It is not common to freeze deviled eggs, but it can be done.
Deviled eggs are hardboiled eggs that have been de-shelled. They have been cut in half and the yolk is removed.
This is then traditionally combined with mayonnaise, mustard, vinegar, pickle relish, salt, and pepper. This mixture is then replaced in the empty yolk hole.
They are a traditional side dish and appetizer often served at parties and on special occasions. Early forms of boiled and seasoned eggs can be dated back to Ancient Rome where they were frequently served as appetizers.
There are many different deviled egg variations as it has been widely adapted throughout history and across the globe.
Deviled eggs will keep for 3 to 4 days in the refrigerator. If stored correctly, you can prolong the shelf life of deviled eggs to 3 weeks.
How to freeze deviled eggs
You should freeze only the ‘deviled’ constituent part of the deviled eggs. This is because egg whites do not hold up to freezing well and are generally unpleasant to eat once thawed.
If you have made the egg filling from scratch, allow it to cool completely before you package it for freezing.
Transfer the cooled egg yolk mixture to a freezer-safe ziplock bag. Leave about an inch of space at the top of the container. Press as much of the air out as possible from the bag and seal.
Label well with the contents, quantity, and date frozen. Place in the freezer until you need to use them. If you are planning to freeze them for an extended period of time, we recommend wrapping the ziplock bags in a second layer of aluminum foil or another ziplock bag. This will help to protect the contents from freezer burn.
If you are freezing leftover deviled eggs you must still separate the filling from the hardboiled white. Place in a ziplock bag and mix well to ensure all of the different fillings are incorporated. Follow the instructions above to store the egg filling correctly for freezing.
How to defrost deviled eggs
Transfer the egg filling mixture in the ziplock bags from the freezer to the refrigerator the night before you intend to use it. Allow to thaw completely prior to using.
Do not microwave the egg filling mixture. This could make the texture very watery or could cause the egg to spoil.
Once the egg filling has defrosted completely you can reheat it prior to serving. This can be done easily in the microwave. We recommend spooning the mixture onto a large plate and spreading it out in a thin layer.
Place in the microwave alongside a large cup of water, to prevent the egg filling from drying out.
Alternatively, you can keep the egg filling in the ziplock bags and place them in a bowl of boiling water. Leave to sit in the hot water for 10 to 15 minutes to thaw completely.
This is a particularly useful method, as once thawed you can snip off the corner of the bag. This gives a handy piping bag for the egg filling, making it easier to spoon it into the hardboiled whites.
Factors to consider before freezing deviled eggs
Eggs do not freeze well and have a tendency to change in flavor and texture profile.
The whites are particularly prone to turning gummy and slimy once thawed and reheated. They may even become watery during the freezing process. This is why we do not recommend freezing the egg whites.
It is vital to allow the egg mixtures to cool properly before freezing. This is because the steam emitted from the warm mixture could condense on the top of the container and drip back down onto the egg mixture. This will create a lot of excess moisture in the mixture.
Moisture is one of the vital components of freezer burn and so by reducing the risk of moisture you will prevent freezer burn from forming as far as possible.
As mentioned, eggs also have a tendency to become watery when thawed. For this reason, you should minimize the water content as far as possible.
It is important to leave space at the top of the container. This is because foods expand as they freeze. Leaving this space gives an area for the egg to expand into without causing damage to the container.
Never refreeze thawed eggs. They can very easily give you food poisoning as the temperature changes allow harmful bacteria to grow. This process can also irreparably alter the taste and texture of the deviled eggs.
If you do not wish to boil fresh eggs and waste the yolks to make deviled eggs with the freezer filling, consider some alternatives. We recommend piping the egg filling onto toast or a fresh baguette to make a fancy take on egg salad.
You could make a deviled egg dip, whip up a Hollandaise sauce and make a deviled eggs Benedict or even whisk up some cloud eggs.
As a general rule, we do not advise freezing eggs as the texture is very prone to changing in the freezer. It is easier and nicer to make deviled eggs fresh on the day, or the day before, you plan to serve and eat them.
If you do opt to freeze deviled eggs, say in the case of leftovers, we recommend only freezing the ‘deviled’ egg filling. The yolks hold up to the freezing and thawing process much better and will be unnoticeably different once thawed and reheated.
There are many ways to thaw deviled egg filling, but we recommend keeping the process as slow as possible. Thawing overnight in the refrigerator is the method we advise, although in a pinch the warm water method is also highly effective.