is a Serving Size?
The catering planning amount establishes a serving size of deviled eggs per person at 2 to 3 halves, approximately 1 to 1.5 eggs per person.
This amount can vary depending on the crowd size and how many appetizers are served at the same time.
If you have a smaller group of 4-12 people, 2-3 deviled eggs per person are plenty, but you may want to reduce the serving size to just 2 for larger crowds and if other appetizers are present.
Large crowd means more food/appetizers available, so people will likely only take one or two egg halves, while others will skip them completely (the very idea!).
See the 10 best Deviled Egg Recipe Variations here!
How Many Deviled Eggs Should I Make for My Guests?
This chart breaks down the amount of deviled eggs to prepare based on the number of guests.
| People | Deviled Eggs | Eggs to Buy |
|---|---|---|
| 4 | 8-12 | 4-6 |
| 10 | 20-30 | 10-15 |
| 12 | 24-36 | 12-18 |
| 15 | 30-45 | 15-23 |
| 20 | 40-60 | 20-30 |
| 30 | 60-90 | 30-45 |
| 50 | 100-150 | 50-75 |
How Many Deviled Eggs is Too Many
While we all know someone who can inhale half a plate of deviled eggs, there is such a thing as too many. I don’t recommend going over 2 to 3 eggs per person; otherwise, you’ll have leftovers for days or, worse, a ton of eggs to throw out.
How to Serve a Large Amount of Deviled Eggs
Using a deviled egg tray (or a few) is the most efficient way to serve prepared eggs to a crowd. The shallow dips in the tray help the eggs stand up and make it easy for guests to pick them up.
However, a large platter will also work. To keep the eggs from moving around, pipe a small amount of the filling onto the plate, set a deviled egg half on top OR line it with lettuce leaves, and put the eggs on top.
Another great tip is not putting all the eggs out at once and using a deviled egg storage container to keep other batches refrigerated and bringing more out as needed so they’re fresh! More tips about how to store deviled eggs here.
How Many Deviled Eggs Per Person?
Ingredients
- 12 large eggs
- 2 teaspoon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 dashes Tabasco, optional
- 2 tablespoons snipped fresh chives, optional
- 6 tablespoons mayonnaise
- Paprika, for garnish
Instructions
- Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
- Once hard-boiled eggs have fully cooled, cut them in half. Scoop out the yolks into a bowl.
- With a fork, mash the egg yolks. Add mustard, tabasco (if using) salt, pepper, and chives, if using. Add the mayonnaise and stir to combine all ingredients with a fork.
- Fill each egg white with the mixture and dust the tops with paprika.
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