Triple Deviled Eggs Recipe · i am a food blog (2024)

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One of my favourite snacks to make is deviled eggs. I didn’t grow up eating deviled eggs (in fact, the first deviled egg I had was at the ripe old age of 20), but something about their cool creaminess makes them one of my favourite comfort foods.

Triple Deviled Eggs Recipe · i am a food blog (1)

I love how deviled eggs can be dressed up or down – they’re pretty much a blank slate for flavours. These deviled eggs are slightly Japanese due to the tobiko: those tiny, crunchy bright orangey-red fish eggs you usually see on sushi rolls. The eggs add a a fantastic texture and saltiness. Fast, easy and hand-held: the holy trifecta of snack foods, in my books.

i am egg-filled, i am egg-topped: i am triple deviled egg!

Triple Deviled Egg Recipe
yield: 8 deviled egg halves

  • 4 hard boiled eggs, peeled, chilled and cut in half
  • 2 tablespoons Japanese mayonnaise
  • 1 tablespoon tobiko (small fish eggs)
  • salt and pepper to taste
  • sriracha (optional)
  • 1 tablespoon ikura (big fish eggs)
  • seaweed strips for garnish

Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise and tobiko. Taste and season with salt, pepper and sriracha (if using). Fill the egg halves with the yolk mixture and top each egg half with some ikura and seaweed strips. Enjoy immediately.

Triple Deviled Eggs Recipe · i am a food blog (2)


  1. Eleana says:

    April 16, 2012 at 3:10 pm

    OMG these look amazing. I never like ikura but now I can’t get enough of it … though I am super picky about where I eat it. Just like with uni – only at higher-end Japanese restaurants.


  2. Eileen says:

    Ooh, these are really intriguing! They almost seem like a cousin of blinis with caviar and chopped eggs–albeit totally upended. I bet the salt & pop of the tobiko works super well with the rick yolk.


  3. renee says:

    April 16, 2012 at 7:00 pm

    again well done!!! i love this blog


  4. Natasha says:

    April 16, 2012 at 10:48 pm

    OMG! I love your blog! so cool ! and love the pic too!


  5. April 17, 2012 at 9:26 am

    I want to try to make deviled eggs soon. I’ve never made them (I used to despire hard-boiled eggs, but have come around). I like your sushi-inspired take. That’s pretty original. I haven’t decided what kind of flavors I want in mine. Maybe something smoky.


  6. May 16, 2012 at 6:03 pm

    I love this recipe! So glad that I came across your blog and love the design of your blog!
    I tried it at my tea party at home last week and my friends love it!
    Thanks for sharing!


  7. b says:

    July 2, 2012 at 12:24 am

    Hi –

    This is my first visit to your blog (drawn in by the spinach & potato coddled eggs) and I just love the blog design. There are SO MANY foodie blogs and pretty much never comment but on this one I felt that I had to.

    Question –
    Can you suggest a suitable roe substitute for someone who’s unable to eat it? No idea if sesame seeds would do the trick (doubt it). Or perhaps there is a seaweed that comes in tiny pearled pieces? (I know it’s a long shot, just thought I’d ask)


    1. steph says:

      July 3, 2012 at 9:07 am

      If roe isn’t your thing, there are tonnes of other substitutes you can put into your deviled eggs. I like little bits of bacon and chopped up kimchi! I’m not too sure of any other spherical food stuffs though…


  8. Alison says:

    August 15, 2012 at 7:45 pm

    As someone going off on my own for the first time and previously raised on the versatile diet of McDonalds and Taco Bell, I’m so excited to know about this blog! I’ve been trying to learn how to make really good food for a while now and all of my mentors are proficient only at the microwave. This is one of the few “real” foods I ate growing up so I’m excited to try your take on it. The ikura looks especially good–I would have never thought to try that. Thanks for putting the site together! My eyes are really digging the aesthetics and I’m sure my stomach will appreciate the recipes.


  9. Mrs. Bear says:

    September 10, 2012 at 9:12 pm

    I made these for an afternoon tea party and everyone just loved them! Thank you for sharing this recipe.


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Triple Deviled Eggs Recipe · i am a food blog (2024)


Why do people put vinegar in deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

What do churches call deviled eggs? ›

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

What happens if you put too much mayo in deviled eggs? ›

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

How far ahead can you make deviled eggs before serving? ›

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

What to do when you put too much vinegar in deviled eggs? ›

  1. If you have added too much vinegar to your recipe, don't panic. There are some simple ways to balance the acidity and save your dish. ...
  2. - Add some sugar or honey to the dish. ...
  3. - Add some baking soda to the dish. ...
  4. - Add some dairy products to the dish. ...
  5. - Add some herbs or spices to the dish.
Mar 19, 2021

Can I use apple cider vinegar instead of white vinegar? ›

White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.

What are deviled eggs called in the South? ›

The term dates to the 19th century, and it was used to refer to foods that were spicy or zesty with the addition of mustard or pepper. In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

What ethnicity is deviled eggs? ›

According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

What is the difference between angel eggs and deviled eggs? ›

Deviled eggs are hard-boiled eggs that have been cut in half and then stuffed with a paste made from the yolk and other ingredients. The term “deviled” refers to the spicy seasonings such as cayenne pepper and mustard. Some people also refer to lightened-up deviled eggs (think avocado instead of mayo) as angel eggs.

Why do you put paprika on deviled eggs? ›

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Is it better to make deviled eggs when they are warm or cold? ›

Actually, cold, hard boiled eggs, just out of the refrigerator, are much easier to peel than just cooked eggs. If you are having trouble peeling the eggs, crack the shell at the ends of each egg and put them in a bowl of ice cold water. Let the eggs sit in the cold water about 10 minutes.

Why are my deviled eggs rubbery? ›

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.

Should I boil my eggs the night before for deviled eggs? ›

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

Why are my deviled eggs runny the next day? ›

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.

How many deviled eggs per person? ›

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

What does adding vinegar to eggs do? ›

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

What does vinegar do to an egg? ›

The reaction of the eggshell in vinegar is an acid-base reaction. When you submerge an egg in vinegar, the shell dissolves, leaving the inner semi-permeable membrane intact. Vinegar (acid) breaks apart the solid calcium carbonate crystals (base) in the eggshell into their calcium and carbonate parts.

What did the vinegar do to the egg? ›

What's the science? The vinegar contains ethanoic acid (also known as acetic acid), which reacts with calcium carbonate in the eggshell. One product of the reaction is carbon dioxide gas, which appears as little bubbles forming on the eggshell. Over time, this chemical reaction dissolves away the hard eggshell.

Why add vinegar to egg mayo? ›

Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.

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