This post may contain affiliate links. Read our disclosure policy here.
Find out how many deviled eggs per person to make for your next party or family gathering!
Great deviled eggs will fly off the platter, and in this post, I clarify how many deviled eggs per person you should make.
It might seem obvious, but serving small or large crowds can be a matter of too few or too many deviled eggs -we’ve all seen this happen so keep reading and decide what the right amount for you will be!
How Many Deviled Eggs is a Serving Size?
The catering planning amount establishes a serving size of deviled eggs per person at 2 to 3 halves, approximately 1 to 1.5 eggs per person.
This amount can vary depending on the crowd size and how many appetizers are served at the same time.
If you have a smaller group of 4-12 people, 2-3 deviled eggs per person are plenty, but you may want to reduce the serving size to just 2 for larger crowds and if other appetizers are present.
Large crowd means more food/appetizers available, so people will likely only take one or two egg halves, while others will skip them completely (the very idea!).
See the 10 best Deviled Egg Recipe Variations here!
How Many Deviled Eggs Should I Make for My Guests?
This chart breaks down the amount of deviled eggs to prepare based on the number of guests.
People
Deviled Eggs
Eggs to Buy
4
8-12
4-6
10
20-30
10-15
12
24-36
12-18
15
30-45
15-23
20
40-60
20-30
30
60-90
30-45
50
100-150
50-75
How Many Deviled Eggs is Too Many
While we all know someone who can inhale half a plate of deviled eggs, there is such a thing as too many. I don’t recommend going over 2 to 3 eggs per person; otherwise, you’ll have leftovers for days or, worse, a ton of eggs to throw out.
Using a deviled egg tray (or a few) is the most efficient way to serve prepared eggs to a crowd. The shallow dips in the tray help the eggs stand up and make it easy for guests to pick them up.
However, a large platter will also work. To keep the eggs from moving around, pipe a small amount of the filling onto the plate, set a deviled egg half on top OR line it with lettuce leaves, and put the eggs on top.
Another great tip is not putting all the eggs out at once and using adeviled egg storage containerto keep other batches refrigerated and bringing more out as needed so they’re fresh! More tips about how to store deviled eggs here.
Round Deviled Egg Tray
This serving tray doubles as a neat transportation container if you’re bringing the eggs to a gathering at someone else’s house.
Find out how many deviled eggs per person to make for your next party or family gathering!
5 from 6 votes
Print Pin
Ingredients
12large eggs
2teaspoonmustard
½teaspoonsalt
½teaspoonground pepper
3dashesTabasco, optional
2tablespoonssnipped fresh chives, optional
6tablespoonsmayonnaise
Paprika, for garnish
Instructions
Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
Once hard-boiled eggs have fully cooled, cut them in half. Scoop out the yolks into a bowl.
With a fork, mash the egg yolks. Add mustard, tabasco (if using) salt, pepper, and chives, if using. Add the mayonnaise and stir to combine all ingredients with a fork.
Fill each egg white with the mixture and dust the tops with paprika.
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.
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
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 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.
In an interview with Real Simple, Trey Braswell of Braswell Family Farms shared that warm egg whites are not only more susceptible to tearing, but warm yolks can also even cause mayonnaise or a dairy-based filling like yogurt or crème fraîche to split.
How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.
If you preferred to have no mustard flavor, a prepared curry powder or paste adds delicious flavor to deviled eggs. You could also reach for sriracha, smoked paprika, harissa, horseradish, wasabi, pesto, pureed avocado, pickle relish, I could go on forever.
Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.
The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.
As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.
While we all know someone who can inhale half a plate of deviled eggs, there is such a thing as too many. I don't recommend going over 2 to 3 eggs per person; otherwise, you'll have leftovers for days or, worse, a ton of eggs to throw out.
Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.
Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.
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.
You can use any glass or metal pan or large ceramic platter. Line the bottom with large lettuce leaves and place the deviled eggs on top. The glass or metal pan might work better, because you can then cover them with a tight sheet of plastic wrap without the plastic wrap touching the eggs.
Deviled eggs can stay out at room temperature for 2 hours, and that period applies to preparation, serving, and leftovers. After 2 hours, perishable foods—like deviled eggs—enter what the USDA calls the "Danger Zone," in which conditions are more favorable for harmful bacteria to form.
A platter of deviled eggs is best served chilled, and to keep the eggs cold, it's easiest to put the plate on a bowl of ice. There's even a way to make this setup more photogenic.
If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!
Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176
Phone: +6773780339780
Job: Sales Executive
Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing
Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.