Free deviled egg platter calculator. Enter servings to find the eggs and the filling in grams you need for a deviled egg platter.
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Enter servings. This calculator allows 1 egg and 30 grams of filling per serving, giving 2 deviled egg halves per person, then scales both quantities for your platter or crowd.
This deviled egg platter calculator allows 1 egg per serving, which makes 2 deviled egg halves per person. Most guides suggest 2 to 3 halves per person, so 1 egg per serving is the safe middle of the range for a platter with other appetizers. For a crowd where deviled eggs are the star appetizer, allow 1.5 eggs per person instead, which is 3 halves each. Children usually eat fewer, about 1 half each, so adjust down for a young crowd.
The calculator allows 30 grams of filling per serving, which is the mashed yolk plus mayonnaise and mustard for one egg. Classic filling uses about half a tablespoon of mayonnaise per whole egg, plus mustard, vinegar, salt and pepper. Start with less mayonnaise and add more slowly, because a runny filling cannot be firmed up easily. If the filling turns too soft, mash in an extra yolk to thicken it. These deviled egg recipe amounts scale cleanly for any batch size: double the eggs and the filling for a double batch.
Good deviled eggs start with well cooked hard boiled eggs. Cover eggs with cold water, bring to a boil, then remove from heat and rest covered for 10 to 12 minutes. Cool in an ice bath before peeling, and use eggs at least a week old, since fresh eggs peel badly. Crack all around and peel under running water, starting at the wide end. Cook 5 to 10 percent extra eggs to cover peeling losses.
Each egg gives 2 halves, so platter quantities are easy to double check: servings times 1 egg gives the eggs to buy, and servings times 2 gives the halves on the platter. For 10 servings, buy 10 eggs for 20 halves, and for 50 servings, buy 50 eggs for 100 halves. A standard deviled egg tray holds about 22 halves, so a 50 serving platter needs about 5 trays or one large platter lined with lettuce leaves.
Pipe filling with a spoon, a piping bag, or a zip bag with the corner snipped off, using about 1 tablespoon of filling per half. Trim a tiny slice off the rounded end of each white so the halves sit flat, or set them on lettuce leaves so they do not slide. Garnish with paprika, chives, bacon bits or pickled onion just before serving. Put out half the platter at a time and keep the rest refrigerated, so the eggs stay fresh through a long party.
You can make deviled eggs the day before a party: boil and peel the eggs, mix the filling, and store whites and filling separately in the fridge. Assemble on the day for the freshest look, or assemble the day before and cover tightly. Refrigerated deviled eggs last 3 to 4 days, and hard boiled eggs in the shell last up to 7 days. Do not freeze deviled eggs, because the whites turn rubbery and watery after thawing. Serve chilled, and do not leave them out for more than 2 hours.
Plan 2 to 3 deviled egg halves per person, which is 1 to 1.5 eggs each. This calculator uses 1 egg per serving, giving 2 halves per person.
Use about half a tablespoon of mayonnaise per whole egg, plus a little mustard and vinegar. Start with less and add more slowly so the filling stays firm.
This calculator allows 30 grams of filling per serving, which is about 1 tablespoon of filling per egg half. Pipe generously but leave the white edge visible.
Yes, make deviled eggs the day before and refrigerate them covered. For the freshest look, store whites and filling separately and assemble on the day.
Refrigerated deviled eggs last 3 to 4 days, and hard boiled eggs in the shell last up to 7 days. Do not leave deviled eggs out for more than 2 hours.
Trim a tiny slice off the rounded end of each white so it sits flat, or set halves on lettuce leaves or a tray with indentations. Pipe a dab of filling under each half to anchor it.
No, do not freeze deviled eggs. The whites turn rubbery and watery after thawing, so make only what you will eat within a few days.