Need to know how to fill deviled eggs you can proudly serve at any gathering? This post will show you 3 ways to prepare mess-free deviled eggs!
The best part, you can use any of these methods to make the classic deviled egg recipe or one of my fun variations like Guacamole Deviled Eggs!
How to Fill Deviled Eggs with and Without a Pastry Bag
When it comes to appetizers, deviled eggs are a main attraction, and if this is your first time making them, I’m here to assure you pastry bags aren’t necessary.
You can complete the task with a spoon or simple zip bag, and below, you’ll find step-by-step directions for each method:
1. With a Spoon
This is the most basic method for filling deviled eggs, and when done correctly, it creates an appetizing presentation for your guests to enjoy.
- Use a small spoon to scoop a tablespoon of filling into the egg white.
- If needed, smooth the filling out with the back of the spoon.
- Sprinkle the tops of the eggs with a dash of paprika or chopped chives.
2. With a Zip Bag
If you want to go the piping route but don’t have the necessary items, use a zip bag instead! It provides a clean look and requires less clean-up.
- Transfer the filling into the zip bag, and press it to one corner of the bag.
- Use scissors to cut a small hole in the corner and pipe the filling into each egg white.
- Garnish as desired, and enjoy!
Watch this video to see how I use a spoon and zip bag to fill my angel egg recipe!
3. Using a Pastry Bag
If you have a pastry bag, this method is worth mentioning. It’s an easy way to give the deviled eggs a polished look, and if you want to get decorative, use the starred piping tip!
- Place the piping tip into the open corner of the pastry bag.
- Transfer the prepared filling into the pastry bag.
- Carefully pipe the filling into the egg white and garnish with paprika or chives.
Once they are filled and ready, you can learn how to store deviled eggs until you’re ready to serve here.
3 Easy Ways to Fill Deviled Eggs
- 6 large eggs
- 1 teaspoon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1-2 dashes Tabasco, optional
- 1 tablespoon snipped fresh chives, optional
- 3 tablespoons mayonnaise
- Paprika, for garnish
- 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, halve lengthwise and carefully scoop the egg 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 half with about 1 to 2 teaspoons of the mixture and dust the tops with paprika or another deviled egg garnish.