Can I prepare deviled eggs today for dinner tomorrow?
3 Comments
NancyNovember 24, 2016
Agree with the above.
As it's a holiday, a garnish makes them even more special...a single caper per egg, snippets of fresh herb (anything soft...that is, not rosemary, and dill does look especially pretty), a bit of snipped chive, scallion, chopped red onion, pickle.
Whatever you like and/or have around.
In a pinch, if you have nothing you like but still want the contrast, leave the salt and pepper out of the yolk mix and dust them on top just before serving.
Have a lovely holiday!
As it's a holiday, a garnish makes them even more special...a single caper per egg, snippets of fresh herb (anything soft...that is, not rosemary, and dill does look especially pretty), a bit of snipped chive, scallion, chopped red onion, pickle.
Whatever you like and/or have around.
In a pinch, if you have nothing you like but still want the contrast, leave the salt and pepper out of the yolk mix and dust them on top just before serving.
Have a lovely holiday!
MMHNovember 24, 2016
I agree with Antonia and store the filling in a zip loc bag. Tomorrow you can cut off a corner and pipe them out like a pastry bag.
AntoniaJamesNovember 23, 2016
Best way to do this is to cut the eggs, scoop out the yolks and prepare the filling separately, but don't fill until tomorrow. The filling tends to get a little bit hard after sitting on the egg for a while. Plus whatever you garnish with will be fresher. Hope this helps! ;o)
Showing 3 out of 3 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement