Break Out This Kitchen Tool For The Smoothest Deviled Egg Filling

The best deviled eggs have a luxuriously silky filling that melts in the mouth. It's this sumptuous texture that makes them such a dinner party favorite. One simple way to get the smoothest deviled egg filling (without hunting for the immersion blender at the back of the cupboard) is to break out a familiar kitchen tool: the sieve.

Deviled eggs are made by scooping out the yolks of halved, boiled eggs and mashing them up with mayo, mustard, and spices. This mixture is spooned (or piped) back into the hollows of the egg white and sprinkled with a dash of cayenne and chopped chives. While using a fork to mash the yolks gets the job done, you can end up with a filling that's unevenly textured and contains lumps. Squashing your cooked yolks through a fine sieve mesh, however, ensures that every bit of egg is evenly sized and has a downy texture, making it easier to whip into a smooth filling.

To get started, place your yolks in a sieve that's resting over a bowl. Then use the back of a spoon to press the egg through the holes. The soft texture of the cooked yolks means they'll easily come through the sieve and into the bowl with little pressure, creating a fine, almost feathery mass. Gently scrape off any egg that's clinging to the bottom of your sieve and combine it with your mayo and seasonings to make your deviled egg filling.

As sieved yolks are so feathery light, their tender strands will effortlessly dissolve into the mayo. With a little stirring, the eggs and mayo will start to emulsify to create a seamless blend that's creamy and rich. Moreover, the smoother the consistency, the easier it will be to pipe the mixture back into the hardboiled egg whites because there won't be any textured bits getting stuck in the nozzle. If you don't have a sieve, you can use a tea strainer or anything that has a fine mesh texture like a splatter guard or spider skimmer with tight latticework. In a pinch, you could also try grating your yolks on the fine side of a box grater but be warned that this is a little messier because you'll need to use your hands.

To guarantee that your deviled eggs have the best texture, boil your huevos for 9-10 minutes to prevent them from overcooking and becoming powdery. For a lighter deviled egg filling, consider subbing some of the mayo for Greek yogurt. This move will also boost the protein content of your appetizers and lend them a subtle tang. You could even make dessert deviled eggs by switching the mayo for mascarpone and a dash of sugar or by sprinkling in some cocoa to make a chocolatey post-dinner canape.