These garlic devilled eggs are oh, so simple to make. Delightful and delicious, it won’t be long until this classic potluck favourite disappears from the table!

garlic devilled eggs for potlucks and picnics

DID YOU SAY GARLIC DEVILLED EGGS?

Garlic devilled eggs, huh? They’re not that garlicky, but they do add a small little punch of flavour that is quite enjoyable. It’s like the secret ingredient in a sought-after recipe, the small addition that makes a big difference. I mean, you’re welcome to add more garlic to your batch if you really want to step things up, but we’re taking these to a potluck. We don’t want to give anyone garlic breath, do we?

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PERFECT FOR POTLUCKS

I love devilled eggs. Shucks, who doesn’t? I don’t think I’ve ever been to a potluck and seen leftover devilled eggs. The last potluck I went to I had to leave early and because I brought devilled eggs my platter was empty and ready to wash and take home. My husband, who chose not to attend said potluck, was cheekily begging for samples. Garlic devilled eggs don’t take a whole lot of time either. The longest part of the process is waiting for the water to boil and for the eggs to cook, but at least you can do something while you wait.

NOT JUST FOR POTLUCKS

Because devilled eggs are so easy to make, they need not be reserved for potlucks. They make a great appetizer for picnics and do great at parties. There’s just something about them. Yes, they’re tasty, but maybe it’s also because they’re convenient finger food. You pick one up, take a couple of bites, and then the evidence is gone. No sticky fingers (chicken wings do it every time), no flaky crumbs (I’m looking at you, phyllo pastry), and no toothpicks to hold onto until you can find a garbage can.

how to make devilled eggs recipe for potluck parties and picnics

WHAT’S WITH THE DEVIL?

When I made these bad boys for a church potluck, my husband was being a wisecracker and kept calling them angel eggs. What a guy. The “Devilled” part refers to the way the yolks are seasoned. It’s a centuries-old term and indicates that the preparation is a bit piquant thanks to mustard or pepper. One example I can think of off the top of my head is Sauce Diable (diable translates to “devil” in French) which calls for mustard, tabasco, and ground pepper. Maybe there’s more to it than zesty ingredients. There has to be, right? All I know is that I’m more concerned with eating them.

POPULAR AROUND THE GLOBE

I was surprised to learn that the ancient Romans had their own version of deviled eggs. While I can’t speak as to what kind of seasonings they used for their stuffed eggs (rumour has it they used pine nuts, celery, spices and vinegar), I can say that many cultures have their own version. Naturally, they go by different names. The Hungarians call theirs casino eggs and the French, mimosa eggs. And is it any surprise? Eggs are pretty universal.

DEVILLED EGG FLAVOUR IDEAS

As with most things, you can either stick to the classic recipe, or you can play with different ingredients and have fun making your own combinations. Here are some variations:

Do as the Swedes do and mix your yolks with caviar, sour cream and red onion. At least…this is what Wikipedia says. If my little boy didn’t keep me on my toes all day, I would crack open my reference books, but I know he would try to rip out the pages and eat them. I will need to confirm with my pen pal one of these days.
Keep the classic devilled base, but mince up fresh herbs. Try your eggs out with dill, parsley, cilantro, or chives.
Can’t get enough spicy food in your life? Get some Sriracha in there! Too bold? An Espelette style pepper makes for a more elegant and subtle alternative.
Curry! Ooooh…Curry ketchup!
Pesto
Caramelized onions and mushrooms.
Roasted garlic
If you have it in your pantry, why not try out a batch with truffle paste? Not too much though! As delicious as truffle products are, you don’t want to go overboard with them.
Avocado, salsa, and sour cream.

TIPS FOR MAKING DEVILLED EGGS

Try making your own mayo from scratch.
If you want to make them ahead, don’t fill them more than twelve hours in advance. You can always get everything prepped and fill the egg whites when you’re ready.
I like boiling my eggs for twelve minutes, but you can also bake them (I find they’re harder to peel though). Apparently, you can also make them in an InstaPot.
Use a small open star piping tip for a prettier aesthetic.
If you’re going to use it, an egg platter like this one is darn useful. It helps keep your appetizer in place, making transportation less of an ordeal.
If you want to show up to your event with a full tray, keep your husband and kids away! Don’t even tell them you’re making devilled eggs. Chase them away by asking for help with washing the dishes, or something. That should buy you enough time to make your appetizer and safely stash them away.

WHAT ARE YOUR THOUGHTS?

Do you like devilled eggs? What do you usually bring for a potluck appetizer when called upon? If you’ve made devilled eggs before, do you usually stick to what’s popular, or do you shake things up? Leave a comment below and let me know!

GARLIC DEVILLED EGGS RECIPE VIDEO:

GARLIC DEVILLED EGGS INGREDIENTS

12 eggs

1/4 cup mayonnaise

2 tsp Dijon mustard

1/2 tsp salt

1/2 tsp pepper

1/4-1/2 tsp garlic powder (it’s important to taste!)

Paprika for sprinkling

GARLIC DEVILLED EGGS INSTRUCTIONS

Bring a large pot of water to a rolling boil. Carefully add the eggs and then set a timer for 12 minutes.
Run the eggs under cool water.
Peel the eggs.
Halve the eggs lengthwise and scoop out the yolks into a small bowl.
Mash the yolks with the mayo, mustard, salt, pepper, and garlic powder until it reaches a creamy consistency.
Transfer the yolk mixture to a piping bag and fill the egg whites.
Sprinkle with paprika.

PRINT THE GARLIC DEVILLED EGGS RECIPE